What is coffee peel tea? What does Cascara mean? What is the water temperature for making coffee? How to control the concentration?

Green tea, black tea and oolong tea are not as good as the firewood, rice, oil, salt, sauce and vinegar tea I drink with you!

As we all know, coffee is the core of coffee cherries, which can produce thousands of aromatic substances after baking, so the coffee we brew can be so delicious. But did you know that in addition to kernels, the peel of coffee cherries can also be brewed, and it has a famous name in Europe and the United States-"Cascara" (Cascala? ), and in our custom it is called "coffee peel tea".

What is coffee peel tea? Coffee peel naturally comes from coffee cherries. Coffee cherries are fruits produced by coffee trees. Because of their deep red color at maturity, they are like cherries, so they have the name of coffee cherries.

Although it looks small, its organizational structure is very complex. The process of treating raw coffee beans is not only to ferment the beans, but also to remove all substances except those wrapped around the beans. The peel, pulp, pectin and parchment are the substances that need to be removed, and the pericarp is naturally in the outermost layer of the fruit.

Generally speaking, the peel of coffee shed during treatment will be used by workers to make fertilizer. The peel is degraded by mixing with other materials, and then made into fertilizer for the cultivation of coffee trees, but this will have certain requirements for the pericarp. If the peel is not fully dried, or if there are problems in the process of treatment (such as excessive fermentation), then the peel will develop a higher acidity! Excessive high acid will "spread" to the soil, so that the acidity of the soil will be improved, but will have a negative effect. This kind of pericarp can not be used for fertilizer application, but can only be used as waste. But either way, the value of the peel is negligible. Until one day, Aida Batlle, a coffee grower in El Salvador, smelled the sweetness of the sun-roasted peel, a very full sweetness of sugar with a hint of rose. So he dared to try to brew the peel! It was found that the taste of the pericarp was not as bitter as coffee, very sweet, and as refreshing and clean as tea. Thus, coffee peel tea was born! Aida Batlle named it "Cascara". In Spanish, Cascara means "skin, shell".

With the emergence of peel tea, the value of pericarp has undergone earth-shaking changes, so more and more farmers have started the production and sale of coffee peel. Although the peel does not need to go through many tedious and complicated processes like tea, but if you want to make a high-quality coffee peel, the control of this process is still very strict. When the peel is peeled off from the coffee beans by the machine, we should put it on the drying bed and dry it until it is completely dry. In the process of drying, workers are required to manually remove various impurities such as parchment, raw beans, stones, branches, and so on, because the peeling machine does not have the function of screening, but will only pile together all the items shed from the raw beans, after all, the protagonist is the beans, not the skin. Therefore, manual selection is needed to ensure the purity of the peel. (finished pericarp)

The whole drying process lasts about 4-5 days, depending on the abundance of sunlight. In the process of drying, ambient temperature and humidity are also very important, which is no exception for coffee beans. When the temperature is too low and the humidity is too high, the pericarp is very easy to deteriorate. Under normal circumstances, the dark red color of the pericarp will gradually change to dark purple with the deepening of dryness. But if the peel goes bad, it will turn brown and ferment a strong sour taste, such as this kind of peel is a failure. Therefore, the supervision during drying is particularly important. In addition to impurities, workers also need to pick out peels that have turned brown due to drying failure. (normal peel finished product)

What's the taste of coffee peel tea? Different kinds of beans have different basic flavors because of their genes, and the same is true for the peel. The flavor of the pericarp produced by different varieties of fruit also has some differences, but they all have one thing in common, that is, "sweet".

No matter which kind of pericarp, after brewing, there will be plenty of sweetness, which can be clearly smelled from the pericarp before brewing, because the pericarp itself is very rich in sugar. Although Qianjie has its own manor, because it is not yet the harvest time, so the impatient Qianjie bought a peel online to get the flavor! The way the peel tea is brewed is the same as the way the tea is brewed. If you want to get a cup of peel hot tea quickly, we can use hot water with a slightly higher temperature. The amount of water can be adjusted according to our preferred concentration. In the front street, the water temperature is 94 °C, 20g pericarp, 400ml water, that is, 1:20.

This is a Katim peel, and the peel tea smells sweet and has a hint of red jujube! It tastes almost sweet as mentioned before, which definitely deserves the title of "Little Sweet Water". But also because there is only sweet taste, so the level of drinking is not rich, it makes people feel as if something is missing. In addition to hot flushing, peel tea can be extracted with cold water for a long time, just like cold-extracted tea and cold-extracted coffee. After cold extraction, the peel tea will have a stronger sweetness, but it is only sweet. So this is why although many coffee shops sell peel tea, it will be mixed with other materials to make a special drink, making the taste richer and more diverse.

The caffeine of peel tea is only 1/4 of that of coffee, so pericarp tea will be a good choice if you don't want to eat too much caffeine da but want to be refreshed.

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