Propol & Alfa Laval: How To Tackle Coffee’s Water Footprint

Annually, 8 trillion litres of water are wasted in homes, 140 litres of that is just from a singular cup of coffee.

As the EU continues to strengthen its regulations on water use in food production, many companies across Europe are working hard to understand water risks and improve their water footprint. 

Alfa Laval, a coffee producer in Spain has significantly reduced its overall water consumption, saving thousands of litres of water daily.

The need for reduced water footprints

Companies are focusing on reducing the amount of water needed in their processes and increasing overall efficiency.

Water is needed for cleaning and cooling, recovering and reusing which creates wastewater that is treated for the reuse or replenishment of local watersheds.

This is a demanding task, particularly for coffee manufacturers, as coffee production is very water intensive. 

The UN estimates that it takes 140 litres of water to grow, process and transport enough coffee beans for just a single cup. 

Only 1% of Earth’s water is readily available for human use, with the rest locked in glaciers or ice caps. 

Overconsumption exaggerates water stress, particularly in dry regions where demand outstrips supply.

Overuse of water threatens future water security, especially as populations grow. 

By prioritising local produce and sustainable products, individuals reduce reliance on distant water-intensive supply chains

Reducing water footprints mitigates habitat loss and supports biodiversity.

Accompanying Alfa Laval

Founded in 1998, Prosol produces more than 13 million cups of coffee and coffee products a day. 

Prosol exports these products, including coffee, to more than 30 countries around the world from its manufacturing facilities in Palencia, in the Castile-León region of northern Spain. 

The company identified significant potential for improvement in the amount of water used in the separation phase of the coffee production process where disc-stack centrifuges are in use.

“We have always promoted sustainability,” explains Francisco Javier Cantero, Technical and Process Manager at Prosol. 

“And today, it’s not an option: it’s a responsibility. Joining the Global Compact and promoting the Sustainable Development Goals is a major step towards improving the future of everyone.” 

How has Prosol improved water efficiency?

In its Palencia plant, the company used to put 240 litres of fresh water every day down the drain after the water had cooled the high-speed separator.

The wasted 240 litres amounted to a total of 5,700 litres a day. 

As part of the drive towards reducing this high level of water consumption, Prosol reached out to Juan Miguel Comillas from Alfa Laval’s Global Technology Business Development in BU High Speed Separators, for support and partnership from the company. 

As luck would have it, the team was in the process of developing new technology specially adapted for applications with cold media, such as brewery, beverage and dairy processes.  This new technology, now called Optiwia, recovers this cooling water for reuse. 

Following testing during 2021 and 2022, the final commercial product was installed for use in 2024.  

“The Optiwia technology means that Prosol can recover the cooling water and use it to flush the machine after every discharge,” explains Juan Miguel

“Before, it was going to waste, but now, we are collecting it in a tank and reusing it.”  

“They are very happy at Prosol and we now know that with Optiwia, food and beverage producers can save up to 70% of the total water consumption, and we can confidently say to the market that we supply the perfect centrifuge for all cold food applications with respect to water.”

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