Cáscara A Spanish word which means Husk
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Cascara came from the husk of the coffee cherry, usually discarded to get to the bean that’s eventually roasted. In some coffee-growing countries, especially Bolivia (where it’s called Sultana) and Yemen, this cherry is brew as a tea.

Cascara is brew like loose tea leaves, so you’ll need to use something to separate the fruit from the liquid once it’s steeped. You can use a teapot, plunger, or even an AeroPress (with no paper) and then strain it through a sieve.

What you'll need

  • - Cáscara
  • - Tea Pot
  • - Kettle
  • - Scales
  • - Timer
  • - Coffee cup

Preparation time

4 minutes

Step 1. Boil water

Heat 250 grams of water to 93°C. Weigh out 18 grams of cascara.

Step 2. Place cascara in a tea pot

Add cascara in a tea pot or any glass server.

Step 3. Pour hot water

Steep the cascara for around 4 minutes. If you prefer a stronger flavour, keep steeping for up to 10-12 minutes.

Step 4. You're done brewing. Enjoy!

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