Open Access

Austin Food Sciences

Review Article

Coffee Production Wastes: Potentials and Perspectives

Figueroa GA1, Homann T2 and Rawel HM3*
Abstract
1
Regional School of Sanitary Engineering of Water
Resources, University of San Carlos of Guatemala, There has been a significant amount of research activity in the area of
Guatemala coffee by-products and coffee wastewater during the last few years. Most of the
2
Institute of Nutritional Science, University of Potsdam, work is directed towards the potential uses of coffee residues, like utilization of
Germany pulp, husk and coffee silver skin as a starting material for production of enzymes
3
Instrumental Analysis in Nutritional Science, University and secondary metabolites including acquisition of bioactive compounds,
of Potsdam, Germany antioxidants or food additives, on the other hand the pollution caused by coffee
*Corresponding author: Harshadrai M Rawel, wastewater has also been a concern in many coffee producing countries
Instrumental Analysis in Nutritional Science, Institute of due to the high content of organic matter and acid content resulting from the
Nutritional Science, University of Potsdam, Germany fermentation processes involved in the mucilage. This paper comments on
the various research efforts for the management and treatment of coffee by-
Received: May 17, 2016; Accepted: July 05, 2016; products with focus on coffee wastewater. It is surely not exhaustive, but serves
Published: July 06, 2016 as a starting point for further research in this highly topical research field.
Keywords: Coffee by-products; Coffee waste water; Organic matter;
Mucilage; Bioactive compounds; Phenolic compound; Proteins

Introduction Unripe fruits will float and the good ripe ones will sink. The skin of
the cherry and some of the pulp is removed by pressing the fruit in
The forthcoming increase in world population demands for water through a screen by a machine, generating “coffee pulp juice”.
more efficient ways to achieve sustainable development and use of The coffee pulp represents 29% dry-weight of the whole berry [3].
renewable sources. Rising concern on environmental issues drives The beans are then put in a fermentation tank with a water stream
ahead the improvement of sustainability by closing production cycles and allowed to ferment to degrade a hygroscopic mucilaginous layer
underlying the increased need to develop policies and solutions
which is an obstacle to the drying. In addition this process generates
to solve these problems. This trend is also witnessed by a growing
wastewater which contains organic matter and also involves mucilage
amount of research focused towards improving both environmental
removal with high levels of environmental pollutants. Figure 1
and economic benefits through efficient reuse of resources [1]. One
shows exemplary a typical small scale factory where such waste
of the key subjects has recently been reviewed and deals with the
water is generated. Both these approaches of coffee preparation are
extraction of high value-added compounds from agri-food residues
well described [3]. Coffee silver skin is an integument of coffee bean
by means of supercritical technology [1]. Coffee is the most important
obtained as a by-product of the roasting process [3]. Finally, the
food commodity worldwide and ranks second, after crude oil, among
fourth main coffee by-product results from the processing of soluble
all commodities [2]. A recent compilation of the available information
“instant” coffee preparation and is termed as “spent coffee” [5].
focuses in this context on the functional properties of coffee, coffee
beans and by-products in terms of the associated potential health The treatment of coffee by-products is generally realized by
benefits [2]. A further review also considers different aspects of oxygen-driven biological methods, such as composting, which
coffee by-products utilization and management giving a more serves a dual purpose, i.e. valorization via manurial value and as
detailed focus on the utilization for the purpose of value addition [3].
While trying to attain sustainability non-food applications are also
providing economically viable alternatives [3,4]. The criterion for
coffee by-products utilization to be industrially favorable is its cost-
effectiveness and eco-friendly nature, where the major determining
factor is defined in the terms of the availability and quality of the
substrates while considering the development for efficient processing
in the food and non-food sectors [3].
Coffee waste product utilization
Coffee preparation proceeds in the first step by the elimination of
the husks adhering to the beans and can be performed by a dry or a
wet process. Coffee cherry husks thus obtained represents about 12%
of the berry on dry-weight basis [3]. The dry process, also termed as
“unwashed”, is the oldest practiced method, where the entire cherry
after harvest is first cleaned and then placed in the sun to dry in thin
layers or on patios. The wet method is called wet process or washed Figure 1: A small scale wet processing set-up (Santa Sofia) for coffee beans
with the location in Aldea Ayarza, Casillas Santa Rosa, Guatemala.
coffee and in this case the coffee cherries are immersed in water.

