Thank you for the video! I have gotten 2 questions: Q1. Do you close the lid completely (or leave it a bit loose for ventilation)? ... Possibly it may not matter ?? Q2. Are there any other mushrooms which you can grow using the same method ... such as Shiitake, Lion’s Mane, etc.? It looks really easy and fun! I'd like to give it a try. Kind regards
Thank you for the video! Quick questions : How long should the process take? At what point do you remove the lid? Are you adding coffee ground to the jar regularly?
Thank you for your answers! Trying it right now. So far it's looking good. I'm adding coffee regularly since I don't drink enough coffee to fill one jar at once. Just one more question, I'm keeping the jar at room temperature (around 19°C) in a room with no direct sunlight (but some undirect), is that ok?
Hey, just wanted to say thank you! Tried it a couple time and it worked fine. Like some people here I was a bit sceptical because I thought it would get contaminated easily but it wasn't a problem. It did get contaminated by green/blueish mold but the mycelium overtook it in the end. Also after one of the jar fruited and I harvested it I planted the remaining colonized coffee ground directly in my garden (actually a container filled with soil...) and a few weeks later a mushroom grew! Again, thank you for this video. Definetly a great way to get motivated in starting a larger set up
I grew mycellium in two jars. First time I screwed up by putting too much coffee in and the mycellium could not overtake the grounds before it became contaminated. Next two jars were fine. I proceeded to do a cold method to prepare my substrate. I put it into a gallon plastic water jug with one jar of spawn per gallon. It has been 15 days now with holes in it, in a black plastic bag that has a small opening in it for air yet the mycellium growth is very little and spotty. It is in the same closet it was in while growing the spawn. What's up? Not enough spawn? Air? Moisture? There is some moisture in the containers but none sitting in the bottom. I used agricultural hydrated lime to pasteurize the straw. These are oyster mushrooms.
Nice and simple, but you could have explained how long you leave the top of the jar and when you know to remove the cap. Also the entire length until harvest?
Not the video poster, just a horticulture enthusiast. You leave the lid on until you see the blocks sprout.Prior to this you should keep them in the dark. After that you can take them off and expose them to light,
here's several suggestions worth trying pick the best variety - there are many available. grow them in the best environment - some eg oyster muchrooms like cool humid areas and can be put outdoors (I discovered these and why they work from Gregs Mushroom Grower website )
hang on hang on hang on I've tried growing oyster mushrooms on spent coffee grounds. they never took ... no mycelium growth. is that straight coffee grounds and not cut with anything? also, coffee is a nutrient rich substrate that trich loves to colonize ... you're doing everything in open air so it's not sterile. are those grounds even pasteurized? how are you avoiding contaminants?
the coffee-making process basically pasteurizes the coffee grounds. I assume if you use enough stem bits/mycelium, the few contaminants there are will be outcompeted by the oyster mushrooms. Maybe you just weren't using enough of them or something...
Ok, I tried this again and it didn't work ... again. Caveat: I used some white oyster grown out on agar instead of mushroom butts. The mycelium was very healthly and aggressive on the agar but failed to penetrate into the coffee grounds at all. My problem may have been too much moisture in the grounds though since I dumped them in straight from the brewer without further wringing out. I think they were over field capacity. If so then you should call out bringing the grounds to field capacity. On a related note, I think we should avoid using the term pasteurized when referring to drip brewed coffee grounds. Here's why ... Ideally, coffee brewing uses water around 175-180F and brews in ~5 min. True pasteurizing at that temperature typically takes about an hour according to other methods. I don't think 5 min is long enough to completely pasteurize the grounds and is a misleading term in this case. I also strongly suspect that the entire grounds don't come up to that temp leaving some areas with more contaminants. Your point about outcompeting the contaminants is probably the saving grace of this method and should be called out in more detail. What volume ratio of spawn:grounds ... etc. I'm frustrated with the lack of details on this method and have seen the same slack approach elsewhere but expected more detailed information from a professional grower ... especially one focused on education.
Field Capacity is a term most novice growers are not familiar with, hence; the use "well-drained" (see :30 in video). Also, the video uses stem butts not agar from a sterile petri dish. This raises a whole other set of issues.
Here is a more in depth guide... ruclips.net/video/HnLt0Xkm-Hs/видео.html "How To Grow Oyster Mushrooms From Used Coffee Grounds Cheap And Easy - Part 1"
Хобби
Nice video and music Man!! Thanks for this video. Cheers from Chile!!
Thank you for the video!
I have gotten 2 questions:
Q1. Do you close the lid completely (or leave it a bit loose for ventilation)? ... Possibly it may not matter ??
Q2. Are there any other mushrooms which you can grow using the same method ... such as Shiitake, Lion’s Mane, etc.?
It looks really easy and fun! I'd like to give it a try. Kind regards
Hello from Austin! Cool video! Thank you!
Thanks Daniel!
Thank you for the video! Quick questions : How long should the process take? At what point do you remove the lid? Are you adding coffee ground to the jar regularly?
