Coffee is not only a delicious beverage in Ethiopia. It is an essential component of Ethiopian culture and society.
An Ethiopian coffee ceremony begins with green beans that are roasted right in front of your nostrils. It only takes moments until the beans begin to produce an intoxicating fragrance.
It’s an opportunity to fully ingest their delicious aroma and to heighten your anticipation of the coffee.
After the beans are fully roasted the hosts grounds the beans traditionally using a mortar and pestle. Then he adds the powder to a special Ethiopian clay pot.
The coffee slowly brews on hot coals. Brewing Ethiopian coffee takes time. The pot is heated to a boil multiple times before being poured into the cups.
Many Ethiopians drink their coffee black with just a spoon of sugar. When the sugar is placed in the cups you know it’s almost time when the coffee is finally ready.
The hosts carefully pour it into small cups, stirs the sugar and then hands each cup out for the first round of the Ethiopian coffee ceremony.
Ethiopian Coffee Recipe
Ethiopian Coffee Ceremony is historical and a big part of Ethiopians cultural identity and is largely a social event focused on spending time with friends and relatives and of course, drinking coffee.
- 2 cups water
- 2/3 cups coffee (Ethiopian unroasted beans)
- 1 tbsp salt
- 1 tbsp sugar
- Clean coffee grinder, ceni, and the roasting pan. Any leftover flavor from different foods can modification the taste of the coffee.
- Wash the unroasted coffee beans three times with water.
- Turn on the stove top and set it to medium. Open windows/door. You don’t want to trigger the smoke detector.
- Place the washed unroasted coffee beans on the coffee pan and begin. Coffee will roast for about 10 minutes.
- Stir constantly the coffee, otherwise, it will burn and become bitter. When all coffee beans have turned dark golden brown, take them off the stovetop.
- Place the pan with the roasted coffee beans in a place where it can cool at room temperature (takes about 5 minutes).
- Grind the roast coffee beans using the coffee mill.
- Pour 2 cups of water into the jebena.
- Add the gringed coffee into the jebena. Set the stovetop to medium heat. Stand the jebena on the stove top for 10 minutes.
- Turn off the gas as the coffee rises above the top of the jebena.
- Place the jebena slanted, so the grounded coffee can settle down into the bottom layer.
- Be careful not to move the jebena once placed. Moving can cause the bottom layer of grounded coffee to be mixed with the top layer of your coffee.