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.