03/10/2026
One pile in the corner of the yard isn't composting. It's storage.
A three-bin system moves material through stages so you always have one bin cooking, one curing, and one ready to use. You never run out. You never wait months for a single batch. The cycle runs itself once it's started.
Bin one receives fresh material. Bin two finishes undisturbed. Bin three holds cured compost ready to spread whenever you need it. Turning means forking from one bin into the next β not digging into the same pile over and over.
The ratio that makes it work is three parts brown to one part green. Browns are dried leaves, cardboard, shredded paper, straw. Greens are kitchen scraps, grass clippings, coffee grounds. Most failed compost piles are all green β too wet, too smelly, too slow. Chop or shred everything smaller than your fist before adding. A full bin with the right ratio generates enough internal heat to break down material and kill w**d seeds.
Fork bin one into bin two after three to four weeks when the center is hot. Fork bin two into bin three after another three to four weeks for curing. Finished compost is dark, crumbly, and smells like forest floor. In warm months the full cycle runs sixty to ninety days.
π± Building and running the system:
- Cedar or untreated pallet wood β each bin roughly three feet by three feet by three feet
- Removable front slats so you can fork material out without climbing over the walls
- Hardware cloth on the bottom keeps rodents out while letting drainage through
- Yes to fruit and vegetable scraps, coffee grounds, eggshells, leaves, and shredded paper. No to meat, dairy, pet waste, or diseased plants
- Coffee grounds count as green material despite the color β high nitrogen. Eggshells break down slowly but add calcium that tomatoes and peppers need
One cubic yard of compost costs thirty to fifty dollars at the garden centre. This system produces that volume every two months for free πΏ