HOW TO: Creative ways to Recycle Your Used Coffee Grounds

PHOTO CREDIT:
 http://www.thisoldhouse.com/toh/photos/0,,20593892,00.html

As part of mankind's pursuit to protect the environment, we all now turn into recycling products most especially the ones that are non-biodegradable.

Our part in the environment as well is crucial for maintaining it well preserved thus in our own simple ways, we can maximize everything we use such as these coffee grounds. If you think it is only good for waking you up or keeping you focused with your activity, then guess what, it can do a lot more for you!

We listed down some of its uses for you to reused and maximize its potential. As we have said on our previous posts, Liberica is a rare variety, so we might as well make efficient use of this scarce resource very well.

 1.) Fertilize your Garden

Coffee grounds are your sources of Nitrogen, Potassium, and Phosphorous though nitrogen would stand out due to its caffeine content. Potassium and phosphorous are present as well, but you may opt to add other sources of these elements as well for they are only present in small quantities only.. Take note that coffee grounds are quite acidic so you might need to mix your grounds with dead leaves, pot soil before spreading them out around your plants.

2.) Pest Repellent

Tired of snails, slugs, ants leeching on your plants? Then sprinkle your coffee grounds around your plants. Add orange peelings to keep away small animals like cats, if it does not work, then try adding rosemary instead.

3.) Compost!

Due to its high nitrogen content you may add these grounds to boost your compost!

Add coffee to your compost, as it is known to attract worms. We all know that worms make up a good compost!

4.) Food Deodorizer

Yeahp! you've read it right! coffee are known to be good deodorizers. if not, smell neutralizers. Place it in an open container and placed it a back of the fridge and smell for your results! You may also use this in your shoe cabinet.

After using it as deodorizers, you may toss it as well to your compost! Now that's 100% efficiency!



BONUS!

Coffee for your Hair and Skin

1.) Exfoliate

Use coffee grounds as a body scrub. Add in a small amount of warm water (Coconut Oil works wonder). scrub it from head to foot, then watch your icky dead skin cells wash away. :)

2.) Rejuvenate Facial Skin

Just as it works wonder in your body, it works like heaven for your facial skin too! Mix 2 tbsp of used coffee grounds with 2 tbsp of cocoa powder (organic) then add 3 tbsp of whole milk and top it off with a full tablespoon of honey for perfect all natural AHA and antioxidant facial scrub!

3.) Coffee for your Hair

If you are a heavy user of hair products such as wax, gels, spray nets, etc. Then most probably, your scalp is weighted down with residues. Use your spent coffee grounds to remove that build up. Before you shampoo your hair, grab a handful of these grounds and massage it onto your hair and scalp to help restore you hair's natural healthy shine and glow.

SO THE NEST TIME YOU BUY COFFEE.MAKE SURE TO REMEMBER THIS EASY TIPS!

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HOW TO: Keep your Coffee Beans Fresh

PHOTO CREDIT:
http://www.market-inspector.co.uk/blog/2015/03
/how-to-store-your-coffee

Aha! You've been to here to know how to make the best cup of coffee? Then you've got the perfect place to start! 

It is imperative that in order for you to brew a good cup of coffee, obviously, one must invest in a quality coffee bean for it is the heart and soul of a cup of coffee and your next priority should be safekeeping to maximize and its freshness and flavor for maximum satisfaction and enjoyment of your very own brew.

It is known and being repeatedly shown in literature and studies that the major adulterants of coffee are air, moisture, heat and light as these factors alters the organic compounds in your beans. OXIDATION as Chemists would say. 

So here are some practical tips to keep your beans fresh and flavorful.

1.) Buy ONLY what you consume.

Did you know that coffee degradation starts right after it is roasted? Yes! you've read it right! your coffee immediately undergoes oxidation once it has been roasted as it was exposed to heat (high temperature). So in order to lessen further degradation and oxidation, buy only in small quantities which you can consume in one (1) or two (2) weeks. 

2.) Keep your beans sealed and cool.

While oxidation cannot be stopped for it is a natural phenomena, it can however be slowed down by keeping your beans in an opaque and sealed/airtight container which is recommended to be stored at room temperature. If you don't have an airtight container, you may use resealable bags for the moment but it is recommended to consume your beans immediately (1 to 2 weeks).

