Previously unknown, tea with coffee beans was a discovery for coffee lovers. In addition to the fact that cascara is the “golden mean” between coffee and tea, the technology of its production and the way of consumption largely correspond to the zero waste approach.
The husk of coffee beans is a raw material that is brewed like tea. When in Ethiopia and Yemen the shell of coffee beans is traditionally “drunk”, then in Europe it is nothing more than a waste. It is all the more interesting to observe how a new product for our latitudes becomes a drink that claims to be a cult drink.
To brew a cascara, you only need two ingredients – the husk of the coffee beans and water (hot for classic tea and cold for coldbrew). Pour a few tablespoons of the husk with hot water, wait five minutes and enjoy. As aficionados note, the coffee flavor of the cascara is complemented by sweet and fruity notes such as the sweetish flavors of rose petals, hibiscus, cherry, mango and tobacco. It is as if you are drinking the usual tea made from coffee.
The main thing that got the cascara from coffee is its properties. The low caffeine level, which is closer to black tea, allows you to drink a third cup of tea coffee without thinking about the consequences. The good news is that cascara is rich in polyphenols that protect the body from free radicals and inflammation; BDNF protein contributes to healthy memory and cognitive function. Scientific research also shows that regular consumption of cascara prevents Alzheimer’s, Parkinson’s and dementia. However, people with individual coffee intolerance, pregnant women and breastfeeding need to be careful with the drink.
