chrissy bauman wrote:i believe the reason that most of the websites you have found about reusing coffee grounds in the garden - mixing the grounds with other plant tissues is to counteract the the coffee grounds natural acidity. if you are able to truly ferment the grounds, probably a lot of that acidity would break down to a less detrimental form.
chrissy bauman wrote:simple chemistry tells us that if you take a substance, say used coffee grounds, and add water, and the solution is acidic, then the substance is acidic.
i'm not completely sure the writer understands the pH scale, because she said she added grounds and the pH went up, then came back down. so she said she added grounds and the mixture went more basic and then came back to acidic, which is opposite of what would actually happen. so it is unclear if anything she wrote can be trusted, particularly since she didn't actually have research to cite from.