Cascara meaning ‘peel’ in Spanish, is the skin of the coffee cherry, which is usually discarded after the cherries are washed and dried. The cascara is also our way of recycling leftover coffee pulp to create the base for a unique and refreshing tea.

Here's how you could brew a delicious cup of cascara tea at home! 

Hot Cascara Tea

You'll need:

10g cascara
300ml hot Water 
Teapot

Instructions

Step 1: Add 300ml of hot water to 10g of cascara into teapot.

Step 2: Stir and steep for 4 minutes.

Step 3: Pour into a cup and enjoy! 

Cold Brew Cascara Tea

You will need:

20g Cascara
600ml room temperature water
Cold brew pot

Instructions

Step 1: Add 600ml of room temperature water to 20g of cascara into your cold brew pot.

Step 2: Let it steep overnight for 24 hours in the refrigerator.

Step 3: Remove the cascara and pour over ice to enjoy! 

Pro Tips

  • Use a sieve to separate the cascara from the tea after steeping.
  • If you are brewing a big portion, try the Hario Mizudashi Cold Brew Pot
  • For a refreshing treat, add a slice of lemon and a dash of honey!
Written by Shi Li Lim

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