Diana - Homemade barley tea/coffee

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You're welcome - i hope you have as much fun as i did - on my second batch, i

noticed it had a slightly richer flavor if I lowered the as it started getting

real dark, then turned the heat off just before I thought it was done and kept

stirring it in the warm pan until it got really dark.  I think I burned my first

batch a little so it had a slight bitterness to it.

 

Please let me know how it turns out

 

Pete

 

--- On Wed, 11/12/08, diana scott <dianascot_33 wrote:

diana scott <dianascot_33

Re: Homemade barley tea/coffee

 

Wednesday, November 12, 2008, 5:27 PM

 

 

 

 

 

 

 

 

 

 

 

I'm going to try making this. I'll leave out the agave because I

like my coffee black. Roma is the best substitute I've found but still leaves me

unthrilled :>) Thank you.

 

Diana

 

 

 

--- On Tue, 11/11/08, Pete Self <self.pete > wrote:

 

 

 

Pete Self <self.pete >

 

[vegetarian_ group] Homemade barley tea/coffee

 

" Vegetarian Group " <>

 

Tuesday, November 11, 2008, 11:53 PM

 

 

 

Many may have seen Donna's barley tea post - I ordered some and it was wonderful

and I'll likely keep buying it.

 

 

 

However, with everything I like to experiment and figure out how to make things

myself, because I always end up reading a lot and learning about different

cultures, etc.

 

 

 

Long story short, is I made my own barley 'tea' and tried some barley 'coffee'

substitute.  

 

 

 

Here's how I did it if anyone would like to try.

 

 

 

The first try, I made what most call barley water.

 

 

 

Quart of water

 

1/2 cup of pearled barley

 

Boil for about 6 minutes

 

strain and drink

 

I added a bit of agave and nutmeg to mine (i'm on a nutmeg kick lately).

 

 

 

It was good, but I wanted something darker, so I got to reading and this is what

I found.

 

 

 

Rinse your barley and dry it with a towel

 

Heat a cast iron skillet on medium high to about 350 (water will sizzle when you

put a drop in).

 

Dry roast the barley in the skillet stirring constantly until it is a nice

golden brown but not real dark.

 

Remove from pan, grind it, then lower the heat on the skillet to medium, and

continue to roast it until it is a nice dark brown but not burned.

 

 

 

For the 'coffee' I did:

 

 

 

1 quart of water

 

1/4 cup of ground roasted barley

 

1 T of agave at the end

 

 

 

Boiled for 5 minutes, strained and drank.

 

 

 

So, Donna, when you run out and want some, now you can make it! )  I might

even stop buying regular coffee it's so good.  Well, we'll see lol