November 30, 2018

Please reload

Recent Posts

Let's talk about Kombucha!

March 1, 2018

1/2
Please reload

Featured Posts

Cascara Bärbucha - our twist on a Coffee Kombucha!

December 17, 2017

One of our oldest Premium brews in Bärbucha Kombucha line up. Different than other ones in two aspects:

1. It is our version of Coffee Kombucha, well kind of

2. It is cold brewed.

 But first: what is Cascara? The word comes from Spanish & it means "a husk" or "a peel", so that is not much yet. But in the combination with Coffee bean -

 (photo is from a wonderful article about growing & making Cascara 1*)

 

- the meaning denotes the outer shell(s) of a Coffee bean, which is further dried up, so it looks like that:

 and is steeped to make a beverage. But the beverage reminds the drinker more of a tea, than a Coffee. Because of that, comes a bit of a confusion, as it is sometimes called "coffee cherry tea" (Kaffeekirschentee in German).

 

 So in the countries when Coffee beans are grown, this was once considered to be a by-product of Coffee production, but when those husks are dried up & steeped, the final result is quite delicious, it has slowly become more popular in the western hemisphere.

 Now, let's try to describe the flavor. When you look what experts have to say, I will quote an article by Fresh Cup magazine stating the following:

 

"Cascara is found somewhere at the intersection of coffee and tea—although it comes from the coffee plant, the drink doesn’t taste anything like coffee. Cascara is often described as having a sweet, fruity taste with notes of rose hip, hibiscus, cherry, red current, mango or even tobacco. Likewise, the tea does not have the same caffeine content as coffee..."Even at the strongest, longest brew, the caffeine content of cascara came in at 111.4 mg/L, compared to broad range of about 400-800 mg/L in brewed coffee.” (2*)

In that article you can find out a lot more about Cascara, if you're interested.

 

Since the Cascara tea or rather a tisane, can be made by either cold or hot steeping, we have opted for the first process. So we start with filtered & revitalized water, BIO (Organic) unrefined brown sugar

 Cascara shells, one of our Scobies & some starter liquid. When all the ingredients are put together, the whole thing looks like this:

 And like this:

 After about 7 days a new Scoby forms on top & it grows around the Cascara shells, incorporating some of them, as a part of a new growth. So it can look like this:

 After bottling, the second fermentation & about a week of further conditioning, our Cascara Bärbucha Kombucha is ready for enjoyment!

 Ours tastes a bit like light Coffee with cherry & chocolate undertones. Or simply, it is just delicious.

 Ingredients: Filtered & Revitalized Water, Live Kombucha Cultures, BIO Unrefined Brown Sugar & Cascara

 

 

Sources:

1* https://www.milkwood.net/2015/09/18/growing-making-cascara-coffee-berry-tea/

2* https://www.freshcup.com/what-is-cascara/

 

If you like this blog entry, please give us a like below!

Share on Facebook
Share on Twitter