Using the shovel to dig as many dandelion  roots as you want; it takes about 10-15 small roots for a cup of this alternative coffee. Cut off and wash the carrot-like roots; pat them dry and lay them out on a cookie sheet.

Roast them at 200 degrees F till you can smell chocolate: they should look chocolate brown, and snap like dry sticks. Stick ’em in the grinder, then into the coffee filter to brew. You’ll have to adjust the strength to your liking; I used about two tablespoons of grounds for one cup of coffee.