Coffee substitute

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Coffee substitutes are non-coffee products, usually without caffeine, that are used to imitate coffee. Coffee substitutes can be used for medical, economic and religious reasons, or simply because coffee is not readily available. Roasted grain beverages are common substitutes for coffee.

In World War II, acorns were used to make coffee,^[where?] as were roasted chicory and grain. Postum, a bran and molasses beverage, also became a popular coffee substitute during this time. During the American Civil War coffee was also scarce in the Southern United States:^[1]

For the stimulating property to which both tea and coffee owe their chief value, there is unfortunately no substitute; the best we can do is to dilute the little stocks which still remain, and cheat the palate, if we cannot deceive the nerves.

— "Substitutes for Coffee", The Southern Banner, 1865

Things like rye and ground sweet potato were some of the most popular substitutes at this time. ^[2]

Coffee substitutes are sometimes used in preparing food and drink served to children, to people who believe that coffee is unhealthy, and to people who avoid caffeine for religious reasons. The Church of Jesus Christ of Latter-day Saints (LDS Church) advises its members to refrain from drinking coffee, as church doctrine interprets a prohibition against "hot drinks" to include coffee in all forms.^[3] The Seventh-day Adventist Church regards caffeine as an unhealthful substance, and advises its members to avoid all food and drink containing caffeine, including coffee.^[4]

Some Asian culinary traditions include beverages made from roasted grain instead of roasted coffee beans (including barley tea, corn tea, and brown rice tea); these do not substitute for coffee but fill a similar niche as a hot aromatic drink (optionally sweetened).