I bought 500 g organic barley without hulls. They did not provide smaller amounts.
(First I checked the barley field 5 min away on my jogging tour but how to get rid of hulls, too much of a hassle.)
I roasted a few tablespoons of barley in a cast iron pan for about 15 minutes on medium heat until the colour of the grains turned to a roasted coffee bean brown. This is quite a job. You have to stir it on and on to prevent burns.
|in the pan stirring|
|roasted and unroasted barley|
Afterwards I simmered 3 tablespoons of barley in 1 l water for 10 minutes. I cooled the tea about 2 hours in the fridge. The result: A liquid coloured straw yellow-greenish brown. Think of something related to body fluids...
It did not taste anything special - ok a little bit sweet smokey-green tea-ish. Husband decided this is something for people grown up with unsweetened light green tea only. Others said they would prefere even camomilla tea anytime before drinking this again. Other countries other tastebuds. The birds in my garden will have to eat lots of barley grains during next winter.
And I will always love malted barley coffee with milk and sugar.