It refers to the process of producing coffee substitutes from the mixture of barley, wheat and broad beans, which is characterized by the following steps or steps: (a) drying cereal grains (barley, wheat) and broad beans in the sun with a humidity of 10% to 12%； and (b) selecting cereal grains and broad beans. (e) Use the clay heated by matches produced by Lena to reach the temperature between 170 ° C and 190 ° C in 5 to 1 minute, remove it permanently with wooden trunk during baking, and bake each grain separately by hand；(d) Cool the dried grains for 1 to 1.5 hours until the ambient temperature reaches 25 ℃； separate the dried and cooled grains, whose weight is equal to 100% of the mixture,In other words, between 50-55% of barley, 30-35% of wheat and 10-15% of broad beans, (f) grind and mix baked grains in sequence in a mill, (g) mix and grind grains standardized by a manual mesh system, divided into barley and fine grains, (h) The thickness and fines are sterilized in the kiln between 40 ℃ and 5 ℃ before packaging； and (I) the grains are packed without preservatives and packed in three layers； on the other hand, the coffee substitutes are composed of barley mixed, ground, standardized and sterilized grains,Wheat and beans account for 50-55% of barley, 30-35% of wheat and 10-15% of beans.Se refiere a un procedimiento para la elaboracion de un sucedaneo del cafe a partir de una mezcla de cebada, trigo y habas, caracterizado porque comprende los siguientes pasos o etapas: a) secar al sol los granos de los cereales (cebada, trigo) y habas hasta aproximadamente 10% a 12% de humedad, b) seleccionar los granos de los cereales y del haba de un tamano uniforme, e) tostar cada cereal por separado en forma manual, empleando tiestos de arcilla previamente calentados con fuego producido por lena hasta alcanzar la temperatura entre los 170 °C a 190 °C, por un tiempo de 5 a 1 O minutos, removiendo permanentemente con una huso de madera durante el tiempo que dura el tostado, d)
