Timeline for Brewing with the same coffee grounds twice?
Current License: CC BY-SA 3.0
21 events
| when toggle format | what | by | license | comment | |
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| Jan 27, 2023 at 21:03 | answer | added | fixer1234 | timeline score: 1 | |
| Jan 27, 2023 at 20:19 | comment | added | fixer1234 | I brew the grounds a second time, but not to drink. If you brew the heck out of the used grounds,you can extract the tannins and other sources of color. Concentrate that and it makes a decent stain for wood and other materials. It sure wouldn't be drinkable, but it provides some additional value from the coffee. | |
| Nov 20, 2019 at 19:15 | comment | added | mchid | I used to suspect that the coffee shop next to my work was running the grounds twice for lattes to save time and to be lazy. Needless to say, I would fall asleep after drinking a cup and I stopped going there. The place is no longer in business. | |
| S Apr 7, 2018 at 23:59 | history | suggested | Grant Miller |
Add 'grounds' tag
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| Apr 6, 2018 at 4:40 | review | Suggested edits | |||
| S Apr 7, 2018 at 23:59 | |||||
| Jun 1, 2017 at 7:53 | history | edited | MTSan |
edited tags
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| May 31, 2017 at 22:31 | history | edited | Mark Iannucci | CC BY-SA 3.0 |
edited title
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| Jan 4, 2017 at 9:11 | history | protected | CommunityBot | ||
| Dec 10, 2016 at 20:47 | answer | added | Wolf Fortright | timeline score: 1 | |
| Dec 7, 2016 at 15:42 | answer | added | RustedSwitch | timeline score: 4 | |
| Dec 6, 2016 at 16:54 | answer | added | Marilyn in Arizona | timeline score: 2 | |
| Jun 28, 2016 at 7:56 | comment | added | Jonathan Cender | I have been fortunate to have a partner with a different taste in coffee. One of us prefers the stronger first pour while the second prefers the less strong, second pour. This may not work for you, or very many other folks, but it does save money. | |
| Apr 5, 2016 at 5:45 | comment | added | Suspended User | If you are concerned about cost, you may try roasting your own beans. There is an initial investment in equipment. But, after that, you are paying 50% to 75% as much for coffee, using your time and generally getting a higher quality product. | |
| Apr 5, 2016 at 4:08 | answer | added | Mr Hons | timeline score: 2 | |
| Mar 9, 2016 at 0:41 | answer | added | Jason Abalos | timeline score: 4 | |
| Mar 4, 2016 at 14:54 | comment | added | MTSan | In a regular brewing process, one should extract around the 20% of the compunds in a bean. So, the other 80% is there. However, it is not really (and neatly) experienced how to extract them. | |
| Mar 4, 2016 at 12:07 | answer | added | problyaboutbeer | timeline score: 1 | |
| Apr 22, 2015 at 16:32 | vote | accept | Mark Iannucci | ||
| Apr 17, 2015 at 20:07 | answer | added | hoc_age | timeline score: 17 | |
| Apr 16, 2015 at 20:58 | answer | added | Jack Sinclair | timeline score: 7 | |
| Apr 16, 2015 at 17:03 | history | asked | Mark Iannucci | CC BY-SA 3.0 |