THE CASCARA
The name “cascara” comes from Spanish and refers to the skin or husk. The càscara is the epicarp with the mesocarp of the coffee drupe, in few words is the outer skin with the pulp, properly dried. The dried càscara can be used to prepare an infusion such as tea.
For the infusion we use boiling water at a temperature between 89 ° C and 92 ° C, the infusion time is about 8 minutes and the ratio between càscara and water is 1/30 i.e. for 210 ml of water you should use 7 grams of càscara.
It is an infusion that contains caffeine but much less than coffee and it can be consumed hot or cold and sweetened with muscovado sugar or candied sugar.
GOOD EMOTION !!!!
