Department of Chemistry, Nelson Mandela University, Gqeberha, 6031, South Africa.
Nelson Mandela University, InnoVenton, Gqeberha, 6031, South Africa.
Sci Rep. 2021 Oct 14;11(1):20445. doi: 10.1038/s41598-021-99938-x.
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.
咖啡豆的增值利用分为两部分；第一个研究问题涉及从磨碎的咖啡豆中提取冷萃咖啡，以提供一种健康的冷饮。考察了两个参数：温度和磨碎的咖啡豆与水的比例。本研究表明，冷萃咖啡可以在 15 到 20°C 下提取 2 到 4 小时，而不是在典型的冷萃提取过程中需要 24 小时。咖啡香气是响应变量。这部分研究的一部分是从废咖啡渣中开发下游产品。这部分研究探讨了用废磨碎咖啡豆生产引火物，以减少从咖啡馆、餐馆和咖啡师那里倾倒大量废咖啡渣对垃圾填埋场的影响，这可能导致水污染、杀死野生动物和扰乱生态系统等环境问题。该研究使用废磨碎咖啡豆在引火物等产品中进行了测试，以检验其功效。该应用显示出了有希望的结果，引火物在点燃原木篝火时燃烧时间更长，同时还散发出柔和、宜人的咖啡香气。
