Cascara (coffee tea) – The magic of coffee crust

Normally, coffee will be separated from the skin and only the kernel will be used to extract delicious flavors. Those crusts are considered a byproduct that is discarded as fertilizer, animal feed or otherwise thrown away as waste. But few people know that they are the part that contains a lot of nutrients in coffee berries such as amino acids, vitamins, antioxidants, sugar content and flavoring compounds. Therefore, after much research and testing, some places have reused them to produce a drink that is rich and contains a lot of nutritional value like Cascara.

In fact, Cascara (coffee tea) has been around for a long time from Yemen and Ethiopia and is very popular in coffee shops of European and American countries today. Cascara is simply a drink made from rice husks, the dried skin of dried coffee cherries (According to the meaning of Cascara in Spanish). The husks themselves are almost like dried fruits used in herbal teas. These peels are collected and dried in the sun until their appearance darkens like raisins. To use, you just need to boil water, soak the coffee pods for about 4 minutes and you can enjoy a cup of Cascara as gentle as herbal tea.

In addition, the Cascara production method is essentially making the most of the byproducts of the coffee industry. This not only reduces waste but also contributes to environmental protection. The amount of coffee husks used can limit waste after processing. Finished products after drying can help farmers earn more income. Furthermore, processing coffee cherries into Sascara also requires the same amount of labor as exporting coffee. Therefore, they can create a large number of jobs for workers if the market develops strongly.

Although made from coffee, Cascara’s flavor is not exactly the same as a real cup of coffee. It’s not too unique or has flavor transitions that come from the roasting process. However, the flavor of coffee tea still has richness with acidity, richness, and sweetness depending on the origin, varietal characteristics, and growing area. Especially the brewing method also makes Sascara release its sweetness and acidity in different ways like coffee but with a light flavor similar to herbal tea or tisane. But it is not really tea or herbal tea because the main ingredient is brewed from coffee pods, not herbs. Cascara has the harmonious nuances of both coffee and tea. With the beauty that exists in the coffee shell, Cascara is attractive in its own way. If you taste it, you can taste sweetness, fruity aromas, rose, hibiscus, cherry, mango or even tobacco.

According to founder Anette Moldvaer, coffee tea does not have the same caffeine content as coffee. It has much lower caffeine. Even at the strongest, longest brewing level, the caffeine content in cascara is still at 111.4 mg/L while regular coffee will have about 400-800 mg/L. Therefore, Cascara will not bring a feeling of awakening like coffee. A cup of Cascara will give you a feeling of relaxation, lightness, and mildness, quite suitable for people who are sensitive to coffee.

However, cascara possesses health benefits that are worth noting. According to scientific reports, just 100 grams of cascara can contain about 1g of carbohydrates, an amount of potassium equivalent to the potassium found in six bananas, and the same amount of protein in one egg. Besides, it also has Vitamin E, Vitamin B6, Omega 3 and 6, iron, calcium, magnesium and natural sugars.

Additionally, some studies say that plant polyphenols found in Cascara may have anti-cancer, anti-diabetic, anti-inflammatory, cardioprotective, neuroprotective, and antiviral properties.

Coffee is truly an incredibly rich world. Even the rice husk layer that we often think of as a waste product has great flavor and health benefits. Let’s follow XLIII Coffee’s journal channel to discover many useful information!

If you want to experience the layers of flavor, visit XLIII Coffee to enjoy specialty coffees from around the world!

1. What is Cascara made from?

Cascara is made from the dried husks of coffee cherries, which are usually considered a byproduct. These husks are rich in nutrients like amino acids, vitamins, and antioxidants, making Cascara a valuable drink in terms of nutritional content.

2. Where did Cascara originate, and where is it popular today?

Cascara originated in Yemen and Ethiopia, and it is now popular in many coffee shops across Europe and America. It has a long history and has become a common offering in modern coffee culture.

3. How is Cascara prepared?

To prepare Cascara, the dried coffee husks are steeped in hot water for about four minutes. The resulting drink is gentle, similar to herbal tea, offering a light, fruity flavor.

4. What environmental benefits does Cascara offer?

Cascara reduces waste in the coffee industry by reusing coffee husks, which would otherwise be discarded. This process contributes to environmental protection and provides farmers with an additional income stream.

5. How does the production of Cascara create jobs?

The labor required to process coffee cherries into Cascara is similar to that of exporting coffee, meaning it can create a significant number of jobs for workers, especially as the Cascara market grows.