Making Your Own Bokashi Bran
Making Your Own Bokashi Bran (“Bokoffee”)
Inspired by Josh’s Sparkes method, we developed a simple way of making your own Bokashi inoculant using either wheat bran or recycled coffee grounds.
EM-1 works alongside molasses and beneficial microbes to help organic matter ferment rather than rot. The result is a biologically active Bokashi material that can be used to ferment food waste or support larger Bokashi systems.
What You’ll Need
EM-1
Sugarcane molasses
Wheat bran or dried coffee grounds
Water
Mixing bucket or tub
Airtight bags, buckets, or containers
Bokashi Activation Ratio
The standard EM activation ratio is:
1 : 1 : 100
1 part EM-1
1 part molasses
100 parts water
This creates the microbial solution used to inoculate the bran or coffee grounds.
Ingredients for a 5kg Batch
5kg wheat bran or dried coffee grounds
2.5 litres water
25ml EM-1
25ml sugarcane molasses
Method
Step 1 — Activate the Liquid
Dissolve the molasses into a small amount of warm water (around 40–50°C — not boiling).
Add the remaining water and then mix in the EM-1 thoroughly.
Step 2 — Inoculate the Bran
Slowly pour the liquid mixture over the wheat bran or coffee grounds while mixing thoroughly.
The aim is to distribute the moisture evenly without soaking the material.
Step 3 — Check Moisture Content
The ideal moisture level is around 35–40%.
To test:
Squeeze a handful firmly
No liquid should drip out
The material should briefly hold its shape
It should crumble apart easily afterwards
If too wet:
Add more dry bran or coffee grounds
If too dry:
Add small amounts of water
Fermentation
Pack the inoculated material tightly into airtight bags or containers.
Remove as much air as possible, as Bokashi fermentation works under anaerobic (low oxygen) conditions.
Fermentation time:
Summer: minimum 2 weeks
Winter: 3–4 weeks
What Good Bokashi Looks Like
A successful fermentation should smell:
sweet
slightly sour
similar to cider vinegar or pickles
White fungal growth is normal and usually indicates healthy fermentation.
Signs something has gone wrong:
foul or rotten smells
black or green mould
excessive wetness
This usually means:
too much oxygen
too much moisture
contamination during storage
Drying Your Bokashi Bran
Once fermentation is complete, the Bokashi can be used immediately or dried for longer storage.
To dry:
Spread the Bokashi thinly onto trays, tarpaulin, or breathable sheets
Keep out of direct rain and excessive sunlight
Allow airflow around the material
Turn occasionally to help even drying
The Bokashi should become:
crumbly
lighter in texture
dry enough to store without clumping
Avoid overheating or baking the material, as excessive heat can reduce microbial activity.
Once dry, store airtight in sealed containers or bags.
Drying the Bokashi helps:
extend shelf life
reduce mould risk during storage
make application easier
Storage
Once fermented & dried, keep the Bokashi airtight and out of direct sunlight.
Best used within:
6–12 months
Using Your Bokashi Bran
Typical household usage is approximately:
Around 30g of Bokashi bran per 16L kitchen bucket
If odours develop during fermentation, simply increase the amount of Bokashi being used.
A Note on Coffee Grounds (“Bokoffee”)
Coffee grounds can work very well as a Bokashi carrier material, especially when dried properly before use.
Because coffee grounds are finer and denser than bran:
avoid making the mix too wet
ensure good airflow before fermentation
mix thoroughly to prevent clumping
Many people combine:
50% bran
50% coffee grounds
to improve texture and handling.
Why Fermentation Matters
Traditional composting is an aerobic process that releases heat and carbon dioxide as organic matter breaks down. Bokashi works differently.
Bokashi is:
fermented not rotted
anaerobic not aerobic
cold not hot
focused on retaining nutrients and organic matter
Research comparing Bokashi and composting systems highlights that Bokashi retains significantly more original organic material during processing than conventional composting systems.
Dont want the hassle and need a quality batch controlled product for best results ? Then use our EM certified products.
Agriton Bokashi Bran is an essential component for successful kitchen waste recycling and composting. This specialized bran is infused with Effective Microorganisms (EM), which accelerate the fermentation and breakdown of organic matter. When mixed with food scraps and other waste materials, Agriton Bokashi Bran helps create nutrient-rich compost, reduce landfill waste, and enhance soil health.
