Ethiopian coffee ceremony: rituals and hospitality

Ethiopia is regarded as the country of origin of coffee. According to popular legend, the coffee plant was discovered about 300 years AD by an observant goatherd. This goatherd noticed that, after eating specific berries, his goats became extremely lively. He mentioned this to the abbot of a nearby monastery who started experimenting with the berries. The pouring of boiling water onto it resulted in a stimulating drink; coffee was born.

It didn’t take long for coffee not only becoming a drink to stay awake, it also became a trade item and a means of bringing people together. In order to honour this holy product, the Ethiopians engaged in a coffee ceremony that, in this day and age, is still a sign of hospitality, friendship and respect. Have you been given the opportunity to attend such a ceremony? Go for it!

Preparation

The coffee ceremony is performed by the lady or the daughter of the house who will be dressed in traditional Ethiopian clothing. The guests are seated around the coffee preparation area which will be sprinkled with fresh grass and possibly even flowers for decoration purposes. The hostess sets out all that is necessary and burns some incense, the fragrance of which will mix with the aroma of coffee in honour of God. She will then take her place on a three-legged wooden stool, called a berchuma. In front of her is a table of about the same height as the stool, with on it a tray with porcelain cups, better known as Cini cups.

Roasting beans

The hostess first washes the green beans and dries them in a flat pan on a charcoal stove. This marks the start of the roasting process. The beans

will gradually change colour. A short roasting process will turn them a medium brown and if they are held above the fire for longer they will ultimately turn black and glisten from the release of ethereal oils.

Brewing pot

After roasting, the beans are ground into a powder in a heavy, wooden bowl, a type of mortar. The powder is then put into the jebena, a brewing pot to which boiling water is added and which is placed on the charcoal stove for as long as it takes the coffee grounds to settle on the bottom and the coffee to have become sufficiently strong. Serving the coffee is an art with a capital A. The coffee is poured into the cups from a substantial height without any spillage whatsoever.

Three rounds

The ceremony consists of three rounds during which snacks, such as popcorn or traditional bread, are served. The first round is called abol, and during this round the coffee served is at its most concentrated. Out of respect, the first coffee is served to the older or important persons. Tona is the name of the second round, and the third is called baraka. As new water is continuously added to the original coffee, the drink becomes less strong with each round. During baraka, the oldest man of the group will stand up to bless the hostess and her family. Next he will bless the other participants which brings the ceremony to an end. You can also do something special when drinking coffee at home. Take the time to enjoy your cup of coffee. That’s how it starts. Grind your beans yourself so that you can enjoy the released fragrances straight away.

Place the ground coffee in a filter and slowly pour water onto it in a rotating movement. The coffee will run through the filter slowly. Once all the water has run through, your coffee is ready for drinking.

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