Can you reuse coffee grounds for the next pot of coffee?

Can you reuse coffee grounds for the next pot of coffee?

You can check the answer of the people under the question at Quora “can you rebrew coffee grounds

0 thoughts on “Can you reuse coffee grounds for the next pot of coffee?”

  1. Not unless you like hot dish water to drink. The coffee will be extremely weak. Even if you were to use a full pot of used grounds to one cup of hot water. I know this because I AM a coffee hound. More than once, I ran out of coffee or had very little left and tried several methods to get a cup out of leftover grinds. Even fresh ground beans will not produce a good second use, maybe if you were to add about half of the recommended measurement of fresh coffee grinds with the old.

  2. Can you reuse coffee grounds for the next pot of coffee?

    Of course you can. Use less water or it will be very, very weak. In any case, the coffee will be pretty bad, but it will be coffee.
    Most of the world thinks Americans make lousy coffee anyway, so ruining it a little more won’t hurt much.

  3. According to the ‘freedom, man, try anything and if you like it it’s ok’ philosophy, then, sure.
    But otherwise, no. When you brew coffee, you are dissolving coffee flavours and oils into the final product. If you use more water, you’ll extract more and more bitter flavours and eventually no flavour at all. The result will be terrible.
    Brewing coffee, like any endeavor of mixing things together, is very scientific. You don’t want to use too little water (weak, sour coffee) or too much (strong, too bitter coffee). For those who say ‘I like it bitter!’ I’m referring to more bitter than you like.

  4. Yes you can. Actually I love to drink my coffee that way much more because the second time the coffee will be weaker. I add it to a mug of milk and it tastes so good. Everybody else think that gross. But I can’t help I like it.

  5. You obviously can, but your result will be simply disappointing because of the following principle:
    Roasted coffee beans can be extracted up to around 30% of their total mass. The rest (~70%) is simply not soluble in water. A perfect cup of coffee is most of the times extracted at ~ 20% of total beans’ mass.
    Once you extract all the necessary substances (like acids, sugars, oils and proteins) for a cup of coffee, there is no “good stuff” left in the beans. What’s left, are mostly compounds that’ll make the rest of the brew bitter, dirty and dry.
    The bottom line is: a roasted coffee bean is an one-off product 🙂

  6. Yes, you can reuse coffee grounds to make more coffee. The second brew might be drinkable, but it will have a disproportionately small amount of caffeine and other flavor compounds which may affect the flavor of the coffee. So, it is best for to use the coffee grounds once.
    Coffee has an optimal amount of extraction that is necessary for the tasty cup. And to reuse coffee grounds would water down the coffee, thus making the coffee extremely bitter or tasteless. Brewing a perfect coffee of coffee is an art. Coffee to water ratio, water temperature, steeping time and brewing methods all matters. If you are keen on tasting better coffee, do not reuse the coffee grounds. Do not feel it is a waste to use the coffee grounds once.

  7. Not really. If you use them again the coffee produced will be so weak that it will resemble water with a slght hint of tan. And taste much the same as water.

  8. I have tried this and it is extremely watery. I did not enjoy it at all so I will join the club that says this is not a good idea.
    If you buy bags of coffee beans, it takes almost nothing to grind them up to brew a fresh pot. And it is usually cheaper than buying ground coffee. I like picking up the bags at Costco when they are on sale and I get to try a variety or types and brands.

  9. No. Coffee is extracted from coffee grounds/beans by water. Whether you do it slowly with cold water in a cold brew, or rapidly by steam infusion in an espresso, you strip out all the “good” stuff and leave the “bad” bitter stuff behind. Reusing grounds will only get you the “bad” stuff. Keep the grounds for composting, giving that goodness back to the Earth.

