Acorn Coffee (Recipe from 1778)

Acorn Coffee >>>

Nelson Examiner and New Zealand Chronicle, Volume X, Issue 508, 29 November 1851, Page 158

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Acorn coffee is not poisonous if prepared properly — but raw acorns are toxic due to their high tannin content, which can be harmful and bitter.

The image provides a historical recipe for making acorn coffee from 1778. Here’s a conversion of the key measurements into metric units:

Here’s a modernized version of the 1778 acorn coffee recipe:

Modern Acorn Coffee Recipe

Ingredients:

• Fresh, ripe acorns

• Optional: Ground coffee (about 2 grams per serving)

• Sugar or sweetener (optional)

• Milk or plant-based milk (optional)

Instructions:

1. Prepare the Acorns:

   • Collect ripe acorns and remove the shells and husks.

   • Slice the acorn kernels into smaller pieces.

2. Dry the Acorns:

   • Gradually dry the acorn pieces in a warm place or low oven (about 50–70°C / 120–160°F) until fully dried.

3. Roast the Acorns:

   • Roast the dried acorns in an oven or on a stovetop in a dry pan, stirring constantly.

   • Roast gently to avoid burning, until they are dark brown and aromatic (similar to coffee roasting).

4. Grind the Roasted Acorns:

   • Once cooled, grind the roasted acorns to a coarse or fine powder, depending on your brewing method.

5. Brew:

   • Use 14 grams (about 1 tablespoon) of ground acorns per cup of water.

   • Brew like regular coffee: in a French press, percolator, or by simmering in water for about 10–15 minutes.

   • Optionally, add 2 grams of ground coffee for extra flavor.

6. Serve:

   • Sweeten with sugar or honey to taste.

   • Add milk or a milk alternative if desired.