Mugicha - Organic roasted barley to infuse - Cocoa flavor

What is Mugicha? Barley is a cereal that will go through a malting phase allowing it to fill up with sugar, and can then be roasted. A very rich aromatic panel will thus be created: notes of hazelnuts, caramel, chocolate, coffee depending on the malting and roasting. But is this coffee? And no! The term barley coffee, although meaningful, seemed to confuse us, because here no caffeine or theine: no exciting molecule will be released during the infusion. So you will have an energy drink, but not an exciting one. Mugicha, as we prefer to call it, can therefore be drunk at any time of the day, and is highly recommended for people with caffeine / theine intolerance. This drink is also recommended for pregnant women and children. And the taste in all of this? The result in a cup is really bluffing with a liquor making the perfect link between tea and coffee: no bitterness, a lot of roundness and body, a greedy sweetness with a very pleasant length in the mouth. How to prepare it? Nothing could be simpler: the seed is to be infused entirely. It takes 7gr (about a tablespoon) for a 20cl mug. The infusion time is 10min in water at 100 ° C, preferably filtered. Beyond being healthy and local (made in Drôme to be precise), Mugicha is also part of a waste reduction process. Once infused (up to 2 to 3 times), barley can then be used in cooking, bringing its flavors of cereals and nuts to your dishes such as a sweet or savory granola, your salads, aperitifs etc ... Important: The fragrance is obtained through the malting and roasting process, no flavoring is added.