So the coffee is roasted, and now it’s ground – two chores we usually leave up to Starbucks, but here in Ethiopia, this process has taken a wonderful half hour. The hut is now filled with sweet smelling incense smoke from the fire, and the rhythmic pounding of the coffee hammer into the wooden bowl has ground the beans into a coarse powder, ready to be placed into the jebena, a ceramic brewing pot, which is then filled with water and placed on the fire.
Our hostess now fans the flames and adds more incense to the fire, so the hut once more fills with a sweet smelling aroma, only now it is mixed with the flavor of coffee brewing. As the coffee brews, she also prepares the cups and ceremonial dishes for her guests. Often popcorn, or sweetbread is served along side the coffee. Sugar is often place in the cups prior to serving, although I’ve often been offered the choice as to whether I’d like sugar or not. In this case, each cup was pre-sugared before serving.
We’re easily 45 minutes into the ritual by now, and my hostess has had to put up with my photography as a distraction. When I asked her permission to photograph her, a long and winding conversation pursued between her husband and my interpreter. Her husband finally consented after a small compensation was offered by myself to the family. All the while the ceremony continued unabated, and I clicked away even during the friendly deliberations.
Finally the coffee is served and the quality is absolutely wonderful. There is really no other cup of coffee like this on the planet. If you have been lucky enough to have experienced an authentic Ethiopian coffee ceremony, please tell me about your experience.