Yemen Coffee...

by **Doc_Holliday** » Sun Aug 27, 2006 7:12 pm

I am a Newbie, this is my first post! A site totally devoted to coffee, wow!!

We bought loads of stuff on a recent stop over in Sana'a, Yemen including some coffe husks used to make Qishr. However, we don't know how to make it!!

Any ideas?

I have googled, but I get the same recipes showing normal ground coffee...

by **CakeBoy** » Sun Aug 27, 2006 7:52 pm

No idea about the Qishr, but just wanted to welcome you to TMC Doc

by **Doc_Holliday** » Sun Aug 27, 2006 7:55 pm

Thanks Cakeboy!

by **leecb** » Sun Aug 27, 2006 8:07 pm

Knowing this site, someone will be along shortly who knows about Qishr (whatever that is!!!)

Welcome to TMC anyway, enjoy the fun! :lol:

by **AlanP** » Sun Aug 27, 2006 8:35 pm

I can't say that I've seen a recipe as such for qishr but from what I've read it's made in a similar way to tea.

You got as many glasses of qishr as you wanted with breakfast. Qishr is a "tea" drawn from the hull of the coffee bean, sweetened with sugar and spices, said to help the digestion as well as quench the thirst.
In his footsteps - Yemen
Alan

by **bruceb** » Sun Aug 27, 2006 8:43 pm

For a Yemeni "coffee version" try this:
1 cup cold water
6 teaspoons ground coffee
6 teaspoons brown sugar
3 teaspoons fresh grated ginger

bring it to a boil 3 times in a large ibrik as you would for Turkish or Greek Mocca.

Some people like it, some find it dreadful!

Bruce

by **AlanP** » Sun Aug 27, 2006 8:53 pm

Also found
Yemenis make a drink called qishr by steeping coffee husks in hot water, then adding ginger, cinnamon, and cardamom for flavor. Qishr is milder than bean coffee and is actually preferred in Yemen.
(click Yemenis)
Enjoy....

Alan

by **bruceb** » Sun Aug 27, 2006 9:02 pm

Well, I was actually trying to lead our new friend away from using the husks because they are really dreadful (in my completely objective opinion).

In Mexico the poorest people used to use the husks because they couldn't afford coffee, but now that coffee is cheap they stopped doing it because the husks really contain very little flavour and caffeine. The husks need to be steeped like tea after they are chopped. This infusion is then flavoured with any number of different spices, including ginger.

by **AlanP** » Sun Aug 27, 2006 9:17 pm

bruceb wrote:Well, I was actually trying to lead our new friend away from using the husks because they are really dreadful (in my completely objective opinion).

A wise move,Bruce,quishr doesn't sound like my 'cup of tea' at all.
Any refernces that I've seen have all included ginger,cinnamon,sugar and any other spices lying around to make it palatable.

I think I'll stick to a plain old americano.
Alan

by **zix** » Sun Aug 27, 2006 11:02 pm

I hope you managed to get som sana'ani beans too! A great coffee.

by **Joris** » Mon Aug 28, 2006 5:54 am

Welcome Doc

by **monkey66** » Mon Aug 28, 2006 7:58 am

Finally a doctor in the family....welcome.

by **GeorgeW** » Mon Aug 28, 2006 9:22 am

Welcome to the forum Doc.

by **ivdp** » Mon Aug 28, 2006 1:03 pm

A word on boiling 3x

Boiling is not really what the liquid should do.
If the liquid mass in the ibrik is rising, ijust before really boiling (have not measured temp though), take the ibrik from the heat source just to prevent over "boiling" (can't think of another word).
Now pour 1/3 of the contents and re heat the ibrik.
This time it may only take a second to rise, same procedure and pour about another 3rd.
Third rise is even quicker, now pour the balance.
Ibrik is empty and practically clean, rinse and start another session . . .

Ivo

Yemen Coffee...

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