Acorn coffee
Description
You need well-ripened acorns to make coffee, so gather them in September–October before the frosts begin. If the acorns are difficult to open, spread them in a thin layer on a baking tray and place in a hot oven. Keep the acorns in the oven for just 10–15 minutes, until they crack and open noticeably. The degree of roasting will determine the color, aroma, and taste of the resulting coffee. Coffee can be stored unground in a tightly sealed container and ground immediately before brewing.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making acorn coffee. Sort the acorns, remove any worm-damaged or spoiled ones, and separate the caps. Wash the acorns and spread them on a towel to dry.
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Step 2
Remove the acorns from their outer shell. Cut off all dark spots.
- 3
Step 3
Peel the acorns and cut them into medium-sized, preferably uniform pieces. Spread them out on a baking sheet and place in a hot oven. Roast for 30–45 minutes at 180 degrees Celsius, stirring several times for even roasting. Remove the roasted pieces and let them cool completely.
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Step 4
Grind the roasted acorns using a coffee grinder. The finer you grind them, the faster the coffee will brew. Transfer the acorn coffee powder into a clean, dry jar, seal tightly, and store.
- 5
Step 5
To prepare acorn coffee in a saucepan, add one teaspoon of coffee, sugar, and pour in cold boiled water. Place on medium heat, bring to a boil, remove from heat, and let it steep for 5 minutes.
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Step 6
Enjoy your coffee!