qishr

Qishr is a traditional Arab beverage prepared by simmering the dried husks of coffee cherries with ginger and spices. The name refers to the coffee husk itself, which forms the base of the drink rather than roasted coffee beans. Qishr is closely associated with Yemeni coffee culture and is also enjoyed in parts of the Arabian Peninsula, where it has historical ties to the region’s long-standing coffee trade.

Preparation typically involves soaking or simmering dried coffee husks in water with fresh or dried ginger. Optional ingredients include green cardamom pods, a cinnamon stick, and sugar to taste. Some preparations use rose water or orange blossom water for fragrance. The mixture is simmered for about 20 to 30 minutes, strained, and served hot; refrigeration can yield a cold version for warmer climates.

Flavor and character are ginger-forward and aromatic, offering a spicy, tea-like body with a faint coffee-like note from the husks. The drink is valued for its soothing warmth and fragrant spice blend, rather than a strong roasted-coffee profile. Variations exist across households and cafes, with spice blends and sweetness adjusted to local preferences.

Cultural context emphasizes hospitality and social gatherings. Qishr is commonly served after meals or during morning and afternoon visits, sometimes alongside traditional coffee. It exemplifies resourcefulness in using byproducts of coffee processing and remains a recognizable element of Yemen’s and the broader Gulf region’s beverage traditions.

See also: Arabic coffee (qahwa), spice tea, cardamom tea.