Just made Dandelion Root coffee. Pulled up the roots, roasted them, and ground them up. Put them through the coffee maker's bold setting. Reaction:

Taking it black, it tastes a step or two up from a black tea in robustness, but still shy of what coffee would taste like. The flavor is not bad. It tastes like gourmet coffee that has been watered down a little.

I put cream in it. Now it tastes almost like a gourmet coffee. Still a bit like its been watered down, but not as noticeable as when I had it black.

Now, I don't generally like gourmet coffees. However, in preparing for the possibility that the supply chain will deny me the ability to buy real coffee, this is close enough to trick me into thinking it was actual coffee, albeit, somewhat 'bad' coffee. (If you like gourmet/flavored coffees, eg, hazelnut, then you might not think it is 'bad.'

About 10 Dandelions gave me enough roots to make 1 pot of coffee (8 cups). I had to use twice as much of the roots as I would need to use coffee grounds in order to get the dark black I was going for.

No caffeine, but something in it is still giving me some 'pep.' I think I may try cutting the next batch half and half with coffee grounds and dandy-root. I suspect this will give me all the caffeine I really want, round up the boldness, and make my existing coffee grounds last longer.

Good to know I have a back up plan so close in hand.