How to cook Cascara - a drink made from dried pulp of the coffee berry

Coffee cherry tea, or cascara, - a new position in the menu of advanced coffee. Layfhaker versed than this drink differs from the tea and coffee and how to prepare yourself cascara.

Traditional coffee beans - this is nothing like the seeds of the coffee tree. Before they reached the coffee machine, they can expect a long way: the seeds are removed from the fruit, dried and roasted. Berries themselves thus discarded.

Cascara that in Spanish "peel" - is not coffee. In the preparation of cascara not use the seeds and the dried peel pulpy fruit of the coffee tree. The drink is lighter in color, and reminiscent of apple juice, and caffeine content in it is much less. Cascara lovers note that the drink does not cause irritation of the gastrointestinal tract, in contrast to the same coffee. Cascara and tea - brewed in tea leaves do not use. More appropriately called cascara compote or herbal infusion. Cascara has a mild taste and natural sweetness. Flavoring spectrum cascara rich berry fruit notes from rosehip and prunes and mangos to pear.

Not to be confused with the skin of the coffee berry dried bark of buckthorn American. The second is sold under the name "cascara sagrada", it has a bitter taste and laxative properties.

The history of the drink

Despite the well-established tradition kofevareniya first coffee beverage was prepared because of the peel and pulp of berries, and different variations of Cascara popular in some countries, such as Yemen or Ethiopia. According to legend, an Ethiopian shepherd Kaldi, who is credited with the discovery of coffee, began to add fruit tree in tea and roast the seeds come up much later.

Cascara gave new life of Battle Aida (Aida Batlle) - famous coffee farmer in the fifth generation of Salvador. It was she who revived the tradition of preparing a beverage from the peel and pulp of coffee berries. Cascara soon got into the menu and price list of coffee roasters worldwide.

How to brew Cascara

For the preparation you will need: French-press, capacity for transfusion (to break the extraction) and dried coffee berries (you can buy in stores, specializing in coffee). Professional tasters Cascara advised to drink from a glass for Burgundy wines: it allows not only to taste, but also to fully experience a cocktail of aromas, typical of the beverage.

Cascara brew no more difficult than regular tea. But to produce a beverage with the most expressive taste and optimal strength necessary to maintain certain proportions and infusion time. Remember that you have the perfect recipe for cascara will depend on individual preferences and berries that you have.

Cooking Cascara hot brewing

To prepare suitable Cascara classic French-press - teapot with a piston. Kitchen scales help to determine the exact proportions. Place the bottom of the press-coat 10-15 g of berries and pour 250-400 ml of boiling water. The optimum proportion of fruit and water - 1: 25. However, the ratio can vary from 1 depending on the availability of berries and personal preferences: 14 to 1: 30. The optimum water temperature - 95-98 ° C. Identify indicators can be on the eye: simply lift the kettle off the fire after boiling and wait 30 seconds. After 5 minutes to present, cascara, strain and drink drink undiluted.

Cooking Cascara cold brew

Mix 30 g cascara and 360 ml of cold water. Give the drink a brew in the fridge for 24 hours and strain.

In addition to the deviation from the indicated proportions, you can experiment with a drink in many different ways: add the grated ginger, cinnamon, cumin or nutmeg. Prepare syrup for cocktails made from coffee berries: just add saturated Cascara cane sugar and place in the refrigerator.