1) Rice coffee. The most common coffee alternative. Mom used to prepare small batches for our own consumption. Its taste was not somewhere close to real one.
I think the rice coffee below was well and carefully processed. It is evident by its uniform roast. This was the first time I see rice coffee roasted this good.
2) Soybean Coffee. Soybean is taking a significant part in milk industry, as additive and as complete replacement. It is now invading the black world of coffee, as alternative.
This HealthyRich Soybean Coffee says, Not a coffee but tastes like real…
It has Department of Agriculture seal which suggest it was financially supported by the agency.
Now you may enjoy coffee milk concoction using soybean and soybean again as source.
This soybean kape has organically grown soybean ingredient. It is flaunting its health benefits. It contains isoflavones that help fight degenerative diseases such as cardio-vascular disorders…
3) Adlai Coffee. I think this plant is being pushed to its limits. It has myriad of uses and this include coffee.
This adlai kape has organically grown ingredients, adlai and coconut sugar. It has health benefits, has antioxidants.
Real coffee has antioxidants which develop during roasting process. Do antioxidants in adlai develops during roasting too, or is degraded?
4) Corn coffee? There is no corn coffee here. However, I am wondering they might have. It is just a matter of heating and stirring until it reaches a near charcoal state. Manner of beverage preparation is also the same as real coffee.
update: Now here is the real corn coffee.
5) The munggo coffee?
6 ) Pigeon pea coffee. I almost missed the coffee from our favorite vegetable, the pigeon pea or locally known as kadyos.
Perhaps anything roasted and brewed can be called coffee. Like anything added with sugar and water and fermented after are called wine. The same is true with powdered grains are being called flour.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.