DIY Ethiopian Coffee Ceremony

Tap an ingredient or step to check it off.

1. 1Step 1: Wash the coffee beans in cool water. Pick through them like you would any other bean, removing any yucky looking specimens. They are very small.
2. 2Step 2: Pour off extra water and roast the beans in a pan over medium/medium-low until popping and dark brown. Stir continuously with a wooden skewer or keep shaking the pan. Do not use a nonstick pan.
3. 3Step 3: At first the moisture will steam off, then the pan will dry out and the beans will start turning golden brown. Keep stirring until dark brown and beginning to pop.
4. 4Step 4: Grind the beans. In urban parts of Ethiopia, restaurants now use coffee grinders, although traditional ceremonies continue to grind the beans by hand.
5. 5Step 5: In Ethiopia they use a jebena, or special clay coffee pot, to brew the coffee. In a pinch, simply brew the coffee as you normally would. Some suggest that for every tablespoon of coffee grounds, you use 1 cup of water. I found this to be rather weak, not very suitable for Ethiopian coffee. Play around with what works for you.
6. 6Step 6: When you go to pour the coffee, try to pour it from very high up, maybe 8-10 inches. This traditional method makes a beautiful stream of dark coffee into the mug.
7. 7Step 7: Be sure to serve in small cups with tons of sugar, a smile, and, oh yes, popcorn.