We all know that Yemen possesses an exceptionally long and rich history and culture of coffee. It can be said that coffee-related beverages are deeply embedded in Yemeni daily life, almost running through every aspect of it. Yemeni coffee also has a highly distinctive flavor profile of its own. For anyone who has not yet tried Yemeni Udaini coffee, that truly counts as a regret, because its character—both “wild and alluring,” often carrying berry and red-fruit notes with remarkable complexity and layered flavors—makes it a coffee well worth experiencing.
Today, however, rather than talking about Yemeni coffee, I would like to introduce a traditional Yemeni hot drink called Qishr (قشر). It is typically made from spiced coffee husks, ginger, and sometimes other spices such as cinnamon. It is also often referred to as “ginger coffee.” This beverage is a Yemeni favorite and is much cheaper than coffee, so it is frequently consumed as a substitute. Since its core ingredient is coffee cherry husk rather than coffee beans, it is closely related to what we now commonly know as cascara tea. Accordingly, the overall body of Qishr is similar to that of cascara: lighter than coffee, more tea-like, and lower in caffeine.
If we trace the history of coffee cultivation in Yemen, we find that it dates back more than 1,500 years. It is said to have been introduced from western Ethiopia, while the vast Sarawat mountain range in Yemen provided a dry climate and excellent elevations for coffee cultivation. By the 15th century, Sufi monks were already drying coffee beans on rooftops, roasting them in iron pans, and boiling them to produce what we now recognize as an early form of coffee. At the same time, they also knew how to develop the coffee cherry more diversely as a fruit. In Arabic, Qishr means “shell” or “husk,” and its pronunciation is similar to “kisher” or “qishr.”
Qishr is usually consumed as an after-meal drink, as its ingredients are believed to aid digestion. It has become an important part of Yemeni culture and is also a symbol of hospitality. It plays a key role in social gatherings with friends and family, where people sit together and watch the host prepare Qishr—an experience that carries a strong sense of ritual in itself. From the 18th to the 19th century, middle-class Yemeni households would host at least a dozen guests each week, and Qishr was a more efficient and economically viable choice. Each guest would typically be served two to three cups to demonstrate the host’s generosity.
The preparation of Qishr is relatively simple and unpretentious. The core ingredients are coffee husks and spices adjusted to personal taste, with sugar added if desired. Usually, the coffee husks are first rinsed briefly with water to remove surface dust. Ginger is washed and then crushed or sliced thinly to help release its flavor, and additional spices such as cinnamon or cardamom may be prepared. Next, a small pot is filled with an appropriate amount of cold water, and the coffee husks, ginger slices, cinnamon sticks, and sugar are added directly to the cold water—note that everything goes into the pot before heating, as this helps extract flavors more fully. The pot is then placed on the stove and brought to a boil over high heat. Once boiling, the heat is reduced to low, the pot is covered, and the mixture is gently simmered for 10–15 minutes. After turning off the heat, it can be left to steep for another five minutes. Finally, the brewed Qishr is poured through a strainer into a teapot or directly into cups, filtering out the husks and spice residues.
The mouthfeel of Qishr is completely different from beverages brewed from coffee beans. It contains none of the oils found in coffee, resulting in a lighter, gentler texture with fruity acidity and floral notes. Ginger, cinnamon, and other spices are commonly added during brewing, and in some regions nutmeg or cardamom is also used, each contributing its own distinctive character in line with local preferences. Visually, Qishr appears as a clear amber or light brown liquid, much like cascara tea. Its aroma is rich with pronounced ginger and cinnamon, accompanied by a subtle fruity acidity from the coffee husks. The flavor is smooth, pleasantly sweet and tart, but due to its signature spice profile, it leans toward warm, spicy, and herbal notes. In Yemeni households, Qishr is consumed at least twice a day: once at breakfast to stimulate the appetite, and once after dinner to aid digestion.
