Ethiopian Coffee Recipe

by Hoohla
How to Make Ethiopian Coffee
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5 from 1 vote

Ethiopian Coffee Recipe

Ethiopian Coffee Ceremony is historical and a big part of Ethiopians cultural identity and is largely a social event focused on spending time with friends and relatives and of course, drinking coffee.
Course Drinks
Cuisine Ethiopian
Keyword Ethiopian Coffee, Traditional Coffee
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Calories 24kcal
Author Hoohla


  • 2 cups water
  • 2/3 cups coffee Ethiopian unroasted beans
  • 1 tbsp salt
  • 1 tbsp sugar


  • Clean coffee grinder, ceni, and the roasting pan. Any leftover flavor from different foods can modification the taste of the coffee.
  • Wash the unroasted coffee beans three times with water.
  • Turn on the stove top and set it to medium. Open windows/door. You don’t want to trigger the smoke detector.
  • Place the washed unroasted coffee beans on the coffee pan and begin. Coffee will roast for about 10 minutes.
  • Stir constantly the coffee, otherwise, it will burn and become bitter. When all of the coffee beans have turned dark golden brown, take them off the stovetop.
  • Place the pan with the roasted coffee beans in a place where it can cool at room temperature (takes about 5 minutes).
  • Grind the roast coffee beans using the coffee mill.
  • Pour 2 cups of water into the jebena.
  • Add the gringed coffee into the jebena. Set the stovetop to medium heat. Stand the jebena on the stovetop for 10 minutes.
  • Turn off the gas as the coffee rises above the top of the jebena.
  • Place the jebena slanted, so the grounded coffee can settle down into the bottom layer.
  • Be careful not to move the jebena once placed. Moving can cause the bottom layer of grounded coffee to be mixed with the top layer of your coffee.

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