Dock Coffee Part 2

After three or four days of drying in the closet, the dock roots were dry, and it was time for roasting. According to Thayer, although he's just assuming, you proceed making the dock coffee much in the same way you would dandelion and chicory. He recommends roasting the roots anywhere from 15-60 minutes at 325 Fahrenheit. I gave my roots a fairly decent bake at 45 minutes. They're a nice brown color and are pretty bitter, but not unpalatable when I chew on them. I'm getting a grain grinder tomorrow so I can grind up the roots and cook them for my first cup of dock coffee... You can see in the picture below they are a nice medium brown color, a little lighter than the outside of the roots.