Roasting ceremony

The early "baking" in the Arab region was a simple program, and although we do not have enough historical data to reproduce the baking program, it should be roughly similar to the baking program still used in the Arab region today. Another European historian, William Uilliam Palgrave, wrote "A Journey to the Arab Middle East" and "Narrative of a Year's Journey Through Central and Eastern Arabia" in 1863. There is a passage like this:

…… Without hesitation, Soverin began to prepare to bake coffee beans. It took him about five minutes to start a fire with a hairdryer and adjust the position of the charcoal fire to the most suitable place to generate enough heat. Then he took out an old cloth bag tied with rope from the next niche. After lifting the rope, pour out three or four handfuls of unbaked coffee raw beans (all with a pulp shell), and then visit the raw beans on a large straw plate. Carefully pick out blackened coffee seeds and other foreign objects (usually mixed with such strange things in the same batch of coffee cherries they buy). After careful cleaning, he poured the raw coffee beans into a large iron spoon with a handle, then moved the spoon to the mouth of the fire, using a hair dryer to stabilize the firepower and repeatedly stirring the coffee beans in the spoon until it cracked, the color turned red, and white smoke came out. Finally, carefully remove the tablespoon from the fire before the coffee beans turn into black charcoal, and then cool the coffee beans on a straw platter in an incorrect ancient Turkish or European way.

In the situation in the Arabian Peninsula, the processes of baking, crushing, brewing and drinking coffee are all carried out in a leisurely gathering. The two steps of baking and brewing are carried out on the same fire. The coffee beans are roasted with a previously flat metal rod. After cooling, the roasted beans are thrown into a mortar and crushed into a coarse powder. Then brew the coffee in boiling water, usually with some cardamom or saffron, filtered again, and then poured into the cup. Drink directly without sugar.

There are many versions of similar coffee rituals, which can be found in East Africa and the Middle East, among them from Ethiopia and Eritrea, a region bordering the Red Sea in northeastern Africa. Immigrants, formerly an Italian colony and now an independent province of Ethiopia, introduced one of the ritual versions to the United States because similar devices can be found in the kitchens or living rooms of some suburban families in the United States.