The dried fruit of the coffee plant was first dubbed “cascara” by Aida Batlle around 2005, bringing it into the realm of Speciality Coffee. Cascara is best used as a tea-like drink; it is packed with polyphenols, antioxidants and potassium, making it not only a fruity delicious beverage but also a coffee alternative low in caffeine and full of health benefits.
Tasting of hibiscus flowers and honey with a distinctive tamarind-like tang, cascara makes the perfect tisane. Simply brew and drink hot, or chill and pour a generous helping over ice with a twist of lemon to take the edge of a hot day.
To make a hot brewed cascara
1. Heat your water to 200°F (93°C or just off boil) as you would for green tea. This is
best to ensure the cascara doesn’t burn.
2. Weigh out 0.5oz (16g) of cascara for each standard cup of hot water
3. Steep for a minimum of 6 minutes up to 10 minutes. More time will give a stronger
4. Strain your brew using a plunger, sieve or tea strainer and throw away the pulp (it is great on the garden). You are now ready to enjoy your hot brew.
To make an iced cascara
1. In a container or a big jar with a lid, add 1.2 oz (34g) of cascara for each standard cup of room temperature water.
2. Put the mixture in the fridge with the lid on for 24 hours.
3. Strain out the pulp and serve over ice – we recommend a twist of lemon and a dash
of simple sugar syrup for our version of an iced tea