How to Make Ethiopian Coffee

by Hoohla
Ethiopian Coffee Ceremony

There are many different ways today when it comes to how to make coffee. It is popular around the world with many different countries and cultures putting their own delicious twist and spin in it. In Ethiopia, they are known for performing what is called an Ethiopian Coffee Ceremony.

Ethiopia has an old tradition of brewing coffee. Drinking coffee (or Buna as is called in Amharic) is customary during holidays. However, people drink coffee in special gatherings and birthdays.

Time needed: 30 minutes.

How to Make Ethiopian Coffee

Ethiopian Coffee Ceremony can take up to two hours and is a long-standing tradition of the Ethiopian people. If you’re wondering how to make coffee this is where it all began. Firstly, it starts with washing and roasting the beans. After focuses on roasting the beans to a medium brew.

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.

  1. Preparation

    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 stovetop and set it to medium. Open windows/door. You don’t want to trigger the smoke detector.

  2. Coffee Roasting

    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 of the 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).

  3. Brewing the Coffee

    Grind the roast coffee beans using the coffee mill.
    Pour 2 cups of water into the jebena.
    Add the grinded coffee into the jebena. Set the stovetop to medium heat. Stand the jebena on the stovetop 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.

  4. Serving the Coffee

    Place the cines on a serving board. Pour the coffee from the jebena into the cines. Add sugar or salt to the coffee.

Necessary tools

  • Jebena (An Ethiopian pot for brewing coffee)
  • 6 Ceni (Ethiopian small cups)
  • Coffee grinder
  • Ethiopian coffee cooking pan (you can use an everyday pan)

Ingredients

  • 2 cups of water
  • 2/3 cup of unroasted beans (Ethiopian Yirgacheffe Coffee)
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
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