Following our discussions on coffee after TSHTF and having read up about acorn coffee - I gave it a go
I shelled a good few by squeezing between thumb and forefinger. A few were stubborn so I applied my Leatherman squeezing top to bottom
Now these were big acorns, so I roughly chopped them down to a more manageable roasting size. Actually, after first roast, I needed to take them down to a slightly smaller size.. Small pea / coffee bean is ideal
So I chucked the roughed chopped pieces into the heavy pan I roast my coffee in
I shoved the pan on my stove and roasted outdoors…loads of smoke and a lovely smell rather reminiscent of hazel nuts I thought
Always a bit tricky roasting anything new so I kept the pan moving and went for a darker brown colour. Its worth noting that the skin dries and flakes away as you roast. A good flick into the air on a breezy day and the skin just blows away
Finally got a nice dark colour going…checked occasionally on the softness of the larger piece. I was going for a good hard consistency. Let them cool and bunged the pieces into my coffee grinder and ended up with a nice coarse powder
Placed the powder into a cafitiere and added some boiling water and left it for about 5 minutes
Acorns really do make a very pleasant drink…nutty and smooth. Not coffee of course but neither is blackberry leaf of peppermint and I like them too!
Tastes really nice - found stack of beechmast too - ate that though
