As to answering rfonte's question(s), the coffee grounds could go in your compost tea but you'd get better benefit from them if applied in situ. And if they have been brewed they will normally be of a neutral pH.
As for applying bokashi to your tea, if you are brewing tea (aerating) then that would be helpful as the bokashi life require air. If your "tea" is simply a leach then I think you'd be wasting your bokashi as the vital organisms within it would die.
Shoe, who admits to never have done Bokashi but has only kept records and research on it.
Thanks for that info. Shoe. Quite interesting, but I prefer my simple method of keeping a bucket under my sink for kitchen scraps (no meat). When it gets full or begins to smell, out it goes to my compost pile out back. I'm a great fan of simplicity!
Its a form of pickling, I guess, the ph has to below 4 to be effective. There are many different ways to use the bokashi. It is the only way I have ever got my compost pile up to 130 degrees. Whats great about it, there is no smell while the bucket is in the kitchen or wherever you keep your scraps. Including meat and dairy products. Only a slightly sour odor, when u open the bucket.
Yes, my organic garden sales continue to be strong--increasing every year. I think more and more people are discovering what constitutes good, fresh food. They tell me they're getting turned off by the supermarket fare these days. No doubt you're seeing the same trend in your corner of the woods, eh Shoe?
Thanks for that extra info, rfonte. Maybe one day I'll give Bokashi a try.
And yes, L-man, small farms/sales are increasing in this area. Most likely a lot of help came from the past food contamination episodes that plagues the Country and people now want to know their food source.