Make "Coffee" From Acorns (Roasting Ersatz Coffee)





Introduction: Make "Coffee" From Acorns (Roasting Ersatz Coffee)

How to make "coffee" from acorns (AKA ersatz coffee). No decaf process is necessary - it's naturally caffeine free. Roasting the "coffee" produces a wonderful aroma. The taste is delicious but difficult to define. Perhaps an approximation is to describe it as something between coffee and chocolate - maybe approximating a caramel flavor.



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    Acorn coffee tastes great! But I wonder if you did it right ?! You have to crack the shell and then peel the skin (like almonds). Hot water can help to get the skin off. You need to do it without losing too much time (hours) because the acorns become brown (but I dont know whether it affects the taste). Then pestle and roast them, after that you can use the acorn coffee like normal coffee (the roasting makes it nonperishable, too). The coffee looks like normal coffee when brewed and has a nice, nuttily taste. You can take green acorns, they dont have to be brown, just wait until they fall off from the trees :-P

    BTW: You can buy acorn coffee, but it costs 28 Euro / 35 Dollar a kilo / 2,3 lb (?) .

    Hi blueye81,

    At 28 Euro/Kilo, $15/lb it certainly seems worthwhile to make instead of purchase! That's the price of higher end regular coffee here. :-)

    As with most recipes, there are no doubt many variations to the process. The one shown in the video works well. It is quick, reliable and produces a fine tasting "coffee". We shell the acorns in batches and put the "meat" in the freezer, where it remains fresh for a long time.

    You are right, there are different ways of producing acorn coffee. After reading my text again, it sounds a bit harsh. Sorry for that.
    My last try of making acorn coffee went wrong when I took green ones, even without the inner skin they tasted like ugh (after a storm in June, maybe they werent "ripe" enough!?). Well, German saying: "No master fell just from heaven!".

    Very probably the green acorns were the problem. Everything we have read indicates that one should avoid green acorns for "coffee" or flour. And yes, practice makes perfect! Everyone must start somewhere. :-) When next you have the opportunity to find ripe acorns, give it another try!

    A bit late and off-topic, but I find it very interesting that even this "easy" way to make other coffee than normal is so difficult :-D I live in Germany and nobody in my age (approx. 30) nor with higher age does know about acorn coffee, but the knowledge about it had been there (WW2). Damn Adenauer (German politician), lowered the tax for coffee in 1953 so that acorn coffee becomes less interesting, I think :-)

    The hardest and most time consuming part of this process is the harvesting and shelling of the acorns. The roasting process itself is relatively quick and easy. But yes, overall it does take quite a bit of time.

    Thank you.. great demo and tasteful ending!

    My "taste" memory remains as an acrid and bitter taste. Not like coffee which is less bitter and not acrid (unless burnt or some other factor creates 'bad' coffee.) Thanks for asking!

    Hmm, we can only guess, but suspect either the temperature of roasting was not high enough or it was not roasted for long enough. The "coffee" resulting from the process shown in the video is neither bitter nor acrid. Indeed, the smell alone while roasting is downright sweet! :-) If you get the chance, try it as shown. While hardly instant coffee, it's not a great hassle to make.

    Survival guides say that you have to soak acorns prior to ingesting them in order to reduce tannic acid to palatable levels.