Culture
The Ethiopian Coffee Ceremony
Why coffee in Ethiopia is not ordered but prepared — and what happens across the three rounds.
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Coffee comes from Ethiopia. That may explain why it is not drunk in passing there.
Roasting
The green beans are roasted in front of the guests in a shallow pan. The aroma is part of the ceremony: the pan is carried around the table so everyone can breathe it in.
Grinding and brewing
Grinding is done by hand, and brewing happens in the jebena, a clay pot with a round belly and a long neck. The coffee is brought to the boil twice before being poured into small handleless cups.
Three rounds
Three rounds are traditionally served: abol, tona and baraka. The last is considered a blessing. Leaving after the first round means missing more than coffee.
Time
A ceremony takes time. That is the point — it is an invitation to stay seated.
