Carob Coffee: The Decaffeinated Coffee Alternative
Carob coffee is a hot drink prepared not from coffee beans, but from roasted and ground carob fruit. Although it has "coffee" in its name, it has nothing to do with the coffee plant; it is called by this name because of its dark coffee-like color, roasted aroma and brewing. Its lack of caffeine and theobromine makes it an interesting alternative, especially for those who want to avoid stimulants.
In this article, we discuss what carob coffee is, the effect of roasting on aroma and composition, how it can be prepared at home and on a small scale, differences with coffee and points to consider.
What is Carob Coffee?
Carob coffee is a beverage prepared by roasting and grinding the fleshy part of the carob fruit (pitted pod pieces) and brewing this powder with hot water. The traditional use of carob as a coffee and chocolate substitute has been recorded in the literature. In a comprehensive 2023 review by Dahmani et al., it is stated that carob fruit is used as a chocolate or coffee substitute in Spain.
Today, products sold in the market under names such as "carob coffee", "carob coffee" or "roasted carob drink" are usually in one of the following forms:
- Coarsely ground roasted carob to be brewed with a filter or French press
- Finely ground roasted carob powder to be cooked in Turkish coffee style
- Ready-to-drink powders prepared by mixing with milk or vegetable milk
What these products have in common is that they offer a coffee-like drinking experience without caffeine.
Caffeine and Theobromine Free
The most emphasized feature of carob coffee is that it is caffeine-free. This is due to the natural composition of carob. In the review by Dahmani et al., it is stated that carob powder, unlike chocolate, does not contain stimulants because it does not contain caffeine and theobromine. In the 2024 review by Martins-Loução et al., it is stated that carob pulp does not contain theobromine and caffeine and has a low fat content. Sanmartín et al. also describe roasted carob flour as a naturally sweet, gluten-free and caffeine-free ingredient.
This feature can make carob coffee an option when:
- People who want a hot and thick drink in the evening but don't want to get caffeine
- Those who try to reduce caffeine consumption
- Those who want to reduce the number of coffees during the day by replacing some of it with a decaffeinated drink
However, carob coffee does not provide the stimulating effect of coffee; It should be considered as a "coffee-like caffeine-free drink". It is recommended that people who restrict caffeine due to pregnancy, breastfeeding or a chronic health condition plan their diet together with a physician or dietitian.
How Does Roasting Change Carob?
What distinguishes carob coffee from ordinary carob tea is roasting. During roasting, Maillard reactions and their associated breakdown reactions take place between sugars and amino acids; the color darkens, roasted and cocoa-like aroma compounds are formed.
Aroma: In the 2020 study by Papageorgiou et al., roasted carob flour gives an aroma and color reminiscent of chocolate/cocoa; It has been reported that the similarity to cocoa is due to numerous odor-active compounds such as aldehydes, lactones, furan/pyran derivatives and pyrrole derivatives. Choo-Yong Ku et al. also state that the cocoa-like aroma of roasted carob pulp is attributed to compounds such as 2-methylbutanal and 3-methylbutanal, which are formed by the Strecker breakdown of branched-chain amino acids, but this aroma is weaker than cocoa. In the review of Loullis and Pinakoulaki, it is emphasized that the cocoa-like taste and aroma of carob powder becomes evident with roasting.
Composition: In the study conducted by Srour et al. with six different carob varieties, roasting significantly increased fiber, total phenolic substance, total antioxidant activity, fructose and glucose levels in carob powders; It was reported that it reduced moisture, water activity and gloss value, that is, it thickened the powder.
Side to note: Roasting does not only create the desired aroma compounds. Sanmartín et al. note that the presence of undesirable compounds such as furans in roasted carob flour creates difficulties in some applications. For this reason, it is important to keep the degree of roasting controlled and not to burn the product.
| Feature | Raw carob powder | Roasted carob powder |
|---|---|---|
| Color | Light–medium brown | Dark brown |
| Aroma | Fruity, sweet | Roasted, cocoa-like, caramelly |
| Use in beverage | Tea/infusion, sorbet | Coffee-like brewing, milk drinks |
How to Prepare Carob Coffee at Home?
Carob coffee can be prepared using ready-made roasted powder or starting from carob cracks. The following method is a home-scale starting suggestion; the proportions can be adjusted according to personal taste.
1. Prepare the raw material
It is most practical to use carob crumbs (granules) with separated seeds. If whole pods are to be used, they must first be washed and dried thoroughly, the seeds removed and cut into small pieces. The kernel is very hard and can damage the grinders.
2. Roast
Spread the pieces in a single layer on the baking tray and roast them over medium heat, stirring frequently. The aim is to darken the color and emit a cocoa-like odor; finish the process before the burning smell appears. Since carob is rich in sugar, it can burn in a short time at high temperatures.
3. Cool and grind
After the roasted pieces have cooled completely, they are ground in a coffee grinder. Medium-coarse grinding is preferred for filter or French press, and fine grinding is preferred for Turkish coffee style cooking.
