Ceremony of Ethiopian coffee

• EssentialJebenaThe Ethiopian mud coffee maker, with a long neck and round belly. Starring the coffee ceremony and its three rounds.€15–40approx.
• RecommendedSarténTasting coffee in a thick pan is free and teaches a lot. Tweet goes unevenly, but you see and hear every stage.€0–30approx.
• OptionalManual milling of teethConical teeth and a handle: uniform milling and adjustable for little money. The best investment to improve your coffee.€60–300approx.
• OptionalPoultryA fine mesh strainer to separate the pores, strain the cold brew or filter cocktails. Cheap and indispensable.€3–15approx.

Method

1. 01

   Wash 50 g of green coffee with water to remove the dust and scrape it well.

2. 02

   Keep it in a flat pan over medium heat, stirring non-stop, until it is brown and bright and release an aromatic smoke.

   15 min

   Enjoy the kitchen well: there is smoke and shell. Don't leave the pan alone for a moment.

3. 03

   Pass the smoking pan among the guests to enjoy the aroma. If you have incense, this is the time to light it.

4. 04

   Let the grain warm for a few minutes and move it in a mortar or in a grinder, quite fine.

5. 05

   Boil 600 ml of water in the jebena, add the ground coffee and let it boil soft until it rises. Remove it and wait for the posos to come down.

   5 min

   Without jebena, use a spleen with a beak and serve through a fine strainer.

6. 06

   It serves the first round, the abol, from a certain height in handles without handle, in a single gesture not to lift the pores. It offers sugar and popcorn or toast.

7. 07

   Add water to the same pods, boil again and serve the second round, the tono, softer. Repeat for the third, the baraka.

   10 min

8. 08

   Baraka means "blessing." According to custom, leaving before the third round is considered uneducated, so reserve time.