Coffee Ground Briquette

Briquettes from spent espresso coffee grounds — café waste, dried and pressed into fuel.

From a waste stream that is already large

Every café produces coffee grounds daily, and almost all of it goes to the bin. Those grounds still hold energy: residual oils and dense fibre make them burn well once moisture is brought down.

Turning them into briquettes moves the waste from the disposal stream into the fuel stream. For a café or roastery that needs to show what happens to its waste, the path is traceable from machine to finished product.

Process

• Feedstock spent coffee grounds
• Process drying, then pressing
• Shape, size and composition customisable

Drying is the decisive part. Coffee grounds arrive wet, and a briquette pressed before it is dry enough will crack, grow mould in storage, and deliver low heat.

Burn character

Coffee-ground briquettes carry a distinct aroma when lit — some users like it, others do not want it near food. We recommend testing a sample on your own equipment before deciding, particularly where it will meet food products.

For heating, boilers and industrial combustion, that character is not an issue.

Customisation

Shape, size and composition can be adjusted — including blending coffee grounds with coconut shell where you need higher calorific value or lower ash than pure coffee grounds can give.

If you have your own supply of spent grounds and want them processed, that is a conversation worth having. Tell us the monthly volume.