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Buna Coffee Ceremony

Serves 4 to 6 Beverage vegan, Beverages

Buna Coffee Ceremony

Buna Coffee Ceremony is deeply woven into the daily rhythm of Ethiopian households, where it marks both an invitation and a pause. From Addis Ababa to remote villages, the ceremony is a cherished tradition, performed with care and attention. The home version presented here channels the essence of this ritual, with a simplicity that honors its roots.

As the green coffee beans roast, their earthy fragrance mingles with the air, signaling a moment of connection. The brew is strong and robust, balanced by the sweetness of sugar to taste. Typically accompanied by popcorn, this ceremony offers more than refreshment—it is a communal experience that punctuates the day with warmth and flavor.

Ingredients

  • 1/2 cupgreen coffee beans
  • 4 cupswater
  • to tastesugar
  • as neededpopcorn — for the ceremony tray

Method

  1. Begin by washing 1/2 cup of green coffee beans thoroughly under running water to remove any impurities. This step ensures that your coffee will have a clean taste. Drain the beans well and set them aside.
  2. Place a dry, heavy-bottomed pan over medium heat. Add the washed coffee beans to the pan. Stir continuously with a wooden spoon to ensure even roasting. Roast the beans until they become medium-dark in color and emit a strong, fragrant aroma. This process typically takes several minutes, and the beans should be a rich brown color, not black.
  3. Once roasted, remove the beans from the pan and allow them to cool slightly. Transfer the cooled beans to a mortar and pestle or a coffee grinder. Grind the beans coarsely; the texture should resemble coarse sand, which is ideal for brewing in a jebena.
  4. Fill a jebena with 4 cups of water and place it over medium heat. Add the coarsely ground coffee to the water. Allow the mixture to come to a gentle boil. As it heats, you'll notice the coffee blooming, releasing its rich aroma and flavor into the water.
  5. Once the coffee has bloomed and the liquid has taken on a deep, rich color, carefully remove the jebena from the heat. Let it sit for a moment to allow the grounds to settle at the bottom.
  6. Pour the brewed coffee into small cups, being careful to leave the grounds behind in the jebena. Sweeten each cup to taste with sugar, stirring gently to dissolve.
  7. Serve the coffee on a ceremony tray alongside freshly popped popcorn. The popcorn provides a delightful contrast to the coffee's robust flavor, making it a traditional and enjoyable accompaniment.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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