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 dry run. I have already harvested enough buckwheat for a nice, steaming bowl of buckwheat. My rice is producing kernels now though I only have a few dozen plants. I am pretty excited about this.

I love how toasting something transforms the flavor profile and use that to enhance flavors of soups and other dishes. I toast pecans, walnuts, almonds, and some garden spices lightly and add them to spice mixes after grinding.

Thanks for this article.

There is also another article linked at the bottom about someone who drank a bottle of barley tea that had been left outside for months.

https://soranews24.com/2023/05/02/we-try-a-half-drunk-bottle...

I love stuff like that! Thanks!

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).