Acorn Coffee

[mushroom]

I've always had the usual tinned / Mylared preps for years, but in recent months have had an overhaul of my diet and I'm trying to eat much 'cleaner' without the preservatives etc. I'd like that to be reflected in my preps (although in an emergency would obviously eat anything!) We grow quite a lot of our own veg etc anyway, but last weekend I went on a Wild Food Course. Not only was it great from 'clean' eating perspective, but great from a prepping point of view.

I am now in the midst of making acorn coffee (a long process but I'm hopeful for the results!) If it works I'll do a post with step by step pics if anyone is interested!

(My next venture will be to try and make Beech mast nut butter!!)

[nickdutch]

The more we can find out the better. I was thinking of harvesting wild dandelion in the spring to make dandelion coffee. That looks like a laugh, I have only purchased the pre made stuff before and making my own seems like a real treat.

[featherstick]

Christ.

Acorn "coffee"?

The dirty bastards [/Mrs. Merton]

If this is what TEOTWAWKI is like, I'd rather die.

[mushroom]

Tad unnecessary! With a name like 'Featherstick' I'd have thought you'd be into bushcraft but obviously not.

Reminds me why I don't post on here very often.

[ForgeCorvus]

Mushroom: I'm not a coffee drinker, but I'm interested in knowing more.

Anyone know anything about acorn flour?

[izzy_mack]

I'm not a coffee drinker either, but some of my family are so I'd love to hear how it turns out and any other "old time" recipes you try out.

[Decaff]

I've seen a Utube video on acorn flour, a very long process but didn't know you could make coffee with them! Would be interested in the process and how long it takes.

[Lanky Yankee]

Wonder if it's as good as my vanilla latte? I'd like to hear more about it.

[jansman]

I have done Dandelion coffee. Pretty good, but no caffeine hit!

[mushroom]

Thanks for the interested replies. It's turned out pretty well! I can't really liken the taste to anything I've ever had before... it doesn't have the bitter edge / bite of coffee but it's pretty palatable (works best with milk and sugar!) Apparently it was also used in WW2 when coffee was in short supply.

Method:

1.Pick brown acorns (dropped ones are best, but none with holes in)
2. Put a slit in the casing with a sharp knife.
3. Boil them 3 times (for 20 mins each time) with a change of water - to get rid of the tannin.
4. Peel casing AND inner skin (like an almond they have a bitter layer under the shell)
5. Dry off in airing cupboard or over radiator for a day or so.
6. Bake at 180 degrees until darker brown (20 mins - ish)
7. Grind in a coffee grinder / blender
8. Roast again.
9. Use like ground coffee in filter / cafetiere
10. Add milk & sugar to taste and drink!

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