The Cascara Controversy Explained by Dr. Steffen Schwarz
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- Опубликовано: 25 июл 2024
- Cascara has long been hailed as the next big thing in coffee.
But due to issues with food safety concerns, we still haven't seen a wave of cascara products roll over the market.
This will probably change very soon as the EU has just legalized cascara.
And perhaps cascara is just the beginning; there is in fact a range of promising products that can be made from the coffee plant.
In this video, I talk to Dr. Steffen Schwarz of the Coffee Consulate in Germany about the future of coffee byproducts.
Read more: coffeechronicler.com/cascara-...
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Have you tried cascara or other coffee byproducts? What do you think?
Liberica cascara is my favorite 👍 Bought it from House of Kendal. I enjoy cold brewing it for 10-12 hours. Very refreshing especially during hot days 😁
@@asrulmunir Never tried cold brewing it, good suggestion :)
Happy to see you posting videos again!
Long reply incoming...
Truly a wonderful discussion, Asser. Your guest is so well versed in coffee and its world... Happy that this kind of discussion is beginning to become very common in coffee youtube world. Where can I find more of Dr Steffen's work? edit: nvm, found him in twitter and researchgate.
Tried 'air kawa' years ago in Kerinci area (West Sumatera n Jambi) and it was surprisingly very tasty. Air kawa is a popular coffee leaf tea drink from the colonial coffee era. Why? The same reason why the farmers and coolies drank kopi luwak in southern Sumatera during the colonial era. Coffee beans were only for europeans and some elites.
They would dry the leaves first, roast it for few minutes in skewers, boil it in a terracotta bowl, crushed it to tea then served it with cassia bark and anise in a coconut husk cup. Did you see some shop that sell this during your coffee pilgrimage to Sumatera (IIRC)?
For cascara, I personally only like cascara kombucha, especially arabica cascara (the cherry is usually thicker and more sour than other types of coffea). Never tried Eugenioides cascara, tho..
Interesting, never encountered this kind of tea in Sumatra or elsewhere. I have a couple of mature coffee plants at home, so think I might have to experiment a bit with this :)
Dr Steffen Schwartz is so interesting to listen to! Thanks for the two interviews and this channel.
I want to listen to everything he done. So if there is tips to more about him. I will welcome thoose.
Especially since I am in phillipine and exploring The liberica but also the more existing Excelsa bean.
You're a very good interviewer, Asser. It was a joy to watch! Hope one day I'll try some cascara :-)
In yemen we don't drink coffee as often as we drink cascara its a famous beverage In yemen
I tried to do instent cascara but I failed
But I was very successful of making of instent Yemeni coffee for the first time
We are trying to make chocolate out of cascara now.
Thanks for the insights, Hamza. When I researched the history of qishr in Yemen it also seemed to be more popular than the actual coffee. Keep us updated with the chocolate project!
Great job, very interesting and exciting content!
I have tried dehydrated Cáscara as a snack and it is quite good. Looking forward to experimenting with the chaff from my next roast and making tea out of the Cáscara.
Thanks for the kind words! Yes, I'll also have to do some chaff experiments soon :)
We make robusta cascara! Amazing watching this💯
Wow, great interview!
Very geeky and insightful!
I've tried a couple of different cascara teas - some from Nicaragua and some from Guatemala. The cascara from Nicaragua had a much drier finish, whereas the Guatemalan cascara had a fruitier, juicier flavor and finish… which I much preferred.
Wow i feel like i joined this new cool university
cascara was illegal? Why's that?
Long term use can lead to health problems
Some producers don't want to sell it because of the use of pesticides in the crop, for example.
Oh, Thanks for the answer!!