Difficulty
Intermediate
Brew Time
45–60 min
Grind
Medium-coarse
Ratio
1:12 coffee to water
In Ethiopia — the birthplace of coffee — brewing is never just about the drink. The jebena ceremony is a social ritual that can last hours, involving three rounds of coffee, incense, and conversation. It is one of the most meaningful expressions of hospitality in Ethiopian culture.
"The first cup is for the body. The second for the soul. The third for the blessing."
How to brew it
Roast the beans
Traditionally, green beans are roasted over charcoal in a flat pan, stirred constantly until dark and fragrant. This is the ceremonial opening — guests gather around the smoke.
Grind by hand
Beans are ground using a wooden mortar and pestle to a medium-coarse consistency. The sound of grinding signals that the ceremony has begun.
Brew in the jebena
Add ground coffee and cold water to the clay jebena pot. Place over heat and bring to a boil. Allow to boil gently for several minutes.
Filter and pour
Pour through a fine strainer or grass filter into small handleless cups called cini. The pour is done from height for a light foam.
Three rounds
Serve three rounds — abol (first, strongest), tona (second, lighter), and baraka (third, a blessing). Each round is progressively weaker and sweeter.
Pro tip
Add a pinch of cardamom or a sprig of rue to the brew for an authentic Ethiopian flavour. Sugar is traditional — salt is used in some regions.
What you'll need
Jebena Clay Pot
Traditional Ethiopian clay coffee pot
Cini Cups
Small handleless ceramic cups
Fine Mesh Strainer
For filtering grounds
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