There are a lot of adjectives you could use to describe me, but “cheap” is probably not one of them. Today, however, I tried a really cheap trick. And it did not work. At all.
For years I used a classic stovetop moka pot and never thought twice about what to do with the coffee grounds. They went in the compost bucket. Well, for Christmas, my husband splurged and got me a Gaggia Classic espresso machine, possibly to cut my coffee shop habit.
After weeks of adventures in brewing espresso, including spraying boiling coffee and/or hot milk on floors, walls, appliances,dogs, etc. and incurring lovely brown stains on my white subway tile, I’m pretty proficient. I have not mastered latte art (not for lack of trying either) but have decided that homemade espresso is infinitely better than drive through. It’s a bit more work, but just like anything else we make at home, it’s worth the time. (My secret recipe is to sweeten the latte with a splash of pure maple syrup.)
I’m not sure why, but it kills me that all my shade grown, organic coffee grounds are going in the compost after just thirty seconds of brew time. That coffee is expensive and you have to pack it in like crazy to make two (delicious) ounces. Each time I brew I wonder if I can use the grounds twice…
Probably most of you are laughing at me right about now. I admit I never even considered re-using the grounds from a regular coffee pot or even the moka pot, so I’m not sure why I thought this would be a good idea. Maybe I’m in the reuse, recycle mode and am just trying to make the most of my foodstuffs. Anyway, I gave it a try.
Ha ha. The liquid, I can’t call it coffee, was the color of tea and the taste was absolutely disgusting; unbelievably bitter and burned tasting. Big surprise, right?
Learn from my mistake, espresso grounds are not reusable, except in the compost pile.