Approximately 4 weeks. You can add all the coffee at once, or add smaller amounts daily. Either way should word
Remove the lid when the mushrooms begin to grow
Thank you for your answers! Trying it right now. So far it's looking good. I'm adding coffee regularly since I don't drink enough coffee to fill one jar at once. Just one more question, I'm keeping the jar at room temperature (around 19°C) in a room with no direct sunlight (but some undirect), is that ok?
Yes, light is needed but, not direct sunlight.
Hey, just wanted to say thank you! Tried it a couple time and it worked fine. Like some people here I was a bit sceptical because I thought it would get contaminated easily but it wasn't a problem. It did get contaminated by green/blueish mold but the mycelium overtook it in the end. Also after one of the jar fruited and I harvested it I planted the remaining colonized coffee ground directly in my garden (actually a container filled with soil...) and a few weeks later a mushroom grew! Again, thank you for this video. Definetly a great way to get motivated in starting a larger set up
Wow! Thank you! soooo simple yet soooo helpful!
I grew mycellium in two jars. First time I screwed up by putting too much coffee in and the mycellium could not overtake the grounds before it became contaminated. Next two jars were fine. I proceeded to do a cold method to prepare my substrate. I put it into a gallon plastic water jug with one jar of spawn per gallon. It has been 15 days now with holes in it, in a black plastic bag that has a small opening in it for air yet the mycellium growth is very little and spotty. It is in the same closet it was in while growing the spawn. What's up? Not enough spawn? Air? Moisture? There is some moisture in the containers but none sitting in the bottom. I used agricultural hydrated lime to pasteurize the straw. These are oyster mushrooms.
Now you are ready for next spring!
I wish I had seen this a month ago when they were still growing wild!
So are you essentially cloning?
nice! coffee time!
👆👆 look him up for your psychedelic products 🍄
Look him up 👆
Whoah thanks...
Nice and simple, but you could have explained how long you leave the top of the jar and when you know to remove the cap. Also the entire length until harvest?
Not the video poster, just a horticulture enthusiast. You leave the lid on until you see the blocks sprout.Prior to this you should keep them in the dark. After that you can take them off and expose them to light,
This is so cool!
Thanks for the video! Can you do this with any other mushroom types?
The music is irritating to the experience.
here's several suggestions worth trying
pick the best variety - there are many available.
grow them in the best environment - some eg oyster muchrooms like cool humid areas and can be put outdoors
(I discovered these and why they work from Gregs Mushroom Grower website )
If you want to learn how to grow organic mushrooms cheaply then go here: HootShroom.info
Amazing video, whats that song?
Thank you! The song title and artist are listed in the lower right corner at seconds 2-5.
So you could use the stems to create more spawn for future inoculation? Or would it be too inefficient this way?
Yes, use the stems for future inoculation. As for efficiency...give it a try.
Will this work with reishi
This music makes me want to eat Mexican food
nice !
I hope it works for me
Would love to hear how it goes....
hang on hang on hang on
I've tried growing oyster mushrooms on spent coffee grounds. they never took ... no mycelium growth. is that straight coffee grounds and not cut with anything?
also, coffee is a nutrient rich substrate that trich loves to colonize ... you're doing everything in open air so it's not sterile. are those grounds even pasteurized?
how are you avoiding contaminants?
Straight, fresh coffee grounds...thats all.
the coffee-making process basically pasteurizes the coffee grounds. I assume if you use enough stem bits/mycelium, the few contaminants there are will be outcompeted by the oyster mushrooms. Maybe you just weren't using enough of them or something...
Great point...
Ok, I tried this again and it didn't work ... again.
Caveat: I used some white oyster grown out on agar instead of mushroom butts.
The mycelium was very healthly and aggressive on the agar but failed to penetrate into the coffee grounds at all.
My problem may have been too much moisture in the grounds though since I dumped them in straight from the brewer without further wringing out. I think they were over field capacity. If so then you should call out bringing the grounds to field capacity.
On a related note, I think we should avoid using the term pasteurized when referring to drip brewed coffee grounds. Here's why ...
Ideally, coffee brewing uses water around 175-180F and brews in ~5 min. True pasteurizing at that temperature typically takes about an hour according to other methods. I don't think 5 min is long enough to completely pasteurize the grounds and is a misleading term in this case. I also strongly suspect that the entire grounds don't come up to that temp leaving some areas with more contaminants.
Your point about outcompeting the contaminants is probably the saving grace of this method and should be called out in more detail. What volume ratio of spawn:grounds ... etc.
I'm frustrated with the lack of details on this method and have seen the same slack approach elsewhere but expected more detailed information from a professional grower ... especially one focused on education.
Field Capacity is a term most novice growers are not familiar with, hence; the use "well-drained" (see :30 in video). Also, the video uses stem butts not agar from a sterile petri dish. This raises a whole other set of issues.
Here is a more in depth guide...
ruclips.net/video/HnLt0Xkm-Hs/видео.html
"How To Grow Oyster Mushrooms From Used Coffee Grounds Cheap And Easy - Part 1"
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