Ratio & Matter
- 2 tablespoons whole barley grains (hulled or pearled barley)
- 1½ cups water (360 ml)
- Optional flavor additions: ½ teaspoon sugar or honey (optional) Splash of milk or plant milk (optional) Pinch of cinnamon or vanilla (optional)
Apparatus
- Frying pan or small skillet (for roasting)
- Wooden spoon or spatula
- Small saucepan or pot
- Strainer or fine mesh sieve
- Measuring spoons
- Mug or cup
- Stove
Learn how to make barley coffee at home with simple steps, basic tools, and a quick instant option for a warm caffeine-free drink.
The Process
Roast the Barley: Heat a dry pan over medium heat and add the barley grains without oil. Stir continuously to prevent burning while roasting until the grains turn deep brown and release a nutty, coffee-like aroma. Some grains may crack slightly, which shows proper roasting. Time: 8–12 minutes
Cool Slightly: Remove the roasted barley from heat and allow it to cool for 2 minutes. This step stops the roasting process and prevents bitterness from overcooking.
Boil the Barley: Place the roasted barley into a saucepan and pour in 1½ cups water. Bring to a boil over medium heat, then reduce the heat and allow the mixture to simmer gently so the roasted flavor slowly infuses into the water. Simmer time: 10–15 minutes
Strain: Turn off the heat and strain the liquid into a mug using a fine sieve or strainer. Press the grains lightly to release more flavor without forcing solids into the drink.
Serve: Serve hot like regular coffee or chill for iced barley coffee. Add milk, sweetener, or spices depending on personal taste preference.