4. Brew
| French press | For one cup (about 200 ml) of hot water, use 1–2 tablespoons of medium-coarsely ground roasted carob; let stand for 4–5 minutes and strain. |
| Filter | In a filter coffee machine, use the same amount of roasted carob instead of coffee. |
| Coffee pot method | For a cup of water, cook 1 teaspoon of finely ground powder in a coffee pot over low heat; let the grounds rest and serve. |
Since carob is naturally sweet, most people do not need additional sugar. When mixed with milk or vegetable milk, a "latte"-like drink is obtained.
A note on brewing temperature and time: In Antoniou et al.'s study on the aqueous extraction of carob chips, it was reported that increasing the extraction temperature from 25 °C to 75 °C increased the dissolution of phenolic compounds more than sugars, which could shift the sensory profile of the beverage to astringency. This finding suggests that carob drinks steeped too long and at high temperatures may acquire a more astringent taste; keeping the brewing time short can provide a smoother drink.
Differences Between Carob Coffee and Coffee
Although carob coffee offers a similar experience to coffee, it is a different drink in composition and potency.
| Feature | Carob coffee | Coffee |
|---|---|---|
| Raw Material | Roasted carob fruit (pulp) | Roasted coffee beans |
| Caffeine | Does not include | Includes |
| Taste profile | Natural sweetness, cocoa and caramel notes | Bitterness, acidity, roasted notes |
| Stimulating effect | None | There is |
| Relationship with sugar | The raw material contains natural sugar | The brewed drink is very low in sugar |
The natural sweetness of carob coffee is an advantage for many people; however, this sweetness comes from the sugar content of carob. It is recommended that people who need to monitor their blood sugar should pay attention to the amount of consumption and consult a health professional if necessary.
Carob Drinks with Milk and Vegetable Milk
Roasted carob powder is also used in milk drinks. Srour et al. developed carob-based milk drink prototypes by preparing roasted and unroasted powders from different carob varieties in Lebanon. In the study, it was shown that roasting increased the total phenolic substance content and antioxidant activity of the beverage, while the carob variety was a determining factor on the powder and beverage properties.
On a home scale, a quick drink can be prepared by mixing 1-2 teaspoons of finely roasted carob powder into a glass of warm milk or vegetable milk. Since the powder will not dissolve completely, it may be necessary to mix or strain the drink well before serving.
Frequently Asked Questions
Is carob coffee really coffee? It has nothing to do with the coffee plant; it is prepared from roasted carob fruit and is so called because of its coffee-like appearance and preparation.
Does carob coffee contain caffeine? Scientific reviews state that carob pulp is free of caffeine and theobromine. However, the label should be checked as ready-mix products may contain other ingredients such as coffee or cocoa.
Is it better to roast at home or buy ready-made powder? Home roasting allows you to control the degree of roasting; ready-made roasted powder, on the other hand, is practical and offers a more consistent taste between batches. In both cases, burnt product should not be used.
Is it necessary to add sugar to carob coffee? It is usually not required; the natural sweetness of carob is sufficient for most individuals.
Carob Kibble and Powder with Carob Türkiye
The quality of carob coffee is directly related to the level of cleanliness, moisture and deseeding of the crumb or powder used. Raw material of the appropriate size for roasting, free of impurities, gives more consistent results on both home and commercial scales.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds, and extracts. For raw materials suitable for coffee-like beverage production Carob Kibble (Granular) and Carob Flour / Powder Our pages for the characteristics of the kibble What is Carob Kibble (Granule)? You can review our article. For your wholesale and export requests Contact Now You can contact us on our page.
Foreign sources
Dahmani, W., Elaouni, N., Abousalim, A. et al., "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 2023, 12(18), 3303. doi.
org/ 10. 3390/ plants12183303 Martins-Loução, M. A., Correia, P. J., Romano, A., "Carob: A Mediterranean Resource for the Future", Plants, 2024, 13(9), 1188. doi.
org/ 10. 3390/ plants13091188 Sanmartín, G., Prieto, J. A., Morard, M., Estruch, F., Blasco-García, J., Randez-Gil, F., "The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour", Foods, 2025, 14(10), 1677. doi.
org/ 10. 3390/ foods14101677 Papageorgiou, M., Paraskevopoulou, A., Pantazi, F., Skendi, A., "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour", Foods, 2020, 9(11), 1586. doi.
org/ 10. 3390/ foods9111586 Choo-Yong Ku, M., Xinying Yeo, F., Liu, X., Liu, S. Q., "Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate", Journal of Food Science, 2025, 90(7), e70423. doi.
org/ 10. 1111/ 1750- 3841. 70423 Srour, N., Daroub, H., Toufeili, I., Olabi, A., "Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics", Journal of the Science of Food and Agriculture, 2016, 96(9), 3047–3057. doi.
org/ 10. 1002/ jsfa. 7476 Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 2020, 9(10), 1364. doi.
org/ 10. 3390/ foods9101364 Loullis, A., Pinakoulaki, E., "Carob as cocoa substitute: a review on composition, health benefits and food applications", European Food Research and Technology, 2018, 244(6), 959–977. doi.
Scientific Resourcesorg/ 10. 1007/ S00217- 017- 3018- 8
