Jebena Brew Guide ( Ethiopian Coffee Ceremony Prep)
Have you ever wondered how the birthplace of coffee prepares coffee the traditional way ? Although modern brew methods have long filled restaurants , cafes and hotels in Ethiopia, many people still prefer making their daily coffee using the traditional method, by using a beautifully shaped and delicate Clay Pot called a Jebena.
Coffee preparation in Ethiopian and Eritrean homes is a special process and can differ from one home to the next, especially on how the water is added to the Jebena. If you're lucky enough to own your very own Jebena or if you’ve always wanted to purchase one at your local Ethiopian market or while visiting Ethiopia, you can now use our easy to follow Jebena Brew Guide to help you prepare a traditional cup of Ethiopian Coffee.
The process of making Buna ( meaning coffee) along with setting up a traditional Ethiopian coffee ceremony has been practiced for centuries and defies all modern coffee logic and brewing methods. For instance, the coffee is pan roasted, typically at a dark roast and grounded using a mortar and pestle immediately after roasting. The grounds are then left in the water, with no interior filter separating the brew.
We identified a gap in the brew guides that were widely available so we decided it was time to put this traditional Jebena brew method into a simple guide .
Put your home roasting and barista skills to the test and enjoy making your Buna!
Please note: The Jebena balances well on a gas stove top, coil electric cooktop or on a single coil portable electric cooktop which is most often used in North America when preparing a traditional Ethiopian coffee ceremony.
