Barley coffee: properties and methods of preparation

Coffee is one of the most favorite drinks on earth. It is valued in different countries by people of all ages and occupations. But sometimes you have to look for a replacement for his health reasons, or you just want to try some unusual option.

Barley coffee is prepared using ground after roasting the seeds. In European countries, this drink is a confident competitor to coffee of the usual type. One of the reasons for this choice of a large number of people is a significant difference in price.

Experts recommend using a barley-based coffee drink since the pre-war period. Even then, it was found that it contributes to accelerated recovery from stress and significant stress. But the positive properties are not limited to just a stimulating effect with fatigue.

There is also a good therapeutic effect with:

• stomach ulcer;
• dysbacteriosis;
• weak tone of the digestive system;
• high risk of diabetes or predisposition to it;
• overweight;
• unstable function of the cardiovascular system.

Attractive product characteristics of barley and rye are due to its chemical composition. Laboratory analysis revealed the presence of a significant amount of fiber, which weakens the absorption of carbohydrates. Namely, carbohydrates are “responsible” for unjustified kilograms. Stabilization of blood pressure would be unthinkable without vitamins D and E. It is noted that the use of barley coffee reduces the risk of various inflammations and improves the medical prognosis if they do appear.

This effect fully applies to colds and other infectious lesions of the respiratory organs. Silicon and lysine contained in barley grains are precursors of collagen, which helps to increase skin elasticity. Lysine is also one of the most important components in the development of muscle tissue. Since barley does not even contain meager doses of caffeine, it does not disrupt sleep. So far, the researchers have not discovered the potential danger from barley coffee, but they still advise taking it into account when calculating the energy value of the diet.

The use of coffee from barley for the endocrine system is noted, it makes the hormonal balance more even. The composition of the drink contains very useful trace elements, such as phosphorus, magnesium, iodine, potassium and a number of other components. As a result of a number of studies, it has been found that it has a positive effect on the hematopoietic function and the water-salt balance. Doctors recommend to use a drink from barley to reduce the severity of rheumatic and joint pain. It has a good effect on the condition of the hair, compensates for the lack of proteins.

Barley coffee should be prepared from whole dry beans. They are carefully selected so that only the highest quality parts remain.

Then do this:

• sprinkle barley on the pan (oil is not used) and fry;
• roasted grain grind hand tools;
• brown powder poured into the Turk (at the rate of 30 g of the mixture per 150 g of liquid);
• boil coffee for 120 seconds;
• another 120 seconds insist, preferably under the hood.

Judging by the reviews, it is better to use barley coffee with chicory, which is added to 15 g per serving. Instead of water, you can add milk during cooking. It helps to soften the taste.

Some people also use such additives in combination with barley coffee:

• honey;
• cream;
• sugar.

The simplest scheme involves crushing roasted seeds in a coffee grinder. After that, 30-60 g of ground barley is put in a cup and infused for a few minutes. Considered a classic recipe requires about 200 grams of water and 45 grams of grains.

Barley is washed and dried (for greater speed spread on a napkin of paper). Then the pan is heated and dry grains are poured out (oils are not needed at all!).

Roasting is done on medium heat until the grains darken. At the same time there should be a specific flavor. After cooling the roasted mass, scroll it in a coffee grinder and boil it in Turkish until boiling. Immediately as soon as the coffee drink boils, it is removed from the heat and kept for 3-5 minutes under the lid. Everything can be poured into cups and taste the flavored liquid!

The option of using milk is also quite simple. 200 g of milk and 60-75 g of barley are taken per 100 g of water. Similarly, grains are washed and dried, roasted and ground. In a saucepan, the mixture of milk and water is boiled, and after the addition of barley powder is cooked 120-180 seconds. At the discretion of consumers add to the drink honey, cream or even ice cream.

There are no strict requirements for roasting barley kernels. It is worth trying to process them stronger or weaker to vary the taste. Usually 3-5 samples are enough to select the optimal treatment option. Experiment lovers should try the so-called blend. For him, ½ mass is roasted relatively weakly, and the other part is more intense.

You can acquire barley-store coffee absolutely calmly, it is no worse than home-made. Concerns about “artificial additives” are unfounded. The taste of barley coffee is much softer than that of a traditional fellow. The aroma of the drink inspires thoughts of fresh bread. The foam is invariably dense and rises high; this must be remembered when cooking.

For the preparation of the drink requires 45 g of these cereals. They are washed thoroughly under running water, preferably even repeatedly. Grains are poured with water, they can be drawn for about a day. If desired, an increase in this period is allowed; there is no need to start a timer. When the scheduled time passes, the liquid is drained and a new portion of water is passed through the filter.

Immediately you need to send the billet to simmer on low heat. Bringing to a boil and waiting for the beginning of the destruction of the grains, coffee is removed from the stove and poured water. The grains are washed again and dried. Next, the grain mass is required to fry in a hot frying pan, and a very short time. After roasting, grind grains, and only then they can be cooked.

About the benefits of barley drink, see the following video.