Each day, we collect organic coffee grounds from our collaborator: Le Pain Quotidien (30 restaurants). Coffee grounds are then used as a substrate or a base for growing our oyster mushrooms, which are also organic labelled.
Once arrived at the workshop, coffee grounds are mixed with straw and mycelium (the mushroom seed).
This step must be done in a sterile environment, in order to prevent other undesirable microorganisms (which also love coffee grounds!) from growing in the substrate instead of the oyster mushroom. Once mixed, the substrate is put into large bags that look like punching bags.
The bags prepared during the inoculation step are then placed in an incubation room for an approximate period of 2 weeks.
During this stage, the mycelium is going to colonize the substrate, “eating” and decomposing the coffee grounds. The black bag from the beginning slowly turns white as far as the second stage goes on. This step must take place in the dark and in a clean room.
When the mycelium has colonized all the substrate, we will force it to reproduce. To do so, we will move it to the fructification room and it will face a shock of lamp, freshness and humidity.
A few days later, the oyster mushrooms are ready to be harvested ! The residue or rest of our oyster mushroom production is reused as a compost for our chicory cultivation !
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