Producers from the interior of São Paulo detail essential care for the distinctive aroma and sweetness of coffee

For many decades, the main advantage of expensive coffee machines was their numerous functions. However, consumers are now looking for what these devices lack. Growing concern over microplastics and sustainable development is stimulating the emergence of plastic-free coffee machines and capsules.

Companies that produce coffee and home appliances have released new models and redesigned capsules in recent months. For example, new capsules from Keurig and Lavazza replace traditional plastic cups with compostable coffee tablets. A new machine from Caraway uses regular ground coffee, but unlike standard drip coffee makers, its stainless steel and glass body contains no plastic in the brewing system.

Further research is needed to determine the actual harm caused by microplastics. Nevertheless, according to a survey conducted by the environmental group 5 Gyres in 2025, nine out of ten Americans are concerned about the impact of tiny plastic particles on the planet and the human body, and studies have already shown that capsules release microplastics.

The growing demand for expensive plastic-free equipment and capsules aligns with a broader trend where consumers, after the pandemic, began upgrading their home coffee appliances, noted Peter Giuliano, Senior Research Advisor at the Specialty Coffee Association. He explained that the appeal of this trend is driven by three factors: health concerns due to microplastics, environmental care, and the feeling that metal and glass are perceived as more 'luxurious' than plastic.

New Capsules

In June, Lavazza introduced the Tablì model in the US—a $129 machine that operates exclusively on disposable espresso tablets made from compressed ground coffee. This is a change from their previous capsules, which were made of plastic and aluminum. Lavazza stated in a press release that the tablets are created using a special technology that 'precisely doses, grinds, and compacts coffee into a solid, ready-to-use puck.'

The Italian company announced that Tablì is the 'biggest investment' in the US, as it aims to double revenue to $1 billion by 2029 to challenge the monopoly of Keurig Dr. Pepper in the coffee market. According to Daniele Foti, Vice President of Marketing for Lavazza North America, Tablì targets customers who want an eco-friendly alternative to traditional capsules. She emphasized that 'consumers want to enjoy coffee without the waste that usually accompanies single-serve portions.'

Keurig, which popularized plastic with its K-Cups back in the 1990s, launched a new line of compostable capsules in October with a specially designed Alta machine (the new capsules are not compatible with older models). These capsules, named AltaRounds, have been developed since 2020 in response to changing consumer preferences regarding sustainability and health. Philip Drapau, Senior Vice President of Keurig's Future Coffee Systems division, stated that the new capsules represent a 'significant reduction in plastic compared to our K-Cup capsules.' He added that 'we clearly heard from customers that they want more eco-friendly products, specifically less plastic and plastic waste.' Drapau also noted that 'our data shows that beverage variety, quality, and reduced plastic waste are high priorities for almost all groups.'

Keurig had previously faced criticism for its capsules and agreed in 2022 to pay $10 million to settle a class-action lawsuit alleging the company misled consumers by advertising its plastic K-Cups as recyclable, although Keurig denied any wrongdoing. However, despite the capsules and machine containing less plastic, they are significantly more expensive than a traditional Keurig machine. The Alta set, including glassware and capsules, costs $499.

Melissa Valiant, Director of Communications for 5 Gyres, noted that both Lavazza and Keurig products still use plastic that 'ultimately ends up in landfills, incinerators, or our environment after use, contributing to the growing crisis of plastic pollution on the planet.'

New Machine

Caraway focused its efforts on developing a $495 coffee machine released last month that is entirely made of stainless steel and glass, ensuring that no plastic comes into contact with the ground coffee. Unlike Lavazza and Keurig machines, these devices contain some amount of plastic. According to Caraway CEO Jordan Nathan, creating a plastic-free brewing system was a complex task because the expensive glass and steel components required custom manufacturing.

Nathan told CNN that they had to create the best plastic-free coffee with a fully metal body, yet in a compact size for a countertop with a single rotary dial. Concerns about kitchen plastic and its effect on the endocrine system have been growing in recent years. Nathan referenced a viral article linking black kitchen plastic to alarming levels of toxic antipyretics.

Discussion of this topic has been fueled by social media, influencers, and various scientific studies, prompting parents and other health-conscious individuals to avoid plastic wherever possible—whether in cosmetics, food, or bedding. Other Caraway products, such as cutting boards, have seen significant sales increases over the past three years. Nathan added that coffee is a natural next step because 'you should never heat plastic.'

Demand for the Caraway 10-cup coffee maker was so high that it sold out before January, forcing the company to ramp up production. Meanwhile, Keurig and Lavazza reported similar interest, as both companies' products quickly sold out after the initial release. Nathan concluded that this high interest in capsules and machines signals that the industry will move towards more environmentally friendly alternatives, adding: 'If you are not doing this, you are falling behind where the ball is going.'

