Something About Cascara

#Something About Cascara

Since the rise of hand and instant coffee and the increasing demand for tea, the boutique coffee and tea industries have changed greatly over the years. Among them is a new, exotic drink called Cascara, also known as Coffee Pulp Tea, which is still not a good ingredient to find even as it slowly starts selling in coffee shops around the world. So these strangers to Cascara may wonder what the drink looks like and what it tastes like?

Cascara, in Spanish, means skin, shell, or skin, that is, dry coffee pulp, the substance from which the intermediate seeds (coffee beans) are taken and exposed to the sun before packaging and shipping. Unlike tea bags, these dried flesh looks slightly larger than tea leaves and has a cortical and woody appearance like raisins or nut shells.

Regarding the benefits of the coffee pulp process, it is not only useful in farming, it is also very environmentally friendly. Usually coffee pulp is considered a byproduct of coffee treatment, either directly discarded or used as compost. These pulps are now being reused to make unique drinks. Is it coffee? Tea? Or is coffee and tea OK?

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Cascara is between coffee and tea, and although it is obtained from coffee plants, it is not exactly like coffee. People who have drank Cascara often describe it as sweet, with the flavors of rose fruit, hibiscus cherry, red currant, mango and even tobacco.

The translator thinks there is a taste of longan, fruit tea and sweet and sour taste.

Similarly, tea and coffee have different levels of caffeine. In Square Mile's blog, Cascara and Caffeine, the article reads: "Cascara-to-water brewing ratio affects the caffeine content of a drink, but the length of immersion only causes slight differences. To my surprise, we found that Cascara contained very low levels of caffeine, which was only 111.4 mg per liter of Cascara, compared to about 400-800 mg of caffeine per liter of coffee, even with the strongest proportion and longest time of cooking. "

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Cascara is not coffee, nor is it tea, because Cascara comes from coffee plants rather than tea plants, and it cannot be classified as true tea. Some people think that Cascara is not a herbaceous tea, but more like a fruit-made flavor. However, some herbal teas are made of fruit, so perhaps the most suitable for classifying Cascara should be fruit herbal teas.

According to Melbourne-based coffee suppliers, "For centuries, coffee farmers in Yemen and Ethiopia dried and brewed the pulp of coffee, perhaps even before the beans were made into drinks. These countries soak dry pulp in spices such as ginger, nutmeg or cinnamon, called Hashara in Ethiopia and Qisher in the leaf gate. "

While Cascara has been utilized in both Yemen and Ethiopia, coffee farmers in South America (particularly El Salvador and Bolivia) have begun selling and exporting Cascara.

Like most herbal teas, Cascara is made by adding dried coffee pulp to hot water. Because coffee pulp tea is newer than in some countries, no one has published the best recipe for brewing, which allows stores to test the ratio of brewing to soaking time. Square Mile recommends about 5 ~ 7 grams of pulp to be brewed with 240 grams of water after boiling. While Cascara already has a sweet flavor, some suggest adding some honey or sugar to the flavor, or adding ginger, nutmeg or cinnamon to the historic Qisher.

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Cascara can also be extracted from cold bubbles and presented as iced tea - Verve Coffee Roaster offers the following brewing methods: Use six tablespoons of pulp dried with 10 ounces (300 g) of cold water, place the tea in the refrigerator for 24 hours and then filter it to drink.

Coffee pulp tea also provides a great way for coffee shop operators to interact with customers. Many people drink refreshing coffee, but rarely care about the flavor they drink and what they want to add to the coffee, which Cascara makes up for.

This win-win situation: Coffee shops can expand the consumer base through the presentation of coffee and pulp tea, allowing people to learn more about coffee and try something new.

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