Roasted okra seed coffee is a caffeine-free coffee substitute packed with nutty and toasty flavors. Okra seeds are roasted in a pan, ground, then steeped with boiled water in a French press. Enjoy the okra seed coffee as-is or with your favorite sweetener and a touch of cream or milk.
During my nearly decade-long stint working with local farms, I learned (and mostly retained!) a lot of historical tidbits pertaining to plants. Okra seeds, for instance, were used as a coffee substitute during the Civil War when trade routes were disrupted and coffee beans were scarce. I filed that helpful fact away until the end of summer when I knew there would be plenty of dried okra pods available to experiment with. I’m happy to report that roasted okra seed coffee does not taste like traditional coffee but it does have a deliciously cozy nutty flavor without any added caffeine!
What Does Roasted Okra Seed Coffee Taste Like?
Does okra seed coffee taste exactly like regular coffee? No, but it comes relatively close in terms of the nutty and toasty flavors inherent in roasted coffee beans! On its own, it has a flavor like a cross between toasted popcorn, toasted nuts, and black tea. In my opinion, it’s made even better by the addition of a bit of sweetener and milk or cream. Since it doesn’t have caffeine, it can be enjoyed any time of day! My absolute favorite way to enjoy it is with a spoonful of honey cardamom syrup and a splash of cream.
How To Make Okra Seed Coffee
The key to okra seed coffee is making sure you use completely dried out and mature seeds. When you leave an okra pod on the plant without harvesting it, it will become fibrous, begin to dry out, then eventually start to open to release the seeds. You can see what the pods and seeds look like in the photos below! Once you have your okra seeds, turning them into okra seed coffee is an incredibly simple process requiring just a skillet and a coffee grinder. You’ll toast the seeds in a dry skillet over medium heat until they turn a deep brown color (just like roasted coffee beans). Grind them in a coffee grinder, then add them to a French press. Cover with just-boiled water then steep 4 to 5 minutes before enjoying!
Recipe Tips and Notes
I’ve only tried this recipe in a French press so I can’t attest to how it would do using a different brewing method. If you don’t have a French press, you can steep it like you would loose-leaf tea then use a fine mesh sieve to strain it into your mug. I preferred a fairly dark roast on the seeds because it yielded the most flavorful cup of okra coffee. To keep from burning your seeds, make sure to shake the pan a bit as they start to pop, similarly to making popcorn on the stovetop.
Roasted Okra Seed Coffee
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
Roasted okra seed coffee is a caffeine-free coffee substitute packed with nutty and toasty flavors. Okra seeds are roasted in a pan, ground, then steeped with boiled water in a French press.
Ingredients
- 2 tablespoons okra seeds, from about 2–3 dried okra pods
- 8–12 ounces water
- cream or milk, optional
- honey or sugar, optional
Instructions
You’ll need completely dried okra pods for this recipe (see the photos). It’s best to allow them to dry out on the plant. Once you’ve got your dried okra pods, it’s time to harvest the seeds! You’ll be able to see the seams where the seeds are so use your fingers to split them open. Each pod has a few different seems behind which are the seeds.
Once you’ve harvested your seeds, measure them out. You’ll need at least 2 tablespoons for a cup of French press coffee.
To roast your seeds, you’ll need a medium-sized pan with a lid. Place the seeds in the pan and set the pan over medium heat. As the pan heats, gently move the seeds around the pan. Once the seeds begin to pop, place the lid on the pan and keep gently shaking it side to side on the burner to move the seeds around and make sure they don’t burn. The seeds are ready when they have turned a rich brown color (see the photos). Remove the pan from the heat to allow the seeds to cool but make sure to keep the lid in place in case the seeds are still popping!
Grind your seeds in a coffee grinder just as you would coffee beans. Add them to a French press. Cover the beans with 8-12 ounces of just-boiled water then gently stir with a wooden spoon. Cover with the lid and allow the coffee to brew for 4-5 minutes. Press the plunger down to strain out the grounds, then pour into a mug.
Enjoy your roasted okra seed coffee plain or with a touch of your favorite sweetener and milk or cream.
Notes
- Ensure that you are using mature, dried out okra seeds. They’re typically a greenish-brown color and have a hard texture.
- Prep Time: 15 minutes
- Steeping Time: 4-5 minutes
- Category: drink
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