Beyond the Brew: Unlocking the Household Potential of Used Coffee Grounds and Tea Leaves

Question: How can I best repurpose used coffee grounds or tea leaves for non-gardening household uses?

The daily ritual of brewing coffee or tea generates a significant amount of organic waste. However, what is often relegated to the compost bin or landfill can be given a new lease on life through resourceful repurposing. Beyond their well-documented benefits in horticulture [2], spent coffee grounds and tea leaves offer a wealth of opportunities for non-gardening household uses, tapping into their inherent properties for cleaning, deodorizing, and more.

Natural Cleaning and Scouring Power

The abrasive texture of used coffee grounds makes them an excellent natural scouring agent. Their slight acidity can also help break down grease and grime. For stubborn pots and pans, a handful of damp coffee grounds can be used to scrub away residue without the harshness of synthetic cleaners. Similarly, tea leaves, particularly darker varieties, can be employed to clean and polish wood surfaces. The tannins present in tea can help restore shine and mask minor scratches. After brewing, simply use a damp cloth dipped in the used tea leaves to wipe down wooden furniture, then buff with a dry cloth [3].

Odor Absorption Champions

One of the most widely recognized household uses for coffee grounds is their exceptional ability to neutralize odors. The porous nature of dried coffee grounds allows them to absorb volatile organic compounds responsible for unpleasant smells. Place a small open container of dried, used coffee grounds in refrigerators, freezers, or even musty closets to act as a natural air freshener. This method is particularly effective for eliminating strong food odors. Similarly, dried tea leaves can also be utilized for deodorizing purposes, though their efficacy might be more subtle compared to coffee grounds.

Crafting and Aromatic Applications

The potential of coffee grounds extends to creative crafting and aromatic applications. Researchers have explored the creation of biocomposites using spent coffee grounds, demonstrating their versatility in material science [2]. On a simpler scale, dried coffee grounds can be incorporated into homemade potpourri or sachets, releasing a subtle, comforting aroma. Some studies even investigate the extraction of valuable compounds like caffeic acid from coffee grounds using green processes [7, 8], hinting at future applications in cosmetics or personal care, though these are still in early research phases.

Tea Leaves for Delicate Cleaning and Infusions

Beyond wood polishing, used tea leaves, especially black tea, possess properties that can be beneficial for household tasks. The compounds within tea can help remove tarnish from certain metals. For instance, steeping used tea leaves in warm water and then using the strained liquid to wipe down brass or copper items can help restore their luster. For those who enjoy herbal infusions, some tea leaves might even be suitable for a second, weaker infusion, provided they were not steeped at excessively high temperatures or for prolonged periods initially. The flavor profiles of different coffee co-products have been explored, highlighting their diverse characteristics [4, 5, 6].

Repurposing used coffee grounds and tea leaves is a simple yet effective way to reduce household waste while embracing natural and sustainable practices. From tackling grime to banishing odors and even venturing into crafting, these humble byproducts offer a surprisingly diverse range of applications that benefit both your home and the environment.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [7] — Hitoshi Soyama, Kousuke Hiromori, Naomi Shibasaki-Kitakawa — Simultaneous extraction of caffeic acid and production of cellulose microfibrils from coffee grounds using hydrodynamic cavitation in a Venturi tube. — 2025-Jul — https://pubmed.ncbi.nlm.nih.gov/40288159/ [8] — Jaquellyne B M D Silva, Mayara T P Paiva, Henrique F Fuzinato, Nathalia Silvestre, Marta T Benassi, Suzana Mali — An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds. — 2025-Jul-25 — https://pubmed.ncbi.nlm.nih.gov/40807293/