The talk on the sustainability of the coffee world never stops. More and more countries pay attention to the recycling of wastes nowadays. Sponsored by Faema, The @wastingcoffee Guide to Not Wasting Coffee by Umeko Motoyoshi is a full guide that every coffee lover and people in the industry should have or at least read.
The guide was released during an event at Faema’s pop-up cafe in New York. Motoyoshi also held a workshop, which gave a step-by-step introduction of sustainable alternatives to industry standards, ranging from green bean buying to brewing or latte art. The guide is designed into a reference book style for readers who want to know more about waste reduction.
Motoyoshi has worked in the coffee industry for a long time. According to Motoyoshi, the book will help coffee shops and businesses improve quailty as well as reduce wastes and costs.
Here are five tips from Motoyoshi:
- Delicious coffee solids that don’t get extracted are wasted.
- Freeze coffee.
- Reduce batch sizes.
- Connect with a group or business that will gather your coffee grounds for farming purposes.
- By all means, keeping having latte throwdowns! But make sure they’re zero-wastes.
If you want to know more details on this topics, simply order Motoyoshi’s book online or find her on Instagram (@wastingcoffee).