Ethiopian Coffee

Beans roasted, ground and brewed in a jebena at the table.

Ingredients

• 1 cup Green coffee beans
• 4 cups Water
• 3 tbsp Sugar
• 1 pinch Frankincense

Method

1. Wash the beans — Rinse the green beans thoroughly.
2. Roast — Roast them in a flat pan over coals, shaking constantly, until dark brown and glossy with oil.
3. Share the aroma — Carry the roasting pan around so everyone can breathe in the smoke — this is part of the ceremony, not a flourish.
4. Grind — Pound the hot beans coarsely in a mortar.
5. Brew — Add to the jebena with water and bring to a boil, then let the grounds settle.
6. Pour high — Pour from a height into small cups without stirring, so the grounds stay in the pot.
7. Coffee is ready — Serve three rounds — abol, tona and baraka — as tradition requires.

More Ethiopia recipes

• Doro Wat
• Injera
• Misir Wat
• Kitfo
• Shiro Wat
• Tibs