5 Clever Ways to Use Spent Coffee Grounds
(That Actually Make Sense)
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At Specialty Batch, we live by the ethos of coffee done right, from seed to cup, and beyond. So while it’s easy to focus on the brewing itself, there’s one overlooked step we think deserves more attention: what happens after the brew?
Whether you’re brewing that flawless micro-lot or repurposing an old bag with a few flavour boosters (like we shared in our guide to enhancing stale coffee), your coffee journey doesn’t need to end at the compost bin.
Used coffee grounds, also known as spent grounds, still contain valuable compounds, textures, and natural aromas that can be repurposed creatively, and responsibly. Here are five expert-approved ways to give those grounds a second life, without feeling like you’re just ticking a sustainability box.
1. Compost Booster (But Do It Right)
Let’s start with the obvious, but let’s also do it properly.
Coffee grounds are rich in nitrogen, which makes them a strong ‘green’ addition to compost (despite their dark colour). They feed the microbes in your compost pile, speeding up the breakdown of organic matter and balancing out the carbon-heavy ‘brown’ materials like dry leaves or cardboard.
Pro Tip: Don’t add coffee alone. Always mix it with dry, bulky material to prevent mould or clumping.
Best for: Home composters, community gardens, or cafés with rooftop or kitchen gardens.
2. Natural Odour Neutraliser
Spent grounds are surprisingly effective at absorbing odours, thanks to their coarse texture and high surface area. Just like activated charcoal, they can trap volatile molecules that cause unpleasant smells.
Pop a bowl of dried grounds into your fridge, near the rubbish bin, or even inside a musty cupboard. No weird perfumes, just neutral freshness.
Barista Hack: Dry them thoroughly first or they’ll go mouldy fast. Use a baking tray and let them air out in the sun or a low oven.
Bonus Use: Mix with baking soda for a DIY deodorising scrub for sinks and surfaces.
3. Kitchen & Hand Scrub
Coffee’s grit isn’t just good for filters, it’s also perfect for scouring.
Blend dry spent coffee grounds with a touch of natural oil (like coconut or olive oil) and you’ve got an eco-friendly, aromatic scrub. It’s tough enough to remove grease from your hands after a shift behind the bar or scrubbing out cafetières, but gentle enough for regular use.
Flavour-Safe Alert: Avoid flavoured coffees or heavily spiced brews like cardamom or vanilla when using for scrub, the oils may leave a residue.
Barista Use Case: Use this after cleaning espresso machines or deep-cleaning grinders.
4. Plant Fertiliser Add-On
Used coffee grounds, once rinsed and dried, still retain micronutrients like magnesium, potassium, and a touch of nitrogen. Rather than dumping them directly on your plants (which can cause imbalance), sprinkle a modest amount into the soil or mix it into your potting blend.
For Acid-Loving Plants Only: Great for blueberries, azaleas, hydrangeas, but not ideal for plants that prefer alkaline soil.
Tip for Cafés: Keep a small collection bin near the espresso bar with a “Free Fertiliser” sign. Your green-thumbed customers will thank you.
5. Smoke Flavour Infusion (Yes, Seriously)
This one’s for the chefs, barbecuers, and culinary rebels.
Dried spent grounds can be added to wood chips in your smoker or BBQ to impart a mild, roasted earthiness to grilled vegetables, meats, or tofu. The subtle bitter-smoky profile lends a complexity reminiscent of cocoa or dark ale, and it’s an absolute hit when paired with darker roast profiles.
Chef’s Pairing: Try with meats marinated in coffee rubs, especially if you’re also serving a coffee-forward sauce or espresso reduction.
Extra Flair: Offer it as part of a barista-chef collaboration for a “Coffee Smoked Brisket” night. Storytelling sells.
Brewing Beyond the Brew
The lifecycle of a coffee bean doesn’t need to end at the bottom of a cup. From fertiliser to flavour enhancer, coffee grounds are incredibly versatile when treated with the same level of care we bring to our sourcing and roasting.
And let’s be honest, if you’ve just brought a stale bag of beans back to life with vanilla, cinnamon or ginger, why not give the grounds a second life too?
Coffee isn’t waste. It’s a resource.
Ready to Level Up?
If you enjoyed this, don’t forget to explore our other sustainability tips and brewing science features. And if you’ve created your own way to reuse coffee grounds.. we’d love to hear it!
Tag us @specialtybatch and show us how you brew beyond the cup.
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Considered as one of the region’s pioneers in specialty coffee education and Dubai cafe culture development, Ryan Godinho is an Australian entrepreneur who is accredited as the country's first SCAA AST and National Coffee Championships Coordinator. He is a frequent contributor to Forbes and Entrepreneur Magazines and also holds a postgraduate Certificate of Advanced Studies in Coffee Excellence from Zurich University (ZHAW).
