Sample Coffee brew guides

Cascara tea

Make tea with coffee cherry

Cascara is made with the flesh from the coffee cherry, which is usually discarded in order to get to the bean that’s eventually roasted. In some coffee-growing countries, especially Bolivia (where it’s called Sultana) and Yemen, this cherry is used to brew a tea.

The name cascara comes from the spanish cáscara, which means husk.

Cascara is brewed like loose tea leaves, so you'll need to use something to separate the fruit from the liquid once it’s steeped. You can use a teapot, plunger or even steep the cascara in an aeropress (with no paper) and then strain it through a sieve.

Hot brewed cascara

  1. Heat water to 93°C.

    Just like coffee, you want your water to be off the boil so it doesn’t burn.

  2. We recommend 18g of cascara to 250g of water

  3. Steep the cascara for around 4 minutes

    Or if you prefer a stronger flavour, it’ll keep infusing flavour for up to 10-12 minutes.

  4. Drain the tea, and discard the pulp

    Use a plunger, tea strainer or sieve to catch the pulp. There’s no fine particles in cascara so you don’t need to use filter paper.


Just like coffee, you can make cold-brewed cascara tea too.

Cold brew cascara

  1. Add 35g of cascara for each 250g of water to a jar or any container with lid.

  2. Leave the mixture in the fridge for 24 hours

  3. Strain out the pulp, and serve over ice.

    Use a plunger, tea strainer or sieve to catch the pulp. There’s no fine particles in cascara so you don’t need to use filter paper.


Want to try something else? UK’s Square Mile Roasters have a sparkling cascara soda recipe or try Madcap Coffee’s recipe for a cascara soda float.


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