Go Back

Wattleseed coffee (Caysha)

A silver coffeepot pours a dark liquid into a bright red cup. To the bottom right sits a pile of round biscuits with speckles through them, on a purple plate. Green leaves sit between the cup and biscuits, and in the background.
How to make a delicious hot drink from wattleseed.
Print Recipe Pin Recipe

Ingredients
  

  • Roasted and ground wattleseed Use the amount of wattleseed as you would coffee.
  • Coffee (optional)
  • Plain cocoa (optional)

Instructions
 

Caysha straight-up

  • Add the wattleseed to your coffee plunger, stovetop espresso, benchtop espresso, or drip coffee maker.
  • Make as you would an ordinary coffee. Aim for a strong flavour to start with, so let it sit longer or brew quite strongly.
  • Taste-test first, even if you normally have your coffee with milk and/or sugar. You should be able to taste and smell rich nuttiness
  • Then add milk, sugar, honey, etc, or let sit longer as your taste prefers.

Caysha blend

  • Mixed with others: make into about a 25% mix (eg one teaspoon of wattleseed to three of coffee or cocoa). Use this mix to make your usual coffee or chocolate drink in plungers, stovetop espresso machines, etc.

Caysha Bent Shed

  • Try adding pepperberry or bush tomato to really wake yourself up!

Notes

Note that wattleseed doesn’t dissolve like instant coffee or cocoa; it behaves like ground coffee beans.
Can be mixed with coffee or cocoa, or used on its own.
Tried this recipe?Let us know how it was!