Cascara: How to Brew Coffee Cherry Tea at Home

Quick Answer

To brew cascara, steep 8-10 grams of dried coffee cherry husks in 250 ml of hot water (around 93°C) for 4-5 minutes, then strain and enjoy. Adjust the steeping time and amount to taste.

How to Brew Cascara: Step-by-Step

1. Measure the cascara: Use 8-10 grams of dried cascara per 250 ml of water. This is about 1.5 to 2 tablespoons. Adjust to taste, but start here for a balanced cup. Too little cascara makes a weak tea; too much can make it overly tart.
2. Heat the water: Heat water to about 93°C (just below boiling). If you don't have a thermometer, let boiling water rest for 30 seconds. Boiling water can make cascara taste bitter and flat.
3. Steep for 4-5 minutes: Pour the hot water over the cascara and let it steep for 4 to 5 minutes. Longer steeping increases strength and tartness. Steeping longer than 6 minutes can make the tea too acidic.
4. Strain and serve: Strain the cascara through a fine mesh sieve or tea filter. Serve hot, or chill for a refreshing iced tea. Leaving the husks in the cup makes the tea continue to steep and become too strong.
5. Sweeten to taste (optional): Cascara is naturally sweet, but you can add honey, sugar, or a slice of orange for extra flavor. Try it plain first. If it tastes too tart, a small amount of sweetener balances it without masking the fruit notes.

Cascara from Kaffeemacher.de

• Cascara - Kaffeekirschentee, 100 g: Cascara is the dried fruit pulp of the coffee cherry, traditionally used in Yemen, Bolivia, and Panama. This traditional preparation gives cascara its unique fruity and sweet profile, making it a great caffeine-free alternative to coffee.