Qishr Recipe (Yemeni Ginger Coffee)

Have you ever wondered what happens to coffee cherries after the beans have been extracted? In Yemen, dried coffee fruits are brewed into qishr ginger coffee.

Paired with some ginger and other spices, this coffee cherry drink is vastly underrated. Keep reading to find out why and how to make one.

What’s A Coffee Husk?

A coffee husk is the dried fruit surrounding the bean; it is also known as the pericarp. The pericarp comprises three layers: the skin, the sweet and sticky pulp, and the parchment (1).

Typically, this fruit is thrown away or used for composting during normal coffee bean processing. While the fruit contains lots of flavor, most people only think of the roasted bean as a commodity.

But in discarding the fruit, you miss out on many medicinal properties and health benefits. For instance, the cherries are packed with antioxidants, riboflavin, and polyphenols. Together, these antioxidants and polyphenols protect your cells from oxidative stress, which can cause many diseases.

What’s more, these polyphenols may also play a part in boosting your brain function, lowering high blood pressure, and raising your body’s natural immunity. They may reduce inflammation—which is one of the main causes of cancer—and promote youthfulness. And yes, the fruit does contain caffeine (2).

So instead of throwing the husk away, Yemen and Spain have created this coffee cherry drink. Along with other unusual coffee-derived drinks (and even coffee substitutes), this ginger qishr is sure to nourish your body and awaken your palate.

How to Make Qishr Ginger Coffee

First incorporated into religious ceremonies in the mid-1400s, qishr is a traditional Yemeni hot beverage that’s served to guests. With bright, fruity coffee and gingery flavors, this drink is in a class of its own.

For those of us who aren’t familiar with Yemeni culture, it’s easy to assume you need coffee beans from Yemen for qishr, ginger coffee. But just like Cascara coffee or coffee made with maca roots, qishr isn’t brewed with coffee beans. Instead, dried coffee cherries are used to brew this sweet, spicy, fruity coffee substitute. Now, let’s get to making it.

1. Grind the dried husks

Using a mortar and pestle, a blender, or a food processor, grind one cup of dried husks into a medium-coarse powder.

2. Boil Your Water

Bring 3 cups of water to boil in a small saucepan or ibrik. To give yourself extra time, do this over medium heat.

3. Combine Your ingredients

Once your water has come to boil, add in the ground husks, 1 teaspoon of cinnamon, 1 teaspoon of ground cloves, and 2 teaspoons of ground or grated ginger. While ground dried ginger is a convenient option, freshly grated ginger will give you the most vibrant ginger flavor. Stir well.

4. Brew Your Qishr Ginger Coffee

Cover your ground qishr ginger beans mixture with a lid and let it steep for five to ten minutes, depending on how strong you like it.

Once time’s up, strain everything through a fine mesh sieve into a carafe or two 16-ounce mugs. Add sugar to taste.

5. Serve Your Qishr

Serve your qishr ginger coffee piping hot. For true authenticity, pair it with hearty Yemeni and Arabian Peninsula desserts, like areeka or masoub (3).

Final Thoughts

Qishr is a healthy, spicy Yemeni coffee drink that’s too good to miss out on. Enjoyed with a classic masoub or areeka, this drink will surely find its place in your morning routine.

Have you made qishr ginger coffee? Let us know how you make it in the comments or our Home Grounds Facebook group.