The Zero Waste Coffee Project

Author

Dolores del Castillo

Dolores del Castillo is a food scientist at the University of Madrid, with a strong focus on coffee by-products.

Posts by the Author

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The extraction of aromas from cascara, the dried coffee fruit is a new way to make use from a coffee waste or by-product. The aromas are added to an alcohol to make a delicious aperitif.
Alcohol

La Cascara Aperitivo - An alcoholic drink with the aromas of the coffee pulp, Germany

April 1, 2024
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Upcircle Beauty uses spent coffee grounds and coffee oil for some of their skin care products.
Spent Coffee Grounds

All natural skin care with coffee oil and spent coffee grounds, UpCircle Beauty™, UK

March 14, 2023
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Spent Coffee Grounds

Sustainable Eyewear from spent coffee grounds. OCHIS, Ukraine

January 23, 2023
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EnerTea drink by Rivella, Switzerland
Cascara

Cascara EnerTea - A new energy drink by Rivella, Switzerland

January 12, 2023
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Spent Coffee Grounds

KAFFE BUENO, a biorefinery for spent coffee grounds. An interview with Alejandro Franco, Denmark

November 9, 2022
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coffee pulp

Feeding Black Soldier Fly larvae with coffee pulp. An interview with Laura Stanford of THE BUG PICTURE, Kenya.

September 19, 2022
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