The Green Choice: Why Matcha is More Sustainable Than Coffee

Coffee and matcha are both beloved caffeinated beverages. Beyond their individual health benefits (for men and women) and unique flavors, there’s an important factor to consider when choosing between the two: their environmental impact. If you’re someone who thinks about how your food and drink choices make an impression on planet earth, read on to learn about 3 key differences that make matcha more sustainable than coffee.

1.Efficient use of a matcha tea leaf vs. inefficient use of a coffee bean

One of the most significant differences between matcha and coffee lies in how each is consumed.

Matcha is made by grinding whole tea leaves into a fine powder, which is then whisked into water to be consumed on its own or as the base of a host of different foods and drinks.

The process of creating matcha involves using the entire leaf and the remaining Camellia Sinensis plant will continue to produce leaves for the following harvest. When properly cared for, Camellia Sinensis plants can live for 30 - 100 years! Because you’re consuming the entire leaf with no leftover waste product, when you drink matcha, you are maximizing the use of the plant and minimizing byproduct waste.

In contrast, coffee consumption involves brewing ground coffee beans with water, a process that extracts only a portion of the bean's mass.

coffee sustianable? not compared to tea!

The used coffee grounds, which account for a significant portion of the original bean, are often discarded in the trash. As of 2022, there were an estimated 6 million tons of used coffee grounds generated worldwide! All that coffee that makes its way to the landfill undergoes anaerobic degradation which leads to greenhouse gasses, like methane, being emitted into the atmosphere.

Discarded coffee grounds also cause landfill soil to become more acidic which damages the soil.

2. Matcha is lighter to transport than coffee

Both coffee and matcha are often transported long distances from their countries of origin to consumers worldwide, contributing to their overall carbon footprint. However, there are some key differences that make the transportation of matcha more sustainable than coffee.

Coffee is grown in numerous countries around the equator, including Brazil, Vietnam, and Colombia, making it one of the most traded commodities globally. Once harvested, coffee beans undergo several processing steps, including washing, drying, and roasting, before being shipped as whole beans. The whole beans are heavy and that means shipping large quantities of coffee requires more people, transportation vehicles and fuel which equals increased emissions and a negative effect on the environment.

Matcha, on the other hand, is primarily produced in Japan. Although this means it often travels long distances to reach international markets, it is typically shipped in powdered form. The fine powder can be packed efficiently, this reduces both the weight and volume compared to whole coffee beans, leading to lower transportation emissions per unit of beverage produced.

why matcha is more sustainable than coffee

3. Matcha has more sustainable farming practices than coffee

While consumption patterns and transportation are crucial, it's also important to consider the agricultural practices involved in growing coffee and matcha crops.

Matcha cultivation typically involves smaller plots of land and often employs traditional farming methods that don’t use pesticides. The quality of the matcha produced is directly linked to the quality of the soil the plant is grown in. When it comes time to harvest, the best matcha is made by leaves that are handpicked to ensure the right size and maturity of the leaf.

Coffee farming, particularly in regions where deforestation is prevalent, can have a more substantial environmental impact. Traditional coffee cultivation often involves clear-cutting forests to make way for large plantations, leading to loss of biodiversity and significant carbon emissions. Shade-grown coffee, which is grown under a canopy of trees, can be a more sustainable option, preserving local ecosystems and reducing the need for chemical fertilizers and pesticides.

The bottom line

While coffee remains a beloved beverage worldwide, those looking to reduce their environmental impact might consider making the switch to matcha. By choosing matcha, you not only enjoy a unique, delicious and healthy drink but also contribute to a more sustainable future.

Some matcha recipes you’ll love:

Resources:

Franca, A. S., & Oliveira, L. S. (2022). Potential Uses of Spent Coffee Grounds in the Food Industry. Foods (Basel, Switzerland), 11(14), 2064. https://doi.org/10.3390/foods11142064

Jakubczyk, K., Ligenza, A., Gutowska, I., & Janda-Milczarek, K. (2022). Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions. Nutrients, 14(12), 2550. https://doi.org/10.3390/nu14122550