Acorn coffee

Ingredients for 1 servings:

• 1 kg acorns

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 3 hours 15 minutes; Total time approx. 2 days 4 hours 15 minutes

Coffee substitute

Collect the largest, cleanest acorns possible. A small growth is no problem. They should not have any worm holes. Dry the acorns for a few days if desired. To remove the shells from acorns, heat them on a baking sheet in an oven at 160°C (convection oven) for 10-15 minutes. The shell should crack open. The shell can then be easily removed along with the brown skin. The acorn kernels will then have a light yellow color. Remove tannins from the acorns. Most of the tannins are probably in the brown skin. Remove the remaining tannins by soaking them. To do this, cover the acorn halves with water and let them sit for 24 hours. Change the water 1-2 times. After soaking, strain the acorns and let them dry on a cloth. Then let them dry either on a baking sheet in the sun or in an oven at 50°C (122°F) for 1-3 hours. Using a knife, chop the dried acorns into as even pieces as possible. Roast the pieces in a non-stick pan without any additives over medium heat until they turn brown, not black! Stir the acorns regularly. Grind the cooled and roasted acorns in a hand grinder or an electric coffee bean grinder. For a more intense flavor and better shelf life, you can optionally roast the powder again in a pan. Stir the powder continuously to ensure even browning. To make acorn coffee, add 1-2 teaspoons of the powder per cup to a tea bag or sieve and pour over boiling water. Let it steep for a few minutes. A splash of milk and/or a pinch of cinnamon will enhance the flavor. Tip: The shells make a great firelighter!