"Cascara" or Coffee Husk / Peel / Flesh / Rind / Skin Recipes

These are suggested recipes you can try using the cascara or dried coffee fruit peels, tweak it to taste and enjoy!

Not sure what Cascara or the coffee husk is? Read more here

1. Flush 2-10g of cascara with hot water and toss 
2. Put washed cascara with 300g of 50-60°C of water in a French press or strainer
3. Infuse for 20-30 mins or speed it up with French Press pumps or stirring
4. Strain
5. Add Ice
6. Optional: Add honey to your iced tea

Cascara Fruit Tisane Concentrate

1. Flush 2-6g of cascara with hot water and toss 
2. Put washed cascara with 100g of 85-100°C of water in a French press or beaker of choice with tea bag
3. Infuse for 15-30 mins or speed it up with French Press pumps or stirring
4. Strain
5. Mix with carbonated water & ice or drink it hot
6. Optional: Add concentrate to your espresso shot

Qishr (Yemeni drink) Ingredients

• 80g-100g coffee husks (Qishr)
• 1.9 to 2 litres of water
• 2 teaspoon grated ginger (or 1 teaspoon ground ginger)
• 1 teaspoon cinnamon
• 1 teaspoon caraway seeds
• sugar or honey to taste 

Qishr Steps

1. Lightly grind 80g-100g of coffee husks in spice grinder or food processor
2. Boil half the water and add in all your ingredients and stir
3. Steep for 6 minutes on low heat over the stove
4. Strain & serve

Cascara Cold Brew Concentrate

1. Flush 2g of cascara with hot water and toss 
2. A general guideline is 1:3 for Cascara:Water Ratio
3. Inundate with boiled or filtered water
4. Leave in Fridge overnight or 12 hours
5. Strain and enjoy

1. 1 Part Cold Brew concentrate
2. 1 Part Juice or carbonated beverage of choice (Ginger Beer is great)
3. 3 Parts tonic or sparkling water
4. Bonus: Infuse with an lime, calamansi or lemon slice
5. Optional: 1 pump of orange, lychee or lemon syrup

Cascara Cocktail