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.
Servings 2 people
- 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.