Student Research Spotlight: Coffee Energy Audit

Thomas Kraeutler, Alex Krowiack, Daniel Mercurio, Léa Oriol

Preparation by the consumer is one of the most crucial segments of coffee’s entire life cycle, producing 30% of its overall production-­related emissions. Variability in both device technology and consumer behavior greatly affects overall emissions and economic cost. In order to minimize inefficiencies, this study sought to conduct quantitative analysis of coffee maker energy use in addition to qualitative analysis of consumer behavior within the offices and departments of Boston College. Results demonstrated that 75.4% of the energy used is expended while the machines are idle overnight, representing a large opportunity for improvement.

Further, survey results suggest that many departments lack proper waste options to minimize post-­production emissions. Based upon these data, it is recommended that departments and offices (1) unplug coffee appliances over night (2) switch from filter drip to single serving technology where economically feasible (3) institute composting options for the coffee ground waste of filter drip machines and (4) adoption of zero­-waste reusable pods for single serving machines. Together, these steps can help to minimize the environmental impact and economic loss currently resulting from coffee production.
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