Coffee Maker Revolution!

With more than 81 million inhabitants, Germany has a rapidly growing problem with coffee capsules. Nespresso capsules are made of aluminum to keep the taste of the coffee beans good and airtight. Every year, 2 billion coffee capsules are used in Germany. Good for 4 million kilograms of waste (one empty Nespresso capsule weighs only 1 gram). And they inevitably end up in the garbage. The capsules are sealed, so it is very unlikely that coffee drinkers will scrape the coffee out of the capsule, compost the coffee grounds and recycle the shell. The whole capsule ends up in the garbage.

But aluminum is difficult to recycle, especially if it is disposed of in household waste. The aluminum cups are not magnetic and full of coffee. Many other European countries have a capsule collection system, sometimes even with deposit money.

In countries where it is collected, in the Nespresso warehouse the coffee grounds are separated from the aluminum and used as compost. The aluminum is ground and melted so that it is reusable for industrial applications.

Hardly any other material is as energy-consuming to produce. In order to extract one kilogram of aluminum from the raw material bauxite, 14 kilowatt hours of electrical energy are required.

And in terms of electricity generation, an average of 8.4 kilograms of carbon dioxide are released.

The fact that bauxite is mined in the production of aluminum, the rainforest is cut down, landscapes are destroyed and poisonous red mud is formed is often not even taken into account.

There are also alternatives: for example, coffee capsules made of waterproof cellulose fibers. Former Nespresso boss Jean-Paul Gaillard and his Ethical Coffee Company have been distributing the casino supermarket chain in France for several months now. Used capsules can allegedly be thrown on the compost without hesitation and within six months they completely decompose.

If not that, from the luxurious fully automatic machine, handy portioning equipment to the traditional coffee machine and the simple espresso maker for the stove – the preparation possibilities for the pick-me-up are enormous.

The tannins contained in coffee and roasting substances play a not to be underestimated role in the formation of hyperacidity, ie an imbalance of the acid-base balance in the body.

Tannic acid strongly inhibits the action of vitamin B1. Vitamin B1 is required so that most of the carbohydrates in our food, except for a few, can be easily rebuilt via the so-called citrate cycle and introduced into the respiratory chain, where they can be converted to energy, the so-called ADP (adenine tri-phosphate).

We will stick with the simple stove espresso maker! We save electricity, make less waste, do not make corporations unnecessarily richer, have less tannin in our coffee, and the coffee tastes much better.