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QISHR is the dried husk of coffee cherries, and is used in Yemen to brew a traditional spiced tea. It can be brewed straight, giving a fruity, slighty sweet tea that has a body and mouthfeel akin to black tea. But that description does it injustice, and really qishr tastes unlike any other tea. Qishr tastes like qishr. (In Latin America it's called cascara.) If you really want to understand Yemen's coffee, that you have to know and try qishr. Coffee beans start life as a cherry, which is picked and dried in the sun. This leaves a dried fruit with two green coffee seeds in the middle. Once it makes it to the mill, the seeds are removed and the dried fruit remains. With the hardened fruit, you can make a traditional tea. Thus, qishr is a byproduct of naturally processed coffee. (Conversely, coffee is the waste product of qishr, depending on your perspective.) In addition to the Yemeni recipe “Qahwa Qishr” below, you can prepare cascara whether hot or cold Hot brewed cascara: -Heat water to 93°C. -Add 5g - 1 tbl sp of cascara to one cup of water -Steep the cascara for around 4 minutes Or if you prefer a stronger flavour, it’ll keep infusing flavour for up to 10-12 minutes. -Drain the tea, and discard the pulp. Use a plunger, tea strainer or sieve to catch the pulp. Just like coffee, you can make cold-brewed cascara tea too. Cold brew cascara -Add 35g of cascara for each 250g of water to a jar or any container with lid. -Leave the mixture in the fridge for 24 hours -Strain out the pulp, and serve over ice. Use a plunger, tea strainer or sieve to catch the pulp. Tradition Yemeni Recipe: Qahwa Qishr -1 cup water -5 grams qishr (1 tbl sp) -1/2 pod cardamon (crushed, not ground) -1 sliver fresh ginger -1/3 cinnamon stick Steep in hot water for 6 minutes Tastes fantastic.
Sun-dried husks of coffee cherries
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