How to brew Cascara ?
‘Cascara’ is spanish for skin, shell, or peel. You obtain it after the extraction of the coffee beans from the coffee cherry, it is the pulp that is sun-dried. A hot infusion, like a coffee-tea, unveils mild notes of cherry and hibiscus that will thrill lovers of light beverages.
Discover how our Cafeliers brew Cascara…
Ingredients
12g of cascara
300ml of water
4min30 of brewing time
Instructions
Using a mortar, reduce the size of the cascara husks to increase infusion surface area contact.
Using a knife, cut the husks until they are uniform in size.
Place the husks in a teapot without packing.
Heat 300 ml of water to 92 °C.
Pour water in thirds with a 1-minute interval.
Let sit for 1 minute, then serve.
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