Post by Ceorlmann on Nov 11, 2018 13:24:06 GMT -7
Something I've heard about for years now is processing acorn meat the right way to use as basically a counterfeit coffee.
During daddy-daughter time today we collected pine cones and acorns on the ground, and I sensed an opportunity to try to make acorn coffee. After she was put for her afternoon nap I set about making the coffee.
First one cracks open the shells and collects the inner meat. Use common sense here. If it looks bad (mold, worms, too dark, etc.) then discard it. Only a few were needed to be discarded before the next step.
After collecting the good meats I popped them in my electric coffee grinder and ground them up as finely as possible.
From there the acorn grinds went into a pan on medium heat, and I began stirring. Slowly at first, but then faster as the grinds got darker (raw ground acorn meat is light brown in color) and as the nutty smoke began to make itself present.
Finally once the grinds look like coffee grinds in color you are good to take the whole pan off the heat and continue to stir until the pan is cool. From there the acorn grinds can be used just like coffee grinds.
After making my acorn "coffee" I found it to be an excellent substitute for coffee itself in taste, and then as a last experiment: I added some whole milk and maple syrup to it. It became a perfect combo of nuttiness and woody sweetness in a soft texture. I almost can't go back to coffee after that.
During daddy-daughter time today we collected pine cones and acorns on the ground, and I sensed an opportunity to try to make acorn coffee. After she was put for her afternoon nap I set about making the coffee.
First one cracks open the shells and collects the inner meat. Use common sense here. If it looks bad (mold, worms, too dark, etc.) then discard it. Only a few were needed to be discarded before the next step.
After collecting the good meats I popped them in my electric coffee grinder and ground them up as finely as possible.
From there the acorn grinds went into a pan on medium heat, and I began stirring. Slowly at first, but then faster as the grinds got darker (raw ground acorn meat is light brown in color) and as the nutty smoke began to make itself present.
Finally once the grinds look like coffee grinds in color you are good to take the whole pan off the heat and continue to stir until the pan is cool. From there the acorn grinds can be used just like coffee grinds.
After making my acorn "coffee" I found it to be an excellent substitute for coffee itself in taste, and then as a last experiment: I added some whole milk and maple syrup to it. It became a perfect combo of nuttiness and woody sweetness in a soft texture. I almost can't go back to coffee after that.
