Buna Ethiopian Coffee Ceremony Recipe

Author: Luxury Recipes
Ethiopians drink buna during ceremonies with family and friends. Frankincense burns on the coals while coffee is roasted and served from a traditional “jebena.” The grounds are brewed three times, resulting in three very different cups of coffee.

Yield: 10
Cook time: 0
Prep time: 0
Total time: 0

Ingredients

• 3 1⁄2oz (100g) green coffee beans
• 4 1⁄4 quarts (1 liter) water



Method

1. Roast 3 1⁄2oz (100g) green coffee beans in a pan over medium heat. Stir until they are dark and oily. In a mortar and pestle, crush them fine.
2. Pour 4 1⁄4 quarts (1 liter) water into a jebena or saucepan over medium heat; bring to a boil. Add the ground coffee and stir. Steep for 5 minutes.



SERVE IT UP

• Pour out 10 bowls of the first brew, avoiding the grounds. Serve. Add another 4 1⁄4 quarts (1 liter) water to the pan, allow to boil, then divide among the bowls for the second brew. Finally, add another 4 1⁄4 quarts (1 liter) water, repeat the process, and serve the weakest brew.


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