Cascara: When the Answer to “Tea or Coffee?” Is “Yes”

Ah, cascara. The drink that makes indecisive people finally feel seen. If you’ve ever stood at a café counter, sweating over the choice between tea or coffee while the barista stares at you like you’ve ruined their day, cascara might just be your new best friend. Why? Because it’s technically coffee, but it drinks like tea. It’s the Switzerland of hot beverages—neutral, versatile, and ready to broker peace between caffeine camps.

Let’s dive into the strange, delightful world of cascara, where you don’t have to pick sides anymore.

What Even Is Cascara?

Cascara is made from the dried husks of coffee cherries, the fruity part of the coffee plant that usually gets tossed aside like it’s not good enough to hang out with the beans. Think of it as the coffee world’s Cinderella—hidden in the shadows, waiting for someone to realize it’s actually kind of magical.

Brewing cascara involves steeping those husks in hot water, just like tea. The result? A drink that tastes like someone asked coffee and tea to collaborate on a chill indie album. It’s fruity, lightly caffeinated, and somehow manages to feel both familiar and exotic.

Who Drinks Cascara?

Cascara drinkers are the cool kids of the beverage world. They’re the ones who casually mention their latest eco-friendly hobby or their favorite podcast about ethical farming practices. If you’re sipping cascara, you’re basically telling the world, “I care about sustainability and I have a refined palate, thank you very much.”

But let’s be honest, most people stumble upon cascara by accident. They wander into a third-wave coffee shop, mispronounce something on the menu, and end up drinking it because they’re too embarrassed to admit they didn’t know what it was.

Tea vs. Coffee vs. Cascara

Tea Lovers: “Cascara is so light and fruity! It’s like tea, but with a little extra kick. I feel so refreshed and balanced.”

Coffee Lovers: “Wait, so this is technically coffee? I’ll take five.”

Cascara Drinkers: “Labels are for other beverages. I’m here for the experience.”

How to Brew It (and Look Fancy While Doing It)

Making cascara at home is ridiculously simple, but that doesn’t mean you can’t make it seem complicated to impress your friends. Here’s how:

Get your hands on some dried coffee cherry husks. Bonus points if you casually drop, “Oh, this? It’s single-origin cascara from a small farm in Tanzania.”

Steep the husks in hot water for about 4–5 minutes.

Strain, pour into a fancy mug, and garnish with a slice of orange or a cinnamon stick, because you’re classy like that.

Sip slowly while pretending you’re a connoisseur of obscure beverages.

When to Drink Cascara

Cascara is perfect for moments when:

You want caffeine, but not too much caffeine. (Basically, you’re not ready for coffee but also too awake for tea.)

You need a conversation starter at a party. (“Have you heard of cascara? No? Let me explain its cultural significance.”)

You want to confuse your friends by drinking something that looks like tea, tastes like fruit, but is technically coffee.

Final Thoughts: Is Cascara the Answer?

Cascara isn’t just a drink; it’s a lifestyle. It’s for people who refuse to be boxed in by simple choices. Tea or coffee? Why not both? Cascara is the ultimate middle ground, proving that life doesn’t have to be black and white—or even green and brown.

So, the next time someone asks if you want tea or coffee, look them in the eye, smile knowingly, and say, “Yes.”

You might get a raised eyebrow or two, but that’s the beauty of cascara—it’s not here to conform. It’s here to remind us that the best answers aren’t always one thing or the other. Sometimes, they’re a little bit of both.

Have you tried cascara? If not, what are you waiting for? A coffee cherry to drop on your head? Share your thoughts below!