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Steaming cup of our yemeni coffee recipe, brewed thick and rich using toasted spices and a triple boil and rest method.

Authentic Yemeni Coffee Recipe

Rebecca Blumer
Experience the rich, aromatic history of the Middle East with this authentic yemeni coffee recipe. Choose between the light, gently spiced Qishr made from coffee husks, or the bold, earthy Bun brewed from fine beans.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Beverages, Drinks
Cuisine Middle Eastern, Yemeni
Servings 3 cups
Calories 20 kcal

Equipment

  • Small saucepan
  • Cezve or Ibrik

Ingredients
 

The Authentic Yemeni Qishr (Spiced Coffee)

  • 2 tablespoons Yemeni coffee husks (or light roasted coffee beans)
  • 2 cups water
  • 1-2 teaspoons ground ginger
  • 1-2 teaspoons sugar
  • 1 pinch cinnamon or cardamom

Yemeni Black Coffee (Bun)

  • 1 tablespoon finely ground Yemeni coffee beans
  • 1 cup water
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • Sugar to taste

Instructions
 

Toast and Prep Your Aromatics

  • Dry-toast whole cardamom pods and dried ginger in a bare pan just until fragrant. Grind them immediately so the volatile oils stay in your cup instead of disappearing into the air.

Qishr, Spiced Coffee Husk Brew

  • Bring the 2 cups of water to a boil in a small saucepan, aiming for lively bubbles rather than a raging splash.
  • Add the coffee husks, ground ginger, and the pinch of cinnamon or cardamom, giving it a gentle stir so the ingredients hydrate and perfume the water.
  • Lower the heat and let it simmer for about 5 to 7 minutes until the liquid deepens in color and develops a warmly spiced, tea-like body.
  • Strain into cups right away and sweeten with sugar to your liking while it is steaming hot so it dissolves smoothly.

Bun, Yemeni Black Coffee with the Boil-and-Rest Method

  • Heat the 1 cup of water in a small pot or Cezve until it starts to boil, watching for tiny bubbles racing up from the bottom.
  • Add the finely ground coffee beans along with the cardamom and cinnamon. Stir briefly to wet the grounds so they do not clump or float dry on top.
  • Reduce the heat and let it simmer gently for 3 to 5 minutes so the cup stays bold without turning bitter. A little foam should form at the edges.
  • Stir occasionally, adjust the sweetness with sugar, then strain into your cup and sip while the aroma is highly concentrated.

Notes

Grind Size Rule: For the Bun method, use a Turkish-fine, powdery grind. A short simmer requires a fine grind for full extraction without pushing the heat too hard. Avoid espresso-fine as it may taste sharp.
Roast Level: Stick to light or medium roasted beans. Dark roasts will overpower the delicate floral and dried fruit notes inherent to traditional Yemeni beans.
Equipment Choice: While a small saucepan works, a Turkish Ibrik or Cezve is ideal for the boil-and-rest style. The narrow neck builds up the essential foam effortlessly without boiling over.
Avoid Pre-Ground Spices: Freshness is crucial. Pre-ground spices often taste flat and dusty. Toasting and grinding fresh aromatics right before brewing makes a substantial difference in flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 20kcalCarbohydrates: 4gSodium: 5mgPotassium: 50mgSugar: 4gCalcium: 10mg
Keyword Bun, Qishr, Yemeni Black Coffee, yemeni coffee recipe
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