  10. Can you reuse coffee grounds for the next pot of coffee?
    Yes, depending on how much the original flavor is important to you. I don’t drink coffee for its robust flavor or caffeine. It is just my drink of choice and works well with protein powders.
    I start with the darkest roast for automatic drip coffeemaker (ADC) . Because I add flavored protein (cinnamon blend or chocolate), I have already mitigated the pure coffee flavor.
    Sometimes, if I want a stronger flavor on the second brew, I add half a measure to the existing coffee grounds. I still add protein because my body still has difficulty retaining sufficient protein after gastric-bypass .
    I’m thinking of using a partial measure of ground expresso for ADC for the second brew ’s flavor .
    Of course, depending on the interval between brews, the grounds can become a bacteria farm .

    Can you reuse coffee grounds for the next pot of coffee?

    Source: Save those Gorgeous Grounds: Reusing Coffee Grounds Can Save You Money! – Frugal Living Mom
    20 Smart Ways to Reuse Coffee Grounds at Your Home and Garden


  11. Reply
  12. Yes, you can reuse coffee grounds BUT in my opinion, coffee has an optimal amount of extraction that is necessary for the best-tasting cup, and to reuse grounds would be akin to a barista brewing extra shots out of the same coffee puck. The resulting would be watered down and extremely bitter, or tasteless.
    Hence, it would be better not to reuse coffee grounds, especially if you care about the taste of the coffee.


  13. Never. Absolutely not. Ever. Period.
    Plain hot water would, in fact, taste better. Now I’ll have to brew a fresh pot to get the thought of this taste out of my mouth…

  14. Basically what you are doing is brewing a pot of coffee, but emptying the pot halfway through the process. That’s if you do it right away.
    After a few hours mold begins to grow in the grounds. Not so much after a day, but you will notice it after several days.
    If you are so cheap that you want to reuse grounds, just buy instant coffee. You obviously do not care about flavor and it is less expensive.

  15. The entire purpose of correctly grinding and brewing coffee is to extract all the good stuff (correct extraction) and none of the bad stuff (over extraction).
    That means if you use the same grounds again, you’re going to get none of the good flavors and only bad flavors.

  16. Just something I do:
    Make strong espresso (4 cups) with my old 4-cup manual.
    Drink that down and enjoy taste and caffeine.
    Stir around used grounds still in portafilter.
    Barrow 1/2 teaspoon of live-in Sister-in-Law’s Nescafe Instant Dark Roast coffee and put on top of old, stirred grounds and brew again.
    Enjoy 2nd caffeine buzz and unique/acquired taste (at least something you can’t quite find at Starbucks)
    Tell Sister-in-Law, “No, I haven’t touched your crappy instant coffee!”.

  17. Traditionally, tea (and mate) is made over several infusions – with the flavour changing slowly as the leaves are re-infused.
    Brewing coffee like that doesn’t really work very well. Different brewing methods and recipes call for various ratios of grind (fineness), grounds/water, water temperature, and length of infusion. The general idea is to get a good balance of flavours by dissolving different substances into the water.
    If you re-infuse coffee, you’ll miss out most of the good flavours, and you’ll end up with a bunch of bitter tastes and a lack of body. It’s pretty bad.
    We use words like: “over-extracted”(bitter, flat, empty, dull) or “under-extracted” (acidic, sour, without body) when describing the flavour profile of different brewing methods, and aim between them. Re-infusing grounds would end up with over-extracted flavours, without any body.

  18. Wow, is that going to be one horrible cup of coffee! I’ve heard of people using half new, half used for coffee, but completely used? Blarg!

