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Coffee is a relevant agricultural product and one of the most consumed hot beverages globally. To assess the impact of pyrolysis temperatures (400–600 ℃) and heating rates from 5 to 20 ℃/min on the biochar production yields and textural characteristics, spent coffee grounds was subjected to slow-pyrolysis in a pilot-scale reactor. Further, complementary spectroscopic and textural analyses were executed to evaluate the impacts of pyrolysis temperatures on the corresponding biochar surface properties including textural characteristics, reactivity, and surface functionalities. The correlation of pyrolysis temperature with change in biochar’s surface properties along with CO₂ mitigation efficiency is examined. The ultimate analysis, FTIR spectroscopy, ¹³C NMR spectroscopy and Raman scattering measurements confirmed an increment in the degree of aromaticity or decomposition of organic complexes in biochar …