Cascara Rushashi

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

Cascara is a difficult drink to categorise. It is prepared from the dried fruit of the coffee tree, left over after the beans have been shelled. It is therefore not coffee in the strict sense, yet the brew contains caffeine. On the other hand, when brewed, it resembles tea rather than even a fine coffee pour-over. Be that as it may - the Brothers have tried their heads off for this particular cascara. They think you too will be seduced by its sweet fruitiness.

How to brew?

Normally at the top of a product description we would write about the provenance, but in the case of cascara the first question we hear is - 'well, but how do you brew it'?

Our answer? As simple as possible. Here's a recipe that works perfectly for us:

1. take 7g of cascara for every 100ml of water you want to use.
2. Islands to: tea pot, French Press or even a regular mug.
3. Pour in water at 95 degrees.
4. wait 7 minutes.
5. Done.

The takeaway. Cascara can be prepared and served in a variety of ways, including cold maceration (cold brew cascara).