Subtracting the Bean from Coffee: The Minus Story

Did you know that it takes 140 liters of water to make a single cup of coffee? Turns out that coffee, as far as plant crops are concerned, has a fairly heavy footprint on the planet. And it’s getting harder to farm, with climate change altering where and how many coffee beans can even be grown. You’ve heard of making meat without chickens, and milk without cows. Well, you can also now get coffee without beans. This episode’s guest is the CEO of Minus, a startup reimagining how you enjoy your daily brew. Minus has developed an innovative way to replicate the rich flavor, aroma, and experience of coffee without using coffee beans at all. Minus’ beanless coffee emits 86% less carbon than traditional coffee, uses 94% less water and utilizes 92% less land. Made from upcycled ingredients like date seeds and grape seeds, this alt-coffee is primarily marketed to women for reasons you’ll hear from CEO Maricel Saenz. The traditional coffee industry is rife with challenges, from deforestation and water-intensive farming practices to the instability of supply chains caused by climate change. Minus aims to address these issues head-on with a sustainable, scalable alternative that delivers the same satisfying experience without the environmental baggage. We’ll explore the science behind beanless coffee, the startup’s journey from concept to reality, and the potential impact of this bold innovation on coffee lovers and the planet. Whether you’re a caffeine connoisseur or just curious about how cutting-edge food tech is reshaping our world, this conversation is one you won’t want to miss. Discussed in this episode You can buy Minus coffee from their website. Maricel recommends the Y Combinator Startup Library. Maricel also recommends reading Regnesis. Our past episodes on chocolate without farming cocoa and bean-free coffee. More about Maricel Saenz Maricel Saenz is a Costa Rican entrepreneur living in California with a strong passion for sustainability and innovation. She is the founder and CEO of Compound Foods, a food-tech startup that aims to reduce supply chains and food waste while creating sustainable and valuable products through fermentation. The company's first product, Minus, uses a beanless approach to reduce the negative environmental impact of coffee production and ensure a sustainable supply for the future. Maricel holds a Bachelor of Commerce from the University of British Columbia and attended Singularity University's Global Solutions Program in 2017. She has a diverse background, having previously co-founded Nextbiotics, a synthetic biology startup that addressed antibiotic resistance. She has also worked in international development in South Africa and Cambodia, empowering women and working with local entrepreneurs. Maricel has also worked with Monitor Deloitte in corporate strategy and innovation consultancies.In recognition of her accomplishments and innovative thinking, Maricel was named on the 2022 Forbes' 30 under 30 list. Her work in sustainability and food-tech is making a positive impact on the planet and inspiring others to think creatively about how to reduce waste and create sustainable solutions.