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Topic: Qishr (15 msgs / 394 lines)
1) From: Phil Jordan
A friend of mine today asked the following question:
I am looking for more information about Qishr - a kind of Yemeni ginger 
coffee. A lot of recipes available at the moment use powdered coffee, but 
I've read in places that it used to be made using the flesh of the coffee 
cherry and I am wondering if anyone has any info. 
Now I have no idea myself, but I said to him that if there was anywhere 
online where someone would know it would be here.
Now there's a challenge!
Thanks
Phil Jordan
www.toomuchcoffee.com

2) From: sippin
This is a multi-part message in MIME format.
no challenge really, google search for qishr gave up 176 results in .21 =
seconds
kenr

3) From: AlChemist John
Yes, but are they without powdered coffee as Phil asked?
Sometime around 06:09 2/24/2004, sippin typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

4) From: Don Rankin
After a quick google search it appears that the word may have two
meanings.  One is for the coffee husk, from which they made/make tea.  The
other is a form of ginger coffee which uses powder coffee, ginger, and
sugar cooked in an ibrik.  Probably a Turkish/English translation issue. 
The word qishr appears to mean fleshy husk of any fruit or vegetable.
Don
<Snip>

5) From: Phil Jordan
I sort of assumed my friend had already done that (given the comment) and was 
looking for someone who actually already knew something about this stuff, 
particularly given the comment about using the flesh of the cherry.
No offence Ken. Thanks for putting fingers to keyboard anyway.
Phil
On Tue, 24 Feb 2004 06:09:09 -0800, sippin wrote
<Snip>
seconds 
<Snip>
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

6) From: Pecan Jim Gundlach
 From what I can tell Qishr is made like Turkish coffee with ginger 
added.  I have read about fermented drinks made from the pulp, fruit 
flesh/juice, of the coffee tree but I don't remember what they were 
called, one of them may have started with the letter 'Q", but that 
would be an entirely different drink.
     Jim Gundlach
On Feb 24, 2004, at 8:09 AM, sippin wrote:
<Snip>
ginger
<Snip>
<Snip>
anywhere
<Snip>
From what I can tell Qishr is made like Turkish coffee with ginger
added.  I have read about fermented drinks made from the pulp, fruit
flesh/juice, of the coffee tree but I don't remember what they were
called, one of them may have started with the letter 'Q", but that
would be an entirely different drink.
    Jim Gundlach
On Feb 24, 2004, at 8:09 AM, sippin wrote:
Arialno challenge really,
google search for qishr gave up 176 results in .21 =
seconds
 
Arialkenr
Arial

7) From: Phil Jordan
Now that's interesting. Thanks Don.
Jim (my friend) *has* done some homework first, he's just looking to see if 
anyone actually has any experience of the "husk" tea, please, or any other 
helpful comments? Cheers to you guys so far.
Phil
On Tue, 24 Feb 2004 09:27:50 -0500 (EST), Don Rankin wrote
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

8) From: Ben Treichel
If I remember right they talk about it in "uncommon grounds". It was the 
first form of coffee. As I understand its still drank in Yemen as a 
beverage.
You know, I was musing recently about a coffee cherry slushie.
Phil Jordan wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

9) From: DSobcz716
From this website Qishr is made with husks.http://www.yemeninfo.gov.ye/english/panorama/coffee.htmI trust that the offical web page of the Yemen government would be somewhat accurate.
Now if I only new arabic ...

10) From: Oaxaca Charlie
 I've never been to Yemen, but I've been served coffee husk (the
 dried outer peel) tea many times in rural Mexico. That was back
when the coffee beans where worth something and the poorest 
people, including coffee growers, could only afford to drink the
discarded peels. A weak and dusty brew, with a trace of
caffiene. Now the beans are so cheap that the peels are
composted. A beverage made with fresh cherry would start to
ferment right away, and I've read that it was a common "beer"
way back when in Yemen and Ethiopia. (pre-Islam)
  Charlie
--- Phil Jordan  wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings=====
Brick Oven Roasting in British Columbia
Do you Yahoo!?
Yahoo! Mail SpamGuard - Read only the mail you want.http://antispam.yahoo.com/tools

11) From: Gene Smith
<Snip>
somewhat accurate.
<Snip>
Thanks for a really interesting website - both for the coffee information
and the insights into Yemeni culture.
Gene Smith
riding the wild learning curve, in Houston

12) From: Tom & Maria - Sweet Maria's Coffee
by the way, i have been steeping qishr much longer than i initially 
recommended. 8-10-12 even 15 minutes!
tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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13) From: Bill
I haven't drank much of the Qishr but that's what I've found... I prefer it
as an infusion.  I have a Bodum 16 oz glass mug.  I put several scoops of
tea in (can't remember how much right now), then hot water, then just let it
steep.  I prefer it after 15 minutes... great intensity then.  But I'm not
much of a tea person, so what do I know???bill in wyo
On Wed, May 14, 2008 at 2:12 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
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14) From: Rick Copple
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
I recently steeped it 10 for making a pitcher of ice tea. 4 tablespoons 
of tea in the tea pot. Unlike normal tea which generally you don't want 
to steep more than a couple minutes or you start to get the bitter 
flavors coming out, this one you can steep for a long time before that 
becomes an issue. But for a cup of hot tea, I've usually been steeping 
one tablespoon for 5 minutes. Add honey and that produces a very 
delectable cup of tea. I'm sure I could steep that even longer for a 
stronger tea.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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15) From: Andy Thomas
I made a press pot of Qishr today and steeped for about 20 minutes. Too long! It was not particularly "strong," but it was a little too harsh for my taste. Tomorrow I plan to make some sun tea.
----- Original Message ----
From: Rick Copple 
To: homeroast
Sent: Thursday, May 15, 2008 10:47:11 PM
Subject: Re: [Homeroast] Qishr
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
I recently steeped it 10 for making a pitcher of ice tea. 4 tablespoons 
of tea in the tea pot. Unlike normal tea which generally you don't want 
to steep more than a couple minutes or you start to get the bitter 
flavors coming out, this one you can steep for a long time before that 
becomes an issue. But for a cup of hot tea, I've usually been steeping 
one tablespoon for 5 minutes. Add honey and that produces a very 
delectable cup of tea. I'm sure I could steep that even longer for a 
stronger tea.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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