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Information On The Ethiopian Coffee Ceremony

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



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