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Hand brewing via French press or dip cone improves taste and efficiency.In pursuit of our CUPS goal of carbon neutrality by 2015, Counter Culture Coffee is trying to shrink our carbon footprint by using less: less paper, less packaging, less gasoline, and less electricity. Estimates of coffee’s seed-to-cup carbon footprint vary greatly: anywhere from two to eight pounds of carbon dioxide per pound of coffee. No matter how it’s measured, analyses show that the final stage in coffee’s lifecycle – brewing – is responsible for a large portion of that footprint.

While we continue to work on reducing the number of miles we drive and the electricity we use at our facilities, and as our grower partners continue practicing sustainable agriculture and working to reduce the energy they use on their farms, we encourage each of you to reduce your, and your cup of coffee's, carbon footprint. As of today, we added five simple, yet effective green brewing tips on our Brewing Guide page to help you avoid wasting energy and resources while brewing a delicious-tasting cup of coffee!

Saludos,
Kim Elena
Recent Updates:
Welcome to the first in a series of posts about what sustainability means in the context of coffee. Over the next few weeks, we'll explore questions like, "How does Counter Culture know that a coffee is sustainable?" and "What does a sustainable roasting operation look like?" As a recent...
Please join us Saturday, April 25, 10 a.m.–2 p.m., to celebrate the opening of our Bay Area Roastery + Training Center in Emeryville, CA—featuring brewing workshops, limited-edition giveaways, and more. Bay Area Roastery + Training Center 1329 64th St Emeryville, CA 94608...
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...
1. Why do you compete? I compete because it's a big part of my coffee journey! I admit that I'm unabashedly competitive, but it definitely goes way beyond that. I know that competing is a great way to make me a better coffee person—continually improving my palate, thinking even more...
We work with some of the best restaurants in the country—restaurants that understand and appreciate the importance of quality coffee as an integral ingredient in a dining experience. We're proud of these relationships and the dedicated people who work hard to make sure that the coffee at the end of...