Cascara, the Coffee Cherry Tea with a How-To Brew Guide

Cascara, the Coffee Cherry Tea with a How-To Brew Guide

Cascara Coffee Tea - Brewing
When the coffee cherry is processed to become the coffee bean that we know and love today, one of the key processes is the removal of the skin that surrounds the bean.

That skin on the fruit of the coffee cherry, also known as the coffee husk (‘husk’ or ‘skin’ translated in Spanish is Cascara, hence the name) is usually either a wasted product of coffee production or used as a fertilizer.

However it can actually make quite a tasty beverage.

 

What is "the Bloom" and why should you care?

If you watched one of our recent videos on how to make coffee in the Hario V60 by Gabriel de Carvalho Dias from Carvalho Coffee, you would have heard him remark this about a coffee bloom:

 

“It’s so beautiful to see this”

This is the specific bloom he was referring to was this:

April 20, 2014 — Suneal Pabari

How to Brew a Great cup of Coffee

Gabriel de Carvalho Dias owns a farm in Brazil and is the head roaster at Carvalho Coffee in Oakville, Ontario. His coffee has won awards at the Cup of Excellence and in this article, he shows us how to brew a great cup of coffee.
February 24, 2014 — Suneal Pabari