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 sachet 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.

NOW DOUBLE THE PORTION SIZE!