Austin Food Sci - Volume 1 Issue 3 - 2016 Citation: Figueroa GA, Homann T and Rawel HM. Coffee Production Wastes: Potentials and Perspectives. Austin
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Table 1: Recent advances on coffee waste utilization (2012-2016; for assessment of the situation before 2012 [3]).
Nr. Type of coffee waste used Method of utilization Reference
Coffee by- and waste products (husks, skin,
1 pulp, mucilage, parchment, silverskin, spent Reviews: Different methods of utilization [2,3,26,46,54,59,74,92,94]
coffee, waste water)
Spent coffee grounds from different coffee Source of bioactive compounds (e.g. Phenolic compounds -
2 [51-54,56,57]
making art caffeoylquinic acids, antioxidant dietary fibers, triglycerides)
Natural biosorbents for removal of heavy metals; Activatedcarbons/ [69,95,96]
3 Spent coffee
Char [64,66,97-99]

4 Spent coffee Decolorization e.g. of real textile wastewaters [62,63,67,68,70,100]

Enzymes – e.g. xylanase in solid-state fermentation, beta-
5 Coffee by-and waste products [74,76,77]
glucosidase.
6 Coffee silverskin, pulp /spent coffee Bioethanol production via yeast strains [34-36]
Bioenergy – incl. pyrolysis and gasification of biomass residues
[21,23,26,29-33,38,39,41,43-47
7 Coffee by- and waste products – char, tar and gas production, biogas, bio-oil, torrefied biomass,
51,101-104]
briquetting etc.
8 Coffee husks / spent coffee Composting / Fertilizer [6,11,13,14,20]

