Dried cherries, Cascara

Description

Important: this product is dried coffee cherries - it cannot be used with any coffee machines (manual extraction only - see preparation guidelines)

Prepration guidlines:

In infusion:
In a French press coffee maker or teapot, put 40 g of cascara for 1L of simmering hot water (95°C Leave to infuse for 4 to 6 mins)

In syrup:
In a French press, put 140g of cascara, 160g of sugar and cover with 400g (ml) of simmering water (95°C)
Leave to infuse for 15 minutes and extract the syrup into a carefully washed bottle
Once filtered, cover the cascara and sugar preparation again with 400g (ml) of simmering water (95°C) and leave to infuse again for 15 minutes
Filter this second infusion into the first
Leave in the fridge
Serve at a 1/10 ratio with sparkling water or Tonic on ice

Dried cherries, Cascara

Product form

€7,00 Incl. VAT €28,00 / kg

  • Freshly roasted beans
  • Ships directly from the roaster, no intermediary
  • Free returns within 15 days

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    Coffee freshness

    This coffee is roasted in small batch sizes twice a week. We will aim to ship you coffee that is as freshly roasted as possible!

    Product details

    Ideal for:
    Process:

    Origin
    : Single origin - Costa Rica
    Net weight (grams):
    250
    Roast type
    : Medium roast
    Bean type
    : Arabica
    Predominant flavor note
    : Fruity, Sweet, and Spices

    About the roaster

    Roasted with care by Knopes in Luxembourg. Learn more about the roaster here

    About the roaster
    Description

    Important: this product is dried coffee cherries - it cannot be used with any coffee machines (manual extraction only - see preparation guidelines)

    Prepration guidlines:

    In infusion:
    In a French press coffee maker or teapot, put 40 g of cascara for 1L of simmering hot water (95°C Leave to infuse for 4 to 6 mins)

    In syrup:
    In a French press, put 140g of cascara, 160g of sugar and cover with 400g (ml) of simmering water (95°C)
    Leave to infuse for 15 minutes and extract the syrup into a carefully washed bottle
    Once filtered, cover the cascara and sugar preparation again with 400g (ml) of simmering water (95°C) and leave to infuse again for 15 minutes
    Filter this second infusion into the first
    Leave in the fridge
    Serve at a 1/10 ratio with sparkling water or Tonic on ice

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