1. 5 cups foraged acorns
  2. Enough water to rinse repeatedly


  1. Forage at least 5 cups of wild acorns. Float acorns in a bowl of water and disgard the floaters. Peel the outer shells from remaing acorns. This process is best done whilst watching your favourite Bollywood movie ?

  2. Wash peeled acorns repeatedly to ensure as much tannin as possible is removed. Soak for 24 hours.Rinse untill the water is clear. Roast on tray in oven on 200 degrees for at least an hour.

  3. Cool the roasted acorns. I use a food processor to grind as the more powdery the end result the stronger the coffee. Then simply jar brew coffee and enjoy?

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