Coffee Journal — Composting

Mary, Quite Contrary - Meet Joe (or, Spent Coffee for Healthy Gardens)

Posted by Justin Smay on

For the Professional Chef and Amateur Foodie alike, one of the best things about watching the weather warm up is planning menus around fresh veggies. In fact, many fresh-conscious restaurants are actually growing a bit of their own produce, truly embodying the “farm-to-table” mentality. You’ve probably heard rumors about the benefits of using spent coffee grounds around your flowers and vegetables. It’s absolutely true- however, there is often a bit of speculation and guesswork around the rationale. Here are a few facts that should help make the most of that soggy coffee. Spent coffee actually has a relatively neutral acidity,...

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