From the Spanish, Cascara means "skin residue". Here, it is the pulp that covers the coffee cherry. During the pulping process, the mucilage-covered beans are left to ferment. The skins are put aside. For a long time they were used exclusively as compost, but today they are used as a beverage or in cooking. Pierre Hermé has made an Emotion in a glass jar.
Its sweet taste and its notes of hisbiscus and tamarind will bring freshness and sweetness to your moments of tasting.
Find here the recipes to perfect your cascara infusion!
MATERIALS AND INGREDIENTS NECESSARY FOR THE PREPARATION OF THE HOT CASCARA INFUSION
To make the infusion of hot Cascara, we used the cascaras of Iapar Red. The Red Iapar exude aromas of red fruits and currants.
We recommend the following accessories:
- Cascara of L'Arbre à Café
- Hario decanter
- Filtered water (1L)
- Hario Scale
PREPARATION PHASE
1- Rinse the cascara well with clear water (8g/250ml)
2- Boil the water at 90°c
INFUSION PHASE
3- Infuse the cascara in water for 4 minutes
TASTING PHASE
4 - Filter
5 - It's ready, all you have to do is enjoy!
FANNY'S TIPS:
Try it sparkling with a Sodastream machine for example, it's even more refreshing! or with a slice of orange or peach!
MATERIALS AND INGREDIENTS NEEDED TO PREPARE THE COLD CASCARA INFUSION
To make the cold cascara infusion, you need:
- Cascara of L'Arbre à Café
- Filter-in-coffee bottle Hario
- Hario Scale
PREPARATION PHASE
1- Rinse the cascara well with clear water (35gr per liter of filtered water)
INFUSION PHASE
2- Leave to infuse for 6 to 8 hours in the refrigerator
TASTING PHASE
3- Filtering
4 - It's ready, don't forget to add ice cubes!
TIP FROM FANNY
Digestible, light and tasty, cascara is drunk hot in winter and cold or iced with a slice of orange in winter.
Have you made this recipe? Feel free to share your cascara brew on Instagram with the hashtag #larbreacafe and on the Facebook page of L'Arbre à Café
