How To Make Coffee Using Chickpeas

Quick Answer

• Chickpea coffee isn’t really coffee, but a roasted chickpea beverage.
• Roast raw chickpeas until dark brown and fragrant.
• Grind the roasted chickpeas like coffee beans.
• Brew using your preferred method – drip, French press, or percolator work.
• Expect a nutty, earthy flavor, not a caffeine kick.
• It’s a caffeine-free alternative for when you want a warm drink.

Who This Is For

• Folks looking for a caffeine-free coffee alternative.
• Adventurous home brewers wanting to experiment with new ingredients.
• Anyone curious about pre-coffee era beverages or historical drinks.

What to Check First

Brewer Type and Filter Type

You can use most coffee brewers. Drip machines, French presses, and percolators are all fair game. The grind size will matter more here. A finer grind might clog paper filters, so coarser is often better for drip. French press and percolator are pretty forgiving.

Water Quality and Temperature

Good water makes good drinks. If your tap water tastes funky, it’ll make your chickpea brew taste funky. Filtered water is usually the way to go. For brewing, aim for water just off the boil, around 195-205°F. Too hot can scorch, too cool won’t extract flavor.

Grind Size and Chickpea Freshness

The key is to roast raw, dried chickpeas. Don’t use canned ones. Roast them until they’re dark brown and smell toasty. Let them cool completely before grinding. Grind them to a consistency similar to coarse coffee grounds. Too fine, and it might get muddy; too coarse, and the flavor will be weak.

Chickpea-to-Water Ratio

This is where you get to play. Start with a ratio similar to coffee, maybe 1:15 or 1:16 (e.g., 15 grams of roasted chickpeas to 250 ml water). Adjust from there. If it’s too weak, use more grounds. If it’s too strong, use less. It’s all about personal preference.

Cleanliness/Descale Status

Just like with coffee, a clean brewer is essential. Old coffee oils or mineral buildup will ruin the flavor of your chickpea brew. Give your brewer a good clean. If you have a drip machine, descale it regularly according to the manufacturer’s instructions. A clean start means a better-tasting result.

Step-by-Step: Roasting and Brewing Chickpea “Coffee”

1. Gather your raw, dried chickpeas. Make sure they are completely dry.

• Good looks like: A bag of firm, unblemished dried chickpeas.
• Common mistake: Using canned chickpeas. They’re too wet and won’t roast properly. Stick to dried ones.

For the best results, start with high-quality dried chickpeas. We recommend these dried chickpeas for their consistent quality.

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2. Preheat your oven. Set it to 400°F (200°C).

• Good looks like: An oven that’s reached and maintained the target temperature.
• Common mistake: Not preheating. Putting chickpeas in a cold oven means uneven roasting.

3. Spread chickpeas on a baking sheet. Use a single layer.

• Good looks like: Chickpeas spread out evenly, not piled up.
• Common mistake: Overcrowding the pan. This causes steaming instead of roasting, leading to a dull flavor.

4. Roast for 15-25 minutes. Stir them every 5-7 minutes.

• Good looks like: Chickpeas turning a deep, rich brown, with a toasty aroma. They should look a bit shriveled.
• Common mistake: Burning them. Keep a close eye. They go from perfect to ash quickly. Dark brown is the goal, not black.

5. Cool completely. Let them sit on the baking sheet until they reach room temperature.

• Good looks like: Cool, dry, roasted chickpeas.
• Common mistake: Grinding them while warm. This can gum up your grinder and affect the flavor. Patience, friend.

6. Grind the roasted chickpeas. Use a coffee grinder or a spice grinder. Aim for a coarse grind, similar to French press coffee.

• Good looks like: Uniform, coarse particles.
• Common mistake: Grinding too fine. This can lead to a muddy brew and clog filters. It’s better to be a bit too coarse than too fine.

7. Prepare your brewer. Add the grounds to your filter or French press. Use a ratio of about 1-2 tablespoons of grounds per 6 oz of water, adjusting to taste.

• Good looks like: The correct amount of grounds in the brewing chamber.
• Common mistake: Using too much or too little. Too much can be overpowering, too little will be watery. Start with a moderate amount and tweak.

