Baobab Coffee
Easy step by step recipe for making homemade baobab coffee from roasted baobab seeds.
EQUIPMENT
- 1 baking sheet (or a roasting pan)
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INSTRUCTIONS
- Soak the baobab pulp in a bowl of water for at least an hour — longer if it’s extra dry. Once it softens, separate the seeds by gently squeezing the pulp in your hands, or use a spatula to press and stir against the bowl until they come loos.e
- Make your baobab juice from the softened pulp, then clean the seeds of any leftover fruit or fibers. Rinse well and strain thoroughly.
- Spread the seeds out in the sun to dry completely — usually a full day in good weather. They’re ready when they’re lighter in color and feel bone dry. Once dry, preheat your oven to 392 °F (200 °C) and arrange them on a baking sheet.
- Roast for 50–60 minutes, loosely covered with parchment to prevent burning. Cool completely before grinding.
- Grind the roasted seeds in batches until you have a fine, fragrant powder.
- To brew, mix 1–2 tablespoons with a cup of hot water. Adjust for strength — more coffee gives a richer flavor and deeper color.
- Add milk, cream, or coconut milk if you like. Serve and enjoy!
NOTES
From about 2 cups of dry seeds (or around 300 g of roasted seeds), you’ll get roughly 37 tablespoons of baobab coffee. And with that, you can brew around 18 cups of coffee.
Make sure the seeds are bone-dry before roasting — even a little moisture will make them steam instead of roast, and the flavor won’t shine.
Roasting isn’t optional. It not only brings out that nutty, chocolate-like depth but also changes the seeds’ natural compounds so the coffee’s safe to drink.
If you don't have an oven, you can alternatively roast them in a roasting pan. Just keep the temperature steady and roast for at least 30 minutes.
Aim for about 55–60 minutes at 392°F (200 °C) for the best flavor and benefits. Don't go under 30 minutes.
A loose sheet of parchment over the seeds helps them roast evenly without burning.
Grind them once they’ve cooled — they break down easily and the aroma will be at its peak.
Store your ground baobab coffee in an airtight container or glass jar, away from heat and moisture. For longer storage, use a vacuum-sealed container, just like you would for regular coffee.
NUTRITION
Serving: 1cup | Calories: 60kcal | Carbohydrates: 9.86g | Protein: 2.12g | Fat: 1.31g | Sodium: 0.02mg | Potassium: 380mg | Fiber: 8.1g | Sugar: 6.2g | Vitamin A: 21000IU | Vitamin C: 53mg | Calcium: 30.7mg | Iron: 0.1mg