Abstract
The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. Two parameters were investigated: temperature, and the ratio of ground coffee beans to water. This work suggests that cold brew coffee can be extracted between 15 and 20 °C over 2 to 4 h instead of 24 h as outlined in typical cold brew extraction processes. The coffee aroma was the response variable. Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. This part of the study investigates the production of firelighters from spent ground coffee beans to reduce the impact of dumping significant quantities of spent coffee grounds from coffee houses, restaurants, and baristas on landfill sites, which can lead to environmental problems such as polluting water systems, killing wildlife and disturbing ecosystems. The study used spent ground coffee beans in products such as firelighters to test their efficacy. This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while also emitting a gentle, pleasant coffee aroma.
Highlights
The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage
Cold-brewed coffee (CBC) could be a pleasant alternative as a cold beverage for summer months launching a new experience for coffee drinkers while still allowing them to enjoy the kick caffeine brings in a hot-brewed coffee drink
Cold-brewed coffee is not iced coffee; CBC is prepared at room temperature over a 12 to 18-h period compared to quick, traditional hot brewing methods[4,5,6]
Summary
The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. The coffee aroma was the response variable Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. The study used spent ground coffee beans in products such as firelighters to test their efficacy This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while emitting a gentle, pleasant coffee aroma. Cold-brewed coffee (CBC) could be a pleasant alternative as a cold beverage for summer months launching a new experience for coffee drinkers while still allowing them to enjoy the kick caffeine brings in a hot-brewed coffee drink. Brewing coffee is an extraction process that depends on several factors, such as the ratio of water to ground coffee beans (GCB)[7], the temperature of the water, the diameter of the ground coffee particles (coarse, medium or powder), and the brewing time. During the hot brew extraction much more of the caffeine and caffeinic acids are extracted from the coffee bean giving hot brew coffee that rich coffee aroma and bitter taste
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