Acorn Coffee

Acorn Coffee is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic coffee substitute or adulterant made from leached and dark-roasted acorns. The full recipe is presented here and I hope you enjoy this classic British version of: Acorn Coffee.

prep time

20 minutes

cook time

170 minutes

Total Time:

190 minutes

Additional Time:

(+over-night soaking)

Serves:

Rating:

Tags : Wild Food British Recipes

This is a classic recipe for a Victorian version of Acorn Coffee that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

Peel the husks from around ripe acorns, divide the kernels, dry them gradually and roast them in a close vessel; while roasting they should be stirred occasionally, and small pieces of butter added from time to time. Care must be taken not to burn or roast them too much. When roasted they may be ground and used as ordinary coffee. We insert this receipt with the same reservation as the preceding (see the recipe for acorn cakes.

Modern Redaction

Ingredients:

1kg ripe acorns
60g butter, cut into small pieces

Method:

Peel the acorns then divide the kernels into their two halves (and though this is not part of the original recipe, place in a bucket then cover with plenty of water and set aside to soak over night [this leaches out some of the astringent tannins] drain and use as per the original recipe). Place the acorn halves on a baking tray, place in an oven pre-heated to 60°C and prop the door ajar with wooden spoon. Allow to dry completely for about 90 minutes to 150 minutes until completely dry.

Transfer to a lidded earthenware pot or a casserole with a tight-fitting lid. Increase the oven temperature to 160°C and place the pot inside. Roast, stirring occasionally, until the acorns are evenly roasted and aromatic (do not roast too dark and do not allow to burn) and add a small piece of butter each time your stir.

Allow the roasted acorns to ground then grind to a medium consistency in a coffee grinder. Store in an air-tight jar and use as you would ordinary coffee. You can also use roast acorns as an adulterant to bulk-out ordinary coffee.

Find more Traditional Victorian Recipes Here