Making coffee from cleaver/goosegrass seeds

Last month a few hardy foragers (actually it was a lovely bright, wintery day) joined me at Cape Cornwall for a wild food walk with tasters. At a welcomed break we sat down with a large flask of 'Wild Spiced Cleaver Coffee'.

The drink went down well - sweet, hot and naturally containing some caffeine, everyone was pleasantly surprised! There are many variations in making this coffee substitute, this is one alfresco style on the beach!

Here's my indoor version of how to make cleaver coffee. You can also find this recipe in my Wild and Sweet cookbook, along with three desserts using cleaver coffee, amongst 101 recipes.

Cleaver coffee step-by-step recipe with instructions and photo

Front cover of the wild food and dessert cookbook by Rachel Lambert

4 comments on “Making coffee from cleaver/goosegrass seeds”

John says:

2nd August 2016 at 1:40 pm

Hi

How long do you have to roast them for?

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1. Rachel says:
  
  5th December 2016 at 5:01 pm
  
  About 40 minutes at 140C, or until they start to smell of coffee. Good luck!
  
  Reply
Dandelion Root Coffee Recipe - Wild Walks Southwest says:

5th February 2020 at 3:43 pm

[…] easily linked to events like the Second World War, when people resorted to roasting grains, acorns, cleaver seeds and dandelions roots instead of or to bulk up rationed coffee. Though in the 1900s it was also sold […]

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How to Make Wild Cleaver Coffee - Wild Walks Southwest says:

29th October 2020 at 1:26 pm

[…] Here's my Spiced Cleaver Coffee Chai recipe. If you prefer, omit the spices and just enjoy this as a mug of cleaver coffee! Or check out my alfresco version of making cleaver coffee. […]

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