Cascara is made from the dried skin and pulp of the coffee cherry — not the bean. It tastes nothing like coffee and everything like tea.
Introduction
This is a deep dive into understanding coffee acidity: ph, brightness, and perception. Coffee enthusiasts and professionals alike will find valuable information here about techniques, science, and culture surrounding this fascinating topic.
Key Points
Practical Application
Whether you are a beginner or experienced coffee professional, applying these principles to your daily routine will improve your results and deepen your appreciation for what makes great coffee.
Further Reading
Explore related articles on our site to build a comprehensive understanding of specialty coffee culture, science, and technique.
