Have you ever had coffee, pulp and tea? Is it coffee or tea?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Since the rise of hand-brewed and freshly brewed coffee, as well as the increasing demand for tea

The world of boutique coffee and tea have changed a lot over the years.

Among them, there is a new exotic drink called Cascara, also called coffee pulp tea.

Even if the drink slowly starts selling in coffee shops around the world, it is still not an easy-to-find ingredient.

So strangers to Cascara may wonder what the drink looks like and what it tastes like.

Cascara in Spanish means skin, shell, or skin, that is, dried coffee pulp.

The pulp is the substance after the intermediate seeds (coffee beans) are removed from the coffee fruit and exposed to sunlight before packaging and transportation.

These dried pulp are not like tea bags, mainly because the dried pulp looks slightly larger than tea.

It also has a leather and woody appearance like a raisin or nut shell.

With regard to the benefits of the coffee pulp process, it is not only useful in farming, it is also very environmentally friendly.

Coffee pulp is usually regarded as a by-product of coffee treatment, either directly discarded or used as compost.

Now, these pulps are being reused to make unique drinks.

Is it coffee? Tea? Or both coffee and tea?

Extended reading: how to get decaf? Can high-quality beans also be made into decaf?

Cascara is between coffee and tea.

Although it is obtained from coffee plants, it doesn't taste like coffee at all.

People who have drunk Cascara often describe it as sweet, with the flavor of rose fruit, hibiscus cherry, red currant, mango and even tobacco.

(the translator thinks it tastes like longan, fruit tea and sweet and sour taste.)

Similarly, tea and coffee have different caffeine levels.

The article "Cascara and caffeine" on Square Mile's blog is described as follows:

"the ratio of Cascara to water will affect the caffeine content of the drink, but the soaking time will only make a slight difference.

To my surprise, we found that the caffeine content of Cascara was very low, even if it was cooked in the thickest proportion and the longest time.

Cascara contains only 111.4 milligrams of caffeine per liter, compared with about 400-800mg per liter of coffee. "

Cascara is not coffee, nor is it tea.

Because Cascara comes from coffee plants rather than tea plants, it cannot be classified as real tea.

Some people think that Cascara is not herbal tea either, but more like the flavor of fruit.

However, some herbal teas are made from fruit, so perhaps the best way to classify Cascara is fruit herbal tea.

Coffee and pulp tea may be a novel drink in some places, but it is a popular drink in some areas.

According to coffee suppliers in Melbourne:

"for centuries, coffee farmers in Yemen and Ethiopia have dried coffee pulp and brewed it to drink.

It may even be done before coffee beans are made into drinks.

These countries add dried pulp to spices, such as ginger, nutmeg or cinnamon.

In Ethiopia it is called Hashara, and Yemen is called Qisher.

These drinks are still very popular in these countries.

Even coffee pulp sells more than coffee beans in Yemen because it is cheaper than coffee beans.

Although Cascara has always been used in Yemen and Ethiopia

Coffee farmers in South America (especially El Salvador and Bolivia) have begun to sell and export Cascara.

Like most herbal teas, Cascara is made by adding dried coffee pulp to hot water.

As coffee pulp tea is more novel than some countries, no one has yet published the most suitable formula for brewing.

This allows the store to test the proportion of soaking and soaking time.

Square Mile recommends using about 5 to 7 grams of pulp with 240g of boiling water to brew.

Although Cascara has a sweet taste, some people suggest adding some honey or sugar to add flavor.

You can also add ginger, nutmeg or cinnamon to taste the historic Qisher (Yemen Coffee Pulp Tea).

Cascara can also be extracted with cold bubbles and presented as iced tea-Verve Coffee Roaster provides the following brewing methods:

Use 6 tablespoons of dried fruit with 10 ounces (300 grams) of cold water. Put the tea in the refrigerator for 24 hours, then filter and drink. If the coffee shop wants to omit the filtering step in hot or cold Cascara, you can use a French filter kettle or tea maker to make it.

Coffee pulp tea also provides a good way for coffee shop operators to interact with customers.

Many people drink coffee to refresh themselves, but they seldom care about the flavor they drink and what they want to add to their coffee.

Cascara can make up for that.

Dried coffee helps to let people know where the coffee comes from and how to make it.

This win-win situation: coffee shops can expand the population of consumers through the presentation of coffee and pulp tea.

In addition to making people know more about coffee, it also allows people to try new things.