What Exactly is Cascara?
Cascara, which means 'husk' or 'skin' in Spanish, is the dried outer layer of the coffee fruit. Most people are familiar with coffee beans, which are the seeds found inside the coffee cherry, but the fruit itself is a small, bright red, yellow, or orange berry. During coffee processing, the bean is removed, and the skin and pulp are separated. For cascara production, this leftover fruit material is cleaned, sun-dried, and repurposed, turning a traditional waste product into a valuable and delicious tea-like infusion.
The Difference Between Cascara and Coffee
While both come from the same plant, Coffea, cascara and coffee are fundamentally different beverages, distinguished by the part of the plant used, their processing, and their flavor profiles.
Origin and Taste
Coffee is made from the seed of the coffee cherry, which is roasted to develop its characteristic rich, nutty, and bitter flavors. Cascara, on the other hand, is brewed from the dried fruit skin and pulp. This results in a brew with a distinctively sweet, fruity, and floral flavor, often compared to hibiscus, cherry, or rosehip, with no resemblance to the taste of roasted coffee. The flavor of cascara is also heavily influenced by the coffee varietal and processing method, much like wine or coffee itself.
Processing Methods
The process for creating cascara and coffee beans differs significantly. Coffee beans undergo a complex journey involving drying, fermentation, hulling, and roasting. For cascara, the outer pulp and skin are simply collected, washed, and dried. This can happen in one of two main ways:
- Wet Process: The pulp is removed from the bean while the cherry is still fresh, then carefully dried separately. This method can produce a cleaner, more fruit-forward cascara.
- Natural (Dry) Process: The entire cherry is dried with the skin and pulp still intact. Later, the dried husk is hulled away from the bean. Cascara from this process may have a deeper, earthier flavor.
Caffeine Content
A common misconception is that cascara contains as much caffeine as coffee. In reality, its caffeine levels are significantly lower. A cup of brewed cascara typically contains about 25 mg of caffeine, roughly a quarter of the amount found in an average cup of brewed coffee, which has about 80-95 mg. This makes cascara an excellent, low-caffeine alternative for those seeking a gentle energy boost without the jitters associated with high-caffeine drinks.
Comparison Table: Cascara vs. Coffee
| Feature | Cascara | Coffee |
|---|---|---|
| Source Material | Dried husk and pulp of the coffee cherry. | Roasted and ground seed (bean) of the coffee cherry. |
| Flavor Profile | Sweet, fruity, floral, with notes of hibiscus, cherry, and raisin. | Rich, nutty, roasted, and sometimes bitter, with diverse undertones depending on origin and roast level. |
| Caffeine Content | Low; approximately 25mg per cup. | High; approximately 80-95mg per cup. |
| Preparation | Steeping dried husks in hot or cold water, similar to tea. | Grinding roasted beans and extracting with hot water under pressure or using gravity. |
| Historical Use | Consumed for centuries in traditional coffee-growing regions. | Popularized globally much later as a roasted bean brew. |
| Environmental Impact | Sustainable, upcycled byproduct of coffee production. | Primary, non-upcycled product of the coffee plant. |
How to Prepare and Enjoy Cascara
Brewing cascara is a straightforward process, more akin to making loose-leaf tea than coffee. The flavor is best extracted by steeping the dried husks in hot water. For a standard brew, use a ratio of about 10 grams of cascara per 250 ml of water (approx. 1:25 ratio). Bring the water to a boil, let it cool slightly (around 95°C), and then steep the cascara for 4-8 minutes. The longer the steep, the more intense the flavor, but unlike with coffee, the caffeine content doesn't increase with extended brewing.
Many enjoy cascara cold, either as an iced tea or a cold brew. For a refreshing iced version, prepare a concentrated hot brew and pour it over ice. For cold brew, steep the husks in cold water in the refrigerator for 12-24 hours. You can also experiment with adding spices like cinnamon, ginger, or honey to complement its natural fruity notes. Cascara is also used to make syrups for cocktails or lattes, providing a unique fruity twist.
The Sustainability and Economic Impact of Cascara
For centuries, the coffee cherry's skin and pulp were discarded as agricultural waste or used as compost. The growing demand for cascara has created a sustainable new revenue stream for coffee farmers, allowing them to monetize a byproduct that would otherwise be underutilized. This reduces waste and provides economic stability, which is particularly beneficial for smallholder farmers who often face volatile coffee bean prices. The increasing popularity of cascara is a testament to the specialty coffee movement's focus on transparency, sustainability, and quality, ensuring that every part of the plant is valued.
Conclusion
In short, the answer to the question "is cascara considered coffee?" is no. While it comes from the coffee plant, cascara is a distinct beverage in its own right, better described as a fruity herbal tea or tisane. Its sweet, low-caffeine profile and tea-like preparation set it apart from the familiar brew made from roasted coffee beans. Cascara represents a delicious and sustainable innovation that honors the full potential of the coffee cherry, offering a unique flavor experience that has delighted consumers for centuries and is now gaining well-deserved global recognition.
Frequently Asked Questions (FAQs)
Q: What does cascara taste like? A: Cascara has a distinctively sweet and fruity taste, often with notes of cherry, hibiscus, red currant, or mango. It tastes nothing like roasted coffee.
Q: How is cascara different from cascara sagrada? A: Cascara is the dried fruit husk of the Coffea plant, while cascara sagrada is a natural laxative derived from the bark of the Californian buckthorn tree (Rhamnus purshiana). They are completely unrelated and should not be confused.
Q: Does cascara have a lot of caffeine? A: No, cascara has a low caffeine content, with a typical cup containing only about 25 mg, significantly less than a standard cup of brewed coffee.
Q: How do you brew cascara? A: Brew cascara by steeping the dried husks in hot water, similar to making loose-leaf tea. A common ratio is 10g of cascara per 250ml of near-boiling water, steeped for 4-8 minutes.
Q: Is cascara sustainable? A: Yes, cascara is a very sustainable product because it upcycles the husk and pulp of the coffee cherry, which was previously treated as a waste product.
Q: Can I use cascara in food? A: Yes, cascara can be used in various culinary applications, such as making syrups for cocktails and sparkling water, or infused into baked goods.
Q: Is cascara illegal in some places? A: Cascara faced legal challenges in the European Union (EU) for a period, categorized as a 'novel food.' However, it was approved for sale in the EU as of February 2022, and it is widely available in other markets, including the US.
