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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:
When I first started in this position as Sustainability Manager a few months ago, I knew that one of my biggest tasks would be strengthening our internal sustainability. As I've mentioned before, we've spent a lot of our efforts up to this point focusing on origin programs. It's not that we didn't...
All Counter Culture locations will be closed on Monday, September 7, in honor of Labor Day. Our production and roasting departments in Durham and Emeryville will not be processing orders on that day. Please be aware that orders placed Friday, September 4, will not be roasted and shipped until...
We celebrated the opening of our new Charleston, SC Training Center last weekend. The open house event featured brewing workshops, custom limited-edition giveaways designed by Fuzzco, whole-hog barbecue from The Pig Whistle (Chapel Hill, NC), gelato from Beardcat's Sweet Shop, and more. Thanks...
In the last post, I talked about why I think reporting is so important and what we have planned for the future of our own reporting. As I dived into planning for the upcoming 2014 Transparency Report with our coffee and marketing teams this week, I was asked a really important question by both...
A few weeks ago, I read an article about the purported end of the farm-to-table movement in the restaurant industry. According to the author, farm-to-table has been taken too far and restaurant-goers want to go back to ordering off of a menu without being “berated” by an extensive explanation of...