Caffè d'Orzo

An Italian-style caffeine-free coffee substitute, made from barley.

Ingredients

• whole barley

Procedure

1. Spread barley on a baking tray and bake at 375–400ºF for 10–15 minutes. The time doesn't matter too much; you can't really overdo this by cooking it too long—but the temperature is crucial. 375º makes a light-to-medium roast. 400º makes a very dark roast.
2. In a coffee grinder, grind the barley as fine as you can.
3. Brew in a French press or moka pot as you would coffee.

Notes

The roasting process will make your whole house smell like burnt coffee if you do it indoors. You won't notice, if you're in the room while it is taking place, but other people will. Running an exhaust fan doesn't really help. Maybe move your toaster oven outdoors.