9 Coffee husks / spent coffee Polymer composites [59,105]

10 Coffee husk ash reject material Ceramic production [82,83,106]

11 Coffee husks Bacterial cellulose [72]

12 Coffee husks Potential utilization in food production [107]

13 Spent coffee Cosmetic formulations [71,108]

14 Spent coffee Building materials [78,81,109,110]

15 Spent coffee Biosynthesis of polyhydroxyalkanoates [53]

well as decreasing the pollution potential [3,6]. Many studies have Coffee pulp residues have been researched with various treatments
been directed towards this goal of composting coffee wastes [6-13], [88-90] as also already mentioned above, but the characteristics and
while implementing among others earthworms [14-16] or with the approaches to the treatment [91] and utilization [92] of coffee waste
intention of modulating the mineral recycling [17-20]. The second water generated during the wet processing require more concentrated
principle treatment approach concerns realization of sustainability efforts and attention. The wastewater generated in the cleaning
by application in fuel production including biogas [21-33], ethanol and pulping contains compounds like proteins, antioxidants and
[34-36], biodiesel [37] or in briquetting of wastes from coffee plants secondary plant metabolites (reflecting the composition of the coffee
with efforts also directed towards torrefied coffee residues [38-49]. pulp [3]) which can be used as by-products. Furthermore, the process
Table 1 shows a compilation of recent advancements (2012-2016) and of fermentation generates also wastewater with serious consequences
available studies featuring the utilization of coffee wastes. for the environment because of their high Biochemical Oxygen
Demand, Chemical Oxygen Demand values and acidic nature such
The chemical composition of these four main coffee by-products that it is necessary to develop better methods of treatment in order to
and their utilization are well documented [3]. The potential uses in decrease their content, the envisaged result being to produce better
the food sector for the solid coffee wastes among others are for the wastewater quality and gaining new valuable products.
production of enzymes and secondary metabolites. The use of waste
The waste water generally has a pH of 4.0 to 4.5. pH stabilization
streams with novel biotechnological methods have been proposed
is therefore necessary and is performed by adding an alkali to
for the productions of bulk chemicals and value added products such
obtain a pH range close to 7, which allows the proper subsequent
as single cell protein, ethanol, organic acids, amino acids, secondary
processing of such waste. The coffee industry often recommends
metabolites, mushrooms and enzymes [50]. Spent coffee grounds,
the use of calcium hydroxide to stabilize the pH of the wastewater
coffee pulp and husks for examples have been utilized for polyphenol
although the use of bicarbonate seems to be more appropriate due
[51-57] or auxins recovery [58] among other bioactive compounds
to sufficient buffering capacity. If wet processing of coffee beans is
[3,54].
being performed in big style, the untreated effluents produced will
The valorization of the solid coffee by-products in the non-food greatly exceed the self-purification capacity of the natural waterways.
sector has been directed among others towards reinforcement in In order to overcome the pollution potential of processing such waste
polymer composites [53,59,60], in activation [3,61] / de-colorization waters, a clear understanding of its constitution is inevitable to design
(bio-sorbents) [3,62,63], use as electrode material [64-69], a feasible treatment system [93].
application in waste water treatment [62,64,66,69,70], for cosmetic Finally, to guarantee an efficient valorization, the by-products
products [71], cellulose production [72], enzyme production [12,73- need to have a certain quality in order to maintain economic viable
77], building materials [78-83] including crystalline nanoparticles processing options. The chemical composition will vary from plant
[84,85], utilization in storage of gases [86] as well as in control of to plant from different geographic locations, depending also on their
plant diseases [87]. age, climate, and soil conditions [3]. Knowledge of the physical and

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Rawel HM Austin Publishing Group

chemical properties will lead to a better understanding of application Manure. Rev Caatinga. 2015; 28: 1-9.
of coffee-by products [3]. 12. Fujii K, Takeshi K. Penicillium strains as dominant degraders in soil for
coffee residue, a biological waste unsuitable for fertilization. J Appl Microbiol.
Conclusion 2007; 103: 2713-2720.

We have been seen a significant amount of studies regarding 13. Dzung NA, Dzung TT, Khanh VTP. Evaluation of Coffee Husk Compost for
valorization of coffee by-products and wastewater. Some potential Improving Soil Fertility and Sustainable Coffee Production in Rural Central
Highland of Vietnam. Resources and Environment. 2013; 3: 77-82.
utilization possibilities are available, but further work in this area will
definitely be more helpful for the maintaining of environment and 14. Zibetti VK, Nachtigal GD, de Lima DL, Schiedeck G. Growth and
Reproduction of Earthworm in Organic Waste Mixtures and Effects on
waterways. Coffee consumption is a global issue and many countries
Chemical and Microbial Properties of Vermicompost. Interciencia. 2015; 40:
with rich economies import these to primarily roast these according 57-62.
to the individual consumer demand, correspondingly the utilization
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of spent coffee residues appears to be much more advanced. But nutrient elements in tropical plant waste biochars. J Plant Nutr Soil Sc. 2015;
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are burdened with low economical incomes to fight against the severe 16. Orozco FH, Cegarra J, Trujillo LM, Roig A. Vermicomposting of coffee pulp
contamination posing serious environmental problems caused by using the earthworm Eisenia fetida: Effects on C and N contents and the
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direction that more research has to be initiated to develop simple 17. Morikawa CK, Saigusa M. Recycling coffee grounds and tea leaf wastes to
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this context from [3] “… applications utilize only a fraction of available Fe in alkaline soils. Plant Soil. 2008; 304: 249-255.
available quantity as they are not technically very efficient. However, 19. Escudero C, Gabaldon C, Marzal P, Villaescusa I. Effect of EDTA on divalent
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