The coffee ceremony is an integral facet of Ethiopian and Eritrean life. Should a visitor spend any time in the Horn of Africa, they’ll doubtless encounter it. From the franchise stores to the little roadside shacks, the aroma of coffee lingers never too far away. (Pedant Editor: That’s tautologous).
The coffee ceremony, a ritualistic device, is typically performed by the woman of the household. Many consider it an honour to partake. The ceremony starts with a roasting of green beans over open flames before grinding them in a pestle and mortar.
The next step sees the beans boiled in a pot. Then, the maker grinds the mixture and puts it through a sieve. Finally, the coffee goes into small, handleless cups. The ceremony complete, drinkers catch a glimpse into the small rites that make up life in Ethiopia.
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The boiling pot symbolises the ceremony. Known as a jebena, the unique clay vessel’s languorous curves and, in Ethiopia at least, its long spout imbibe coffee with a singular taste. Never too strong, never too sweet, never too hot. Never has a beverage carried the taste of its mother country more than Ethiopian coffee.
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