We have heard many tales of unsuccessful acorn coffee attempts over the years, yet it always tends to come down to two things: either the coffee was roasted for too long, or the acorns were not leached (soaked in water to remove tannins) for long enough. Either way, the result will be a horrible, bitter concoction that would be enough to put off any future experiments with acorns. We are therefore quite proud that we’ve managed to perfect our method to produce a well-toasted, warm, mellow coffee alternative that might just be our best caffeine-free drink.

There is enough acorn coffee in your box this month for one large cafetiere, however if you like it slightly weaker then you can always use less. Use nearly-boiling water and leave for at least 5 minutes, with 10 minutes being about right. Then pour into your favourite mug and treat it as you would a standard filter coffee with your usual milk and sugar requirements.