Cascara is the outside of the dried coffee cherry that is usually discarded in the processing of coffee. However, recently farms have saved cascara for export. In our effort to continually push the boundaries of what coffee can be, we've recently debuted cascara as an ongoing offering on our site and at events. Typically, the first question we get (after "what is it?") is, "how do you make it?" The simplest recipe is to brew it hot, just like loose leaf tea. But, for something cool and refreshing, here's a cold brewed cascara recipe that we love. Enjoy!
What you'll need:
- 10 - 15 grams of cascara per serving. We're using a organic cascara from Bolivia from the Caranavi region of and comes from small holder organic farms.
- Cold water. About 300 ml per serving.
- Fine mesh strainer.
- Brewing vessel. A large mason jar or other resealable jar works well.
- Add the cascara to your brewing vessel.
- Add the cold water.
- Give the mixture a quick stir.
- Steep for 20 - 24 hours in your refrigerator.
- Adjust brew time and amount of cascara to taste.
For a spiced cascara alternative, add a little ginger and cinnamon the the mixture before steeping. Sweeten with brown sugar or simple syrup.