In this article, you’ll learn:
- The key drivers of cold brew’s carbon footprint – and why it’s similar to the carbon footprint of coffee that’s hot
- How sourcing and roasting decisions influence emissions
- Practical steps for cafés to reduce energy use and waste in cold brew service
The coffee industry is more diverse than ever – both in how consumers prefer their coffee and the values that drive industry change. Two major developments in each category are the rising popularity of cold coffee formats and the increased concern around eco-friendly practices. But how do the two coalesce?
One particular area of interest is studying the carbon footprint of coffee, including cold brew. While much of coffee’s environmental impact is determined at the farm level, the way you roast, serve, and package coffee can also contribute. When it comes to cold brew, though, there are a number of factors to consider.
To learn more about the carbon footprint of coffee, and cold brew in particular, I spoke to Shea Ryan-Smith. He is the founder and Director of Brain Melt Group, an English company that produces canned RTD nitro cold brew. Read on for his insight.
What is the carbon footprint of coffee – including cold brew?
The carbon footprint of coffee is broadly similar to that of cold brew. This is because the main differences are the heat energy required for hot brewing and the electricity required to refrigerate cold brew. Compared to one another, the carbon footprint of coffee, both hot and cold, is fundamentally similar.
For example, studies show that an iced Americano has a higher carbon footprint than a cold Americano (0.29 kg CO2e compared to 0.07 kg CO2e). However, with cold brew, which is often taken without milk, this figure is likely even lower.
In practical café settings, the biggest emissions swing often comes from what goes into the cup – milk, syrups, ice, and single-use cups can add more CO₂e than the extraction method itself. Prioritising low-impact add-ons and reusable serviceware can therefore outweigh small differences between hot and cold brewing.
“For Brain Melt, the bulk of our coffee’s carbon footprint is on the farm,” Shea tells me. “Growing and processing green coffee accounts for the vast majority of emissions.” It’s estimated that between 75% and 91% of coffee’s carbon footprint derives from production, due to factors like land use, fertilisers, and the energy required for processing. Much of this falls under Scope 3 emissions – the indirect emissions generated across your supply chain rather than in your own operations.
The subsequent steps in producing cold brew have a much lower impact. “Roasting is a small slice by comparison, typically well under a kilogram of carbon dioxide per kilogram roasted,” he says. Especially if you use innovative technologies like electric coffee roasters instead of gas-powered equipment, you can reduce this figure even further.
Once the coffee is roasted, the key difference comes in how it is brewed for consumption. The carbon footprint of coffee once heated is slightly higher due to the energy required to heat water for brewing. “Cold brewing itself uses little energy since we’re not heating water,” Shea explains.
However, this can be counterbalanced by the energy required to refrigerate cold brew in kegs or containers. “Any extra comes from chilling and storage,” he says. Packaging is another major driver: serving from a tap system avoids single-use cans or bottles entirely, cutting packaging-related emissions compared with RTD formats.
Therefore, the difference in carbon footprint between hot and cold brew coffee can be insignificant – but all kinds of variables can change these figures.
How green sourcing can help cold brew businesses reduce the carbon footprint of coffee
To reduce the carbon footprint of coffee, including cold brew, you have three main options. You can source from producers with sustainability certifications, optimise your roasting strategy, and limit your roast volume so it’s optimised for your daily output.
As Shea explains, the majority of the carbon footprint of coffee is derived from farming, processing, and roasting. “Practically, that means our biggest levers are upstream,” he says. This means assessing your current green coffee suppliers to determine their carbon footprint and adjusting your sourcing accordingly.
“Firstly, you can buy better beans,” he says. “Prioritise farms that promote agroforestry, efficient fertiliser use, and avoid land use change.” This is one of the most impactful ways to minimise your carbon footprint by working with producers who demonstrate a commitment to lowering their environmental impact.
Practices like agroforestry are essential in this regard. This is where producers plant other trees and crops that provide shade and improve soil health for coffee plants. It means green coffee requires fewer fertilisers and minimises greenhouse gas emissions, both of which can reduce its carbon footprint.
Similarly, agroforestry means less need for land use change, where arable land is converted from one agricultural purpose to another. This is a significant contributor to soil carbon loss and diminishing local water resources, which increases producers’ reliance on raw materials for growing green coffee.
What about when preparing your cold brew?
There are other considerations to take when it comes to roasters, as well. “Roast efficiently with the right size batch loads, and preheat your roaster properly,” he adds. “Then, make sure to schedule everything tightly so roasters aren’t sitting hot.”
Equally, when it comes to actually preparing cold brew, you have a few strategies for minimising the carbon footprint of coffee. One such strategy is to use specialised cold brew equipment like the Baby Hardtank, where you can produce smaller batches of cold brew than manual methods allow.
Since these systems feed directly into dispensing lines, they eliminate the need for large refrigerators to store bulk quantities of pre-prepared cold brew. This reduces both electricity use and packaging needs, further lowering the drink’s operational footprint. The lower yield and faster brewing time also mean you can produce exactly the amount you need on the day. You can determine this by evaluating your average daily demand and adjusting your production accordingly, rather than risking waste product and additional power consumption to store extra.
Systems like the Hardtank also have incredibly low power consumption to meet these needs. The Baby Hardtank, for example, has a power consumption of 0.06 kW, while the larger Hardtank 20 model uses 0.2 kW. In both cases, you need a lot less electricity than it takes to keep manually prepared cold brew refrigerated.
These solutions are all part of a larger shift to lower the carbon footprint of coffee. “There’s a movement in the industry towards more eco-friendly practices,” Shea says. “Initiatives like the Sustainable Coffee Challenge and the EU’s regulation on sourcing deforestation-free products are moving things in the right direction.”
As such, the future is bright for roasters and other coffee businesses looking to reduce the carbon footprint of coffee. “We’ll have to wait and see the results and impact over the next few years,” he concludes.
Ready to reduce operational energy use and lower your footprint while serving high-quality cold brew? Explore our energy-efficient systems or book a consultation to learn more.
Key takeaways
- Most of cold brew coffee’s carbon footprint comes from production at origin rather than roasting and brewing.
- Cold brew’s footprint is comparable to hot coffee.
- Sustainable sourcing and agroforestry significantly reduce impact.
- Cold brew systems minimise the need for bulk refrigeration to reduce your electricity use.
FAQ
Does cold brew have a higher carbon footprint than hot coffee?
Not necessarily. While cold brew doesn’t use heat for its brewing, traditional methods require refrigerators, which can then impact your emissions.
What part of coffee production has the largest carbon footprint?
Green coffee cultivation and processing account for up to 91% of the total carbon footprint of coffee. Factors like water consumption, fertiliser use, and land conversion all contribute to this figure.
How can equipment minimise the carbon footprint of coffee?
The Baby Hardtank and Hardtank 20 reduce the need for bulky, energy-intensive refrigerators because they produce smaller batches in less time. This means you can prepare cold brew to your daily needs rather than preparing a week’s worth in bulk and then storing it.
Is kegged cold brew or canned cold brew more sustainable?
Serving from tap systems avoids single-use packaging and typically requires less refrigeration space, which reduces emissions.
Want to learn more about innovative approaches to cold brew production?
- Explore our cold brew systems for roasters and coffee shops: Browse our cold brew systems here.
- Calculate your savings: With our ROI calculator.
- Book a free consultation with an equipment specialist: Contact our team here.
