When I started experimenting with barley, looking for a different way to market our grain, I wanted to find a way to allow people their same morning ritual. To me, that meant smelling something delicious brewing in their kitchen and a warm cup to cozy up to while reading the paper, or relaxing just a bit before starting their day. It took almost two years of experimenting with barley to come up with a product I thought tasted great no matter what way it was served. I also know many people prefer a percolator, an automatic drip coffee maker, a french press, or an espresso machine, and for large groups, you had to be able to use it in a large coffee maker. Although the grounds swell when you cook them, because of the natural properties of grain, the results of this product work in any sort of coffee maker that I have tried if you allow for expansion of the grounds during brewing.
You may also drink it in any of your favorite beverages, interchangeable with coffee. It makes terrific lattes, frappes, and cappuccinos. Drink it iced, hot or cold. Use it with flavored creamers and/or sugar added, or black. You can also add flavored syrup, any way you like coffee, RoBarr may be substituted! Give it a try. What do you have to lose? It tastes great, is healthier for you than coffee, and less expensive! Three great reasons for trying RoBarr.
Original RoBarr is usually preferred by people who like a medium roast coffee, both coffee and tea, or mellow their dark roast coffee with cream, sugar, or both. Bold is the strongest tasting of our three flavors. The coffee purist, liking a strong taste, usually prefers bold. Mugicha (Japanese meaning barley tea) is the most mellow of the three. A mild color and taste, this is usually preferred by tea drinkers. Mugicha is consumed at room temperature in the orient, and found to be a refreshing, thirst quenching drink.