Most people feel energetic and awakened when they drink caffeine.  The problem is that your body is designed to feel this way naturally–without addictive chemicals.  It is also true that the more caffeine-laden beverages we drink, the more we become addicted and need those beverages to maintain a normal energy level which would have been present had we not started drinking caffeine in the first place. 

Caffeine in the body interferes with healthy digestion and bowel movements.  It dehydrates the body, depriving it of needed water to process food and absorb the nutrients in our foods.

When our diet is full of nutrient rich foods and void of harmful chemicals and stimulants, we can achieve greater energy and function than we ever could by putting harmful substances and foods  into our body. 

Cafe Cebada is a unique all natural coffee alternative. The taste is so exceptional that we even fool long time coffee drinkers. We use only 100% certified organic barley and then slow roast it to perfection. Patience in the roasting process is the key to our great coffee like taste.

We take pride in the quality of our grain and the care we give to the roasting process. Our goal is to deliver to you a beverage we would be proud to share with you in your home.

Whatever you can do with coffee, you can do with Cebada.

Below are a few recipes that we enjoy. They’re meant to give you some ideas and ways to spice up your mornings and evenings. We start with the simplest way to enjoy Cafe Cebada – the drip coffee maker. We hope, as you experiment with different ways to brew Cafe Cebada, that you’ll share your special recipe with us. Simply post your recipe on the reviews page. We’ll be sure to get it up for everyone to share.

Note: Cafe Cebada is shipped whole grain to preserve the taste and freshness. Cafe Cebada is ground with a coffee grinder or blinder.  At our house, we use the Magic Bullet. It’s the easiest way we’ve found to grind just enough for the “Cebada” pot.

Brews

The Basics
1. Grind approximately 1/2 – 2/3 cup of Cafe Cebada
2. In a “cebada” filter, place 5 – 6 tsps. of ground Cafe Cebada (or to taste – more for stronger, less for weaker Cebada)
3. Insert the filter into your drip “cebada” maker.
4. Add water to the max. fill line
5. Brew
Directions: Add half & half, natural sugar, Agave syrup, and/or honey to taste. ENJOY!

Coffee Shop Americano
Ingredients:
1.  Fill espresso brew cup to top line and tamp down
2.  Push 16 oz. hot water through and into a cup
3.  Add cream and/or sugar to taste

Gingerbread Latte Cebada
Ingredients:
2 fluid ounces espresso cebada
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder
Directions: In a cebada mug, combine espresso cebada with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Iced Mochas
Ingredients:
1 1/2 cups cold Cebada
2 cups milk
1/4 cup chocolate syrup
1/4 cup white sugar
Directions: Pour Cebada into ice cube tray. Freeze until solid, or overnight. In a blender, combine Cebada ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

White Chocolate Latte
Ingredients:
1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract    
1 tablespoon white sugar
1/2 cup brewed espresso cebadda
1/4 cup white chocolate chips, chopped
Directions: Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso cebada  and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

Nogged Cebada
Ingredients:
1 cup cebada  
1 egg yolk  
1/2 cup cream  
dash nutmeg  
Directions: Beat sugar and egg yolk together. Place cream into sauce pan, and heat over low setting. Whisk in egg mixture. Heat to 200 degrees F. Pour cebada into to cups, and top with cream mixture garnish with nutmeg.

Barley has been served as a food like Postum throughout history and amazingly is one of the only resources on Earth that can provide the human body with the nutrients it needs from birth through old age. Research done by Agronomists shows its use dates back as early as 8000 B.C. and has been used by the ancient Greeks, Romans, Chinese, and Egyptians. Roman gladiators consumed it as a source of energy and strength while the enslaved Egyptians consumed barley bread as their sole sustenance.

It was also used as a food staple in late 16-century Europe and was frequently mentioned in the bible as being used by the Hebrews and Egyptians.

As one of the most ancient cultivated grains in the world, originating in Ethiopia and Southeast Asia, it is thought the post-Ice Age climatic changes, plus barley’s development of a hardened rachis, which prevented early grain scattering, allowed for better grain cultivation.

As one of the first cereals cultivated in the Middle East, it was used by ancient civilizations as a food for humans and animals, as well as to make alcohol. Actually, the first known recipe for barley wine dates back to 2800 B.C.E. in Babylonia. Barley water has also been used for various medicinal purposes since ancient times.

The ancient Greeks relied on it to make bread, and athletes attributed much of their strength and physical growth to their barley-rich diets. Roman athletes also honored it for the strength it gave them. The gladiators were known as hordearii, meaning “eaters of barley”; Since the head is heavy and contain numerous seeds, it was also honored in ancient China as a symbol of male virility.

Given the relatively high cost of wheat in the Middle Ages, many Europeans at that time made bread from a combination of barley and rye. In the 1500s, the Spanish introduced it to South America. The English and Dutch settlers of the 1600s brought it to the United States.

Today, the largest commercial producers are in Canada, the United States, the Russian Federation, Germany, France, and Spain.

All Natural. Caffeine free. Gluten free*.

From our family to yours. 

Another thing we did differently was to offer a bulk pack. Cafe Cebada can be ordered in a 10 lb. bag. This reduces the impact shipping has on our environment and uses only one bag per 10 lb. order. By ordering in bulk you’ll not only be saving money you’ll also play a party in reducing the depletion of our vital natural resources. We know that not everyone can or will order in bulk and that’s OK because the smaller shipments also have a significant eco-friendly footprint.

Every detail from the process has been carefully considered. Your good health and the health of our environment were essential elements of the development process.

The outside bag is made from 50% recycled coffee bean bags and 50% recycled paper. The inner bag is an air tight PLA bag (a derivative of corn) and thus completely compostable. This little step has an amazing environmental impact. It reduces our depletion of a vital natural resource and then is returned to the food chain. Soon we’ll be offering “Cebadsa” travel mugs made entirely from corn. Instead of ending up in the landfill our “Cebada” cups can be added to your garden compost pile.

Try Cafe Cebada today!