[{"id":240,"title":"Coffee reuse and pre-consumer vs post-consumer waste recycling","sha":"057a6088f6fb1fb93f92d632ec182791","user_id":null,"state":"published","body":"After it was reported that used coffee grounds could be converted into a useful product it was suggested in the Times Higher Education (10 Sept 2015) that this could be a reason for the end user of coffee to use fresh rather than instant coffee. As it can be reasoned that production of instant coffee and its reuse at a few sites would incur a smaller transport cost (environmental and financial) than distributed use of coffee grounds followed by collection and reuse at a central site, I conclude that it is possible that when the public is presented with a new recycling technology that some persons expect to handle and use the substance which is to be recycled rather than rely on an unseen recycling process which minimizes waste production in their homes and workplaces. This could be due to a desire by the general public to perform some tangible acts for the common good. Further research may be needed to discover how the public regard pre-consumer waste recycling when it is compared to the recycling of post-consumer waste.","created_at":"2015-09-28T16:17:20.168Z","updated_at":"2015-10-20T15:21:01.562Z","zenodo_id":62717,"doi":"http://dx.doi.org/10.5281/zenodo.31511","subject":null,"tags":["coffee","reuse","recycling","pyrolysis"],"vote_count":2,"view_count":1,"score":2.1,"deleted":false,"muted":false,"tweeted":true,"attachment_file_name":null,"attachment_content_type":null,"attachment_file_size":null,"attachment_updated_at":null},{"id":671,"title":"Fluidized bed for coffee brewing","sha":"a833e4975bff2455d4d3a9e466b87618","user_id":null,"state":"published","body":"Experimental and theoretical studies of the coffee brewing process have shown that most coffee preparation methods are affected by uneven particle distribution and uneven exposure of coffee grounds to hot water. This results in over-extraction from some percentage of the coffee granules and under-extraction from others, affecting both flavour and extraction efficiency.\r\n\r\nPrior research has focused on adjusting parameters such as coarseness of grind, temperature and pressure of water, and duration of exposure to address these issues, but elementary chemical reactor design offers a more comprehensive solution: the fluidized bed, a type of chemical reactor where upward fluid flow through a particle bed generates enough of a pressure difference to suspend those particles, permitting them to move freely between one another. \r\n\r\nAll conventional coffee brewing methods are essentially packed-bed type extractors, and it is well-known in the chemical industry that fluidized beds offer superior fluid flow dispersion and homogeneity of particle distribution, hence providing more complete and more uniform contact solid-fluid contact. It follows that fluidized bed extraction methods would address the shortfalls of coffee brewing methods, resulting in more complete and more consistent extraction, improving flavour and strength while reducing the quantity of coffee grounds that must be used.\r\n","created_at":"2020-01-24T06:25:15.206Z","updated_at":"2020-04-14T21:33:46.332Z","zenodo_id":3660064,"doi":"https://doi.org/10.5281/zenodo.3660064","subject":null,"tags":["coffee","brewing","engineering"],"vote_count":2,"view_count":1,"score":2.1,"deleted":false,"muted":false,"tweeted":true,"attachment_file_name":null,"attachment_content_type":null,"attachment_file_size":null,"attachment_updated_at":null}]