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Made in Montana from certified organic barley, RoBarr is a delicious beverage for any time of any day.  We captured the wholesome goodness of the grain through artisan stone roasting, to create a dark, rich, earthy flavor that is a great alternative to coffee/tea.

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Select any image in the slide show for more information on the benefits of RoBarr

“It’s not coffee, it’s better!”

It’s better because:

Naturally caffeine free means it won’t interfere with heart or diabetic medications, and won’t irritate your bladder, cause shakiness, irritability or insomnia.  It is gentle on the urinary tract, and bladder.  It’s ideal for pregnant or nursing mom’s trying to cut down or eliminate caffeine from their diets.

It has none of the harsh acid in coffee.   Won’t irritate your stomach like too much coffee can, but will settle and soothe an upset stomach.  It’s a great alternative for people with acid reflux, ulcers, or cancer patients who suffer from nausea.

In European testing, they found roasted barley “coffee” won’t allow the bacteria that causes tooth decay (streptococcus mutans) to form into chains to attack the teeth.  In Japanese labs, barley “tea” was found to contain antioxidants which are beneficial for the heart.


RoBarr’s main ingredient is barley.  Barley has a soluble fiber called beta glucan.  FDA allows products containing beta glucan to make health claims for lowering blood cholesterol, which helps prevent heart attack, and also for prevention of some forms of cancer.  (Research is currently being done to determine if it helps prevent type 2 diabetes, since clinical testing has proven it helps regulate blood glucose levels.)  A U.S. certified lab determined that RoBarr, when brewed according to package directions, has .69% beta glucan.   See beta glucan page for more information.


RoBarr Original and Bold have chicory which contains a very high percentage of inulin.  Inulin helps promote the growth of healthy bacteria in the intestines, making RoBarr prebiotic in nature.  See chicory page for more info.

RoBarr is sustainably produced and the “grounds” are ground grain, so you can stir them into your oatmeal for a mild coffee taste, or toss them to the birds.  It’s totally biodegradable, and packaged in minimal packaging for less environmental impact.

Brew it like coffee in an automatic drip, percolator, French Press, and even in some espresso machines.  It can be used with coffee to phase out caffeine.  No coffeemaker?  Use a fine hole tea ball and steep in hot water, for similar results.

Drink RoBarr any way you drink coffee or tea: as chai, latte, Frappe, cappuccino, with cream, sugar, flavoring, honey, milk or black.  Delicious hot, or great iced!

RoBarr costs less than some coffee and most coffee substitutes.  At under $6.70 per lb. you can’t miss and No waste!   Just microwave reheat, or ice the leftovers after refrigeration for up to 7 days.

Does it taste just like coffee?  To about 15% of those who try it, yes.  But truly, nothing tastes just like coffee, but coffee.  It has strong coffee overtones for most people, and a 97% approval rating in a Kushi Institute taste test.  We use temperatures designed to bring out the best flavor in the barley, and activate the natural sugars instead of burning them off.  The result is slightly sweeter than coffee, so you may not need to add as much or any sweetener to enjoy your RoBarr.  Many tell me they won’t give up their coffee, but lots of customers switch to RoBarr after lunch or dinner.

RoBarr is now certified organic by the Montana Department of Agriculture.

RoBarr is available at many health food, and grocery stores across the U.S.  Check with your local store, or order on-line.