Kohvipuru

Kohvipuru is the solid residue produced when coffee is brewed. It is the remaining material from ground coffee beans after most soluble compounds have been extracted during brewing. Kohvipuru consists largely of insoluble fibers, carbohydrates, minor lipids, trace minerals, and a portion of caffeine, along with various aroma compounds. Fresh kohvipuru is moist and strongly aromatic; when dried and stored, it becomes dry and crumbly.

The form of kohvipuru depends on the brewing method and grind size. Espresso grounds tend to be finer, while drip or French press grounds are coarser. In terms of color, kohvipuru is typically dark brown to gray-brown, with a characteristic coffee scent.

Common uses include gardening and waste management. In horticulture, kohvipuru can be used as an organic matter addition to compost or soil, contributing to structure and nitrogen content when mixed with carbon-rich materials. It is generally recommended to use kohvipuru in moderation and to avoid large, fresh piles that can create odor or mold issues. Kohvipuru is also employed as a deodorizer in spaces such as refrigerators or trash areas, and, in some cases, as a cosmetic exfoliant in personal care products.

Handling and storage should emphasize dryness. Dry kohvipuru should be kept in a sealed container in a cool, dry place to prevent mold. It is not edible in its used form and should not be consumed. Environmentally, reusing kohvipuru for composting or soil amendment recycles organic waste and reduces landfill burden.