How to Make Cascara Tea: The Coffee Cherry Drink That's Finally Going Mainstream

By PURE EARTH COFFEE  ·  May 2026  ·  Coffee Recipes

What Is Cascara?

Cascara (from the Spanish word for "husk" or "shell") is the dried skin and pulp of the coffee cherry — the fruit that surrounds the coffee bean. After the beans are removed during processing, the cherry husk is traditionally discarded. In Yemen and Bolivia, however, this byproduct has been brewed as a tea-like beverage for centuries.

It's only in the last decade that cascara has started making its way into specialty coffee shops in the U.S. and Europe. And now, with sustainability-focused consumers looking for zero-waste alternatives and functional beverages with less caffeine than coffee, cascara is having its moment.

The flavor profile is unlike anything in your current rotation: naturally sweet, with notes of tamarind, hibiscus, dried rose, brown sugar, and a light citrus tang. It doesn't taste like coffee. It doesn't taste like tea. It's its own thing — and it's genuinely delicious.

The Nutritional Breakdown

Cascara contains roughly 25–50mg of caffeine per 8oz serving, compared to 80–100mg in a standard cup of coffee. It also contains antioxidants, including chlorogenic acids, and has a notably high polyphenol content. Some studies suggest it may have anti-inflammatory properties similar to coffee, though research is still emerging.

What makes it especially appealing for the afternoon or evening: the lower caffeine means you get a mild lift without the late-day jitter risk. It's become the drink of choice for people who want something warm, interesting, and functional — without defaulting to chamomile.

What You'll Need

• Dried cascara husks — 2 tablespoons per 8oz of water (adjust to taste)
• Filtered water — off the boil (~195–205°F)
• A fine mesh strainer or cheesecloth
• A mug or pitcher
• Optional: cinnamon stick, cardamom pod, citrus peel, honey

Quality cascara matters. The same way cheap coffee beans produce flat coffee, low-grade cascara produces a thin, slightly fermented drink that doesn't do justice to the ingredient. Sourced properly, cascara should smell sweet and fruity when dry — almost like a fruit leather or dried hibiscus.

The Basic Cascara Recipe

Step 1: Measure Your Cascara

Start with a ratio of 2 tablespoons of dried cascara per 8oz of water. This produces a medium-bodied brew with balanced sweetness and acidity. For a stronger, more concentrated drink (great iced), increase to 3 tablespoons. For a lighter version, drop to 1.5.

Step 2: Heat Your Water

Don't use boiling water. Cascara brews best between 195–205°F — just off the boil. Boiling water can extract bitter, astringent compounds from the husks and flatten the natural sweetness. If you're in the U.S. and using a standard electric kettle, just let it sit for 30–45 seconds after it clicks off.

Step 3: Steep

Add the cascara to a French press, a mason jar, or directly into your mug. Pour the hot water over the husks and steep for 4 minutes for a light brew, or up to 7–8 minutes for a bolder cup. Unlike oversteeping tea, cascara doesn't turn bitter quickly — so you have some flexibility. Stir once at the midpoint to ensure even extraction.

Step 4: Strain and Serve

Pour through a fine mesh strainer into your cup. If you're using a French press, just press and pour. The resulting liquid should be a deep amber-red — similar in color to a hibiscus tea or a light rosé.

Step 5: Sweeten (Optional)

Cascara is naturally sweet, so many people drink it unsweetened. But if you want to enhance the sweetness, a light drizzle of honey works beautifully. Avoid heavy syrups that will overpower the delicate fruit notes.

Cascara Variations Worth Trying

Cascara Lemonade

Brew a double-strength batch (3 tbsp per 8oz), let it cool, and combine with fresh lemon juice and sparkling water over ice. The acidity of the lemon plays perfectly against cascara's natural tartness. Add a few mint leaves and you have a summer drink that's genuinely impressive.

Spiced Cascara

Add a cinnamon stick and two cardamom pods to the husks before steeping. The warm spices deepen the drink's natural tamarind notes and give it a chai-adjacent warmth without the milk. Excellent served hot on cold mornings as a coffee alternative.

Cascara Cold Brew

Combine 4 tablespoons of cascara per 8oz of cold water in a jar. Seal and refrigerate for 12–18 hours. Strain and serve over ice. Cold-brewing cascara produces a smoother, sweeter result with almost zero bitterness. This method is ideal if you're new to the ingredient and want the gentlest introduction to its flavor.

Cascara Spritz

Brew cascara at double strength, chill it, and top with sparkling water and a squeeze of blood orange or grapefruit. This is the mocktail version of a Aperol Spritz, and it's genuinely stunning to look at. Serve in a wine glass with a citrus wheel.

Where to Source Cascara

Cascara is still a specialty item — you won't find it at most grocery stores. Your best options are specialty coffee roasters, farmers market vendors who source directly from coffee-producing regions, and online specialty food retailers. When buying, look for husks that are dry but not crumbly, with a strong fruity aroma. Avoid anything that smells musty or fermented — that indicates improper drying.

As the specialty coffee world continues to grow its direct-trade relationships with farms, cascara availability is increasing. Many of the same farms producing exceptional single-origin coffees are now drying and selling their husks too. It's a win for producers, a win for sustainability, and a win for curious drinkers.

Cascara vs. Coffee: Which Is Better?

It's not a competition — they serve different purposes. Coffee is the high-octane morning ritual, the flavor depth, the ritual. Cascara is the afternoon alternative, the fruit-forward drink, the thing you reach for when you want something interesting that won't keep you up until midnight.

If you're someone who already loves specialty coffee, cascara is a natural extension of that curiosity. It's the same origin story — literally from the same plant — told in an entirely different flavor language.