Qishr is an infused tea beverage that you make using the dried coffee husks of the coffee fruit, a by-product of of the natural dry-process method. Now it is marketed in the US as Cascara tea , the latin term for coffee husk. How to brew it? The husks themselves do not need to be ground – you can brew it as it comes to you from us. Use the same proportions as coffee brewing, one SCAA coffee scoop of Qishr to 5 oz very hot water. I make it just as you “cup” coffee, put one scoop in a cup, pour over with water just off a boil. It benefits greatly from stirring during infusion. Steep 4-6+ minutes. The husks will (mostly) sink, and you can simply drink right from the cup. It actually improves as it steeps longer. Of course you can use tea-brewing devices, but a tea ball won’t be large enough, generally. You can use a woven tea basket. But, you can make Qishr best in a French Press if you are preparing more than one cup. To make the flavored Yemen Ginger Tea with Qishr you boil it with the hot water and other additives. In Ethiopia, I am told they roast the Qishr first, but I am not familiar with this technique.

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