Roasting Coffee

ETHIOPIAN COFFEE CEREMONY

Uniquely Delicious Experience

The coffee, or buna, ceremony begins by throwing some freshly cut grasses in one corner of the room. Incense is lit in this corner next to a charcoal burner, where charcoal is glowing and ready to roast the coffee. All the guests watch while the raw green coffee beans are roasted. The host shakes the roasting pan to keep the beans from scorching and to release the wonderful aroma of the beans. The beans are then ground with a mortar and pestle (a bowl and pounding tool). A pot is filled with water, the fresh ground coffee is added, and the pot is placed on the charcoal burner until the water boils. The coffee is then served, often with a sprig of rue (a bitter-tasting herb with a small yellow flower). The same grounds may be used for two more rounds of coffee.