Cascara is the dried husk of the coffee cherry. Steep it like a loose-leaf tea for a cup with notes of raisin, hibiscus, and brown sugar. It’s gentle and naturally sweet—delicious hot, or chilled over ice.
What you’ll need
- Everyday Coffee Cascara (18 g)
- Filtered water (250 g at ~93°C)
- Teapot or heatproof server
- Fine strainer or sieve
- Kettle
- Scales
- Timer
- Cup
Step 1. Boil water
Heat 250 g of water to ~93°C. Weigh 18 g of cascara.
Step 2. Add cascara to a teapot
Place cascara in a teapot or any heatproof glass server. A brew basket or filter helps with easy straining.
Step 3. Pour & steep
Pour the hot water over the cascara and steep for ~4 minutes. For a stronger, richer cup, extend steeping up to 10–12 minutes.
Step 4. Strain & enjoy
Strain into your cup through a fine sieve. Drink hot, or cool and serve over ice.
