Buna (Coffee Ceremony)

Method

1. 1

   Measure the green coffee beans and set the water beside the stove.

2. 2

   Roast the beans in a dry pan over medium heat, shaking or stirring constantly, until deep brown and shining, about 10 minutes. Waft the smoke toward your guests — that's tradition, not theater.

3. 3

   Let the roasted beans cool a minute, then grind them fine.

4. 4

   Add the grounds to the water in the jebena or pot and bring just to the boil, about 4 minutes.

5. 5

   Pull it from the heat and let the grounds settle 2 minutes, then pour the first round, abol, from height in a thin stream.

6. 6

   Return the pot to the heat, bring back to the boil, and pour the second round, tona, from the same grounds.

7. 7

   Repeat once more for the third round, baraka — each cup a little lighter than the last.

   💡 The third cup, baraka, carries the blessing. Guests who leave early forfeit it.