If you’re using a French press, ensure you have a reliable model. This French press is a popular choice for its durability and ease of use.

Bodum 34oz Chambord French Press Coffee Maker, High-Heat Borosilicate Glass, Polished Stainless Steel – Made in Portugal

• Wash in warm, soapy water before first use and dry thoroughly
• Not for stovetop use
• Turn lid to close spout
• Easy-to-clean glass carafe

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8. Heat your water. Bring fresh, filtered water to just off the boil (195-205°F or 90-96°C).

• Good looks like: Water that’s steaming but not violently bubbling.
• Common mistake: Using boiling water. This can scorch the grounds and create a bitter taste. Let it sit for 30 seconds after boiling.

9. Brew your drink. Pour the hot water over the grounds. For a drip machine, let it run through. For a French press, let it steep for 4 minutes before pressing.

• Good looks like: A dark, fragrant liquid filling your carafe or mug.
• Common mistake: Rushing the process. Extraction takes time. Don’t cut the steep time short on a French press.

10. Serve and enjoy. Pour into your favorite mug.

• Good looks like: A warm, comforting beverage.
• Common mistake: Expecting it to taste exactly like coffee. It won’t. Embrace its unique nutty, earthy profile.

Common Mistakes (and What Happens If You Ignore Them)

Decision Rules

• If your roasted chickpeas look pale and smell bland, then roast them longer because they haven’t developed enough flavor.
• If your brew tastes bitter and acrid, then you likely burnt the chickpeas or used water that was too hot.
• If your French press is hard to plunge, then your grind is too fine.
• If your drip coffee filter clogs, then your grind is too fine for that filter type.
• If the flavor is weak and watery, then use more roasted chickpea grounds or a finer grind (but not too fine!).
• If the flavor is too strong or bitter, then use fewer grounds or a coarser grind.
• If you’re using canned chickpeas, then stop and get dried ones for roasting.
• If your brew tastes “off” or stale, then check your water quality and brewer cleanliness.
• If you want a caffeine kick, then this isn’t it; switch to actual coffee.
• If you’re aiming for a smoother taste, then try letting the water cool a bit more before brewing.
• If you want a richer flavor, then try a slightly higher ratio of roasted chickpeas to water.

FAQ

What exactly is chickpea coffee?

It’s a beverage made from roasted and ground chickpeas, brewed like coffee. It’s a caffeine-free alternative that offers a toasty, nutty flavor profile.

Does it have caffeine?

No, chickpea “coffee” is naturally caffeine-free. It comes from legumes, not coffee beans.

How should I store roasted chickpeas before grinding?

Store them in an airtight container at room temperature after they’ve cooled completely. They’re best used within a few weeks.

Can I use a spice grinder?

Yes, a spice grinder works, but a coffee grinder is usually better for achieving a consistent grind size. Be sure to clean it well afterward.

What does chickpea coffee taste like?

It has a nutty, earthy, and toasty flavor. It’s less acidic than coffee and doesn’t have the same complex bitter notes.

Is it healthy?

Chickpeas are a good source of fiber and protein. As a beverage, it’s generally considered a healthy, low-calorie option, especially compared to sugary coffee drinks.

Can I add milk or sugar?

Absolutely. It pairs well with milk (dairy or non-dairy) and sweeteners, just like regular coffee. Experiment to find your favorite combination.

What if I don’t have a coffee grinder?

You can try grinding them by hand with a mortar and pestle, or carefully using a food processor, but be mindful of achieving the right texture.

Is this a new invention?

Roasted grains and legumes have been used as coffee substitutes for centuries, particularly during times of coffee scarcity. It’s more of a historical practice revived.

What This Page Does Not Cover (And Where to Go Next)

• Specific roasting times for different oven models. (Check your oven’s manual for temperature accuracy).
• Detailed nutritional breakdowns. (Consult a dietitian or health resource).
• Advanced brewing techniques for chickpea beverages. (Explore specialty beverage brewing forums).
• Recipes for chickpea-based desserts or other culinary uses. (Search for chickpea recipes online).
• The history of coffee substitutes. (Look for historical food and beverage resources).