How To Brew It
Any way you do it, you'll be getting a flavorful, healthy coffee-like drink!
1. Boil It in Pure Water
This is way I like to do it, because I can directly control how long it brews for. Remember: the longer it brews, the stronger it gets. I usually put 2 tablespoons of the Roast into 2-3 cups of spring water and boil about 10-15 minutes, then strain and drink. Straining is optional, as the grounds will get soft and can be eaten (they are just the roasted grains).Milk and cream go great! As does soymilk, rice milk, and of course almond milk.
2. Coffee Drip Machine
This also works well, and produces a deep flavored cup. I use anywhere from 1 teaspoon to 1 tablespoon of Roast per cup of water.
3. Coffee/Tea Press
Just get a coffee/tea press from your local gourmet coffee store, and pour boiling water over Ayurvedic Roast. Then let sit for about 10-15 minutes, depending on the strength desired.
Works great and is fun to do!
4. Espresso Machine
That's right! This Roast is versatile and agile enough so that all you need to do to make a truly fine, caffeine free healthy espresso or cappucino, is just grind the Ayurvedic Roast in a coffee grinder (any old cheap one will do) and you're ready for your espresso machine! Magic, eh?
5. Just Pour Hot Water On It!
That's right! Just boil water, and pour it over about a teaspoon to one tablespoon of Ayurvedic Roast in your mug. Then let it sit for 5 minutes or more, and you're ready to drink! The grounds left will be soft grains, and can be eaten, as they are the barley, rye, and chicory root. Healthy!