Coffee is one of the most consumed drinks in the world. For break times or for an energy boost, it is a perfect companion for various moments throughout the day. And, once you have enjoyed its taste, do not throwaway the coffee pucks! There are plenty of ways to give them a second life. One can recycle them and use them for gardening, baking and many more.
HERE IS A FEW OF OUR TOP TIPS TO GET YOU STARTED!
Coffee grounds, in fact, are rich in nutrients such as calcium, nitrogen, potassium and magnesium, essential for fertilisation. For this reason, you can use them as an excellent natural compost, especially for plants that love acidic soils, such as azaleas, hydrangeas, rhododendrons, and camellias. Before their reuse, it is important to store them properly in a dry plastic bag or sealed glass container, to prevent any mold formation.
So, how to use them, in the best way?
Simply scatter them around the base of the plants and around the flower bed edges.
To make a powerful and ecological liquid solution, you can put two cups of coffee grounds in a bucket full of water, and let it sit for at least 24 hours. The fertiliser obtained can then be sprayed directly on to the plants to help prevent unwanted snails, insects and small animals.
A perfect method to protect the garden, without resorting to chemicals or pesticides.
Recycling is a precious and fundamental habit for the sustainability of our environment.
You can also just throw the coffee grounds into the compost heap and let the worms and other insects do what they do best!
If your compost is too wet, add more 'browns'. If it's too dry, add some 'greens'. Making sure there is enough air in the mixture is also important. Adding scrunched up bits of cardboard is a simple way to create air pockets that will help keep your compost healthy.
Turning and mixing your pile from time to time will help speed up the decomposition process and aerate the pile. Use a garden fork to turn the outside of the pile inward. Monitor your pile for moisture, odour, and temperature and make adjustments as needed.
How can we use coffee grounds to make wonderful baked treats?
The coffee pucks must be dried accurately and then crumbled, so they can be combined with flour to make pies, brownies, muffins and cookies. You can be as creative as you want!
Save your used coffee grounds for up to 1 week or freeze them if you need to keep them longer.
BROWNIES
You’ll need:
2 organic apples, diced (if non-organic, peel them, too)
80g used coffee grounds
250g dark chocolate, broken into pieces
400g sugar, 120g rye flour
150ml extra-virgin olive oil, plus extra for greasing
50g cocoa powder
How to make them:
Heat the oven to 180C (160C fan)/gas 4. Grease a 20cm x 20cm baking tin with a little olive oil and line with parchment.
Put the diced apple and used coffee grounds in a small saucepan with two teaspoons of water and a pinch of salt. Put a lid on top and put on a medium heat. When you see steam, turn down the heat and cook, stirring occasionally, for five minutes, or until the apple is soft.
Blend to a puree, then return to the pan and, off the heat, add the chocolate and stir until melted.
Add the sugar, flour, oil and cocoa, and mix thoroughly. Pour into the greased tin and bake for 40-45 minutes, or until a crust forms on top but the centre is still moist. Leave to cool, then slice and serve.
CHOCOLATE AND COFFEE GROUND CAKE
1 cake of 18-20 cm
300 g dark chocolate, 100 g white chocolate
45 g butter, 150 g flour. 30 g dry coffee grounds see notes at the end of the recipe
8 g baking powder, 60 ml milk, 2 eggs L, vanilla, 50 g sugar, 30 g bitter cocoa, 150 ml coffee
Chop the chocolate with a knife and melt it together with the butter in the microwave for 2 minutes at 800 W, stirring every 40 seconds (or in a bain-marie). Let it cool down.
Then add the eggs, milk and vanilla: mix all.
Mix flour, coffee grounds and yeast.
Add these dry ingredients to the dough a little at a time, carefully, using a spatula in order to and avoid the formation of lumps.
Pour into an 18-20 cm cake tin greased and lined with greased baking paper.
Now sprinkle the surface of the cake with sugar and cocoa.
Wet all with coffee and bake in the preheated oven at 180 °C for an hour, covering with aluminium foil for the last 10 minutes.
Remove the aluminium foil and let the cake cool in the turned off oven with the door completely open. Wait another hour, then unmould the cake, sprinkle with a thin layer of cocoa and serve.