Brewing Hazel Catkin Coffee
In the quiet of early spring, as the natural world slowly awakens, we find ourselves drawn to an unusual but delightful foraging treasure: the sweet-smelling hazel catkins. These early harbingers of spring not only signal the return of life to the woodland but also offer an intriguing ingredient for a unique woodland brew—hazel catkin coffee.
The process begins in the early morning, ideally after a night of gentle rain, which cleanses the catkins, preparing them for harvest. We collect them when their fragrance is at its peak—sweet and inviting. Spread out on a tray, they are then gently roasted in the oven at 150°C (302°F) for about an hour. This slow roasting aims to dry them thoroughly before lightly toasting them to enhance their natural sweetness and reduce any inherent bitterness.
As the catkins transform, their color shifts from vibrant yellow to a more subdued brownish hue, indicating they are ready to be ground into our forest-inspired coffee. This is done simply, by massaging the roasted catkins between the fingers, creating a fine grind reminiscent of coffee grounds.
Brewed in a French press, hazel catkin coffee emerges as a captivating yellowy-amber liquid, offering a taste profile that is slightly bitter, akin to coffee or tea, yet distinctly flavored with hints of light woods, nuts, and honey. For those who prefer a smoother cup, a touch of sugar and cream can soften its edges, beautifully rounding out the flavors. Additionally, this forest brew serves as an excellent base for a woodland chai, with the addition of cardamom and cinnamon, infusing it with the aromatic warmth of spices.
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