tl;dr - “The new findings suggest used coffee or tea could be a natural and sustainable way to improve the shelf life of baked goods, while at the same time infusing the products with added nutrients.”
Pretty sure the caffeine extraction from most brewing processes is pretty complete, wouldn’t doubt for a second that chocolate has significantly more than used coffee grounds.
tl;dr - “The new findings suggest used coffee or tea could be a natural and sustainable way to improve the shelf life of baked goods, while at the same time infusing the products with added nutrients.”
eats one piece of coffee cake
“I just felt like running…”
Pretty sure the caffeine extraction from most brewing processes is pretty complete, wouldn’t doubt for a second that chocolate has significantly more than used coffee grounds.