Coffee-Tea with Brioche Toast

An old tradition from Jemen and practiced in some countries in South America, is to use the pulp of the coffee fruit to make an infusion. In Jemen known as Quishr and in South America as cáscara, meaning the peel (of the fruit).

A slice of toasted Brioche, with butter, to accompany the coffee made from the fruit pulp/peel.

Cáscara, served at Blue Bottle Coffee (Chelsea, New York) with a small bourbon infused marshmallow.

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About sila

I have been drinking coffee, eating coffee, thinking coffee. I am no historian, no expert, no missionary wishing to convince you that this particular brew in this particular cup will be the god-shot of your life. But perhaps being a reliable storyteller will help increase – among others – your coffee expectations, your perception in every cup, thus increasing your joy in each. View all posts by sila →