The coconut has a unique reproductive mechanism because the coconut itself acts as a seed, unlike other plants such as melon, papaya, and apple, whose fruits contain small seeds in the pulp.

Development occurs when the dry, mature coconut falls entirely from the tree, germinating in the soil to give rise to a new plant. This type of fruit is classified as a drupe and is composed of three distinct layers: the exocarp, which is the outer green shell; the mesocarp, the intermediate layer rich in thick fibers; and the endocarp, the hard inner shell that houses the pulp and water.

Upon coming into contact with moist earth, the mature coconut allows the embryo to use the water and nutrients from the pulp to begin its growth. This results in a sprout that breaks through the shell and seeks sunlight, while its roots establish themselves in the soil, utilizing the remaining energy of the fruit. The time required for this process varies between 40 and 150 days, depending on the species of coconut being formed.

After the sprout develops its first leaves, it can become self-sustaining within a few months. The appearance of the first fruits occurs between three and five years, restarting the life cycle when they fall and germinate.

Historically, in Brazil, coconut cultivation is mainly concentrated on the coast of the Northeast, a region where it was introduced by the Portuguese around the mid-16th century. The tropical climate, marked by high humidity and sun exposure, is essential to ensure healthy growth and the production of high-quality fruit.

Other examples of drupes include the peach, where the mesocarp is the edible part and the wrinkled pit constitutes the protective endocarp of the seed; the mango, which follows a similar logic, with the seed inside the fuzzy pit, which can be planted directly or have the pit opened to accelerate germination; and the olive, a smaller drupe, whose fleshy part is the mesocarp, differing only in the maturation time between green and black varieties.

The moment of opening a jar, the crunch of a foil seal, or the smooth removal of new plastic wrap—this is a familiar sensation that initially instills confidence in the freshness and preservation of the product. However, as soon as the seal is broken, the protective barrier disappears. Although modern packaging utilizes advanced barrier protection and vacuuming technologies to keep products on store shelves, it is not absolutely invulnerable after being opened. The start of product use shifts the responsibility for its safety directly onto the consumer.

Statistics on home food safety

Improper handling of opened products is a serious factor contributing to global food waste and foodborne illnesses. According to the Food Waste Index Report by the United Nations Environment Programme (UNEP), households are responsible for over 60% of all global food waste, equivalent to more than 600 million tons per year. The main causes are the incorrect interpretation of expiration dates and the premature spoilage of opened products.

Furthermore, estimates from the World Health Organization (WHO) show that annually about 1 in 10 people worldwide fall ill from consuming contaminated food. A common cause in home settings is the violation of temperature regimes and cross-contamination after opening packages. Data from the US Department of Agriculture (USDA) indicates that 30%–40% of food resources are lost or discarded, with a significant portion of this related to consumer misunderstanding between the 'best before' date and the actual shelf life after opening.

What happens when the seal is broken?

Inside unopened packaging, food is in a controlled environment. After opening, this protection is destroyed, and three key processes may begin. Firstly, air penetration occurs, causing oxidation: oxygen reacts with fats, oils, and certain vitamins, which over time leads to rancidity, loss of color, and reduced flavor quality. Secondly, humidity changes: dry products, such as chips or cookies, can absorb moisture from the air, losing their crispness, while other products may lose moisture and become dry or stale. Thirdly, microorganisms enter the food: mold spores, yeast, and bacteria naturally present in the environment can come into contact with the product, and under suitable conditions, they can begin to grow, leading to spoilage.

Simple checklist: open—check—store

Maintaining the freshness of opened products does not require complex scientific knowledge; it only requires adopting a few simple habits. For example, regarding sauces and dips: some seasonings, like ketchup, can be stored outside the refrigerator until opened, but mayonnaise, pesto, and creamy dressings should be placed in the refrigerator immediately after opening, always checking the label instructions. As for canned goods, leftovers of tomatoes, beans, or other preserved products should not be left in the open metal can in the refrigerator; they must be transferred to a clean glass or food-grade plastic container. This helps maintain quality and prevents unwanted taste changes.

For dairy products and milk, it is recommended to store opened items on an inner shelf of the refrigerator, where the temperature is more stable, avoiding door shelves due to greater temperature variability. Grains and spices should be poured into airtight glass jars to protect them from pests and moisture. Although packaging ensures product preservation until it reaches the kitchen, proper handling after opening is equally important. Paying attention to storage instructions, carefully resealing products, and maintaining kitchen hygiene guarantees that every bite remains as fresh and safe as it should be.