Cascara
Tamarind | Hibiscus | Cherry Finish
What is Cascara?
Cascara is the dried peel of the coffee cherry. Naturally fruity and refreshing, it can be brewed into a tea-like drink with delicate notes of dried fruit, citrus, and acidity. A unique way to experience coffee beyond the bean.
Origin - Belur & Chikamagalur, India
Brew recipes
Hot Cascara tea
Measure the cascara: Weigh 15 g of dried cascara and place it in a teapot or heat-resistant brewing vessel.
Heat the water: Bring fresh water to 95°C. Measure 225 ml of hot water.
Start brewing: Pour the hot water evenly over the cascara, ensuring all the coffee cherry husks are fully immersed.
Steep for 5 minutes: Allow the cascara to infuse undisturbed to extract its fruity aroma and natural sweetness.
Strain and serve: Strain the infusion into a preheated serving cup to remove the cascara husks.
Steeped Cascara
Measure the cascara: Weigh 15 g of dried cascara and place it in a jar or brewing container.
Add water: Pour 180 ml of room-temperature drinking water over the cascara, ensuring all the husks are submerged.
Start the infusion: Cover the container and leave the cascara to soak for 24 hours.
Strain after 24 hours: Pass the infusion through a sieve to remove the cascara husks.
Serve: Pour into a glass and serve chilled, over ice if desired.
Measure the cascara: Weigh 15 g of dried cascara and place it in a teapot or heat-resistant brewing vessel.
Heat the water: Bring fresh water to 95°C. Measure 225 ml of hot water.
Start brewing: Pour the hot water evenly over the cascara, ensuring all the coffee cherry husks are fully immersed.
Steep for 5 minutes: Allow the cascara to infuse undisturbed to extract its fruity aroma and natural sweetness.
Strain and serve: Strain the infusion into a preheated serving cup to remove the cascara husks.
Steeped Cascara
Measure the cascara: Weigh 15 g of dried cascara and place it in a jar or brewing container.
Add water: Pour 180 ml of room-temperature drinking water over the cascara, ensuring all the husks are submerged.
Start the infusion: Cover the container and leave the cascara to soak for 24 hours.
Strain after 24 hours: Pass the infusion through a sieve to remove the cascara husks.
Serve: Pour into a glass and serve chilled, over ice if desired.
Recommended Brewing Method
French press