Coffee Research コーヒーの環境影響などについての研究

One of the niche areas of research in this group is the environmental impacts, social preferences and energy synergies of coffee supply chains.

We welcome students who wish to investigate this further – particularly with research into socio-economic impacts, environmental impacts and new coffee waste products and solutions.

We also welcome collaboration in this field with companies and academics.

Coffee products and waste products (examples) – from left: roast coffee beans; coffee grounds; coffee beverage; spent coffee grounds

A number of students have been undertaking research in this area. Some of the work is listed below.

Andik Irawan (PhD 2022 ~)

Lifecycle Assessment and Industrial Ecology Solutions for Improving Coffee Supply Chain Environmental Impacts
Andik is undertaking research that bridges experimental / pilot plant work and theoretical evaluation using lifecycle assessment (LCA)
Google Scholar

Gaku Hirooka (Master`s from The University of Edinburgh 2023-24)

Techno-Economic analysis of an integrated biorefinery to produce added-value products from coffee husk

Huseyn Askarov (Master`s 2020)

Evaluation of the potential of Spent Coffee Grounds as a biomass feedstock in Kyoto city
京都市における使用済コーヒー豆のバイオマス利用ポテンシャル評価　発表動画（英語版）Video / PDF (Japanese / 日本語版）

Ken Nagase (Master`s 2021)

熱帯植物を栽培目的とした植物工場のエネルギー・環境負荷の推定
Estimating the energy and environmental load of a plant factory for the purpose of cultivating tropical plants

Highlighted publications

Life cycle assessment of coffee roasting process based on two different energy sources on a smallholder coffee farm in Jember, Irawan A. and McLellan, B.C, 2024, Journal of Engineering Science and Technology, ICIST2023, Vol. 19, No. 2, p. 60 – 72. https://jestec.taylors.edu.my/Special%20Issue%20ICIST%202023/ICIST_06.pdf

A comparison of life cycle assessment (LCA) of Andungsari Arabica coffee processing technologies towards lower environmental impact, Irawan A. and McLellan, B.C, 2024, Journal of Cleaner Production, https://doi.org/10.1016/j.jclepro.2024.141561

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel, Irawan A., McLellan, B.C. and Hastutik, S.W., 2024, International Journal of Technology, Food and Agriculture (TEFA), https://publikasi.polije.ac.id/tefa/article/view/4572

Product carbon footprint and energy analysis of alternative coffee products in Japan, H.A. Hassard, M.H. Couch, T. Techa-erawan, B.C. McLellan, Journal of Cleaner Production, Volume 73, 2014, Pages 310-321.

https://doi.org/10.1016/j.jclepro.2014.02.006