Unlocking Natural Sweetness: The Subtle Art of Enhancing Your Coffee with Cascara

Question: What’s a simple, non-alcoholic addition to my morning coffee that can subtly enhance its sweetness without added sugar?

Beyond the Bean: Exploring Coffee’s Botanical Bounty

The journey of coffee from cherry to cup is complex, involving intricate processes that shape its final flavor profile. While the roasted bean is the star, other parts of the coffee fruit also hold potential [3]. One such component, the dried skin of the coffee cherry known as cascara, is emerging as a compelling, natural adjunct to coffee beverages, offering a pathway to enhanced sweetness without the need for added sugars or artificial sweeteners [6, 7].

Cascara: A Sweet and Aromatic By-Product

Cascara, which translates to ‘skin’ or ‘husk’ in Spanish, is derived from the outer layer of the coffee cherry [3, 6]. Traditionally, it was often discarded as a waste product. However, recent research highlights its potential as a valuable ingredient. Studies indicate that cascara can contribute to the overall flavor profile of a beverage, potentially imparting subtle sweetness and aromatic qualities [6]. This sweetness is not derived from simple sugars but rather from a more complex array of compounds within the fruit pulp [4].

When brewed, cascara can be infused to create a tea-like beverage. Its inclusion alongside coffee can subtly influence the perceived sweetness of the final drink. This effect is likely due to the natural compounds present in the dried cherry, which can interact with the palate in a way that complements the inherent flavors of the coffee bean [4]. For instance, research into coffee pulp wines, which share a similar botanical origin, has identified compounds contributing notes of honey, spice, and fruit, alongside floral and sweet aromas [4]. While direct sensory data on cascara’s sweetness contribution to brewed coffee is still developing, its inherent characteristics suggest a promising synergy.

The Science of Subtle Sweetness

The appeal of cascara lies in its natural origin and its ability to offer a nuanced sweetness. Unlike refined sugars, the sweetness from cascara is likely accompanied by other beneficial compounds, such as polyphenols [5]. The fermentation of coffee cherries, a process closely related to cascara’s origin, has been shown to positively influence acidity and volatile compounds, which in turn can impact flavor perception [2]. While specific fermentation parameters for cascara used as a coffee additive are not universally standardized, the underlying principle of biochemical transformation during fruit processing contributes to its flavor complexity.

Furthermore, the exploration of coffee co-products, including cascara, is revealing their diverse sensory attributes [3]. While some studies focus on the extraction of specific compounds, the overall impact of cascara on beverage quality, including its perceived sweetness and aroma, is a key area of interest [3, 6]. This natural approach aligns with a growing consumer interest in less processed and more wholesome food and beverage options [7].

Practical Application: Infusing Your Morning Brew

Incorporating cascara into your morning coffee is remarkably straightforward. A simple method involves brewing cascara separately, much like tea, and then adding a small amount of this infusion to your brewed coffee. Alternatively, some enthusiasts experiment with adding a small amount of dried cascara directly to the coffee grounds before brewing, although this requires careful consideration of grind size and brewing time to avoid over-extraction of bitter compounds.

The pH values of coffee co-products can vary, with Coffea arabica co-products typically showing lower pH values compared to Coffea canephora [3]. This acidity profile, when balanced, can contribute to the overall sensory experience. The key is to use cascara judiciously, allowing its subtle sweetness to complement, rather than overpower, the inherent flavors of your coffee. This non-alcoholic addition provides a novel way to enhance your morning ritual, offering a gentle sweetness and a unique aromatic dimension derived directly from the coffee plant itself.

In conclusion, cascara presents a compelling and natural avenue for subtly enhancing the sweetness of morning coffee. As a by-product of coffee cultivation, it offers a sustainable and flavorful addition that aligns with trends towards natural ingredients and reduced sugar intake. Exploring cascara allows coffee enthusiasts to delve deeper into the full potential of the coffee plant, transforming a discarded element into a valued component of their daily brew.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Marlene Machado, Iva Fernandes, Ana Fernandes, Liliana Espírito Santo, Cláudia Passos, Aroa Santamarina, Alejandra Cardelle-Cobas, Manuel A Coimbra, Maria B P P Oliveira, Helena Ferreira, Rita C Alves — Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin. — 2025-Sep-05 — https://pubmed.ncbi.nlm.nih.gov/40911156/ [6] — Magdalena Słowik-Borowiec, Bernadetta Oklejewicz, Maciej Wnuk — A Cascara-Infused Caffeine Drink as a Social Beverage. — 2025-Jun-26 — https://pubmed.ncbi.nlm.nih.gov/40649267/ [7] — Anna Kaiser, Sylva M Schaefer, Inken Behrendt, Gerrit Eichner, Mathias Fasshauer — Association of sugar intake from different sources with incident depression in the prospective cohort of UK Biobank participants. — 2023-Mar — https://pubmed.ncbi.nlm.nih.gov/36205767/