Coffee Substitutes

The number of products which aim at replacing coffee is considerable. This is usually done in order to bring the cost of the coffee down. Various grains and roots have been used to this effect, or for adulterating purposes. Apart from chicory, the most important adulterants are the following: fig, date, acorn (mildly astringent), malt, barley, and other roasted cereals, often flavoured with steam passed through coffee, chick-pea and lupins, are used a great deal in Brittany. This is by no means a complete list. The majority of these products, even though their flavour may have only a very remote resemblance to that of real coffee, are at least harmless.

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