Wild Coffee Alternatives

By Christopher And Dolores Lynn Nyerges
Published on August 1, 1999
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Try a mug of homebrew made from coffeeberries like these.
Try a mug of homebrew made from coffeeberries like these.
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Wild acorns are easy to find and make a good coffee substitute.
Wild acorns are easy to find and make a good coffee substitute.
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The roots of burdock can be roasted to make a healthy homebrew.
The roots of burdock can be roasted to make a healthy homebrew.
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A California coffeeberry tree in fruit.
A California coffeeberry tree in fruit.
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Christopher enjoys a mug of homebrew made from coffeeberry seeds.
Christopher enjoys a mug of homebrew made from coffeeberry seeds.
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These are ripe carob pods and carob leaves.
These are ripe carob pods and carob leaves.
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Common dandelion root makes a great coffee alternative when washed, dried, ground and roasted.
Common dandelion root makes a great coffee alternative when washed, dried, ground and roasted.
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Pods being cracked for seed removal
Pods being cracked for seed removal

No, this isn’t going to be a discussion about the various pros and cons of drinking coffee. We drink coffee regularly (some say habitually) and greatly enjoy it. Few pleasures equal that of savoring a freshly ground, freshly brewed mug of top-quality java, with honey, molasses or a mix of raw cream and soy milk. 

Still, there are times when our bodies want something else–something warming and filling, but with none of the “speed” of coffee. Fortunately, there are many coffee alternatives. You can drink them straight or with honey or cream or both. Some you can buy, while others you have to make yourself.

By sampling as many of the following coffee substitutes as you can find in your area, you’ll come to know their individual flavors and aromas. Once accustomed, you may want to try some in combination or experiment with lighter or darker roasts.

Just about everyone who makes his or her own “backwoods coffee” eventually settles on a favorite blend and recipe. We’ve no doubt you will, too.

Acorn Brew

Acorns grow worldwide, falling from oak trees (Quercus) in the autumn. They tend to be most abundant during September and October. Acorns are bitter when raw and so must be peeled and then “leached”–boiled or soaked to remove the tannic acid. Once the bitterness is gone, your options are many.

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