Coffee Substitute

Coffee Substitute

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.

In World War II, acorns were used to make coffee. During the American Civil War coffee was also scarce in the South:

For the stimulating property to which both tea and coffee owe their chief value, there is unfortunately no substitute; the best we can do is to dilute the little stocks which still remain, and cheat the palate, if we cannot deceive the nerves. —20px, 20px

Coffee substitutes are sometimes used in preparing foods served to children or to people who avoid caffeine, or in the belief that they are healthier than coffee. For religious reasons, some members of the Church of Jesus Christ of Latter-day Saints, also known as Mormons, refrain from drinking coffee but may enjoy a substitute.

Some culinary traditions, like that of Korea, include beverages made from roasted grain instead of coffee or tea (including boricha, oksusu cha, and hyeonmi cha). These do not substitute for coffee, but fill its niche as a hot drink (optionally sweetened).

Read more about Coffee Substitute:  Ingredients, Examples, Preparation

Famous quotes containing the words coffee and/or substitute:

    “It’s just like when you’ve got some coffee that’s too black, which means it’s too strong. What do you do? You integrate it with cream, you make it weak. But if you pour too much cream in it, you won’t even know you ever had coffee. It used to be hot, it becomes cool. It used to be strong, it becomes weak. It used to wake you up, now it puts you to sleep.”
    —Malcolm X (1925–1965)

    “It is art that makes life, makes interest, makes importance ... and I know of no substitute whatever for the force and beauty of its process.”
    —Henry James (1843–1916)