Unpacking the Coffee Cherry: What Exactly is Cascara?
Cáscara is the Spanish word for "husk" or "shell," and in the world of coffee, it refers to the dried skin and pulp of the coffee fruit, or coffee cherry. The coffee bean is the seed of this fruit. During processing, the bean is removed, and the leftover skin and pulp are cleaned and sun-dried to become cascara. This sustainable practice reduces waste and provides farmers with additional income.
The Nutritional Profile of Cascara
Cascara brewed from the dried coffee cherry husks offers a distinct nutritional composition compared to traditional coffee, featuring antioxidants and minerals.
- Antioxidants: Cascara is particularly rich in antioxidants like polyphenols and flavonoids, which help combat oxidative stress and inflammation. Some sources highlight its high antioxidant rating among superfoods.
- Caffeine Content: Cascara has a low caffeine content, typically about a quarter of a cup of coffee, providing a milder energy boost.
- Minerals and Vitamins: It contains minerals like potassium, manganese, and calcium, along with B vitamins and Vitamin C.
Cascara vs. Traditional Beverages
Cascara is a unique beverage, differing from both coffee and traditional tea. The table below outlines some key distinctions:
| Feature | Cascara (Coffee Cherry Tea) | Coffee (Roasted Bean) | Herbal Tea (e.g., Peppermint) |
|---|---|---|---|
| Origin | Dried husk and pulp of the coffee cherry | Roasted seed of the coffee cherry | Dried leaves, flowers, or roots of various plants |
| Flavor | Fruity, sweet, often with notes of hibiscus, cherry, or honey | Rich, complex, with notes dependent on roast and bean origin | Varied (e.g., minty, floral), dependent on source |
| Caffeine | Low content (approx. 25mg per cup) | High content (approx. 80mg per cup) | Typically none, unless blended with caffeinated sources |
| Antioxidants | Very high, especially polyphenols and flavonoids | High, especially chlorogenic acid | Variable, dependent on the type of herbal tea |
| Preparation | Steeped like tea in hot water | Brewed with ground beans and hot water | Steeped in hot water |
| Sustainability | Upcycled byproduct, creates extra income for farmers | Primary product, often generates significant waste in pulp | Highly dependent on sourcing and farming practices |
Preparing and Using Cascara
Brewing cascara is similar to making loose-leaf tea, yielding an amber liquid with a fruity sweetness. Flavor can vary based on factors like coffee varietal and drying methods.
Common Preparation Methods:
- Hot Brew: Steep about 5g of cascara per 250ml of hot water for 4–8 minutes. Enhance flavor with lemon, cinnamon, or honey.
- Cold Brew: Steep a higher ratio of cascara in cold water overnight for a sweeter infusion.
- Syrup: Brewed cascara can be combined with sugar and reduced to make a syrup for drinks and lattes.
The Importance of Avoiding Confusion
It is crucial not to confuse coffee cascara with Cascara Sagrada. Cascara Sagrada is a powerful laxative from buckthorn tree bark (Rhamnus purshiana) with potential side effects like dehydration and liver damage if used long-term. Always confirm that a product is derived from the coffee cherry. For more details on Cascara Sagrada, refer to the National Institutes of Health (NIH) website.
Conclusion
What’s in cascara is a beneficial combination of antioxidants, low caffeine, and distinctive flavor. It is also a sustainable choice, utilizing a coffee industry byproduct. Whether enjoyed as a tea or used in syrups, cascara offers versatile and healthy applications, solidifying its place as an eco-friendly superfood.
