Green Barista
June 26th, 2008 . by Caleb Chao
Any working baristas out there? I know KGG contributor Alex has spent some time in the specialty coffee industry, and I’ve been working with a coffee company here in town for the last two-plus years.
You baristas know how idealistic we can be. At a certain point, serving coffee moves past the point of being “just a job” to a near-holy calling. For me, it came after attending my first cupping in the basement of our downtown cafe. I started to see not only how complex and interesting coffee can be, but how easily that fact goes unrecognized. Ours is a comparatively young industry, and our profession is one that has yet to gain the same level of prestige as, say, a sommelier or bar mixologist.
We’re a dedicated bunch, though, aren’t we? And I know many of you who have happily stuck it out in this business, continuing to build appreciation for the little brown bean we love, possess a unique spirit that manifests itself in other forms — a concern for the environment being one.
Matt Milletto at Barista Exchange, a coffee networking and info-swapping site, has made a few posts on the topic of a greener cafe. You can find them here and here.
Spent coffee grounds make up a huge portion of a cafe’s overall waste, which is a shame considering the wonders coffee grounds can do for a compost heap or garden. Starbucks has initiated a Grounds For Your Garden program where anyone who wishes to take away spent grounds packaged in a recycled bag from any one of their cafes need only ask. Say what you want about the ‘Bucks, but that’s a great move. I know in our cafe there’s at least one customer who comes in and takes away our spent grounds. We made the switch last year to unbleached paper filters which we use in our individual-servings brewbar. In addition to the environmental benefit of not purchasing bleached paper, the guy can also toss the unbleached filters filled with grounds right in with the compost.
Any thoughts? Most of all, I’m interested in any comments about the new breed of supposedly 100% biodegradable cups, the other huge source of waste a cafe churns out.











