​​​ Easy Cascara Raspberry Coffee recipe - BWT Best Water Technology 

Easy Cascara Raspberry Coffee recipe

 recipe preparation Cascara Raspberry Coffee


  • 500 ml hot (approx. 95°C) Magnesium Mineralized Water
  • 18g freshly ground high quality coffee
  • 50g coffee cherries*
  • 0.5 cl raspberry vinegar
  • 1 cl sugar syrup
  • * The caffeine-containing tea known as cascara is prepared using dried coffee cherries. The skins of raw coffee beans are called coffee cherries.


Let the water filter through the BWT Magnesium Mineralizer and then boil it. Pour 250 ml filtered Magnesium Mineralized Water with the coffee cherries into a container and leave to infuse at 4°C for 24 hours. Once this cascara mix has finished infusing, further preparation work for the coffee can begin. For this, carefully rinse the paper filter in the hand filter with hot water to neutralise the paper taste. Pour this water away once it has filtered through. Add approx. 18 g of freshly ground coffee into the paper filter and first of all pour approx. 30 ml of hot water onto the coffee and leave this to soak. Then pour the remaining 220 ml of hot water slowly over the coffee in a spiral motion. To serve, mix the two extractions with raspberry vinegar and sugar syrup. Swirl and enjoy.

Who said you can't mix tea & coffee!