Jacobsen & Svart coffee roasters cascara brew
We have been working with lactobacillus lately to prove that these bacterias camouflage terrior. But something good came out of it. We found a recipe for making a nice cascara brew with loads of sweetness and a flavor that reminds me of great fruit juice.
Heres the recipe:
- 1 litre of water
- 3 spoons of raw sugar
- 30 grams of cascara
Let it ferment in 24 hours. Use a sieve to seperate the cascara from the liquid. Pick out the white lumps as they are the lactobacillus, wash them in 40 celsius water and store them in a jar. Put the liquids in the fridge and voila, have fun.