Qishr

Pleased as I am that he thought my suggestion to Ben at Chemically Imbalanced was a good one I am still very jealous, as I spent ages trying to make qishr a couple of years ago and just couldn’t get the ingredients (or a good recipe!)

How did it taste?

“heavy. like a ginger tea with an espresso’s bod. floral. a wee bit piquant. hugely enjoyable before bed. nasal passage-clearing. like a barbecue sauce made of dried apples and spices.”

Which sounds pretty good to me. He kindly includes his own recipe in the post.

[tags]qishr, coffee blogs, coffee, coffee history[/tags]

6 Comments

  1. frankly, i think it can be improved.

    but first i gotta find a way to source dried cherry!

  2. I tried a load of the modern recipes (which is, I assume, what you are asking about). I never got hold of freshly dried cherry meat. Coffee cooked up with ginger just wasn’t good, no matter how much sugar was used, because inevitably you got turkish style coffee and hideous overextraction. I shudder remembering it. I think I tried all 5 recipes I found (oh yes, that many) and they were all very similar and all very horrible.

    Often I would see it refered to as parchment tea (which would be much easier to get hold of but I can’t imagine it being very tasty at all!)

    Need to grow lots of coffee. And move somewhere warm.

  3. We are selling Qishr now, no not the cups, but the dried coffee husks from Yemen. I arranged to get this when I was there last November. Frankly, I really don’t think you need a recipe. You brew it straight- no grinding, no additives. It naturally has a fresh ginger note, as well as rose hip tea flavors. The bad reviews make me think some might have had poor quality husks – I mean, bad dry processing results in moldy fruit skins – ugh. One problem with finding info about Qishr is all the spellings! Quishir, Keshir, Geshir … egad

  4. Qishr is not made from dried coffee cherries but from the skin (parchment) that remains on the seed after the fruit, or pulp, has been removed. It’s like a little papaer jacket on the seed of the coffee cherry…

  5. @Ashley

    Qishr is definitely made from the husk and pulp, not the parchment layer. Qishr is colored, and looks like the husks. Parchment has no color, and is papery-thin.

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