Place the kernels in a heavy 8-inch nonstick skillet, and brown over medium heat, stirring frequently. Transfer all but 2 tablespoons of the kernels to a bowl, and continue roasting the remaining kernels until they are very dark in color, but not burned. Remove the kernels, and mix with the lighter brown ones.

To make 2 cups of spelt coffee, place 2 cups of water in a 1-quart saucepan, and bring to a boil. Add 3 heaping tablespoons of the roasted kernels, and boil for about 10 minutes, or until the water is brown in color.

Strain the brew, reserving the kernels, and serve.

Add a few roasted spelt coffee kernels to the old kernels each day, until some kernels start to fall apart. Then discard them and roast a new batch.