📝 About This Recipe
More than just a caffeine fix, the Ethiopian Buna ceremony is a sensory journey through the birthplace of coffee. This ritual involves roasting raw green beans by hand and brewing them in a traditional clay pot called a 'Jebena,' resulting in a rich, earthy, and velvety brew. Infused with a hint of spice and served with a cloud of frankincense, it is an aromatic celebration of community and hospitality.
🥗 Ingredients
The Coffee Foundation
- 1 cup Raw Green Coffee Beans (Preferably Yirgacheffe or Sidamo varieties)
- 4 cups Filtered Water (Divided for washing and brewing)
Aromatic Enhancements
- 3-4 pieces Cardamom Pods (Lightly crushed)
- 2 pieces Whole Cloves (Optional, for deep spice notes)
- 1-2 small pebbles Frankincense or Myrrh Resin (To be burned on coal for traditional aroma)
Accompaniments & Seasoning
- 4-6 teaspoons Sugar (To taste)
- 1 pinch Salt (Traditional alternative to sugar)
- 1/2 teaspoon Niter Kibbeh (Spiced clarified butter, optional for richness)
- 1/2 cup Popcorn Kernels (For popping fresh as a snack)
- 1/2 cup Dried Chickpeas or Peanuts (Roasted as a side)
👨🍳 Instructions
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1
Begin by washing the raw green coffee beans in a bowl of cool water. Rub them between your palms to remove any loose husks or silver skin, then drain thoroughly.
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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. Shake the pan constantly to ensure an even roast.
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3
As the beans dry, they will turn yellow and then begin to crackle (the 'first crack'). Continue roasting until they reach a deep, chocolatey brown or nearly black color with a glossy oily sheen.
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4
Once roasted, bring the pan to your guests so they can waft the aromatic smoke toward themselves—this is a key part of the hospitality ritual.
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5
Using a mortar and pestle (mukecha) or a spice grinder, grind the warm beans into a medium-fine powder. Add the cardamom pods and cloves during the grinding process for integrated spice flavor.
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6
Fill your 'jebena' (clay pot) with 3 cups of water and place it over a heat source. If you don't have a jebena, a ceramic stovetop carafe will work.
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7
When the water begins to steam, use a small funnel to add the ground coffee into the narrow neck of the jebena.
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8
Bring the coffee to a boil. Watch closely; when the coffee foam rises to the top of the neck, quickly remove it from the heat to prevent boiling over.
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9
Let the jebena sit for a minute, then return to the heat. Repeat this boiling process three times to ensure maximum extraction and body.
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10
Remove the jebena from the heat and place it on a 'matot' (a small woven ring) at an angle. Let it rest for 5-10 minutes to allow the grounds to settle completely at the bottom.
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11
While the coffee settles, pop your popcorn in a separate pot and light your frankincense resin on a small piece of charcoal to set the atmosphere.
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12
Pour the coffee slowly in a single, continuous stream into small ceramic cups (sini) from a height of about a foot. This aerates the coffee and creates a slight froth.
💡 Chef's Tips
Always use fresh green beans; the roasting process is what gives Buna its unique life. Never stir the coffee once it is in the jebena, as you want the grounds to stay at the bottom. If the coffee is too thick, you can add a splash of boiling water to the jebena after the first pour. For an authentic experience, serve three rounds: Abol (the first), Tona (the second), and Baraka (the third/blessing). Avoid using a paper filter; the fine sediment is part of the traditional mouthfeel.
🍽️ Serving Suggestions
Serve with a large bowl of freshly popped salty popcorn. Pair with 'Kolo,' a mix of roasted barley, chickpeas, and peanuts. Offer a small piece of 'Hambasha,' a slightly sweet Ethiopian celebration bread. For a savory twist, stir in a tiny bit of Niter Kibbeh (spiced butter) and a pinch of salt. Always serve in small 'sini' cups without handles to encourage slow sipping and conversation.