PLEASE NOTE THIS IS NOT COFFEE BUT A COFFEE CHERRY INFUSION BREWING METHOD

This is from the farm Finca Argentina. The guys laughed at me when I asked them to do this for me; I just wanted to see what someone else could do with it. As it turns out they have made a unique type of cascara – much more full bodied than what I have tried before – and I am a fan of the results.

Cascara is the dried fruit from the coffee 'cherry', the seed of which is the coffee 'bean' as we know it. Normally cascara is a waste product or at best is used to fertilise the ground by being broken down. But it can also be used to brew a delicious and refreshing caffeinated drink.

So what do you need to brew it?

A tea pot or a French press or even a chemex

Some scales (everyone really should have bought some by now)

Some cascara

A kettle with water

A cup

Follow these simple steps:

Step 1: Boil the kettle and let the temperature drop to 90 degrees c

Step 2: Weigh out the cascara, you will need a ratio of 24g of cascara per litre of water

Step 3: Add the water

Step 4: Wait for 4 minutes

Step 5: Heat the cup or mug that you would like to use

Step 6: Pour and enjoy

Cascara is high in caffeine and if consumed in large amounts will give you a buzz, so you have been warned.

It's like eating cherries off a tree, but in a liquid form. It fills the mouth. This one has a dried fruit taste to it, currents and sultanas lovely sweetness.