Kahvinjauho

Kahvinjauho, also known as coffee grounds, are the leftover residue from brewed coffee. They consist of finely ground coffee beans that have been steeped in hot water to extract flavor compounds. After brewing, these grounds are typically discarded, but they have numerous practical applications beyond their initial purpose.

Coffee grounds contain residual caffeine, oils, and organic compounds that make them useful in various contexts. In gardening, they are often used as fertilizer or compost material due to their nitrogen content, though they should be used sparingly as they can increase soil acidity. Many people also use them as a natural abrasive for cleaning or as an odor absorber in refrigerators.

In culinary applications, coffee grounds can be incorporated into recipes for flavor enhancement, particularly in chocolate-based desserts or marinades for meats. They are also used in some beauty treatments as exfoliants.

From an environmental perspective, repurposing coffee grounds helps reduce waste. However, concerns exist about mold growth if they are not properly dried before reuse. The cultural significance of coffee grounds varies, but they represent an important part of coffee culture's complete lifecycle, from bean to brewed beverage and beyond.