Types of Coffees

• Roasted grain coffees include single-grain and multiple-grain varieties, including roasted, ground wheatberry coffee and mixtures of barley and rye. Coffees are also made with a combination of grains and roots -- for instance, barley combined with beet and dandelion roots. You can serve grain coffee hot or cold, mixed with liqueurs or flavored syrups, black or lightened with creamers, spiced, or topped with whipped cream. Benefits of grain coffee include adding variety to the assortment of roasted brews in your pantry, avoiding caffeine and saving money.

Store-Bought Versus Homemade

• Larger supermarkets and health food stores often feature grain coffee in bulk powdered form or as single-serving bagged powders. Manufacturers process the grains into powder, sometimes adding chicory roots, figs, carob and flavors such as hazelnut and cinnamon. Prepackaged grain coffee is easy to prepare, usually requiring steeping in hot water, stirring into a hot or cold liquid, or brewing like coffee. Making homemade grain coffee requires a few more steps than instant, but it's cheaper overall and allows you to personalize blends and craft them to the degree of caramelization you prefer. You can use any homemade grain coffee to extend your supply of your coffee, cut the amount of caffeine in coffee or replace coffee entirely.

Making Grain Coffee 101

• Corn, wheatberries and quinoa are all candidates for roasted grain coffee. To roast, set a cast-iron skillet over a low flame. Add enough grains to form a single layer in the skillet. Raise the heat to medium. Remain at the stove and stir the roasting grains constantly or shake the skillet as you would for popcorn kernels. Don't be alarmed if the grains begin to pop. Continue roasting until the grains reach your desired level of caramelization -- anywhere from medium to dark brown. You can either grind the roasted grains and brew them like coffee in a drip pot or French press, or you can steep them in their intact, roasted state.

Grain Coffee Blends

• Grain coffees made of several grains yield well-balanced, full-bodied brews to rival the best cup of java. In some parts of the world, grain beverages made of multiple roasted grains are even mixed with coffee. In Thailand one such grain beverage is Oleang, made of coffee, roasted corn, soy and sesame seed and usually served iced. If you're considering homemade grain coffees, devote a few weeks to tasting a variety of single-grain coffees. Decide which roasted grains you like best. Then begin mixing them in various ratios. Incorporate some roasted roots, such as chicory. Steep like hot tea or brew and serve just like coffee.