What I've done in the past to evaluate certain specialty grains was to buzz them in a coffee grinder, then run them through my Keurig in one of those "fill your own" type empty K-cups. I used the resulting "grain coffee" and a syringe to dose a relatively neutral beer for tasting.
This worked quite well with dark roasted grains (roast barley, chocolate malt, etc.), and I suspect it would work serviceably well with other grains that make a noticeable impact in small amounts (crystal malt, aromatic/melanoiden, honey malt, etc.). I'm not sure how well this would work for base malts, though.