The “Ethiopian Coffee Ceremony” is a cultural ritual that depicts the complete life cycle of coffee and its preparation. It is a ceremony that takes place very frequently in Ethiopian restaurants abroad, as well as in public and private gatherings in Ethiopia. The “Ethiopian Coffee Ceremony” is a very enjoyable and beautifully executed event with many personal touches that make it memorable.
The ceremony begins with a woman scooping out washed coffee beans and roasting them in a coffee roasting pan over a small open fire or charcoal oven. The pan used is similar to an old fashioned popcorn roasting pan. It has a very long handle to keep the hands that hold it away from the heat. The woman shakes the roasting pan from side to side so the grains don’t burn. The coffee beans start to pop and the sound is funny. The room fills with the delicious aroma of roasted coffee. The woman then takes the roasted coffee and walks around the room so it smells freshly roasted.”bunna“(“boo-na), as Ethiopians refer to coffee, fills the air. Everyone present has the opportunity to inhale this wonderful aroma and enjoy it before tasting the drink.
The roasted coffee is then placed in a small household grinding tool that Ethiopians call “mukecha” (“moo-ke-ch-a”). The “Mukecha” is basically a heavy wooden bowl where coffee beans are placed. Another tool, called “zenezena“a stick of wood and metal, is used to crush the beans. This grinding action is performed in an up and down rhythmic manner with intentional speed and force to achieve the best results. It is very special when the ceremony includes the use of this traditional grinder instead of a more modern coffee grinder.
The freshly ground coffee powder is placed in a traditional pot made of clay called “Jebena” (“J-be-na”). The pot is filled with water and boiled on the small open fire or charcoal oven. Once again, the aroma of boiling coffee fills the room. Coffee is served on small cups called “cini” (“si-ni”) which are very similar in size and shape to those used for the Brazilian “cafezinho“or the Colombian”red”.
Finally, everyone drinks the first cup of coffee. You develop an appreciation for this coffee after watching the entire process of washing coffee beans being roasted, then ground, boiled, and served as a hot beverage. Traditional Ethiopians and coffee lovers stick around for extra “sips” of the Ethiopian drink. Each serving is named to mark the occasion and the ‘sip’.Subscription“The second serving is called”Huletegna” and the third portion is called “Bereka.” There is usually enough powdered coffee available for additional servings.
The meeting ends with laughter, conversation, background music and an agreement to meet again soon for another “Ethiopian Coffee Ceremony”. To remember the fragrance and taste of freshly brewed coffee, how about brewing your own cup of specialty Ethiopian Longberry Harrar coffee?