In addition, it is highly advised that you keep your beans in a convenient location for easy access but make sure to keep it away near the oven or direct sunlight.

3.) The controversial FREEZING.

It is true that freezing may slow down further oxidation as it is true for slowing down food spoilage, but remember that coffee beans may absorb moisture due to condensation and the obvious point that your freezer and refrigerator is practically wet. Thus, your coffee is prone to water absorption.

As mentioned above, coffee beans should be consumed quickly as possible especially when the packaging seal has been broken. If you chose to freeze your beans, make sure keep your beloved beans in an airtight container and consume it immediately

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Why Roast Dark?

PHOTO CREDIT: http://www.hubcoffeeroasters.com/

We all know that before a cup of coffee is served or even ground for consumption, it first needs to undergo the most important part before brewing; Yeahp! you've guess it right! Roasting! A coffee bean needs to be roasted as it is not really palatable.

Unroasted or underroasted coffee bean is not very coffeelike, it may be the same bean that we used to grind, but its taste is different from the ones we used to drink. It is characterized by herby, leguminous and nutty in taste. This taste happens just after the first crack when roasting. Once it passes the first crack, it will now start to release its different identities according to roast level (light, medium, dark, city, french, italian). As noted, the roast level is a function of temperature and time. The higher temperature and the longer time used in roasting, the darker the roast is. From light roasts that is full of verve and energy to dark roasts that smells and tastes like roasted, woody, and smokey flavors.

As mentioned above, coffee roasting is a function of temperature and time just like in cooking when you order a meal in a fancy restaurant where the server asks you if you want your meat to be rare, medium or well-done. Same goes with coffee roasting, as the temperature increases and the roasting progresses, chemical reactions happens simultaneously converting organic chemical compounds thus, a light roast chemical components is different from a dark roast. This is where these beans got their identities.

So why dark roast? As much as I want to spare you guys from the chemistry part, I just can't help but give you an overview of what happens when a bean is being roasted, but I will keep it simple! A reaction called Maillard reaction is the one responsible for the conversion of these compounds, in laymans term, this reaction is called caramelization, or the browning of the substance just like when you grilled a chicken, these are the brown and sometimes black substances found on the surfaces of the chicken. A recent research conducted on a compound called N-methylpiridinium (N-MP) found out that it seems to have a significant inhibition on gastric acid secretion in the stomach, which possibly can prevent nausea or indigestion. The concentration of this compound was also found to increase as the roasting progresses because the compound is the result of the conversion of trigonelline. To cut the story short, dark roasted coffee beans may make for fewer upset stomachs due to inhibition of gastric acids from the stomach. 

For the common Joe who addresses the taste according to roast level, well you are correct, related literatures repeatedly show that as the roast level darkens, acidity, fruity/citrus, grassy/green/herbal, and aromatic intensity decrease. Similarly, roasted, ashy/sooty, burnt/smoky, bitter, chemical/medicinal, burnt/acrid, sour, and pungent flavors all increase. But wait! Before you conclude, these negative flavors only occurs due to some researches that examined at extreme roast cases.

Bottomline, there is no right answer for how light or dark any given coffee should be roasted. It is the roaster's job is to produce a bean that is well-balanced that is palatable. Besides, roasting is very subjective. 

For us, Liberica beans are best roasted dark. These beans full-bodied, strong, and bold flavor are released once roasted dark.

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BIGGER, BETTER, BRIGHTER!

Good day,

We are very delighted to announce that after 3 years, Casa Liberica is now back on track. Bigger, Better, Brighter!

With its pursuit to aim for global market making Barako coffee to be known across the globe we are ready to take on and jump over the hurdles and surpass customer expectations.

We are here to provide you quality coffee beans and responsive customer service together with its enthusiastic, optimistic and skillful proprietor Mr. Edison Subala, a registered chemist and a student of MBA. As he believes in the potential of our very own products and so he continues to aim for Bigger, Better and Brighter Philippine Coffee Industry!

Should you be interested to be our partner. We can give you competitive prices on wholesale hassle-free and quality guarantee!

Kindly provide us the following information:

Name
Company
Address
Nature of business
Website
Contact numbers

Thank you very much!



Casa Liberica

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