TEA FROM COF­FEE

Food & Drink - - TRENDSPOTT­ING -

Be­fore cof­fee finds its way into your cup, it starts off as a pair of beans inside a red, cherry-like fruit. In the past the outer skins of this fruit were usu­ally dis­carded, but fol­low­ing a Ye­menite tra­di­tion they are now be­ing dried and steeped in hot wa­ter to make cas­cara tea. Tast­ing of rose hips, red cur­rants and raisins, it does have a lit­tle buzz—roughly one quarter the ca eine of an equiv­a­lent vol­ume of brewed cof­fee. Many pre­mium roast­ers in Canada carry cas­cara in­clud­ing 49th Par­al­lel (49thcof­fee.com), Phil & Se­bas­tian (philse­bas­tian.com), and Pi­lot Co ee Roast­ers (pi­lot­cof­feeroast­ers.com).

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