31–40 of 54 posts
What a strange way to write a headline. “Providence RH only has 2 tortilla makers. we visited one to see how tortillas are made”. Yea, Tokyo is not known for being a tea growing spot I guess I’m being too picky but the headline sounds like clickbait to me. a less clickbait title would just be something like: “We visited a Barley Tea factory to see how it’s made”.
For anyone looking to try this - while they sell pre-bottled mugicha [1], I highly recommend making your own from tea bags [2]. It's incredibly easy to make - just add cold water and let it sit in the fridge for a couple hours. It also tastes so much better (in my opinion), is much cheaper, and is more environmentally friendly. A big 2L thermos filled with mugicha and ice is a great way to stay cool in the summer. [1…
Even better to avoid the tea bags which are full of microplastics (though they will impart less when unheated)
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Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Is it well regarded in either place? I've somehow not come across these preparations. I like barley tea and have made it via other coffee methods. (cold brew/french press.) So I guess espresso makes some sense. (Also thank you doodlebugging for the other link. I love sora news. I don't know if it's the cadence or playful sincerity or what.)
Instead, most barley coffee is sold in instant coffee form. Most coffee bars will do it with instant barley coffee pods and a pod adapter portafilter.
You can find actual roasted barley coffee (kernels) in supermarkets though, and make it in a moka pot or a french press
What a strange way to write a headline. “Providence RH only has 2 tortilla makers. we visited one to see how tortillas are made”. Yea, Tokyo is not known for being a tea growing spot I guess I’m being too picky but the headline sounds like clickbait to me. a less clickbait title would just be something like: “We visited a Barley Tea factory to see how it’s made”.
A great sort of tone setter title format. Basically you know you’re about to just read someone talk about their experience in a casual way. Feel like everyone should try writing blog post titles like that
“I installed Arch Linux on my toaster” “I dug a whole in my back yard” “We made a very big paper airplane” is going to lead to very interesting blog post vibes
I really enjoyed that article. Documenting the entire process helps me understand what the final product should taste like. I love the smell of barley and had never considered roasting any. The fact that it apparently smells a bit like popcorn is pretty exciting. I am growing buckwheat right now and have a small test plot of rice. I am hoping to be able to get meaningful yields after this first-year proof of concept…
To each their own, obviously, but I find it utterly unpalatable.
Especially compared to something like genmaicha, which is absolutely delightful.
Earlier quoted context omitted.
Is it well regarded in either place? I've somehow not come across these preparations. I like barley tea and have made it via other coffee methods. (cold brew/french press.) So I guess espresso makes some sense. (Also thank you doodlebugging for the other link. I love sora news. I don't know if it's the cadence or playful sincerity or what.)
I believe barley coffee in Italy became popular during WW2 with coffee shortages, it retains a tinge of 'poor man's drink', but there are still fans of it and you can find it in any supermarket. I enjoyed it when I was younger, it has a nice full-bodied taste, though it lacks the kick of caffeine.
Us weaklings can’t handle espresso after lunch, or we don’t sleep.
I’m tempted to try roasting some barley myself.
I really enjoyed that article. Documenting the entire process helps me understand what the final product should taste like. I love the smell of barley and had never considered roasting any. The fact that it apparently smells a bit like popcorn is pretty exciting. I am growing buckwheat right now and have a small test plot of rice. I am hoping to be able to get meaningful yields after this first-year proof of concept…
Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Koreans also say "tea" (차) to what supposed to be called infusion in English. Barley, brown rice, corn, Solomon's seal, and jack bean are common, but there are many more. I was confused when I was communicating about Korean tea at first in English. I introduced Korean teas, but for them they didn't have tea leaves thus not tea but infusion. If you don't know about brown rice green tea, I recommend it. It is literally…
I was born in London. I'm surprised to hear English people were confused (or pedantic?) about the use of the word tea to describe an infusion. It's common to hear the phrase 'herbal tea', referring to things that have no tea leaves. Without it this joke wouldn't be possible: "Why do anarchists drink herbal tea?"
‘Proper tea is theft’
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Roasted barley is also appreciated in Italy prepared like an espresso (Caffe d'Orzo), and in Peru as a kind of cappuccino with brown sugar (Pinol).
Do you grind it like you would coffee?
I should avoid caffeine for health reasons and I usually drink milk with barley, it's quite a decent replacement for caffelatte
Earlier quoted context omitted.
I believe barley coffee in Italy became popular during WW2 with coffee shortages, it retains a tinge of 'poor man's drink', but there are still fans of it and you can find it in any supermarket. I enjoyed it when I was younger, it has a nice full-bodied taste, though it lacks the kick of caffeine.
> though it lacks the kick of caffeine. Us weaklings can’t handle espresso after lunch, or we don’t sleep. I’m tempted to try roasting some barley myself.
That was the only practical thing I learned from my 23andme test results and it explained crappy night sleep quality when drinking coffee after 3 pm. Switching to decaf beans helped.