Woodworker's Coffee - grown in North

Try to DIY: Let’s have a delicious, self-made and self-roasted coffee, free of caffeine using locally collected acorns from oak trees. It is the ideal drink for the woodman or women in the workshop or out on the land of the northern forests. A little step to more self-sustainability.
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- Why to soak it in water?
In oak wood and acorns there are tannins, a bitter stuff the tree uses to keep eaters away. Animals who eat acorns can sniff the ones where there is less tannin and so avoid the others. We can't, but we can get rid of most tannins by soaking in water. For coffee it can be good to keep some of them as they contribute the bitterness to the coffee taste. We can choose how bitter we want our coffee by soaking more or less long and often according to taste. Some experience will be gained with time.
- Will their be some acorns left for the animals?
Oh yes, there will be - do not worry for this.
- Could you put the recipe in words?
Collect acorns when they easily drop from the tree. Storage them for a while, till they are brownish and uneven before peeling. Now the seed has loosen from the shell and it is much easier to separate both. Soak in water 3-4 times over night and change the water in between. Cut the acorns into small pieces. I tried with a old school coffee-mill but did not make good experience with it. Now i use or a knife or if i have bigger amounts a kitchen mixer. Than roast them in a old-school cast-iron pan. At least until there is now steam coming to make sure it is dry. Then, it depends on your taste, how deep you want to roast it. Storaging is best in a glass in fridge or for longer time airtight in freezer.
I prefer it made in my espresso machine but imagine that also other coffee machines do good results.
So, enjoy a cup!

[@willllibald]

Ich habe Deinen Kanal heute erst entdeckt! Hochachtung, was Du alles machst, vor allem wie! Du es machst! Ich bin 64 Jahre alt und mein Leben lang ein "Selfmademen" - Holz, Metall, alles mögliche! Aber von Dir bekomme ich eine Unmenge Anregungen, wo es drauf ankommt bei den einfachen Techniken! Ich werde Deine Kaffeezubereitung im nächsten Jahr ausprobieren! Ich habe schon alles zur Verfügung - und außer den Eicheln - die Zeit ist jetzt durch! Ich freue mich auf noch viele Deiner Videos!!
Übrigens, so einen gusseisernen Hobel habe ich auch noch. Der ist noch von meinem Vater und der hatte ihn vom Schrott 1946 in einer amerikanischen Kaserne, wo er eine zeitlang arbeitete nach dem Krieg, in Kassel.
Gottes Segen sei mit Dir!

[@carlpeberdy9086]

With so many terrible things going on in the news at the moment, this was really lovely to see - I think I'll have a go myself!

[@littleforest]

Oh, nice to hear, i could contribute something inspiring into this world.
Yes, visit your nearby oak tree, he'll have good news for you :-)

[@VivienLEGER]

that s interesting, how many time do you let them dry after the clean up in the water?

[@littleforest]

i do not let them dry, i just change the water. I do it about three times, but you can vary this according to your taste: less often more bitterness.

[@VivienLEGER]

@@littleforest thank you for the answer. I'm full with oak in my garden i'll give it a go

[@viracocha03]

What was that you sprinkled on at the end?

[@littleforest]

You mean the sugar?

[@viracocha03]

@@littleforest No, sorry. I meant the powder in the jar at about the 6:53 mark.

[@littleforest]

@@viracocha03 Ah, you mean the pipparkakkumauste. It a spicemix used in Scandinavia for chirsmas bakings. There is inside: Cardamum, Ginger, Nutmeg, Cinnamon, Cloves... Something like that. Also just some Cardamum does magic, at least according to my taste.

[@BOJIEH]

Давно слышал про кофе из желудей, но никак руки не доходили. Теперь точно попробую. Благодарю!

[@littleforest]

Удачи!

[@christopherbarnes6976]

Thank you for taking the time to make this.

[@littleforest]

You are welcome :-)

[@Charles-eu1br]

😋 P r o m o S M

[@ricos1497]

Beautiful video thanks. Obviously, I looked away while you put the sugar in at the end!