The integration of coffee grounds into paper production presents a sustainable alternative that reduces reliance on virgin cellulose. Similar to the use of silverskin, spent coffee grounds can be repurposed to create eco-friendly paper. Spent coffee grounds vary in particle size and moisture content depending on the brewing process and grind size.

Typically dark brown to black with a granular texture, these grounds retain a high concentration of organic compounds and nutrients. Chemically, they are composed of 45-55% carbon and 2-2.5% nitrogen, making them a valuable source of organic matter. They also contain around 40% total fiber, including cellulose (8%) and hemicellulose (36%). While most caffeine is extracted during brewing, residual amounts (<0.5%) remain, along with proteins (10%), lipids (up to 16%), and bioactive compounds such as chlorogenic acids (2.3%), which offer antioxidant benefits (Mendes dos Santos et al., 2021).

The incorporation of spent coffee grounds into papermaking represents a significant step toward sustainability in the industry. By blending these by-products with virgin pulp, manufacturers can produce paper using only 85% virgin cellulose, reducing the depletion of natural resources while repurposing coffee waste efficiently. Moreover, paper made from spent coffee grounds exhibits unique characteristics, including a subtle coffee aroma and a slightly darker hue, adding a distinctive touch to the final product. This innovation underscores the potential of coffee waste in advancing sustainable manufacturing practices and circular economy initiatives.

Sources: 

• Barbero, S., & Fiore, E. (2015). The flavours of coffee grounds: The coffee waste as an accelerator of new local businesses. Annals of the Faculty of Engineering Hunedoara, XIII(1), 57-63. ISSN 1584-2665 
• ICO 2024, Beyond Coffee: Towards a Circular Coffee Economy coffee-development-report-2022-23.pdf
• Mendes dos Santos, É., Malvezzi de Macedo, L., Lacalendola Tundisi, L., Ataide, J. A., Camargo, G. A., Alves, R. C., Oliveira, M. B. P. P. (2021). Coffee by-products in topical formulations: A review. Trends in Food Science & Technology, 111, 280-291. https://doi.org/10.1016/j. tifs.2021.02.064