Acorns are a huge inspiration to us here at Elemental and are critical for our Harmonite range of Acorn pendants. But these nutty little treats are also awesome to make a delicious coffee alternative. I’m gutted that I failed to beat the squirrels to the harvest last year because my jar is well and truly empty.
Simply gather acorns, boil them to remove tannins, peel and roast them, then grind them into a powder and brew like regular coffee. I like to sweeten mine with cream and honey.
Key steps:
- Gather acorns: Collect acorns from a white oak tree, ensuring they are mature and free of blemishes.
- Boil to remove tannins: Boil whole acorns for about 30 minutes to leach out the bitter tannins.
- Peel and dry: Once cooled, peel off the shells and outer skin, then spread the acorns on a baking tray to dry.
- Roast: Gently roast the acorns in the oven until they are a dark brown in colour.
- Grind: Grind the roasted acorns into a fine powder using a coffee grinder.
- Brew: Add a heaping tablespoon of ground acorns to your preferred hot water brewing method (French press, pour-over, etc.).
- Strain and sweeten: Strain the coffee to remove grounds and add milk, cream, or honey to taste. (Personally, I just let the grounds sink to the bottom of the mug and leave them there!)
- Find a Sit Spot: Head out to your favourite spot in the garden, local park or window with a view and enjoy!
Important considerations:
- Acorn type: English oak acorns (or any white oak) are generally preferred for making coffee due to their lower tannin content.
- Leaching tannins: The boiling step is crucial to remove the bitter tannins from the acorns.
- Experiment with roast level: Adjust the roasting time to achieve your desired flavour.
