Analysis of thermal properties of coffee grounds left over from coffee percolation

Abstract

Coffee is one of the most popular beverages worldwide. The goal of this work is an estimation of the qualities of waste coffee grounds as a material used in biofuel production. There were selected two most popular coffee beans mixtures: Arabica and arabica with robusta, as well as chocolate-flavoured coffee and green coffee (unroasted coffee beans). All types of coffee had approximately the same ash value its average oscillating between 2,59-3,21%. Calorific value of the dried waste coffee grounds after coffee percolation places it among very good energy materials.