Preheat oven to 275 degrees.

Take the used grounds (or puck) from the espresso maker and spread them out on a cookie sheet.

Bake for 20 minutes.

Take the flat side of a spoon and make sure the powder is evenly spaced, then bake for an additional 10 minutes.

Grounds should be totally dry.

Grind dry coffee in a coffee grinder to ensure it will disappear when added to recipes.

Enjoy the wonderful free smells!