One of the most refreshing ways to enjoy cascara—or the dried skins of the coffee cherry—is to brew an iced tea. I enjoy steeping the cherries overnight to create a pungent, almost syrup-like liquid. This way, when you are ready to imbibe you can indulge in a very strong beverage or dilute to your liking.
Perhaps my favorite thing about cascara tea is that it's a coffee product which is very approachable for people who don't like the typical flavor or bitterness of coffee. For this brew I am using a delicious Los Lajones Gesha Cascara from Verve Coffee Roasters which has tasting notes of boysenberry and rose water.
- 30g Cascara (or dried coffee cherries)
- 800g of Water
- Add hot water, just off the boil, to a french press of cascara.
- After 10 minutes press, and leave on the counter to cool down.
- Once cool enough, place french press in the fridge for 12hrs or overnight.
- Filter cherries out of the liquid.
- Store filtered Cascara Iced Tea in the fridge.