Bob Schildgen, who writes the Mr. Green column for the Sierra Club, said the main labels he trusts for coffee are the United States Department of Agriculture organic certification and the Fairttrade seal. He said Smithsonian Bird Friendly and Rainforest Alliance Certified also offer at least some assurances that the beans are produced with care.

Once you’ve found beans with a lower environmental impact, what else can you do?

Ditching single-serving pods is one step. Not only do they require more packaging, but single servings also take significantly more energy to brew than traditional drip methods.

Even John Sylvan, one of the founders of Keurig, says he wishes he he’d never introduced coffee pods to the world. “I feel bad sometimes that I ever did it,” he told The Atlantic, in 2015. “No matter what they say about recycling, those things will never be recyclable.” (A Kuerig representative disputed that, saying many of the company’s pods were already recyclable and that it aimed to make all of them recyclable by 2020).

You can skip the pods, and the electric coffee machine, by opting for pour-over preparations. You might also consider a metal or cloth filter instead of paper (though the metal allows more acid to pass through). Or, eliminate the filter altogether by pressing your coffee. Best yet, try cold brew. No boiling water, and thus no electricity, needed. And some aficionados say it delivers better flavor with less acidity.

Once you’ve made your coffee, some of the things that go with it can be just as important as the brew itself. Milk, for instance, accounts for more than half the emissions footprint of the average coffee (and that percentage is drastically higher for dairy-heavy orders like lattes).