Qishr
Also Yemeni qishr, qishir
Yemen's spiced infusion of coffee-cherry husks with ginger, the everyday drink where beans were historically too valuable to brew. Low in caffeine; no USDA value exists.
RegionalServed hotFrom Yemen
- Volume
- 150ml5.1 US fl oz
- Espresso
- 0shots
- Caffeine
- not published
- Glass
- Serving glass200 ml
The build
Watch it made, step by step- Dried coffee cherry husks150 ml100%
- Volume
- 150ml
- Caffeine
- not published
- Espresso
- 0shots
Scales every component together, so the ratio holds; caffeine scales with the coffee.
Husk tea rather than bean coffee: the dried fruit skins are boiled with ginger and sugar.
Caffeine
Not verifiedNo FoodData Central reference food matches this preparation, so no caffeine figure is given.
No USDA FoodData Central reference food matches this preparation.
A derived figure: the reference food's caffeine per 100 g scaled to the coffee in this build. Real cups vary with the coffee, the dose and the shot.
Variants by country
2| Name | Country | How it differs |
|---|---|---|
| qishr | Saudi Arabia | Also drunk in Saudi Arabia. |
| cascara tea | United States | Specialty-coffee husk infusion. |
History
Popular accountWikidata records Saudi Arabia as origin for its qishr item and classes it as a hot beverage; the drink is equally Yemeni. Yemen's Mocha port shipped coffee to the world in the sixteenth and seventeenth centuries (popular account).
Yemen; made from coffee husks.
Parts of this story are repeated widely but were not confirmed against a source this atlas accepts. They are kept as the story people tell, not as fact.
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