Green beans roasted and brewed fresh — a sacred ceremony
Prep Time
30 min
Servings
4
Calories
10 kcal
Difficulty
Wash green coffee beans thoroughly.
Roast in a pan over medium heat, stirring constantly.
Roast until dark and oily (10–15 minutes).
Grind the fresh-roasted beans immediately.
Brew in a jebena (clay pot) with boiling water.
Pour from height into small cups (sini).
Serve with popcorn or traditional snacks.
The Ethiopian coffee ceremony is a social ritual — it involves three rounds called Abol, Tona, and Baraka, each progressively weaker.
Ultra-fine ground coffee simmered in a cezve — centuries of tradition
Dark espresso with a thick sugary foam — sweet and potent
Mexican spiced coffee with piloncillo and cinnamon
Coffee and Hong Kong milk tea blended together — bold fusion