Chug, chug, then eat your mug: Edible coffee cup passes taste test

Aniyo Rahebi and Catherine Hutchins experimented with approximately 250 recipes to develop their edible coffee cup.

Their product had to be durable enough to contain hot liquids, but also biodegradable. It had to be tasty enough to be an enticing snack, without altering the flavor of the beverage it held.

Aniyo Rahebi and Catherine Hutchins of Melbourne have invented an edible coffee cup to reduce the amount of disposable cups that end up in landfills.

One year after launching Good-Edi cups from a small workshop in Coburg, Melbourne’s inner north, early next month Rahebi and Hutchins are on track to surpass the 100,000 sales mark.

The cups are currently available in over 50 cafes across Australia, and the pair anticipates that number to increase to 100 by the end of the year.

Corporate customers have included the real estate developer Mirvac and the health insurer Bupa.

Hutchins describes the flavor of the cup as “similar to a Weet-Bix waffle.”

According to the women, the final formula of oats, wheat, flour, water, sugar, salt, and coconut oil remains crisp for forty minutes. It can decompose in less than two weeks in a garden or compost if it is not consumed.

In addition to the chocolate-dipped cup, caramel and cinnamon flavors are being considered.

Purchasing an edible cup increases the price of a coffee. In addition to the $4.50 price of a regular latte, Merri Cafe in Brunswick East charges an additional $1.50 for a regular latte. In Melbourne Central, Puzzle Coffee adds $3 to a $4.20 regular latte.

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