COFFEE TEA, THE GREATEST DRINK OUR COFFEE CAN GIVE US!

¿Cómo se consume la cáscara del café?

Normalmente la cáscara se prepara de dos formas diferentes:
  • En forma de infusión en una proporción de (12g de cáscara por 300ml de agua) dejando reposar 4 minutos.
  • Con una prensa francesa. En este caso añadimos un poco más de cáscara (aproximadamente 30g) a los 300ml de agua. Se deja reposar también 4 minutos y se presiona firmemente.
¿A qué sabe esta preparación? te estarás preguntando. Normalmente la infusión de cáscara de café tiene notas de vainilla, cereza y madera. Al subir la proporción cáscara-agua el sabor nos recuerda más a la fresa, la mora o incluso al cacao. Recordar que tiene cafeína y grandes propiedades antioxidantes.

Realmente el modo de preparación depende de la creatividad del barista. Hay quién añade jengibre o canela a la infusión, otros preparan fantásticos lattes adornados con siropes, los hay que hasta preparan concentrados y los mezclan con agua con gas. Los límites están en tu imaginación
EL TOLEDO COFFEE PLANTATION

COFFEE TEA
A production that is 460% more value than our coffee, in the internatunal market that we didnt know about, did you?




 THE COFFEE SKIN IS EVERYDAY MORE USED AROUND THE WORLD. 

INCLUDING HEALTHY SHOPS, COFFEE SHOPS, AND IS CACHING UP IN MOST COFFEE COUNTRIES ALREADY. BUT STILL, IS ABOUT LESS THAN 1% BEING USED. SADLY THE LACK OF MARKET FOR THESE PRODUCTS KEEPS FARMERS NOT INTERESTED IN STOPPING THE WATER USE IN THE COFFEE PROCESS SO THEY CAN GET TO USE THIS PRODUCT. 
A PRODUCT THAT DOES NOT TASTE LIKE COFFEE. 
BUT IT IS STILL 100% COFFEE. 
IT NATURALLY CONTAINS POTASSIUM, CALCIUM, AND VITAMINS

 Sun dry coffee skin for tea:
HOW TO PREPARE IT:

 A TABLE SPOON PER HOT CUP OF WATER, 90 CELCIUS X 10 MINUTES INMERTION. 
OR COLD BREW: AN INMERTION OVER NIGHT: 15 HOURS TO 24 HOURS IN THE FRIDGE, USING 30 GRAMS OF IT PER LITER OF WATER.

More recipes here

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