Chemical Characteristics of Cascara, Coffee Cherry Tea, Made of Various Coffee Pulp Treatments

Abstract

Coffee cherry pulp contains caffeine, polyphenols and tannins which can cause environmental problems if discarded, but can be a potential source of antioxidants, phenolic compounds, and caffeine for functional drinks, like cascara. The chemical properties of cascara beverage from six different treatments of coffee cherry pulp were investigated. The pulp treatments were, P1 = pulp of coffee cherries which were kept in a sack for 12 hours before pulping (delayed pulping), P2 = pulp soaked in water for 12 hour, P3 = pulp left in a basket at room temperature for 12 hours, P4 = pulp/husk of dry process coffee, P5 = pulp of wet process coffee, P6 = pulp/husk of wine process coffee (prolonged dried coffee). The results show that the treatments did not affect the cascara beverage antioxidant activity which was between 53-78% DPPH inhibition. However, all treatments lowered tannin contents to about 35 mg/L, except for the P3 and P6 treatments. The cascara beverage caffeine content of P1, P2, and P3 treatments was low, around 0.20%, and about twice of that in the P4-P6 treatments. Cascara beverage of P4 contained the highest total acids and the lowest pH which was 4.18, whereas cascara tea/beverage of the wet process (P5 treatment) had high caffeine and low tannin contents with moderate pH and total acid content.

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

“…One of the economical uses of coffee skin is to process it into cascara [3,4]. This cascara can be obtained from several types of coffee treatments with different qualities [5]. Furthermore, Muzaifa et al [6] has studied the manufacture of cascara as a raw material for kombucha.…”

Risk Assessment of Coffee Cherry (Cascara) Fruit Products for Flour Replacement and Other Alternative Food Uses

“…The delay can be produced by dry processing or by storing the coffee cherries in a bag, in water, or at room temperature in a basket for 12 h before depulping. Arpi et al concluded from the data that microbial caffeine degradation starts after 12 to 36 h [ 1 ]. As shown in Table 1 , the wet-processed sample had the highest caffeine content at 4.5 g/kg [ 1 ].…”

“…Cascara (i.e., Spanish: husk) is the term typically used to describe the fruity bittersweet layers with unique flavors that cover the coffee bean. Coffee is widely consumed around the world and ranks among the most traded agricultural products [ 1 ]. Despite the traditional use of cascara as a beverage prepared with hot water in some coffee processing cultures such as Ethiopia (hashara) or Yemen (qishr) [ 2 ], this application is rather unknown in the Western world [ 3 ].…”

Analytical hierarchy process in determining the location of the cascara industry in Aceh Tengah District

“…According to Saisa and Syabriana [2], coffee waste, such as pulp of coffee berry, is produced around 35-40% of coffee processing. From the outside to the inside, the coffee berry is made up of skin (exocarp part), pulp (mesocarp part), mucilage, parchment, silver skin (endocarp part), and coffee bean (endosperm) [3]. Unfortunately, the coffee pulp has not been utilized to its full potential thus far.…”

“…The coffee skin is infused with hot water during the preparation, and the product is known as coffee cherry tea or cascara [6]. According to Arpi et.al [3] Cascara is a coffeeflavoured beverage with tea-like qualities.…”