Beyond the Bean: Unlocking Flavorful Warmth with Fruit-Infused Water

Question: When I’ve had my last coffee of the day but still want a warm, flavorful drink, what’s a fruit-infused water that can satisfy a craving?

The pursuit of a warm, flavorful beverage after the final coffee of the day can lead one to explore beyond the traditional coffee bean. While coffee offers complex flavor profiles, its caffeine content often necessitates an end to consumption in the later hours. Fortunately, the very plant that yields our beloved coffee beans also provides a delightful and nuanced alternative: cascara [6].

The Essence of Cascara

Cascara, meaning ‘skin’ or ‘husk’ in Spanish, is the dried fruit of the coffee cherry. Historically, this outer layer was often discarded during the coffee processing stages. However, a growing appreciation for its unique attributes has led to its emergence as a standalone beverage [6]. Studies on coffee co-products have highlighted that cascara samples exhibit a water activity ranging from 0.39 to 0.64, suggesting a certain stability, and a pH between 5.90-5.97 for Coffea canephora varieties [3]. These characteristics contribute to its distinct sensory profile when prepared as an infusion.

Crafting a Warm Cascara Infusion

The preparation of cascara is akin to brewing tea. Dried cascara is steeped in hot water, typically at temperatures that do not require precise control, allowing for flexibility. The process can be adjusted to suit individual preferences, influencing the intensity of its inherent flavors. Research into coffee processing methods, such as fermentation in water to remove fruit pulp, underscores the diverse ways the coffee cherry’s components can be utilized [6]. While specific parameters for cascara infusion aren’t universally standardized in the same way as espresso extraction, the goal is to extract its natural sugars and aromatic compounds.

Flavor Profile and Sensory Experience

Cascara is celebrated for its naturally sweet and fruity notes, often described as reminiscent of dried fruits like raisins, cherries, or even hibiscus. This inherent sweetness can be appealing to those seeking a comforting drink without the need for added sugars, a desirable trait when transitioning away from caffeinated beverages. The flavor compounds present in coffee by-products can be quite diverse; for instance, coffee pulp wines have been shown to possess flavors ranging from chocolatey and nutty to fruity and spicy notes, influenced by compounds like phenylethyl alcohol and hexanoic acid ethyl ester [4]. While cascara is distinct from coffee pulp wine, its fruit origin suggests a comparable capacity for developing complex, enjoyable flavors. The growing altitude at which coffee beans are cultivated can influence their flavor precursors, indicating that the origin of the coffee cherry from which the cascara is derived may also impart subtle variations in taste [5].

A Soothing Alternative

When the day’s final coffee has been enjoyed, and a desire for a warm, flavorful, and non-caffeinated drink arises, cascara presents a compelling option. Its naturally sweet, fruit-forward profile offers a comforting and aromatic experience. By steeping dried cascara in hot water, one can create a delightful beverage that satisfies the craving for warmth and flavor, all while exploring a fascinating facet of the coffee plant beyond the roasted bean.

In conclusion, cascara offers a unique and satisfying solution for those seeking a warm, flavorful drink after their last coffee. Its natural sweetness and fruity notes provide a comforting sensory experience, making it a valuable addition to a mindful beverage repertoire.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [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] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [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] — Tove Bratthäll, João Figueira, Malin L Nording — Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR. — 2024-Mar-15 — https://pubmed.ncbi.nlm.nih.gov/38434259/