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C Story / Maximillian Wee

RETHINKING

COFFEE

PRODUCTS

W hen we think about innovative sustainable

products, the first thing that pops into
mind is the necessary provisions that we
consume daily. Have you ever noticed your
local coffee shop switching out traditional plastics for
sustainable replacements? Some takeaway cutlery may feel
heftier than usual, as they are built to be reusable, to a
certain extent at least. Did you know you could manufac-
ture coffee cups and straws from recycled chaff collected
after roasting coffee? Chaff is the outer layer of the coffee
bean that can be recycled to create various products.
Recycling chaff involves collecting it from the roaster,
cleaning it, and then pulverizing it into a fine powder. The
powder is mixed with a binding agent and molded into
the desired shape; the resulting products are biodegrad-
able and compostable. Coffee straws and cups made from
recycled chaff are most commonly found in specialty
coffee shops and will continue to gain popularity as busi-
nesses adopt more environmentally-friendly practices.
Using these recycled products is not only a sustainable
habit, but it also supports the coffee industry by repur-
posing waste materials to reduce its environmental impact,
which is known for being one of the most polluting sectors
in the world.
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