Drinks
coffee substitute made from roasted oak acorns
traditional coffee substitute
Oak acorns, roasting, soaking, caffeine-free drink, autumn stores
Oak acorn coffee, Acorn drink
A Coffee Substitute
In the context of Lithuanian foods, the Universal Lithuanian Encyclopedia mentions local coffee substitutes made from toasted grains, chicory, and oak acorns. Gilių kava belongs to this thrifty field of local ingredients.
It is not true coffee, because it is not made from coffee beans and contains no caffeine.
Why Soak Acorns?
Oak acorns contain bitterness and astringent substances. Soaking or boiling in changed water helps remove them.
Only after that are the acorns dried and roasted so they develop a coffee-like aroma.
Roasting
More lightly roasted acorns will be milder; darker ones will be more bitter and more coffee-colored. They should not be burned, because that gives a scorched taste.
Ground powder should be stored sealed, because the fats can become rancid.
Serving
Acorn coffee can be drunk black, with milk, honey, or spices. It goes well with apple cheese, gingerbread, or ragaišis.
It is important not to present it as a medicinal drink: this is a food-heritage and flavor topic.
Recipe
How to make acorn coffee
Acorns contain bitterness, so before roasting they need to be soaked or boiled with changes of water. Only then are they suitable for grinding and brewing as a drink.
Ingredients
- 1 kg ripe oak acorns
- Water for soaking and boiling
- Milk or cream for serving, optional
- Honey or sugar, optional
Method
- Sort the acorns, peel them, and discard damaged ones.
- Soak or boil several times, changing the water, until the bitterness decreases.
- Drain, dry, and roast in the oven until the acorns darken and smell nutty.
- Grind in a coffee grinder or mill.
- Steep or briefly boil 1-2 teaspoons of powder per cup of water.
Notes
Acorns that are soaked too little will be very bitter.
Acorn coffee has no caffeine, so its effect differs from real coffee.
