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Information On The Ethiopian Coffee Ceremony

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



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