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
300ml hot Water
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:
600ml room temperature water
Cold brew pot
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!
- 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!