What is Cascara?
Cascara is the dried husk or pulp of the coffee cherry, the fruit that surrounds the coffee bean. Instead of being discarded as a waste product, this fruit can be collected, dried in the sun, and brewed like a tea. While coffee is made from the seed inside the cherry, cascara is made from the fruit itself. This fundamental difference in source is the primary reason for their varying caffeine levels, flavor profiles, and overall characteristics. Historically consumed in regions like Yemen and Bolivia, cascara's popularity has recently surged among specialty beverage enthusiasts looking for a new, flavorful experience.
The Surprising Caffeine Difference
Despite coming from the same plant, the caffeine content in cascara is substantially lower than in coffee. Multiple studies and reports consistently show that a cup of cascara tea contains significantly less caffeine—often around 25 mg per cup—compared to a typical cup of brewed coffee, which can range from 80 to over 100 mg. One study cited a figure of 111.4 mg of caffeine per liter for cascara, a fraction of the 400-800 mg per liter found in brewed coffee. The energy lift from cascara is often described as milder and more sustained, lacking the intense peak and subsequent crash some people experience with coffee due to its much lower dose of caffeine.
Cascara vs. Coffee: A Head-to-Head Comparison
To fully appreciate the differences, here's a detailed comparison of cascara and brewed coffee:
| Feature | Cascara (Coffee Cherry Tea) | Coffee (Brewed) |
|---|---|---|
| Source Material | Dried fruit pulp and skin of the coffee cherry. | Roasted and ground coffee bean (seed of the coffee cherry). |
| Caffeine Content | Low; approx. 25 mg per cup, depending on brew method. | High; approx. 80-100+ mg per cup, depending on brewing method. |
| Flavor Profile | Sweet and fruity, with notes of honey, hibiscus, cherry, and tamarind. Non-bitter. | Rich, nutty, and bitter, with a wide range of complex flavor notes depending on the bean. |
| Brewing Method | Steeping dried husks in hot or cold water, like herbal tea. | Infusion or percolation of ground beans with hot water. |
| Appearance | Amber or reddish-brown, similar to many herbal teas. | Dark brown or black. |
| Energy Effect | Mild, gentle, and sustained boost without the jitters. | Rapid spike followed by a potential crash. |
Brewing Your Own Cascara
Brewing cascara is more akin to making a herbal tea than coffee. The process is straightforward and can be customized to your preference for strength and temperature.
Hot Cascara Brew
- Ratio: Use a ratio of about 15 grams of dried cascara for every 500 ml of water.
- Water Temperature: Heat water just off the boil, around 93-96°C.
- Steeping: Place the cascara in a French press or tea infuser. Pour the hot water over the husks and let steep for 7-12 minutes, depending on your desired strength.
- Strain and Serve: Plunge the press or remove the infuser. Enjoy as is, or add a touch of honey or lemon.
Cold Cascara Brew
- Ratio: Use a higher ratio of about 50 grams of cascara per liter of cold water.
- Steeping: Combine the cascara and cold water in a sealed container and refrigerate for at least 12 hours, or overnight.
- Strain and Serve: Strain the brew through a fine sieve or paper filter. Serve over ice for a refreshing iced tea.
The Health Benefits of Cascara
Beyond its low caffeine content and unique flavor, cascara offers several potential health benefits. It is rich in antioxidants, including phenolic compounds and flavonoids, which help fight inflammation and protect against oxidative stress. It contains virtually no fat, cholesterol, or sodium and is very low in calories, making it a healthful alternative to sugary beverages. Some research has even linked its compounds to improved cardiovascular and metabolic health.
It is crucial to remember the distinction between coffee-cherry cascara and Cascara Sagrada, an entirely different plant (Rhamnus purshiana) with potent laxative properties. Cascara Sagrada is not suitable for daily consumption and can cause serious side effects if used improperly, whereas coffee-cherry cascara is a delicious and safe beverage when prepared correctly.
Conclusion
While a high-caffeine content is a desirable trait for many coffee drinkers, cascara should not be viewed as a direct competitor in that regard. Instead, it offers a distinct, flavorful, and low-caffeine alternative that appeals to those seeking a milder, more sustained energy lift. By embracing cascara, you can enjoy a different, often sweeter, flavor experience while also contributing to the sustainable reuse of a product that was once considered waste in the coffee production process. The rise of cascara signifies a growing interest in exploring the full potential of the coffee plant, from the roasted bean to the dried fruit husk, and enjoying all the unique qualities each has to offer. For more information on coffee research, see this entry on the National Institutes of Health website: A Cascara-Infused Caffeine Drink as a Social Beverage.
