The problem beneath every cup
Coffee is used
once. Its grounds
can do more.
Spent coffee grounds are often treated as rubbish the moment a drink is served. Second Brew sees a local organic resource with another life ahead of it.
See the problemA linear system
Grown far away.
Enjoyed for minutes.
Discarded every day.
Coffee takes land, water, energy, labour and transport to reach Dublin. Yet after brewing, most of the material remains as wet grounds and is quickly placed in a bin.
When useful organic material is mixed into residual waste, its value is lost. In landfill conditions, biodegradable waste also contributes to methane emissions. That is a climate problem—and a missed circular-economy opportunity.
The question
What if the end of a coffee was only the beginning?
The Second Brew response
Keep it local.
Grow something new.
We collect suitable, freshly separated coffee grounds from Dublin cafés and workplaces. At our urban growing hub, we combine them with coffee silverskin and mushroom spawn to cultivate grey oyster mushrooms.
After harvest, the spent growing material can move on again as compost. One everyday waste stream becomes food, learning and healthier local soils.
Meet Second BrewA better coffee afterlife
From bin-bound
to circular.
- 01
Separate
Cafés and workplaces keep fresh grounds clean and separate from other waste.
- 02
Collect
Second Brew collects the material locally on an agreed schedule.
- 03
Grow
Oyster mushroom mycelium transforms the prepared substrate into fresh food.
- 04
Return
Mushrooms go to local tables and the spent substrate returns to soil as compost.
For cafés and workplaces
Your grounds can become part of Dublin’s next harvest.
If your business produces coffee grounds, help us keep them separate and useful. We will discuss your volumes, storage and a collection rhythm that works for your team.
Talk to Second Brew Explore workplace partnerships