Description
Tea-like infusion made from dried coffee cherry husks.
Technical
Contains caffeine (0.25-0.50% dry weight) and chlorogenic acids (7-10% dry weight) extracted through hot water infusion. The process hydrolyzes some bound phenolic compounds into simpler antioxidants.
Culinary Significance
Provides coffee farmers with additional revenue stream from byproduct utilization while creating a unique beverage category.
Science
Primary Reaction
Extraction of soluble compounds
Parameters
Temperature
92°C optimal
85°C to 96°C range
Time
5 minutes
4 minutes – 7 minutes
Equipment
French pressTea infuserPour-over setup