I've scored a coffee-ground bonanza ... so many I'm puzzling over how to deal with them all. The little cafe around the corner from me in Brooklyn is enthusiastically saving their grounds for me. They started saving them on Monday afternoon; today, Friday, I picked up more than 15 gallons of grounds! And my garden is some 150 miles away, in the Catskill Mountains ...

But I'm not posting about the considerable logistical challenge I now face.

Some percentage of the grounds they're giving me are clearly from flavored coffees -- I could smell hazelnut or whatever it is, pretty unmistakably. Is there any reason *not* to use grounds from flavored coffees in the garden? What are those flavorings made from, anyway?