Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain beverages are common substitutes for coffee.

Grain Coffee and other substitutes can be made by roasting or decocting various organic substances.

Some ingredients used include almond, acorn, asparagus, malted barley, beechnut, beetroot, carrot, chicory root, corn, soybeans, cottonseed, dandelion root, fig, roasted garbanzo beans, lupinus, boiled-down molasses, okra seed, pea, persimmon seed, potato peel, rye, sassafras pits, sweet potato, wheat bran.

In Quebec, the seeds of the black locust were historically used as a coffee substitute, before the stem borer decimated populations of the tree.

A coffee substitute from the ground, roasted chickpeas was mentioned by a German writer in 1793.

Dandelion coffee is attested as early as the 1830s in North America. The drink brewed from the ground, roasted chicory root has no caffeine, but is dark and tastes much like coffee.

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