How to adapt your coffee business to fast market changes?

Sustainability is at the heart of what we do and what The Coffee Quest is about. We also know that many other coffee businesses are focusing on sustainability, however during these difficult times sustainability can become less of a priority for small companies.

This is why we, The Coffee Quest team, would like to give advice to you, business owners. We will show you how you can adapt to fast market changes, such as the corona crisis, moreover, how to grow your business in a sustainable way even in hard situations.

For this, Sara from The Coffee Quest will go live on Instagram on 1st May 12.30 with Andrea Orsag, Circular Economy & Sustainability Evangelist.

Who is Andrea and why does she know the solution?

Andrea is a co-founder and partner at MissionC, strategy advisory based in Amsterdam on a mission to accelerate the transition to Circular Economy on a global scale. 

Andrea is a consultant with 10+ years of experience combining Risk Management, Strategy and Change Management cross-industry, both for the commercial sector and not-for-profit organizations internationally. 

She also acts as a speaker, guest lecturer, moderator and facilitator on topics related to Circular Economy and Sustainability #noplanetb

She believes that a sustainable future is the only future. Circular Economy where we design out waste, will be crucial in achieving it. We need to transfer sustainability from the communications and marketing department directly into the strategy and core functions. Teaming up with leaders and passionate changemakers to drive the transition to Circular Economy.

Let’s talk about coffee

We are glad to announce, Andrea is also a specialty coffee lover:

“I am definitely a coffee lover and prefer quality over quantity. Hence I typically drink 2 coffees a day. One in the morning and one in the afternoon. Either black or with oatly oat milk. I like to know where my coffee is from and learn about the stories behind the farmers. Love to explore different tastes, flavors and tones. So far Guatemala with its sweet and smooth taste seems to be a perfect match for me. I personally use Aeropress brewing method. My second coffee is typically from a capsule as we had Nespresso machines for several years, however I prefer biodegradable capsules/bio-based ones filled with specialty coffee. My favorite being the ones from Caffe Nation

We are all about sustainability and coffee, but are these things really can be mentioned under one breath?

When preparing a coffee almost 99% of coffee beans are wasted after our cup of coffee is ready, but this can be turned as an advantage! A potential to transform it into new products, such as notebooks, flower plants and fertilisers. “I usually keep my leftover coffee grounds and make my own body scrub from them” – Andrea said.

What are your tips for coffee drinkers?

  • Buy single origin coffee 
  • Try to learn where is your coffee from #WhoMakesYourCoffee
  • Explore locally roasted coffees
  • Use a hand grinder instead of electric one to save energy 
  • Bring your own cup when doing takeaway 
  • Say No to single use cups, stirrers and packaged sugar 
  • Use plant based milk instead of cow milk, ideally an oat milk since oats grow generously in Europe, unlike rice and almonds, and has overall lower footprint and uses less water

extra tip:

Magazine Standard always provides lots of insightful tips and inspiration from the coffee world. 

“I typically read it at my favourite coffee places around Amsterdam but around the world as well. During these difficult times, support your local coffee stores and do a take away coffee, but do not forget to bring your own cup! 😉 ”

What about the coffee businesses? How can they adapt the crisis and the market changes, but keep being sustainable and innovative?

This is something we will talk about during our Instagram live on 1st May 12.30! #SaveTheDate

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