Brown Color Extraction from Coffee Grounds

Brown color extraction from used or fresh coffee grounds capitalizes on the rich presence of melanoidins, phenolic compounds, and tannins, which impart deep brown to reddish hues. The process starts by collecting and drying the coffee grounds, followed by grinding them to increase the surface area for extraction. Extraction is commonly performed using hot water or aqueous ethanol under controlled temperature to dissolve the color compounds efficiently. Techniques such as ultrasound-assisted extraction can be used to improve yield and reduce processing time. After extraction, the solution is filtered and concentrated, yielding a natural brown pigment widely used in textile dyeing, food colorants, and cosmetic formulations. Maintaining optimal pH and temperature during extraction helps preserve the color intensity and stability of the pigments.