The Valorization of Coffee By-Products and Waste Through the Use of Green Extraction Techniques: A Bibliometric Analysis

Every cup of coffee leaves a trail of waste—and a hidden opportunity. A new bibliometric analysis reveals how green chemistry is turning coffee's leftovers into gold.

Coffee is a global obsession, but its by-products—skins, pulp, and spent grounds—often end up as waste. Now, scientists are turning to green extraction techniques to unlock their hidden value. A recent bibliometric analysis sifted through 7,306 scientific papers on green extraction, finding just 72 that focus on coffee or its residues. That's a tiny fraction, signaling a field still in its infancy.

Key Points

• 7,306 papers on green extraction, only 72 on coffee
• Green tech: NADES, ultrasound, microwave extraction
• Key players: Spain, Italy, Brazil, China