How to Make Caffè d’Orzo (Easy Barley Drink Recipe)

When I was a kid, I used to drink Ovomaltine all the time. It was kind of a daily ritual: warm, chocolatey, and somehow made everything feel safe.

Fast-forward to a few weeks ago, I was at this little Italian café and saw something on the menu called Caffè d’Orzo. Out of curiosity (and nostalgia), I ordered it.

One sip in and it hit that same comforting note. Only this time, it was roasted barley instead of malted chocolate, and no sugar overload.

In this guide, I’ll walk you through what Caffè d’Orzo is, how to brew it at home (with or without fancy gear), why Italians love it, and where to buy the best stuff.

Whether you’re cutting back on caffeine or want something new for your evening routine, you’re in the right place. So let’s start brewing!

What Is Caffè d’Orzo?

Caffè d’Orzo is a caffeine-free coffee alternative made from roasted barley, and it’s been a quiet staple in Italy for generations.

It doesn’t taste exactly like coffee, but it has this warm, nutty, toasty vibe that kinda scratches the same itch.

So you don’t deal with the caffeine jitters or the acidity that can mess with your stomach. If you’ve ever tried roasted grain tea or Postum (yes, that old-school drink), it’s similar but smoother and richer when brewed right.

Italians brew it in a moka pot, press it like a French press, or even stir up instant granules if they’re in a rush. It’s so common in cafés that you’ll see “orzo” right alongside espresso and cappuccino on the menu. You just have to know to ask for it.

When Do People Normally Drink It?

This is one of the few “coffees” you can sip before bed. In Italy, it’s normal to drink Caffè d’Orzo in the evening. Especially after dinner or with a late-night snack. Often, you see parents even serve it to kids with warm milk because there is no caffeine!

It’s also a go-to during pregnancy or if someone’s cutting back on espresso for health reasons.

I’ve seen friends switch to it during detox months or even when they want something warm without getting wired. Basically, it’s coffee’s gentler, more comforting cousin.

How to Make Caffè d’Orzo (Step-by-Step)

Whether you’re avoiding caffeine or curious, once you’ve got your orzo, brewing it is as flexible as your favorite playlist.

Ingredients & Tools You’ll Need

1) Grab some ground-roasted barley. I recommend buying Italian brands like Orzo Bimbo or Alce Nero. Both taste toasty, not burnt, and smell amazing when they bloom in hot water.

2) You’ll need hot water, obviously, and your brewing tool of choice. I rotate between a moka pot and a French press.

3) Optional add-ins: a splash of warm milk (oat milk works well too), a teaspoon of honey, or a shake of cinnamon or cardamom for depth.

Pro tip: skip sugar-heavy flavored creamers. Usually, they drown out the barley’s natural nuttiness.

Method 1 – Moka Pot (Traditional Italian Style)

This is how a barista in Rome showed me the ropes. Just pack the filter basket with ground orzo the same way you would coffee. You don’t need to tamp it down. Rather, level it with your finger.

Afterward, fill the bottom chamber with water up to the valve, assemble the pot, and set it on the stove over low heat. You want it to gurgle up slowly.

The result is a bold, espresso-style cup with a slightly thicker mouthfeel than drip coffee. If you like milk, steam it separately and pour on top and you have homemade “orzocino.”

Method 2 – French Press or Stovetop Brew

When I want a slower sip, I go with this. For this, add 1–2 teaspoons of roasted barley per 250ml of boiled water.

Let it steep for at least 5 minutes. I usually go closer to 8 for a richer taste. Then plunge or strain it into your mug.

It comes out smoother, more like a grain tea than a true coffee mimic. I’ve added a cinnamon stick or a few cloves during steeping for a chai-like version.

Notes: This is the best method if you’re making a bigger batch for guests.

Method 3 – Instant Orzo Powder

Instant orzo gets a bad rap, but for busy mornings or work breaks, it’s unbeatable. One teaspoon into a mug, pour hot water on top, stir, done.

I keep a tin in my desk drawer and sometimes add oat milk creamer to make it feel fancy. It’s not as deep in flavor as the fresh-brewed stuff.

However, it has that nice roasted barley aroma and takes literally 30 seconds.

Notes: If you’re going camping or traveling, pack some sachets. That’s way better than resorting to bad vending machine coffee.

How to Serve Your Barley Coffee?

Well, the presentation makes a difference with caffè d’orzo. I like to pour it into a ceramic mug or a glass espresso cup. Something with a little weight to it. It’s not only about looks. This helps the heat hold better, and it feels more intentional.

What About Treats?

If you want to go full Italian, serve it with a buttery biscotto, almond cookie, or even a slice of ciambellone (that lemony breakfast cake you find in nonna’s kitchen).

For a lighter touch, plain toast with honey or jam also works beautifully. You could even turn it into a bedtime ritual with a square of dark chocolate and a cozy blanket.

Furthermore, don’t forget the serving tray. I sometimes set mine up on a little wooden board with a cloth napkin and a spoon. Makes the whole thing feel like a café moment, even if I’m just sitting on my couch.

Where to Buy Roasted Barley for Brewing?

The first time I searched for roasted barley for Caffè d’Orzo at my local supermarket, I came across Nestlé and a couple of other generic brands.

They aren’t the most flavorful, but they’re easy to find and get the job done. If you’re after the real Italian taste, though, keep reading. There are better options out there.

Italian Grocery Stores or Online Shops

If you live near an Italian deli or specialty store, go. That’s honestly the best place to find legit orzo coffee.

I recommend brands like Orzo Bimbo and Alce Nero. They roast it just right so it doesn’t taste burnt.

But if you don’t have an Italian store near you? No worries. For instance, Amazon and online European food markets typically stock these brands as well. You want to look for packaging that says “caffè d’orzo” or “orzo solubile” (that’s the instant kind).

Whole Roasted Barley vs Ground vs Instant—What to Look For

Whole roasted barley is great if you’ve got a solid grinder and want full control over grind size. But honestly? That’s more work than I usually want.

I mostly buy pre-ground roasted barley because it’s consistent and moka pot–ready. For fast mornings or travel, instant orzo powder is clutch. It mixes with hot water in seconds and still gives you that roasted flavor.

Storage Tips to Keep It Fresh and Aromatic

Roasted barley doesn’t go bad fast, but it can lose its flavor if not stored right. I keep mine in an airtight glass jar, away from light and moisture. Basically, same rules as coffee beans.

And don’t store it near anything super fragrant like spices… unless you want cinnamon-scented orzo (been there, wasn’t a fan). I try to use mine up within 3–4 months for best flavor.

Last Thoughts

So, have you ever brewed a cup of Caffè d’Orzo? Or maybe stumbled on it during a trip to Italy and never looked back? I’d love to hear your take.

Do you have a favorite brand, a secret twist, or a brewing method that hits right? Go below and drop your tips (or wild experiments) in the comments.