In order to increase the value of the waste and maximize the benefits. This research used coffee grounds producing natural colors in dyeing cotton textile.

1. 2nd International Conference on Creative Technology
20 - 22 August 2014,
Rajamangala University of Technology Krungthep,Thailand
Creative Textiles with Natural
Dyes from Coffee Grounds
Khanittha Charoenlarp* Pathumthip Prabphane
Kemmachart Surakul Patthranit Sittinoppan and
Kamonphat Raksuan
Rajamangala University of Technology Krungthep,
E-mail: khanittha.C@rmutk.ac.th CreTech CREATIVE TECHNOLOGY INTERNATIONAL CONFERENCE2014

2. Overview
• Objectives
• Introduction
• Materials and method
• Results
• Conclusions
CreTech CREATIVE TECHNOLOGY INTERNATIONAL CONFERENCE2014

3. Objective
• To study the optimum conditions for the
extraction colorants from the coffee grounds.
• To study the optimum conditions for the
dyeing with colorants extracted from the
coffee grounds.
• To created textile products from coffee
grounds.

4. Introduction
• Coffee is one of the popular beverages of
the world especially fresh roasted coffee.
• It makes the waste of coffee grounds.

5. Introduction
• In order to increase the value of the waste
and maximize the benefits.
• This research used coffee grounds
producing natural colors in dyeing cotton
textile.

6. Natural dye
• Natural dyes have been
used extensively since
long periods.

7. Natural dye
• Natural dyes are obtained from
natural sources.
• Most are of plant origin and
extracted from roots, wood, bark,
berries, lichens, leaves, flowers,
nuts, and seeds.
• Others come from insects,
shellfish, and mineral compounds.

8. • The discovery of synthetic dyes from cheap
petroleum sources in 1856 reduced the use of
natural dyes.

9. • Synthetic dyes have been widely used in
comparison to natural dyes because of
– lower prices
– repeatability
– wide range of bright shades
– color fastness properties

10. • However, synthetic dyes are known to be a
major source of environmental pollution.

11. Sources of natural dyes
• Agriculture
• Waste and byproducts from
farming and forestry
• Wastes from the food
and beverage industries

12. Materials
• Spent coffee grounds
• Cotton fabrics
• Mordants

13. Optimum conditions for extracting
pigments from coffee grounds.
Extraction temperature of 100 oC
Diluted 50 times filtrated

14. The absorbance of the dye is extracted from
the coffee grounds in different conditions.
Condition Absorbance (400.5 nm)
1%NaOH 100 ml 0.308 (dilution 50 times)
1% H2SO4 100 ml 0.646
H2O 100ml 0.531
CH3CH2OH : H2O 50:50 0.123 (dilution 50 times)
CH3CH2OH : H2O 60:40 0.245 (dilution 50 times)
CH3CH2OH : H2O70:30 0.140 (dilution 50 times)

15. The concentration of sodium hydroxide.
- 1 gram of coffee grounds
- 100 mL of water
- 100 ° C for 30 minutes.
0.2 0.4 0.6 0.8 1
0.36
0.34
0.32
0.3
0.28
0.26
0.24
0.22
0.2
Absorbance
NaOH (g/100 mL H2O) 0.2718 0.3474 0.3436 0.3414 0.331

16. - 1 g of coffee grounds
- 0.4 g of NaOH
- 100 mL of water
- 30 minutes.
70 80 90 100
0.40
0.38
0.36
0.34
0.32
0.30
0.28
0.26
0.24
0.22
0.20
Absorbance
Temp (celcious) 0.2894 0.31 0.3334 0.3474

17. 1 5 10 15 20 30
2.0
1.8
1.6
1.4
1.2
1.0
0.8
0.6
0.4
0.2
coffee grounds
(gram)
0.3474 0.978 1.1994 1.6366 1.842 1.8016
0.0
absorbance
- 0.4 g of NaOH
- 100 mL of water
- 100 ° C for 30 minutes.

18. - 1 g of coffee grounds
- 0.4 g of NaOH
- 100 mL of water
- 100 oC
30 45 60 75 90
1.94
1.92
1.90
1.88
1.86
1.84
1.82
1.80
Absorbance
time (mins) 1.842 1.842 1.8796 1.9184 1.9166

19. Dyeing and Mordanting
• Three processes of mordanting were used
– pre mordanting
– post mordanting
– One bath mordanting
• After dyeing, the dyed material was washed
with cold water and dried at room temperature

20. Testing
• The dyed material was tested for light fastness
and wash fastness.
• Light fastness was analyzed by exposing the
dyed materials to direct sunlight for 24hrs.
• The wash fastness was carried out by washing
the dyed fiber with nonionic soap (1g/lit).

21. Color measurements
• Color measurements were made by using
HunterLab UltraScan PRO spectrophotometer
(Illuminant D65 and the CIE 10o observer).
• K/S was calculated according to Kubelka-
Munk equation:
K/S = (1-R)2/2R
R is the reflectance of the dyed fabric
K is the absorption coefficient
S is the scattering coefficient.

22. Colorants Extracted from Coffee Grounds:Water
1.20
1.00
0.80
0.60
0.40
0.20
0.00
100|100 125|75 150|50 175|25 200|0
Color strength (K/S)
woven fabric knitted fabric

23. Effect of NaCl on dyeing.
1.00
0.90
0.80
0.70
0.60
0.50
0.40
0.30
0.20
0.10
0.00
0.25 0.5 0.75 1 2
K/S
NaCl (g/100ml)

24. Effect of dyeing temperature
1.00
0.90
0.80
0.70
0.60
0.50
0.40
0.30
0.20
0.10
0.00
30 70 80 90 100
K/S
dyeing temperature (oC)

25. Effect of dyeing time
1.20
1.00
0.80
0.60
0.40
0.20
0.00
30 45 60 75 90
K/S
dyeing time (min)

26. Effect of mordants and dyeing methods
0.94
0.93
0.92
0.91
0.90
0.89
0.88
0.87
0.86
without
mordant
CH3COOH Ca(OH)2 CuSO4 Al2(SO4)3 Fe2(SO4)3
Color strength (K/S)
Mordant type
pre-mordant post mordant one bath

27. Mordant Dyeing method Colorfastness to washing with soap Cokorfastn
Color Staining on
Staining on
ess to light
change
cotton
wool
Without
mordant
1 3-4 4 1-2
CuSO4 Pre-mordanting 1 3-4 3-4 4
Post-mordanting 1-2 4-5 4 3-4
One-bath
1 3-4 4 3
mordanting
Al2(SO4)3 Pre-mordanting 2 3 3-4 4
Post-mordanting 2 3-4 4 4-5
Meta-mordanting 2 4 4-5 4
Fe2(SO4)3 Pre-mordanting 2 4 4 4
Post-mordanting 2 4-5 4-5 4
Meta-mordanting 2 4 4-5 4

28. Tie-dyeing

31. Conclusion
• This research used spent coffee grounds,
which is an agricultural waste extracted as a
natural dye.
• For fully utilizing of the waste, color extracted
from coffee ground apply in tied-dye fabrics
with mordants.

32. Conclusion
• Optimization of extracting condition of coffee
grounds
– 20 g Coffee grounds were extracted in
alkaline water at 100 oC for 60 mins.
• Dyeing conditions were : initial coffee grounds
extracts concentration 10 g/L, NaCl 20g/L,
liquor ratio 20:1, temp 100oC and 60 min

33. Acknowledgement
• The Organizing Committee thanks the
financial support from Office of the Higher
Education Commission (OHEC).

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36. Thank you