Photo: J.hagelüken, CC BY-SA 4.0 · source
Other · From Bladwijzer
Acorn coffee
- Makes: ± 150 g
- Time: 1 hr 15 + leaching
- From: English oak
Ingredients
- 300 g leached, squeezed acorn pulp (see acorn flour, steps 1 to 5)
Method
- Spread the pulp thinly on a baking tray lined with baking paper.
- 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.
- Leave to cool and grind coarsely in a coffee grinder.
- 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.