Ethiopian Buna

Ethiopia — the birthplace of coffee

The Ethiopian coffee ceremony (buna) is a 1–2 hour ritual of roasting green beans over coals, grinding them by hand in a mortar, and brewing in a jebena (clay pot). It's a daily social tradition — refusing an invitation is considered rude. The coffee is served in three rounds: abol (strongest), tona, and baraka (lightest, a blessing).

How to make it

1. 1

   Wash green coffee beans and roast them in a flat pan (menkeshkesh) over hot coals, shaking frequently until dark and oily.

2. 2

   Walk the smoking pan around the room so guests can enjoy the aroma — this is an essential part of the ceremony.

3. 3

   Grind the roasted beans by hand using a mortar and pestle (mukecha and zenezena).

4. 4

   Add grounds and water to a jebena (round clay pot with a straw lid) and bring to a boil over coals.

5. 5

   Pour from a height into small handleless cups (sini). Serve with sugar or salt, alongside popcorn or roasted barley. Repeat for three rounds.