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Ethiopian buna (coffee) doesn’t have to be a long and grueling process. In fact, our steps will show you that it can be made quickly and enjoyed on more occasions than just holidays!
What You’ll Need
- 2/3 cup of green beans – makes 6 ceni (small coffee cups) servings. (Ethiopian Yirgacheffe used here)
- Coffee grinder
- Gebena (traditional Ethiopian coffee pot) – can be substituted with Mr. Coffee
- Ethiopian coffee roasting pan – can be substituted with a skillet 12 inches or less
Recipe for Authentic Ethiopian Coffee
Click on the first picture below to begin Slideshow
Traditional Ethiopian coffee is served three times. The first serving is called Abol, second serving is Tona and third serving is Bereka. But that doesn’t mean you’ll have to repeat the entire process again! For second and third servings, place ½ a cup of water in the gebena and reheat for a few minutes.
