The carbon footprint of coffee roasting

Show Notes

In the third episode of our mini-series on environmental sustainability across the coffee industry, we’re shifting the focus to carbon reduction in coffee roasteries.

In conversations with a leading academic, an electric roaster manufacturer, and coffee roasters, large and small, we unpack where carbon is generated once green coffee leaves the farm and how coffee roasters can make their operations as sustainable as possible.

Mark Maslin, Professor of Earth Systems Science at University College London provides an overview of the life cycle of a cup of coffee and where carbon is generated across the supply chain.

Grayson Caldwell, Head of Sustainability, Bellwether Coffee, discusses the urgent need to electrify coffee roasting and the environmental benefits vs. traditional gas roasting.

Ewan Reid, Managing Director, Matthew Algie, shares how his business is tackling the challenges of carbon production in large-scale roasting operations.

Bengt Ove Hagen, Production Director, Joh. Johannson Kaffe shares how his team designed a brand new eco-focused roasting facility and their ambitions to become one of the world’s most sustainable coffee roasters.

Read more on Bellwether’s annual sustainability report here.

Credits music: “Rage” by Kate Klein in association with the Coffee Music Project

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What is 5THWAVE - The Business of Coffee and Hospitality?

A forward-thinking interview series examining the business of progressive coffee culture.

The 5THWAVE Podcast is hosted by Jeffrey Young, Editor-in-Chief of 5THWAVE magazine and Founder of Allegra Group.

Each episode features inspiring stories, business lessons, and thought leadership from the entrepreneurs and industry experts blazing trails to success across the world of coffee.

The podcast will delve into the detail of achieving operational excellence, get to grips with green coffee sourcing and seek out the very best of global coffee culture. We’ll also examine the future of e-commerce and coffee at home, the changing face of cafés and coffee shops, and how to hone winning HR strategies – plus much more.

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