The traditional Ethiopian preparation, more than a coffee brewing method
" coffee isn’t just brewed – it’s transformed through precise roasting, grinding, and brewing steps using traditional sacred vessels like the jebena clay pot."
— Not not Coffee.com
Ethiopia is the original home of coffee, and it's to be expected that
coffee is celebrated there. This ceremony is more than just a
preparation method, it's embedded in the social life. It's more than
just a drink, It is a spiritual, social and cultural event often shared
by a whole community.
The ceremony begins with roasting the green coffee. First it is
washed in several changes of water to remove any dirt, chaff or insects.
After being allowed to dry, the beans are put into a hot, deep dry pan
(often a skillet) over a fairly high heat and continually stirred to
prevent them from charring on one side. During roasting, the pan is
often walked around to distribute the aroma, which will often draw in
others in the neighbourhood, central to the ceremony, which is also about hospitality.
Once the beans are evenly roasted the
process is complete; the pan is removed from the heat and the beans
allowed to cool. They are then ground with a mortar and pestle until
fairly coarse (think peppercorn flakes). the grounds (1 tablespoon (about 7g) of
coffee per 100 ml of water) are added to a
traditional clay pot, the jebena. Water is added and the pot is placed over heat
until it reaches a slow boil. It's traditionally served in small cups,
often accompanied by popcorn or other traditional snacks.
thanks to (I'm pretty sure!) Hazelnut for reminding me of this one. Okay, not him. If you, please let me know.
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