📝 About This Recipe
Buna is far more than a caffeine fix; it is a cornerstone of Ethiopian social life and a beautiful ritual of hospitality known as the Coffee Ceremony. This traditional method involves roasting raw green beans by hand, grinding them into a fine powder, and brewing them in a clay 'jebena' to produce a rich, earthy, and incredibly aromatic elixir. Each sip offers a deep, chocolatey profile with hints of spice, connecting you to the very birthplace of coffee.
🥗 Ingredients
The Coffee Base
- 1 cup Raw Green Ethiopian Coffee Beans (Preferably Yirgacheffe or Sidamo varieties)
- 4 cups Filtered Water (Cold, high-quality water is essential)
Aromatic Enhancements
- 3-4 pieces Cardamom Pods (Lightly crushed)
- 1 small piece Cinnamon Stick (Optional, for the brew)
- 1-2 small tears Frankincense or Myrrh Resin (For burning as incense during the process)
Traditional Accompaniments
- 4-6 teaspoons Granulated Sugar (To taste)
- 1/2 teaspoon Niter Kibbeh (Spiced Clarified Butter) (Optional, for a traditional salty-savory finish)
- 1 pinch Sea Salt (Alternative to sugar in some regions)
- 1 sprig Dried Lavender or Rue (Tenadam) (Used to stir or flavor the cup)
- 1/2 cup Popping Corn (Dried) (To be popped and served alongside)
👨🍳 Instructions
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1
Begin by thoroughly washing the raw green coffee beans in a bowl of cool water to remove any dust or husks. Drain them well.
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2
Place the damp beans into a 'menkeskesha' (a flat roasting pan) or a heavy cast-iron skillet over medium heat.
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3
Roast the beans continuously by shaking the pan or stirring with a metal hook. Watch as they transition from green to yellow, then to a deep, oily chocolate brown.
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4
Once the beans reach a dark, even roast and begin to 'crack' or smoke slightly, remove them from the heat. Traditionally, you carry the smoking pan to your guests so they can waft and enjoy the 'habesha' aroma.
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5
While the beans cool slightly, light your frankincense or myrrh on a small charcoal disk to set the ceremonial atmosphere.
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6
Grind the roasted beans into a very fine powder using a 'mokecha' (mortar and pestle) for the most authentic flavor, or use a high-quality burr grinder on the finest setting.
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7
Fill the 'jebena' (traditional clay pot) with the 4 cups of filtered water and place it directly on a heat source (gas flame or charcoal) until the water begins to boil.
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8
Carefully add the finely ground coffee and the crushed cardamom pods into the narrow neck of the jebena.
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9
Lower the heat and let the mixture simmer. When the coffee boils up toward the neck, remove it from the heat momentarily to let it settle, then return it. Repeat this 2-3 times.
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10
Place the jebena on a 'matot' (a woven straw ring) at an angle. Let it sit undisturbed for 5-10 minutes to allow the coffee grounds to settle naturally at the bottom.
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11
Prepare the 'sini' (small ceramic cups) by placing them close together on a tray. Traditionally, you pour the coffee in a single, steady stream from about a foot above the cups without stopping.
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12
Stop pouring before the sediment (the 'atit') reaches the spout. Serve the first round, known as 'Abol', which is the strongest.
💡 Chef's Tips
Use only high-quality Ethiopian Arabica beans; the freshness of the roast is the most important factor. Never leave the roasting beans unattended, as they can go from perfectly roasted to burnt in seconds. If you don't have a jebena, a moka pot can work as a substitute, though you will lose the settling process. To get the grounds to settle faster in the jebena, you can add a tiny splash of cold water down the neck after brewing. In Ethiopia, it is customary to serve three rounds (Abol, Tona, and Baraka); simply add more water to the remaining grounds for the subsequent rounds.
🍽️ Serving Suggestions
Serve with a side of freshly popped popcorn, which provides a light crunch against the rich coffee. Offer 'Kolo', a traditional snack of roasted barley, peanuts, and chickpeas. Include a small piece of 'Hambasha', a slightly sweet Ethiopian celebration bread. Provide sugar or a small dollop of Niter Kibbeh for those who prefer the traditional savory-salty style. Place a sprig of fresh Rue (Tenadam) in the cup for a citrusy, herbal aroma.