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Ex-Presso

Cups made from Coffee Powder and Caramel

41/2011

Remains of organic matter are the subject of special study by contemporary designers. In an italian bar, Julian Lechner designed for example, the idea of making a coffee cup with the grounds that remain in a mocha and caramel. The natural binder melts slowly, giving the coffee a very particular taste. This "chewable" coffee cup can be used about 20 times before ending up in the bin for organic waste. There is also a version suitable for the dishwasher and sustainable mass production: just replace the sugar with a natural resin.

 

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