Kentucky coffeetree "coffee"

Elizabeth Frieders fried009 at MAROON.TC.UMN.EDU
Wed Apr 24 12:59:13 EST 1996


"David R. Hershey" writes:
> Does anyone know how to prepare "coffee" from seeds of Kentucky coffeetree 
> (Gymnocladus dioicus)? I know they would have to be roasted first to 
> destroy the toxic cytisine but for how long?

David-
I have no personal experience with Kentucky coffee tree, but the experts 
recommend that the seeds should be roasted at 200-250F (80-120C) until they are 
a deep brown on the inside. For dandelion roots, this is 3-4 hours (or more for 
large ones), and I would recommend trying this time. I don't think they can be 
'over-roasted', so if you are concerned, go longer. Use 1/2 cup ground seeds for
each 4 cups (approx. 1 L) water and proceed as per normal coffee. Please post 
results so we all know if you survived and enjoyed it!
Beth F.

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Elizabeth M. Frieders                             The things taught    
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