  19. Good question, mate. If you’re like most coffee drinkers, you probably don’t think twice about tossing out your used coffee grounds. But you could actually reuse those coffee grounds for the next pot of coffee.
    Coffee grounds can be reused for the next pot of coffee, but there are a few things to keep in mind.
    Only use fresh grounds – those sitting out for more than a few hours will start to lose their flavour.
    Don’t use too much – a tablespoon or two is all you need.
    Make sure to brew for a shorter time than usual – about half the time you would typically brew for.
    If you follow these guidelines, you’ll be able to enjoy fresh, flavorful coffee without having to grind new beans every time. Here are a few methods on how to reuse it.
    The first method is to simply add more water to the used grounds and brew again. This will result in a weaker cup of coffee, but it is still usable.
    The second method is to mix the used grounds with fresh grounds. This will give you a cup of coffee that is somewhat stronger than if you had used all fresh grounds.
    The third method is to use only used grounds. This will give you the strongest cup of coffee but may also be bitter. If you choose this method, it is best to experiment with different brewing times to find the perfect balance for your taste.
    There are also a few different ways to recycle your old coffee grounds and use them again other than using it again for the next pot. For example, you can add used coffee grounds to your compost pile or use them as a natural fertiliser for your plants.
    So before you toss out your next batch of coffee grounds, think about how you can recycle them and give them a second life. Who knows, you might even save yourself a few bucks in the process!

  20. Safely? Sure.
    What you will have, though, isn’t coffee – you’ll have hot brown liquid that tastes of disappointment.
    Although coffee grounds look largely the same before and after you brew with them, the brewing process takes the oils that give coffee its flavour out of the grounds and into the brewed coffee. If you try and brew again, you might get a hint of coffee flavour, but not as much as if you were using fresh grounds.

  21. Yes, I do it all the time.
    I enjoy drinking a lot of coffee, but I don’t need that much caffeine. Reused coffee is obviously not as delicious as first round coffee, it’s more of a tea. But for me, the taste is still enjoyable and so I can drink tons of coffee for no extra cost and without so much caffeine.

  22. Regardless if you use a coffee maker, French press, or Bulletproof Original Coffee Pods in a drip brewer—reusing coffee grounds will make your next cup of coffee taste like water with a hint of coffee flavor. Fresh coffee grounds are always the way to go in order to get that perfect cup of joe

    Victor Allen’s

  23. In my experience, you can actually reuse the coffee ground for another batch but not as it is.
    Lets say you just made a batch good for 3 cups this morning and you want to make another batch. just add 1 cup worth of new coffee beans to the one you used to make this morning. you wont lose that much flavor and you will save quite abit.
    This method only works for drip types and french press
    You can only REUSE the coffee grounds Once.

  24. Reading the comments from more knowledgeable coffee drinkers than me . To me my question would be to how to make coffee efficiently. Less coffee granuals but still good taste. That is preferable it sounds than re using .I find tge whole coffee making thing so inefficient at the moment , granuals , paper, heat, water,, cleaning:)

  25. So all anybody cares about here is flavor? What about caffeine? That’s the point of it all isn’t it? I mean, good flavor is desirable but at the end of the day it’s the caffeine content that counts…the question here should be: “Is it worth reusing coffee grounds for whatever caffeine might be left in it?” I reuse coffee grounds in my french press all the time and the taste comes out fine if you are not too particular, but if you were, you probably wouldn’t even consider the idea in the first place. I can drink it straight but a little bit of milk and/or sugar doesn’t hurt. As far as an extra caffeine kick it’s hard to tell, so certainly not enough to get a “buzz” but maybe enough to maintain? So to answer: for great flavor the answer is never, if you just absolutely need another cup of coffee and don’t have any fresh grounds on hand then go for it, if you are trying for an extra kick of caffeine then it’s probably not worth it. However, I don’t suggest saving used grounds for another day because of potentially harmful bacterial growth.

  26. Of course you can. I’m not sure what you are concerned with here regarding the reuse of coffee.
    If you are concerned whether it will be any good, give it a try and see if you like it or not. It will probably be weaker in taste and strength because it has gone through extraction already.
    If you want to enjoy the coffee and taste the complexity in the extraction, you don’t want to reuse coffee. But nothing is stopping you from reusing coffee if you feel like it! The coffee police won’t come and arrest you 😉


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