How to make BUNA Ethiopian coffee ceremony recipe - Ethiopians drink buna during ceremonies with family and friends. Frankincense burns on the coals while coffee is roasted and served from a traditional “jebena.” The grounds are brewed three times, resulting in three very different cups of coffee.
GEAR: BREWER, DAIRY: WITHOUT, TEMP: HOT, SERVES: 10
Method:
1 Roast 3 1⁄2oz (100g) green coffee beans in a pan over medium heat. Stir until they are dark and oily. In a mortar and pestle, crush them fine.
2 Pour 4 1⁄4 quarts (1 liter) water into a jebena or saucepan over medium heat; bring to a boil. Add the ground coffee and stir. Steep for 5 minutes.
SERVE IT UP:
Pour out 10 bowls of the first brew, avoiding the grounds. Serve. Add another 4 1⁄4 quarts (1 liter) water to the pan, allow to boil, then divide among the bowls for the second brew. Finally, add another 4 1⁄4 quarts (1 liter) water, repeat the process, and serve the weakest brew.
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| BUNA Ethiopian coffee ceremony |
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