Coffee can be called the national drink of Ethiopia. It is drunk everywhere and in large quantities. Local coffee is served in amazing forms for a European: this is a sweet thick drink more like syrup, and spicy strong coffee with seasonings. Locals often drink salty coffee or mixed with butter and a herb called rue. Many Ethiopian cities serve macchiato, cappuccino and latte, known to every European, but betinish wetet is extremely popular among locals — ordinary coffee with a small amount of milk.
The coffee ceremony in Ethiopia symbolizes hospitality. An invitation to visit her is a sign of friendship and respect, since coffee is usually prepared by the owner of the house himself. During the ceremony, local herbs are scattered on the floor and incense is lit.
Green coffee is used for the ceremony — dried, processed and refined grains. First of all, it is fried in a frying pan until it becomes dark. When the smoke rises, it is considered polite to inhale it deeply and express great pleasure from the delicious aroma. Beans are crushed with a pestle and mortar, and then brewed in a large container called “jebena”. The finished drink is served in tiny porcelain bowls with at least three spoons of sugar. The guest must drink three cups of coffee. It will be three completely different drinks.
A jebena is a clay jug traditionally used in the preparation of coffee in Ethiopia, Eritrea and other regions. Most often, the vessel has a spherical base and a narrow neck. The jeben is placed directly on the coals, but you can put it on a regular gas stove — on a low fire, gradually increasing it as the water boils.
For 1 liter of water you will need:
coffee — 16 teaspoons (with a slide);
black cardamom — 0.5 teaspoons (you can not add).
- Rinse the grains thoroughly and drain all the water.
- Fry the coffee until evenly golden brown over medium heat with continuous stirring.
- Transfer the grains to a ceramic container and let cool.
- Grind them in a wooden mortar or coffee grinder.
- Fill the jebena with water and put it on the fire, or better on hot coals.
- Pour the ground coffee gradually into boiling water.
- Add the ground spices and shake the coffee pot slightly in a circular motion to mix the ingredients.
- Bring the drink to a boil, then let it brew for 5 to 15 minutes, depending on the required strength of the coffee. You can boil it several times in a row. The more such repetitions, the stronger and thicker it will be.
Strain before serving. - It is better to serve in small ceramic cups.
In Ethiopia, cups without handles are chosen for the coffee ceremony. You need to take them with your fingertips by the upper edge, and not by the base, because the drink can be hot.
You can add sugar to coffee. Of spices, except cardamom, ginger root, cloves and cinnamon are suitable. In some Muslim communities in the Kaffa area, they prefer to add salt or a teaspoon of butter to the drink.
Currently, there are many different devices and methods of brewing coffee. But no achievement of technological progress will be able to repeat the taste and aroma of a drink brewed in the traditional way. A jeben vessel made of environmentally friendly materials will help you enjoy a good coffee brewed in Ethiopian.
The secret is in the three stages of brewing a drink:
- The jebena is half filled and brought to a boil. Ground coffee is added, which languishes on the fire.
- The first serving of drinks takes place after 5 minutes. After the owner of the house has poured out a sufficient number of portions, he will pour water into the jebena again. After another 5 minutes, the second feed takes place.
- The third pitch is considered the weakest, but it carries the sacred meaning of the blessing.
