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Make Delicious Homemade Real Coffee


Unfortunately, few people, particularly natives of the United States, are aware of the original, real coffee that generations before them drank and enjoyed. Such people lived their lives free of cancer and many of the dreaded illnesses and diseases that commonly plague the inhabitants of the United States. What kind of coffee did these people drink? Where did they find the substances they used to make their coffee? The first thing to keep in mind when struggling with an addiction to coffee is that the coffee bean is not the only substance used to make coffee, it's only one of many.

Coffee drinkers among the American settlers made their tasty, yet naturally caffeine free brew from the roasted roots of dandelions. The roasted roots of chicory was once the coffee for the people of Germany, and roasted garbanzo beans (chick peas) was once called Egyptian coffee. Such all natural varieties of coffee are just as real as the drink produced from the common roasted coffee bean. This is why the dandelion and chicory roots, and the garbanzo beans are roasted--just like the coffee bean.

Down through history, various plant roots, grains, and beans have been used to satisfy the most finicky coffee drinkers when it comes to both taste and aroma. Each type of plant root, grain, and bean, has a distinct flavor and a slightly different aroma. Roasted Dandelion and Chicory root has been so extensively used that they are usually sold in health food stores as real coffee alternatives to the traditional coffee bean. They should not be viewed as coffee substitutes, but rather as real coffee from a source as natural as that of the coffee bean--without the caffeine and other harmful agents. Nevertheless, their price reflects the convenience of not having to dig up and gather the roots, evenly roast and grind them.

The process is very simple for those who have the time or who would like to see just how easy it is to enjoy coffee without jeopardizing one's health. The chosen substance, such as garbanzo beans, is simply evenly spread in a pan and allowed to bake in the oven at approximately 350 degrees. They should be turned periodically to allow for an even roast. They can then be ground ahead of time or each morning. The amount of traditional coffee from coffee beans used to brew a cup of this beverage is the same amount used when working with these all natural real coffee substitutes.

This coffee can be sweetened with a natural sugar such as "Sugar In The Raw" or a brown sugar. However, if plain white sugar is preferred, it may be used in the same amount as with coffee made from the coffee bean.

These coffee beanless beverages are naturally free of caffeine. Also, they are Earth friendly not having been cultivated on land that could have been used to grow food instead of coffee beans. The enthusiasts literally has an array of choices of coffee at his disposal if he understands and remembers that coffee doesn't have to come from the coffee bean.

People who don't have time to roast their own natural coffee might want to at least consider switching to a ready-to-use natural coffee such as roasted dandelion or chicory root. It should be remembered that switching to organically grown "regular" coffee is better than making no changes at all.
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I have tried for weeks to roast my own garbanzo beans to match Bueno Coffee Substitute - Creative Foods INC's product.

I have tried them dry, crushed, soaked, peeled and yet every time it is either totally burnt and awful or has the color of a well creamed coffee and tastes terrible.

What am I doing wrong? PLEASE HELP!

by: Jake
Posted on 2013-05-30 07:30:39

To Jake:

I've no formal training in roasting traditional or natural coffee. However, I've had success roasting roots and garbanzo beans. The one thing I learned was that it is essential to turn the beans (whole beans) several times during the roasting. Otherwise, you will not get an even roast and parts will burn. I used a conventional oven. Hope that helps. Best wishes.
by: Heavenly Manna
Posted on 2013-06-02 00:30:06

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