When the SHTF, you may just have to brew with what you’ve got. Here’s how.
Hello everyone! Rob Raskin of Las Vegas here again, and this week I want to talk about something most of us begin our day with—coffee. Have you ever thought about what survival might look like if you didn’t have that cup o’ Joe in the morning? In a survival situation, you might not have any choice. Once you run out of coffee, unless you know someone who still has some left and you have something to trade for it, you’re going to be out of luck. It’s never too soon to learn the basics of coffee substitutes.
Coffee substitutes are nothing new. Even the Mayans brewed a coffee-like beverage using ramón seeds. Today, there are plenty of fancy coffee substitute beverages on the market made of alternative ingredients like cocoa beans, mushrooms, barley, and chicory. In Poland, a coffee substitute that is similar to our instant coffee yet made of instant grains is popular. But for most of us, it’s unlikely you’re going to bug-out in Poland.
If you’re in Hawaii, you can grow your own coffee beans. If you’re in the mainland US, you’re going to have to come up with a substitute once the existing coffee supply runs out. After TEOTWAWKI, there will be no websites or Whole Foods to buy those exotic substitutes, either. You’ll have to brew your coffee substitute yourself, using ingredients that are naturally occurring in your environment.
A group of scientists studied the pistachio to see if they might be a healthier alternative to traditional coffee, and the results of that study were promising. This was largely in part to the pistachio’s powerful antiseptic, anti-inflammatory, and antioxidant properties. Some people choose to drink coffee made of roasted grains for health reasons, as these beverages do not contain caffeine. After a catastrophic event or social collapse, you’ll need to be in peak condition if you want to survive. The health properties of these drinks are worth considering. You can drink as much of these coffee substitutes as you’d like without the jitteriness you’ll experience if you drink a pot of coffee.
The following coffee substitutes might not taste exactly like the coffee you’re used to, but it’s better than no coffee at all. Some people actually prefer the taste of coffee substitutes. You’ll never know if you like it or not until you give it a try. Continue reading to learn how to make coffee out of two ingredients that are commonly found in the United States: acorns and dandelions.
How to Make Acorn Coffee
Wherever you find oak trees, you’ll find acorns. Wherever you find acorns, you will find people who are using them as food. Keep in mind, however, that not all varieties of acorns are safe for human consumption. Before you eat an acorn, you’ll need to know that it’s edible for human consumption. It’s best to do your research now and familiarize yourself with the types of acorns you’ll find in your area.
Ingredients
- A few handfuls of acorns
- Knife
- Grinder or mortar and pestle
- Purified water
- Baking sheet
- Grill
Directions
The first thing you’ll need to do is boil the acorns for approximately 20 minutes, then let them cool down. Once they’ve cooled, peel the shell away, and next peel the skin. Split the acorns in half and then lay them in the sun to dry for a day. Once the moisture has been removed and they’re completely dry, you’ll need to grind them. Once they are very finely ground, put the grounds on a baking sheet and make sure they’re spread out evenly. To roast them, place the baking sheet under your brill. Be sure to keep an eye on the grounds as they’re roasting, because they’ll burn easily.
To make the grounds into coffee, brew three tablespoons of the roasted grounds in a cup of boiling water. You can filter the grounds out using a wire mesh screen or, if you’re lucky enough to have any, coffee filters. As you can see, there’s really no difference between this process and making any other kind of coffee.
How to Make Dandelion Coffee
Dandelion root coffee is said to taste similar to coffee made with traditional coffee beans. This coffee substitute is a natural diuretic, and one major benefit it offers is a strengthened immune system. Staying healthy is a literal matter of life or death in a survival situation, so that’s a huge plus.
Harvesting dandelion roots is a lot more work than picking acorns up from under an oak tree, that’s for sure, but once you’ve tasted this coffee substitute you may agree it’s worth the effort. The trick is to harvest your dandelions in the early spring, before they flower. Once they do, the roots will become bitter.
Ingredients
- 15 dandelions with the roots still attached
- Knife
- Baking sheet
- Oven
- Purified water
Directions
Cut the roots from the dandelions, and then cut off all smaller parts of the roots until only the bulkier root stalk remains. Spread the root stalk pieces out across a baking sheet and bake in a 400-degree oven. If you don’t have access to an oven, you can roast these under your grill as well. You’ll want to roast them for 30 minutes, keeping a close eye on them to make sure they brown but don’t burn.
With dandelion root coffee, you can skip the grinder. This brews more like a tea. Simply steep the pieces in a cup of boiling water until it’s as strong as you like it.
Check back next week for Part Three of my three-part series, when I’m going to take a closer look at ways to safely store your coffee and how you can brew coffee in the wild.