Waste reduction in R&D

Why Waste Reduction Matters

• R&D requires multiple trials → high potential for wasted coffee, milk, and syrups.
• Reducing waste lowers costs, supports sustainability goals, and encourages efficient experimentation.

Strategies for Reducing Waste

1. Scaling Down Recipes

• Prototype new drinks in half-size or quarter-size portions.
• Use smaller cups and pitchers for iterative trials.

2. Ingredient Substitution

• Use water + food coloring to practice latte art instead of wasting milk.
• Replace espresso with pre-brewed concentrate or instant espresso for early tests.

3. Structured Experimentation

• Change one variable at a time (grind size, ratio, syrup dose) instead of random adjustments.
• Log results in R&D sheets to avoid repeating failed trials.

4. Staff Tastings

• Share R&D samples among team instead of discarding.
• Use multiple tasters for calibration and feedback, maximizing value of each test drink.

5. Reuse Where Safe

• Leftover brewed coffee can be repurposed in cold brew blends, coffee syrups, or baking.
• Spent grounds used for compost or skincare scrubs.

Documentation

• Keep detailed R&D notes on recipes, proportions, and tasting results.
• Helps refine faster and prevents over-testing.

Cultural Benefits

• Fosters staff awareness of sustainability.
• Builds a creative yet responsible café culture.

Summary

Waste reduction in R&D is achieved through small-scale testing, smart substitutions, structured trials, and creative reuse. These methods allow cafés to innovate efficiently, save costs, and align with sustainability goals while still delivering exciting new menu items.

• Tags:
• Cold Brew
• Grind Size
• Latte Art
• Brewed Coffee
• Milk Syrups
• Coffee Milk