Ingredients and Equipment Needed:
Before diving into my exploration of Empasó Cascara tea, here’s a quick rundown of what you’ll need for this experiment:
Ingredients:
- Empasó Cascara: 22g (dried coffee cherries)
- Hot Water: 400g (at 96°C)
Equipment:
- Teapot or French Press: For brewing
- Digital Scale: To measure ingredients accurately
- Thermometer: To ensure the water is at the correct temperature
- Timer: To keep track of steeping time
- Strainer: If using a teapot, to separate the Cascara from the tea
Once you have everything ready, you can embark on this delightful brewing journey!
After numerous experiments in my pursuit of the ideal Cascara tea, I’ve developed a deeper appreciation for the rich tapestry of flavors this unique beverage offers. Brewing Empasó Cascara, made from dried coffee cherries from Colombia, is a fascinating blend of art and science—much like perfecting that coveted cup of filter coffee.
In my journey, I’ve discovered that refining a Cascara recipe mirrors the meticulous process of brewing coffee. The key lies in mastering your technique and carefully controlling the variables to unlock the true potential of your ingredients.
The Fundamentals of Brewing
Before delving into the specifics, it’s essential to establish the foundational elements. When crafting coffee, I always stress the importance of consistency. Locking in your water temperature, brewing method, and ratio ensures a harmonious flavor profile. Once these variables are established, it becomes easier to adjust the grind size. However, with Cascara, I faced a unique challenge: the size of the dried cherries is determined by the farmer. This time, I decided to embrace their natural state and concentrate solely on the water-to-Cascara ratio.
Here are the constants that I’ve relied on throughout this exploration:
- Water Temperature: 96°C
- Steep Time: 4 minutes
- Brewing Method: Full immersion
With these parameters in place, I set out to investigate three different ratios of Cascara to water, eager to uncover the perfect balance.
The Brews
- Cup A: 1:20 (10g of Cascara for 200g of water)
- Cup B: 1:16 (12.5g of Cascara for 200g of water)
- Cup C: 1:12 (16.6g of Cascara for 200g of water)
Tasting Notes
After allowing each cup to steep, I was ready to dive into the complex flavors that emerged.
Cup A (1:20)
- Notes: This brew offered delicate cherry notes with a whisper of honey, but it felt rather thin. The sweet finish lacked richness and depth.some text
- Acidity: ●●○○○
- Body: ●●○○○
- Sweetness: ●●○○○
- Balance: ●●●●○
Cup B (1:16)
- Notes: This cup revealed a beautiful balance of sweetness, cherry, and honey, complemented by a fuller body and a hint of savory complexity. It was satisfying and rich, a true delight.some text
- Acidity: ●●●●○
- Body: ●●●●○
- Sweetness: ●●●●○
- Balance: ●●○○○
Cup C (1:12)
- Notes: Unfortunately, this cup fell short. The syrupy texture, coupled with overly pronounced sour cherry notes, created an intensely sweet experience that felt unbalanced. The acidity was stark and overwhelming.some text
- Acidity: ●●●○○
- Body: ●●●●●
- Sweetness: ●●●●○
- Balance: ●●○○○
The Conclusion
Reflecting on these experiments, it became clear that Cup C (the 1:12 ratio) was not the right choice—too rich and chaotic. While Cup B (1:16) provided a wonderful flavor experience, it still felt a bit heavy. Cup A (1:20) was decent but lacked the complexity I sought.
After all this exploration, I’ve settled on the ratio that offers the most pleasing experience for this exquisite Empasó Cascara tea:
The Perfect Brew for Two Cups (Ratio 1:18)
- Measure 22g of Empasó Cascara into your teapot.
- Add 400g of hot water (at 96°C).
- Allow it to steep for 4 minutes.
- Strain the Cascara, and enjoy the beautiful flavors.
This journey has reaffirmed my passion for experimentation and the thrill of discovering the perfect cup. I encourage you to embark on your own Cascara tea adventure—each brew tells a story, revealing new layers of flavor waiting to be savored. Here’s to the exploration!
