I guess to help with the concept understanding, if the ground malted barley were tea leaves, you'd steep the tea leaves in hot water right? Same principle, in a sense?
In a sense, but you're missing a step.
First the malted barley is mashed - ground coarsely and held at 139-159 degrees for an hour, then drained and rinsed with 170 degree water. This is your wort. The initial temperatures are pretty crucial because they are the range at which the enzymes in malted barley are most active in converting starch to sugar. Most novice brewers start by mixing malt extract with water at this stage (which is just pre-mashed, dehydrated wort), and then graduate to "all-grain" brewing later.
Either way, wort is then boiled for 1 hour, to eliminate nasties and to add hop flavor. If you were planning on making carbonated wort in a keg, you would just need to boil for 15 minutes to kill the nasties.
Then, you would transfer (via siphon) all the wort over to a (cleaned and sanitized) bucket or carboy, and place in a refrigerator (or freezer temperature regulated to just above 32 degrees, so the wort doesn't freeze, as it doesn't have the alcohol to keep it from freezing) for a few days. In theory, this will force a lot of hazy proteins to congeal and drop out of solution and clarify the wort for you. In practice, I have no idea, because wort isn't beer (yet).
Finally, you would siphon once again to a (cleaned and sanitized) keg, and pressurize with CO2 at serving temperature and pressure for 2 weeks.
But if you're unfamiliar with brewing terminology, it's going to be very
expensive to buy all the equipment necessary to do all that. For one thing, kegging is essential. If you tried to bottle carb "malta", you would end up with a sticky, violent mess from all the bottle bombs. And possibly a divorce.
My recommendation would be to start by learning to make beer, and when you have the necessary equipment to brew all grain and force carb in the keg, THEN try making "malta".