Quote:
Originally Posted by Ecky
I'd never heard of such a thing.
Where I live, I have several hundred mature sugar maples on my 1.x acre property, and I have to say, tree sap is also rather nice.
It isn't coffee, however.  |
Well one down side for most humans to consume acorn coffee .. or even acorns in general .. unlike conventional coffee .. straight off the tree the acorns have bitter tasting tannin compounds.
Traditionally for acorn consumption removing the bitter tannins can be done with steaming or boiling the acorns .. which to eat acorns as a nut is fine.
For coffee the cook via roasted flavor is proffered to steam or boil flavor .. soo for coffee it takes a bit more care/effort .. starting with the
Good Summary of basic method .. for coffee the balance at the end part 5 & 6 that become important .. enough of 5 hot water to remove bitter tannins but leaving the 'cooking' of the nut to the step 6 for roasting.
Just like not everyone likes every type of coffee .. dark roast , light roast , vacuum press, pucks , instant , cream , sugar, etc .. before investing your time to try and make your 1st batch of home made acorn coffee .. it might be best to try the flavor of 1 professionally made bags (like in the previous link) 1st .. or just stick with conventional coffee (if it aint broke don't fix it).