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Acorn coffee

Updated on 9 October 2026

• Makes: ± 150 g
• Time: 1 hr 15 + leaching
• From: Sessile oak

Ingredients

• 300 g leached, squeezed acorn pulp (see acorn flour, steps 1 to 5)

Method

1. Spread the pulp thinly on a baking tray lined with baking paper.
2. Roast for 45 to 60 minutes in the oven at 160 °C. Stir every 10 minutes until it is dark brown and smells of coffee. Do not let it burn.
3. Leave to cool and grind coarsely in a coffee grinder.
4. Brew like filter coffee, using 1 to 2 tablespoons per cup, or simmer for 5 minutes in water and strain.

Storing: Several months in an airtight tin. Acorn coffee contains no caffeine.