TheHabesha coffee ceremony is a core cultural custom inEthiopia andEritrea. There is a routine of servingcoffee daily, mainly for the purpose of getting together with relatives, neighbors, or other visitors. If coffee is politely declined, thentea will most likely be served.
Loosegrass is spread on the floor where the coffee ceremony is held, often decorated with small yellow flowers.Composite flowers are sometimes used, especially around the celebration ofMeskel (anOrthodox holiday celebrated by Eritreans and Ethiopians).
The ceremony is typically performed by the woman of the household and is considered an honor.[1] The coffee is brewed by first roasting the green coffee beans over an open flame in a pan.[2][3] This is followed by the grinding of the beans usingMukecha, a traditionalwoodenmortar and pestle.[3] The finely ground beans are then brewed in ajebena - a traditional clay pot, which contains boiling water and will be left on an open flame for a couple of minutes until it is well mixed with the hot water. The delightful aroma of the roasting beans plays a role in the ceremony. Is often shared with guests as a warm gesture of hospitality.[2] After grinding, the coffee is put through a sieve several times.[3] The boiling pot (jebena) is usually made ofpottery and has a spherical base, aneck and pouring spout, and a handle where the neck connects with the base.[3] Thejebena also has a straw lid.[3]
The gathering goes beyond a coffee break. It's an occasion where loved ones gather to chat about everyday matters and connect with one another emotionally and spiritually through shared experiences and well wishes, for good health and success.
The host pours the coffee for all participants by moving the tilted boiling pot over a tray with small, handleless china cups from a height of one foot without stopping until each cup is full.[3] The grounds are brewed three times: the first round of coffee is calledawel inTigrinya, the secondkale'i and the thirdbaraka ('to be blessed'). InAmharic the terms areabol (አቦል), the secondtona (ቶና) and the thirdbaraka (በረካ).[4] The coffee ceremony may also include burning of various traditionalincense.[4] People add sugar to their coffee, or in the countryside, sometimessalt or traditional butter (seeniter kibbeh).[3] The beverage is accompanied by a small snack such aspopcorn,peanuts, orhimbasha (also calledambasha).[3]
