Spent espresso beans (SCG) make up the biggest piece of waste created from getting ready espresso refreshments and making instant espresso, delivering near 6 million metric tons of waste overall every year. To deal with this tremendous amount of waste, researchers are tracking down approaches to changing SCG into value-added items for different applications, from modern materials to biofuels. A group of specialists led by academic administrator Liu Shao Quan from the NUS Division of Food Science and Innovation under the Workforce of Science took a more imaginative course to make a cocktail from matured SCG as an approach to