"Cascara is what coffee farmers drink. It is what the cherry becomes when you pay attention to the whole fruit.
"KaiRenner26th of April 2026
What Cascara Is
Cascara is made from the dried husks of coffee cherries — the fruit that surrounds the coffee bean. After the bean is removed during coffee processing, the husks are traditionally dried and brewed as a beverage in Yemen (where it is called qishr) and Bolivia. The flavor is fruity and tangy — tamarind, hibiscus, rose hip, and dried cherry — with mild caffeine. It is not coffee.
4Tablespoons
150to 165 F
Measure and Steep
Use 4 tablespoons per 8 oz of water at 150 to 165 F and steep 4 minutes.
Measure and Steep
Add 4 tablespoons of dried cascara husks to a French press, teapot, or heat-proof pitcher. Pour water heated to 150 to 165°F over the husks — do not use boiling water, which extracts harsh bitter notes. Steep for 4 minutes. This ratio is stronger than most cascara guides recommend — adjust down if the flavor is too intense.
Strain and Taste
Pour through a fine strainer and taste before adding anything.
Strain and Taste
Strain through a fine mesh strainer or French press plunger into a cup. Taste it plain first. Quality cascara tastes of tamarind, dried cherry, hibiscus, and a subtle earthiness. Sweetener is optional — a teaspoon of honey or sugar rounds the acidity. Serve hot or pour over ice for cold brew cascara.
What You Need
Dried cascara husks (coffee cherry tea) from a specialty roaster
Kettle with temperature control — or thermometer
French press, teapot, or heatproof pitcher
Fine mesh strainer
Source Matters Enormously Cascara quality varies widely. Buy from specialty coffee roasters who source their cascara as intentionally as their beans — some sell leftover processing husks of poor quality. Good cascara smells intensely fruity and slightly floral when dry. Stale cascara smells flat and woody.
"Once you taste good cascara you understand why coffee farmers kept it for themselves.
"KaiRenner26th of April 2026