Ethiopian Coffee Ceremony - Traditional Bunna Drinking explained

An Ethiopian coffee ceremony is a most enjoyable merriment. It is the opposite to how coffee is drunk is the west, in the sense of “fast and on the go”. This takes time care and is a very sociable pastime. Coffee is called ‘Bunna’ (boo-na) by the Ethiopians. The ceremony begins with washed coffee beans and roasting them in a coffee roasting pan on small open fire/coal. The long handled pan is slowly held and shaken over the fire until the coffee beans start to pop and crackle. The roasted coffee fills the air and is walked around the room so the smell can be approved for the eager (but relaxed) guests. The whole roasted coffee is then ground and put in a traditional pot made out of clay called ‘jebena’ (J-be-na) with water and boiled in the small open fire/coal furnace. Once boiled the coffee is served in small cups called ‘cini’ (si-ni) which are very small cups. The second and third serving are important enough that each serving has a name, first serving is called “Abol”; second serving is “Tona”(second) and third serving is “Bereka”. A hugely social pastime that brings people together to talk and relax, something the western world has forgotten. As part of the HOW TO COOK GREAT NETWORK -
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