| The Ethiopian coffee ceremony is very
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| | poured inside, and then crushed with a
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| important in the Ethiopian culture. The
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| | zenezena, which is a wooden or metal
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| coffee ceremony will be performed when
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| | stick that is used in an up and down
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| friends visit, during celebrations, or
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| | motion, rather like a mortar and pestle.
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| simply as a part of the daily routine. It
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| | The ground coffee is then put into a
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| is so important to how the Ethiopians
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| | traditional clay pot called a jebena
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| view coffee that most Ethiopian
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| | (pronounced jay-ben-ah). Water is added,
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| restaurants will have the coffee ceremony
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| | and then the pot is put over heat until
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| performed for you at your table.
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| | the coffee boils. The scent of the
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| The Ethiopian coffee ritual takes the
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| | boiling coffee again fills the room,
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| participants through the entire coffee
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| | tempting the senses of all the
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| preparation process. Whether you are
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| | participants of the ritual.
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| witnessing the ritual in a restaurant or
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| | Coffee prepared in the Ethiopian coffee
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| lucky enough to participate in someone's
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| | ritual is then served in small ceramic
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| home, the green coffee beans will be
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| | cups resembling the small cups you see in
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| brought to your table by a woman. She
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| | Chinese restaurants for tea. The cups are
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| will wash the beans, and then start a
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| | arranged on a tray very close together,
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| fire in a small open roasting furnace.
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| | and the coffee is poured from one cup to
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| The washed beans will be put into a small
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| | another in a single pour from the pot.
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| pan with a long handle and held over the
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| | This is a very important step, even if
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| fire. The woman preparing the beans will
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| | some sloshes onto the tray. If the server
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| shake the pan back and forth, like an
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| | poured each cup individually, the coffee
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| old-fashioned popcorn maker. This keeps
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| | grounds would get mixed up with the
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| the bean from burning. Some people have
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| | liquid, resulting in gritty coffee. With
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| described the sound of the shaking beans
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| | the single pour method, the coffee
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| as similar to shaking coins in a tin can.
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| | remains free of the sediment.
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| Once the beans are roasted, the preparer
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| | Once you've taken your first sip, you've
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| takes the pan and walks around the room,
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| | witnessed the full life-cycle of making
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| filling the room with the enticing aroma
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| | coffee, from washing the raw beans,
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| of freshly roasted coffee. Experiencing
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| | through roasting, grinding, and boiling
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| the sounds and smells is an important
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| | the coffee. If you're in a restaurant,
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| part of the ritual.
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| | the ceremony usually ends here.
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| The next step in the Ethiopian coffee
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| | Traditionally, second and third servings
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| ceremony is to grind the freshly roasted
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| | are often prepared as well. Each serving
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| beans. In restaurants, they may use an
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| | has its own name: the first serving is
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| electric grinder to speed up the process.
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| | called Abol, the second serving is called
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| Traditionally, the beans will be ground
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| | Huletegna, and the third serving is
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| in a small tool called a mukecha
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| | called Bereka. Once you've reached this
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| (pronounced moo-key-cha). The mukecha is
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| | stage, you have completed the Ethiopian
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| a very heavy wooden bowl. The beans are
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| | coffee ceremony.
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