Coffee, and what it costs the planet
Most writing about sustainable coffee comes from people selling coffee, and it stops where the story gets complicated. We start there: what the certifications actually require, where the emissions actually are, and which of your daily choices move the number.
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Shade coffee alone doesn’t hold the forest specialists
A Colombian Andes study finds forest specialists need more than 32% forest cover within 2 km. On-farm canopy still helped most other bird guilds.
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Decaf is better than its reputation, and the reasons matter
Opinion: the processes improved and so did the coffee going into them. What each method does, where the chemicals objection lands, and what it costs.
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The 11-country effort to breed a tougher coffee tree
World Coffee Research’s Innovea network spans 11 countries and 40% of world supply. The first trees ship in 2027, and seed systems are the real constraint.
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The reusable cup is not the point
Opinion: life-cycle assessments put most of a coffee drink’s footprint on the farm and in the dairy. The cup is real, small, and getting most of…
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Spent coffee grounds: what actually works
Grounds are a nitrogen-rich green, not a brown. Composting works; the fertilizer, pH and slug claims do not. What research is doing with them at scale.
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The case for the small cup
Volume and attention pull against each other. What a smaller serving does to the drink, to the habit, and to what you get for the money.
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How coffee is actually drunk, country by country
Italian counters, the Ethiopian jebena, Swedish fika, the phin and condensed milk, and the soluble sachet that most coffee writing pretends away.
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What the coffee pod life-cycle studies actually compare
A Wageningen assessment ranked compostable, aluminum, and plastic capsules against each other. What it found, and the question it never asked.
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What actually stales coffee, and what freezing does about it
Degassing and oxidation are two processes on two clocks. What the measurements show about whole beans, valves, oxygen, and the freezer.
Where to start
Sustainability
Deforestation rules, water at the washing station, climate-resilient varieties, and what the certification labels are really promising.
Brewing
Method and gear, judged on what they do to the cup and what they leave behind.
Recipes
Drinks worth making at home, and what to do with the grounds when you’re done.
Rituals
The slower end of the site. Mornings, habits, and the case for the smaller cup.