ethiopian coffee ceremony

by Frewoyni Weldegiorgis.

Like most of the world’s population at this time, Ethiopians, including myself, are known for drinking coffee and enjoying it. In Amharic, Ethiopian national language, coffee is called “Buna”. Coffee ceremony is one of the most pleasant traditional ceremonies in Ethiopia. Coffee time is also one of the those times that families, friends, and even neighbors get together to chat and have a quality time. This ceremony brings lots of good memories to my mind, because I spent some wonderful times with my families, especially my mother, and freinds drinking my cultural coffee. As Ethiopians, we still celebrate this wonderful ceremony in U.S.A and try to visit each other and spend time as much as we can.

The first coffee species, Coffea arabica, is believed to be found in the district of Kaffa, in Ethiopia. This species accounts for seventy percent of the coffee species consumed in our world.(en.wikipedia.org/wiki/coffea)

In general, the nutrition fact of coffee it that it includes 0.01g of total fats, 0.01g of carbohydrate, 0.04g of protein, and about 14mg of potassium per serving size of 1 fl oz. Its main component is caffeine, which is 80-135mg per serving.(www.buzzle.com/articles/nutrition_facts_for_coffee.html)

Preparation:
Our coffee ceremony starts with a preparer, always a woman who usually dresses in Ethiopian cultural dress or ‘habesha kemis’, bringing one hand full of washed coffee beans and roasting them in a roasting pan on a coal furnace called ‘ kessel midija’. The woman shakes the roasting pan left and right so the beans won’t burn. When it is ready to come out of the pan, the preparer takes the roasted coffee and walks it around the room so the smell of freshly roasted coffee fills the air.

The roasted coffee is then put in to a household grinder called “mukecha” to be grinded. The grinded coffee is then put in to a traditional coffee pot(Gebena), that is made out of clay, mix with two cups of water and boiled in fire/coal furnace for about half an hour. Once it is boiled the coffee is served in small cups that are made just for coffee called “Sini”. along with the coffee, there is a side of food, usually traditional bread and popcorn, that is served and is called “Buna Kurse”.

Most Ethiopians drink this coffee in three different stages of serving. The first serving is called “Abol”; the second one is “Huletegna” which means ‘second’, and the third one is “Bereka” which means ‘to be blessed’.

Here is a video from you tube that breifly shows the ceremony.

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