WHAT IS CASCARA COFEE AND HOW TO PREPARE IT? - Coffee Cherry Tea
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- WHAT IS CASCARA COFFEE AND HOW TO PREPARE IT? - Coffee Cherry Tea
Cascara is the skin of the coffee cherry. It is sweet, tasty, and full of antioxidants. This video explains what cascara is, how we process it in our farm in Colombia, and what are the characteristics of it. At the end of the video you will find a recipe to prepare your own cascara beverage at home.
Preparation:
15 grams of cascara.
350 grams of water.
Steep for five minutes.
Enjoy!
// SUBSCRIBE
/ @paisacoffee2916
New Videos Every Wednesday
Sub Count: 43
// FOLLOW
Website I www.paisacoffee.net
Instagram I @paisacoffee
Facebook I Paisa Coffee LLC
// WANT TO WORK HAND ON HAND WITH COFFEE PRODUCERS?
Contact me at yolima@paisacoffee.net If you are a Coffee Roaster ASK FOR SAMPLES
Let’s make a difference in the coffee industry together!
- We work with a handful of small coffee farms from Colombia that produce high-quality specialty coffees.
- We can work hand on hand with you so that our partner farmers can process coffees that are exclusively for you.
- You will be able to access all of the information in regards to the coffee, payment to farmers, processes and you can even call the farmers yourself to make sure we are doing the right thing.
- Your customers will be glad to be making a real impact by purchasing sustainable 100% traceable coffees.
- Our coffees are warehoused in Baltimore MD and we ship on pallets anywhere.
// YOU WILL LOVE THIS VIDEOS TO:
Coffee Growing process: • COFFEE GROWING PROCESS...
Tips For Visiting Coffee Farms: • TIPS FOR VISITING COFF...
What is Direct Trade Coffee: • WHAT IS DIRECT TRADE C...
** Today's video is all about cascara coffee, cascara, coffee cherry tea, cascara tea, coffee husk, coffee fruit, coffee cherry, coffee skin, coffee farming, coffee growing, Colombian coffee, Colombia, specialty coffee, single-origin, single-origin coffee, coffee production, coffee-growing processes, coffee planting, coffee fertilizers, coffee plantation, coffee nursery, coffee sprouter, direct trade coffee, direct trade, specialty coffee industry, coffee farmers, coffee farms in Colombia, specialty coffee farms, coffee producers, relationship coffee, coffee trips, Colombian coffee, coffee farmers, coffee from Colombia, coffee plantation, coffee processing.
// YOLIMA
I’m Yolima and I am a full-time entrepreneur. I am a fifth-generation coffee producer and I also run a specialty import coffee business focused in transparency and traceability. I help Specialty Coffee Roasters in the U.S connect directly with coffee farms in Colombia that they can work and develop a long-lasting relationship with. I represent a group of small coffee producers in Colombia who grow amazingly delicious coffees full of flavor and with scores above 86 points. I am also a certified Q grader and having been born and raised at my parent’s coffee farm I have learned a ton of things about coffee farming, coffee culture, and the struggles and obstacles that small coffee producers have to overcome in order to sustain their farms and families. My goal is to make it easier on them, help them out, and teach them about their coffees so that they can make a fair income and develop a sustainable business through their coffee farms. I focus on helping coffee roasters create portfolios of unique coffees that are worth roasting and promoting to the final consumers.
//USED IN THIS VIDEO
EDITING SOFTWARE: Filmora
MUSIC: Filmora Library
Veri guud
Great video!
Thank you Andre!
Can someone ferment pulps before drying
Everything is possible. That said, I am not sure that is a good idea. The cascara can spoil very easily, and we try to dry it as fast as possible precisely to avoid overfermentation of the fruit. But, maybe a good thing to try and experiment with!
Great explanation! We are partnered with a farm in Puerto Rico and they were wondering about the processing of the cascara to avoid mold/fungus development - you offered a great explanation. I'm going to share with them. Hope this helps them! Many blessings to your family and your business!
Thank you very much for watching, I am glad it was useful :)
have you tried coldbrew it?
I have, but I prefer to brew it in hot water and then cool it down. First because I find it safer to use boiling water and second because I prefer the brightness you get with the hot water. Have you cold brewed it before?
hi this is Abhishek from India
we are about to start out wet coffee processing unit from next year . Its a high altitude arabica.
Any tips and suggestions about entering this business?
Also if you are interested in importing coffee beans from us when our first batch comes out
regards
Hi Abhishek. Best of luck with your coffee processing. Just pay attention to the behavior or your coffee under your climate conditions. Make sure you are evaluating times and standardizing processes to make it easier.
I am not able to purchase or import Indian coffee at this time but send me an email and I will help you out or connect you.
My best!
@@paisacoffee2916
Thanks for replying
Sorry to ask but what exactly do you mean by evaluating times and standardizing process exactly.
We are new so we are not used to with the terms.
And please may I have your email as there are a couple of things I would like to ask if you don't mind.
Thank you
@@abhishekgupta4340 I mean take the times for fermentation and drying process so you can ensure the coffees will come out as even as possible every time. Send your questions via email and I will be happy to help. I also recommend you talk to some farmers in your country as I am not sure of the type of equipment, varietals, and processes used in India. I also don't know what type of microclimates you have. My email is yolima@paisacoffee.net.
@@paisacoffee2916
Thank you very much
You are really such a nice person
@@abhishekgupta4340 Happy to help!
yes, please show is the different recipes and taste them. It would be so cool to hear your description of the taste for each preparation. We would like to know what you prefer, too! Thank you for the detailed info. I talked to my barista and they didn't go into as much detail about it.
Thank you for watching Amanda, and for the nice comment. I will have to plan a video with cascara recipes :)
hi namaste i am from Nepal i like your video. i have 1
question what is caffin and other element in casakara
Hi, thanks for watching. Cáscara has a lot of antioxidants and sugar. The caffeine content is similar to black tea, but it depends on the varietal and probably the way the cascara is processed has something to do as well.
Muy interesante... Una vez me vendieron cafe molido que incluia la cáscara, pero el sabor no me gustó. Sería bueno probar cascara ... Gracias
Yo nunca he probado un café molido con la cáscara. Sabes si también tostaron la cáscara? Si la tostaron junto con el café me imagino que se quemó y volvió amarga? Pero si la molieron aparte, ya seca, y la combinaron con el café, entonces creo que sería más inreresante. Tengo que hacer el ensayo!
Si te recomiendo que la pruebes sola :)
I just viewed this video now. How I can buy your cascara into my country ( here in Taiwan) ? how about minum quantity ( like 5-kilos, 10-kilos ?)
Hi, I have never exported to Taiwan. Are you able to import it? I would think it can be shipped in a box but I am not sure what the regulations are for cascara in Taiwan.
@@paisacoffee2916 have you shipped to germany? or do you have someone here that you work with?
@@x-benny-x I have not. I also don't know anyone there or have researched the regulations in Germany in regards to Cascara. Do you know whether is openly consumed?