The Ethiopian Coffee Ceremony
Ethiopians take coffee very seriously and the drink is an integral part of their culture. The Coffee Ceremony is the centrepiece of their social life.
Performed by the hostess, the coffee beans are first roasted in a flat pan or brazier over hot coals. The aromatic scent will then be wafted towards the guests before the coffee is ground using a pestle and mortar.
The brewing process uses a Jebena, a special pottery boiling pot. The coffee boils up through the neck and is poured into a container to cool, a process which is repeated a number of times and strained through course cloth. The grounds are brewed three times; the first time is called, awel, the second kale’i and the third, bereka.
The hostess then expertly pours the coffee from about a foot above the cups, adding aroma to the taste.
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