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

Głowacki Szymon; Tulej Weronika; Sojak Mariusz; Bryś Andrzej; Pietrzyk Karol

doi:10.1051/e3sconf/202015403004

E3S Web of Conferences (Jan 2020)

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

Głowacki Szymon,
Tulej Weronika,
Sojak Mariusz,
Bryś Andrzej,
Pietrzyk Karol

Affiliations

Głowacki Szymon: Warsaw University of Life Sciences - SGGW, Department of Fundamental Engineering
Tulej Weronika: Warsaw University of Life Sciences - SGGW, Department of Fundamental Engineering
Sojak Mariusz: Warsaw University of Life Sciences - SGGW, Department of Fundamental Engineering
Bryś Andrzej: Warsaw University of Life Sciences - SGGW, Department of Fundamental Engineering
Pietrzyk Karol: Warsaw University of Life Sciences - SGGW, Department of Fundamental Engineering

DOI: https://doi.org/10.1051/e3sconf/202015403004
Journal volume & issue: Vol. 154
p. 03004

Abstract

Read online

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

Published in E3S Web of Conferences

ISSN: 2267-1242 (Online)
Publisher: EDP Sciences
Country of publisher: France
LCC subjects: Geography. Anthropology. Recreation: Environmental sciences
Website: http://www.e3s-conferences.org/

About the journal