HomeRoast Digest


Topic: Qishr curiosity cured (14 msgs / 385 lines)
1) From: Jim Wilkins
I’ve been intrigued with the pulp of the coffee cherry and was curious how
it was used. Sweet Maria’s is selling the dried pulp husks and I bought a
bag (actually 2 bags but I hate to admit it. I was so sure it would be good
and was concerned SM would run out). I followed Tom’s instructions for
preparing the tea, took a sip waiting for the delicate ginger and light
fruit notes … and waited. Grass – the stuff tastes like old grass. Thin=
king
it must have been something I did or the fact that my taste buds are shot, I
plucked a husk out of the tea ball and chomped on it. If you’ve even chew=
ed
and eaten a beetle (on a dare or for survival) imagine one about the size of
a Japanese beetle. The soaked husk crunched just like the shell and wings.
Almost forgot – same grassy taste. =
 =
I now suspect that (except for stuff ordered by foolish gringos) the husks
are burned or added to the soil.  I’m going to hang onto the full ˝ bag
until Christmas when I plan to use it as a gag gift. Something tells me that
even if the stuff gets stale – no one will ever know. =
 =
Jim Wilkins
 =
 =
 =
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2) From: Sam49
Jim,
that is enough to quash my curiosity
thanks
Sam
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3) From: Barry Luterman
Years ago I lived in Puerto Rico. I had some wild coffee plants growing in
my back yard. I used the cherries to make wine. As I remember it was fairly
good.
On Wed, Sep 30, 2009 at 9:47 AM, Jim Wilkins wro=
te:
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how
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od
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inking
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ewed
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ag
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ee.com
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4) From: Dave
I've had a coffee bush for a couple years, so far my total harvest has been
two cherries. I tried the fruit of the cherry and found it quite tasty.
I'm hoping for a larger harvest next year, the bush currently has a lot of
developing fruit:-) I'm hoping for a cup of coffee.
Dave
Some days...
It's just not worth chewing through the leather straps
On Wed, Sep 30, 2009 at 12:47 PM, Jim Wilkins wr=
ote:
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how
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 a
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ee.com
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5) From: John A C Despres
Ah, interesting. I very much enjoyed mine as did my wife. It wasn't grassy
at all in my opinion; very herbal tea like.
John
On Wed, Sep 30, 2009 at 4:01 PM, Sam49  wrote:
<Snip>
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6) From: Andy Thomas
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7) From: Alchemist John
It was not my cup of tea, but a few hints from when I experimented with it.
1)  I much preferred it roasted to raw out of the bag
2)  I found it lacking with a whirly blade but =
much improved with my burr grinder.
3)  I only steeped the roasted, burr ground Qishr =
about 3-4 minutes.  More and it just got bitter.
Raw I too found it a little grass like and thin.
Give it another go toasted or roasted.
At 12:47 PM 9/30/2009, you wrote:
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nking
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e.com
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John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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8) From: Terry McVay (rr)
I live up among Kona coffee farms and the piles of waste pulp and husks =
out of the pulping machines is used for mulch and it just smells =
horrible until it finally blends into the soil. I admire all of you =
adventuresome sorts who are game to pull some secondary satisfaction from =
this seed we all adore so deeply....  Would love to have some perfume =
made from the early blossoms though, they smell just wonderful in the
evening =
before the rains come.  terry

9) From: Jason Riedy
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YWxsZXJ5L21haW4ucGhwP2cyX2l0ZW1JZD03ODIw

10) From: Phil Palmintere
Do you need both a male and a female coffee bush to produce the fruit?
<Snip>
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11) From: Allon Stern
On Sep 30, 2009, at 11:19 PM, Alchemist John wrote:
<Snip>
Funny, I found that I could not overextract it, but I also didn't  
roast it.
What I did was use it whole, and poured BOILING water over it. Let it  
steep for at least 5 minutes.
Then, after that cup, do another extraction. The second extraction is  
by far more flavorful and sweet gingery than the first.
After that, a third extraction has the same sweet ginger of the  
second, but maybe a little weaker.
The key is long extraction, hot water, and the second extraction is  
probably the best.
-
allon
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12) From: Tom & Maria - Sweet Maria's Coffee
I keep meaning to write up a recipe I did for Iced Qishr tea that was 
REALLY good! I added some cardomom pods when brewing it, a 
traditional modification. I steeped it about 8 minutes in a  french 
press, and added honey after I decanted it into a jar, to keep in the 
fridge.
By the way, in Ethiopia they pan-roast the qishr which makes it quite 
a bit different, just lightly cook it for around 5 minutes with 
constant stirring.
Brewing technique makes a hiuge difference in taste. Don't give up 
too quickly on Qishr...
I don't grind it. It tends to overextract and get really harsh. But 
you can, then brew it much faster...
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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13) From: Alchemist John
The pan roasting - exactly.  It's why I said toasted actually.
As for the grind, that over extract was what I found with the whirly 
blade, but I just couldn't get a flavor deep enough whole, so I very 
coarsely burr ground it - and kept the extract time short.
At 04:23 PM 10/1/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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14) From: Dave
I only have one plant. As far as I know, there are no others nearby.
Dave
Some days...
It's just not worth chewing through the leather straps
On Thu, Oct 1, 2009 at 10:17 AM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
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