Coffee cherry infusion
After the coffee beans are extracted from the coffee cherry, the pulp is sun-dried to obtain the cascara flakes, that are then stored away from humidity. A slow cold infusion of cascara reveals surprising flavours of red berries. A hot infusion, like a coffee-tea, unveils mild notes of cherry and hibiscus that will thrill lovers of light beverages..
For a hot infusion, add 12g of cascara in a teapot. Heat 300ml of water to 92˚C, then pour the water on the cascara in 3 steps, 1 minute intervals. Let it rest for 1 minute and serve like a tea.
For a cold infusion, first add 60g of cascara in 1l of water and let it infuse for 6h in the refrigerator. Then add 40g of cascara in 1l of water let it infuse for 4h at room temperature. Mix both and serve it chilled with ice.