What is Cascara
Coffee is the pip of a fruit that looks like a cherry. In general this fruit is either dried on the coffee bean (as per natural processed coffees) or for honey or washed coffees the fruit is removed from the pip first, using a de-pulper.
Typically, the fruit is discarded or used as compost. If a producer is interested in making a fruit tea rather, the skin and pulp are dried to make a fruit tea. It does take a bit of work to dry, since the fruit needs to be dried so that it does not ferment. If done properly it produces a very enjoyable fruit tea.
Cascara’s texture profile is similar to many other fruit teas. While it is made from the cherry from a coffee tree it is more fruity and floral with flavours that resemble hibiscus, cherry, red fruits, and rose hip. You can enjoy it hot as Tea, or Cold (even adding a Lemon).
- Use a plunger (or U-French-Press), AeroPress or a jug and then a strainer.
- Add the cascara to the brewing vessel. For a milder version use 8g for a stronger version use12g of cascara
- 200ml filtered water at 95-98 degrees Celsius
- Immerse/Infuse the cherries in hot water for 4-7 minutes (depending on strength desired).
- Plunger or filter the fruit out.
Drink it with hot or cold. Try to add ice, lemon, strawberries, orange. Have fun.
Nutritional composition of this Cascara
For a portion: 100g