From the re-emergence of pour-over and hand-brewed coffee to the increasing demand for tea, the specialty coffee and tea industries have experienced a lot of changes within the coffee scene. Among those developments has been a new, exotic drink on the scene: CASCARA, also known as COFFEE CHERRY TEA. While the beverage has been slowly popping up in cafés around the globe, it can still be difficult to find. As such, those who haven’t yet stumbled across the elusive cascara may be curious about what the drink actually is.
Cascara, which means “husk” or “skin” in Spanish, is the dried skin of coffee cherries. These pulped skins are collected after the beans have been removed from the cherries and dried either in the sun or using drying machines. Visually, CASCARA is slightly bigger than a tea leaf and have a leathery, woody look similar to dried raisins or the shell of a nut. The neat part about this whole process is that not only does it allow for the coffee plant to be used in a creative way, but it’s also eco-friendly. Normally coffee cherries are considered a by-product of the coffee-making process and are either discarded as waste or used as compost. But now, the specialty coffee sector is using CASCARA as an alternative to traditional coffee.
NB: recommended. Please explore and use ratios to fit your taste!
HOT, LOOSE TEA:10 GRAMS TO 240 ML OF WATER FOR 4-5 MINUTES, more floral and delicate profile
HOT, FRENCH PRESS:30 GRAMS TO 300 ML OF WATER FOR 4-5 M