Chef Matt Orlando, co-founder of endless food co in Copenhagen, transforms foods that would otherwise be wasted into delicious products and dishes. “One day, I opened the lid to the container we keep all the spent coffee grounds in during service, and the smell was amazing!” he tells me. “I thought, ‘If you can smell it, you can taste it’, and so began my adventures in ground coffee.” He uses spent grounds to make everything from flavoured vinegars and oils to kombucha and marinades, and even makes a “chocolate” by stone grinding coffee with fat and sugar. Today’s beetrooty take on the coffee theme is delicious just as it is, for use in place of pickled or steamed beetroot, but if you want to turn it into something more elaborate, slice and serve with whipped feta or burrata and balsamic vinegar.
