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Private Tours and Group Trips to Ethiopia
   

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COFFEE CEREMONY

 

It is one of the most enjoyable events you can attend at the Ethiopian restaurant. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner.

Coffee is called "Bunna" by the Ethiopians.

The ceremony starts with washing the coffee beans and roasting them in a coffee roasting pan on a small open fire / coal furnace. The pan is similar to an old fashioned popcorn roasting pan and it has a very long handle to keep the hand away from the heat.

At this time, most of your senses are being involved in the ceremony. The women shake the roasting pan back and forth so that the beans won't burn (this sounds like shaking coins in a tin can). The coffee beans will start to pop (like popcorn) and the most memorable part is when the lady, who prepares the coffee, takes the roasted beans into the audience, so that the fresh smell can fill the air.

The roasted coffee is then put in a small household tool called "Mukecha" for the grinding. The Mukecha is a heavy wooden bowl where the coffee beans are put and another tool, called the "Zenezena" (a wooden / metal stick), is used to crush the beans in a rhythmic up and down manner. Most restaurants use modern coffee grinders now.

The crushed coffee powder is then put in a traditional pot, locally called "Jebena" made out of clay. Then, the powder is mixed with water and boiled on a fire. Again the boiling coffee aroma will tickle your senses as it floats through the air.

Once the coffee is boiled, it is served in a small cup called "cini", small Chinese cups. As you sip your first cup of coffee, you've gone through the full process of seeing the coffee beans being washed, roasted, ground, boiled and now the culmunation of drinking.

Traditionally, Ethiopians stick around to get at least a second serving of coffee, sometimes even a third.

Each serving has a name. The first serving is called "Abol", the second "Tona" or "Huletego" and the third serving si called "Bereka" or "Sosetega". The coffee is not grinded for the second and third serving, a portion of powder is left on purpose for these two ceremonies.

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