Dandelion Root Coffee
Firstly I picked around 20 of the choicest roots. None of these dandelions were huge, so all the roots were between 8mm and 3mm in width. Then a darned good scrubbing with the potato brush, to get rid of the soil, and a top and tail.
On to a metal dish and placed in the oven at 200C for around 30 minutes, and the smell was lovely! Suz said it smelled like a coffee shop – I’ll take that as a positive 🙂 However, opening the oven door let a bit of smoke into the room, so I turned the heat down to 100C for another 30 minutes or so. In reality, this was an awful waste of electric for such a small amount, but it was an experiment.
Once the small pieces were brittle under a spoon, I removed them from the oven and ground them in a bowl, using the back of a spoon. Again, on a larger scale you could use a decent sized pestle and mortar, or a blender. The resulting pieces, I assume, would be fine to store for future use. Having no idea how much I needed to use for a cup of coffee, I poured the entire bowl of grinds into a single cup cafetiere, covered with boiling water, and left for a couple of minutes. Then it was a quick plunge and pour, and sniff. It smelled a bit like coffee, a bit like chicory coffee, and a bit odd, which I assume might be the dandelion bit. Adding milk, to about a 50% mix (yes, it seems the amount of root I had could have provided for two cups rather than the one I made), and a couple of sweeteners, made a drink I was more than happy to take away with me!
A lot of hassle, as are most things made and not pre-bought, but on a grander scale could well be worth the effort. Dandelion coffee cake? Hmmm…