• anonionfinelyminced@kbin.social
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    1 year ago

    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.”

      • 21Cabbage@lemmynsfw.com
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        1 year ago

        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.