Cascara, (a Spanish term meaning husk or peel), refers to the dried outer layer and pulp of the coffee cherry, the fruit part of the coffee plant. Once harvested, the coffee cherry is split into two primary components during or post-drying: the beans for coffee production and the pulp. The pulp, named Cascara, is predominantly used to brew an infusion similar to tea, acting more as a coffee alternative, containing caffeine.
Nutritional Facts
- Caffeine: 36 mg of caffeine per 8 fl oz (236 ml) serving. The caffeine levels are similar to tea.
- Calories: 0 kcal
- Sugar: 0 grams
Traditional Hot Brew
- Ratio and Ingredients: Use approximately 18 grams of cascara per 250 ml of water. Feel free to adjust based on your taste preference.
- Boiling Water: Heat the water to around 200°F (93°C) to extract the flavors without bitterness.
- Steeping: Add the cascara to the hot water and let it steep for 4 to 5 minutes. Adjust the steeping time for a weaker or stronger brew.
- Straining: Use a fine mesh strainer to separate the husks from the liquid for a smooth drink.
- Serving: Enjoy it hot. You'll find it has a sweet, fruity taste with notes of cherry, rosehip, and hibiscus.
Cold Brew Cascara
- Cold Water Steeping: Mix cascara with cold water in a jar or pitcher. Use a higher ratio than the hot brew, around 35 grams of cascara, but adjust to taste.
- Refrigeration: Let it steep in the refrigerator for 12 to 24 hours for a more intense flavor.
- Straining: Strain to remove the husks.
- Serving: Serve over ice for a refreshing drink with a subtler flavor profile than the hot brew.
Jan 17, 2025