Cascara + Coffee Flour
Zero Waste & Non-Coffee Beverage
Explore Coffee Beyond the Bean
Neither Cascara nor Coffee Flour taste anything like coffee beans! Yet, both are crucial parts of the coffee fruit, the dried fruity pulp or husk, which envelopes the coffee bean. We were drawn to Cascara and Coffee Flour because of the wasteless angle and a desire to use literally as many byproducts of the coffee supply chain as possible. However, we are loving our discovery of these as ingredients in their own right!
Know the Grower
The Arabica from which the Cascara and Coffee Flour come, has been grown by our partner producers in Biligirirangan Hills. This region, BRT as it is fondly known is a magnificent forest with elevational gradients that go from 800 to 1600m! This unique range in altitude enables all major forest types and this in turn produces a magical cup of coffee, cascara and coffee flour!
How to Use
Coffee Flour: Mocha Mug Cake
Ingredients:
1 tbsp coffee flour
2 tbsp cocoa powder
3 tbsp coconut oil
2 tbsp honey
1/8 tsp salt
1/8 tsp baking powder 1 egg
Method:
Beat an egg till fluffy and whisk in the other ingredients till mixed together. Grease a coffee cup with coconut oil and cook in the microwave for 40-45 seconds.
Cascara: Tonic
Ingredients:
1 tbsp cascara
3 cups water
2 tbsp jaggery
Tonic water
Lime
Ice
Method:
Simmer the cascara, water and jaggery on medium heat for about 10-15 minutes till the volume is reduced to half. Allow it to cool, strain the mixture, and refrigerate.
To make the Cascara Tonic, add ice cubes into a tall glass, pour 90 ml of the cascara brew, the juice of half a lime and top with tonic water. Garnish with a slice of lime.
Developed in partnership with The Locavore & Chef Thomas Zacharias
