• Qishr – 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. 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
  • Quakers – A quaker is an industry term to describe under-ripe, undeveloped coffee seeds that fail to roast properly. These are most often the result of unripe, green coffee cherry making it into the final product. Normally, these are skimmed off as floaters (in the wet-process) or visually removed in the dry-process method. They are removed on the density table (Oliver table) as well. They occur much more often in dry-process coffees due to the lack of water flotation of the fruit, and the difficult task of removing them visually. Even the best coffees might have occasional quakers, and they can be removed post-roast when they are easy to see. Under-developed coffees do not have the compounds to have a proper browning reaction in the roaster (Maillard Reaction, caramelization), so they remain pale in color.
  • Quinic Acid – Qunic acid is another double-edged proposition in coffee. In moderate amounts it adds a slight astringency, positive in brighter coffees such as Kenyas or high-grown Centrals. Because of how it reacts with salivary glands, this can lead to heightened senses of body. But too much leads to sour, unfavorable astringency. Chlorogenic acids are largely transformed to quinic acids in the roast process. Quinic Acid melts in pure crystalline form at 325 degrees E, well below the temperatures associated with the roasting environment. Quinic Acid is water soluble and imparts a slightly sour (not unfavorably as in fermented beans) and sharp quality, which adds to the character and complexity of the cup. Surprisingly, it adds cleanness to the finish of the cup as well. it is a stable compound at roasting temperatures.