In the cradle of coffee – Ethiopia

In today’s Ethiopia, the history of coffee began in the first place. And whoever brings some time to the article will understand where my website gets its name from.


☕ Traditional Preparation


The Jebena is a bell-shaped 20 cm clay pot with a long thin neck and round bottom. This helps to avoid the froth of the coffee by distributing the steam bubbles more evenly. That the Jebena does not tip over, it is placed on a ring of straw.


The Coffee Ceremony Buna
  • Usually takes place with friends, neighbors or relatives and strengthens the community feeling.
  • Traditionally, the fresh green coffee beans are washed by women, rubbed dry and then roasted in a flat metal tray on glowing charcoal and then ground with a mortar.
  • The water is now boiled in the Jebena.
  • Then the coffee powder is put into the pot and boiled. Depending on the region spices such as cloves, a pinch of salt or milk are also boiled up.
  • Then the coffee is poured into small porcelain cups in a thin golden stream of about 30 cm in height and drunk with lots of sugar.
  • For this, freshly roasted grains, chickpeas or popcorn are served.
  • While all guests enjoy their first coffee, the hostess cooks up the second brew, where worries and problems are discussed.
  • The last brew is the third and serves the blessing. In many parts of Ethiopia, the ritual takes place in the morning, at noon and in the evening.

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