Coffee chaff is the dry, flaky protective skin of the seed of a coffee bean and falls off as a byproduct of roasting coffee. The chaff is usually discarded, but can be used for garden compost.
When the coffee is roasted, the outer skin comes off the bean and small chips are produced that have no further use for us. These are sucked off in our roasting machine. However, there are some further processing possibilities.
In theory, a drink can be brewed from the coffee chips, but this is very unpleasantly bitter in taste and not particularly useful in terms of content.
Perhaps the most important use of coffee chaff is as a natural fertilizer. Since the coffee chaff is part of the plant, it is packed with the natural nutrients that the plant absorbed from the soil in which it grew. When you sprinkle these coffee chaffs over the plants, they will pass all of these nutrients to the plants and boost their growth.
In recent years, you may have heard the term "cascara syrup." Cascara syrup is made by completely drying out the hulls of the coffee fruit. These husks are added to water with sugar and brought to a boil. The result is a sweet syrup that is used to sweeten coffee.
