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Grounds prevent the earth from freezing: False
This is a popular belief. Fermentation is not enough to warm the soil. But good news, Christophe Savigny tells us that: “Coffee beans are surrounded by parchment: parchment, a kind of plant placenta which, if it remained around the bean during roasting, would give the coffee a harsh and almost undrinkable taste.
The parchment is therefore eliminated at our place by a hot air current system. We collect it in a separate room.
Our friends find that these parches spread out as a carpet on the ground constitute a very effective mulch, both for keeping the soil moist and preventing frost.”
Moral: to mulch against the cold, it is much better to use this envelope than coffee grounds.
All coffee grounds are equal: False
If “the best coffee is always the one that has just been ground and made straight away” (Christophe is unequivocal on the subject), because “we cannot stop its degradation, even in capsules”, the best grounds are without a doubt those that come from a quality coffee without additives, such as those that make it foam. Ideally organic for purists.
The question of price and recovery time also comes into play: “At 35 euro cents (minimum) for 5 grams of coffee in pods, do the math.
That costs you at least 70 euros per kilo of coffee! As for the chore of opening the capsules with a cutter to recover the grounds, isn’t it simpler, when you want to recycle this precious by-product in the garden, to go back to good old machines or paper filters?
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