Second Grind

Cork, Glycerine, Gelatine, Coffee, Potato Starch

Second Grind is a multilayered coffee bag developed as a biodegradable alternative to conventional packaging. The project explores how natural compounds and bio-based materials can be combined to create functional and compostable structures.

Through material experimentation, the design integrates cork with a bio-based recipe of glycerine, gelatine, coffee, and potato starch to create a flexible and tactile surface that resembles to leather. The multilayer construction balances structural integrity with environmental responsibility while maintaining a distinctive aesthetic.

By reusing coffee as both a conceptual and material component, Second Grind reflects on circular design and the potential of natural materials to transform everyday packaging into more sustainable alternatives.

Developed in collaboration with Amelie Paul, Estefania Santos, and Linda Riestra.