Ethiopian custom of coffee beans

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Ethiopian custom of coffee beans

"exile" to Africa, unexpectedly fell in love with Africa, when "wandering" to Ethiopia, and fell in love with the coffee here, obsessed with the coffee culture of Ethiopia, it seems that I am really a strong and comfortable person.

There are many cafes in the city streets of Ethiopia, and the cafes on the busy streets are often full of guests, with men and women sitting around, listening to music, talking and laughing. The cappuccino milk is sweet and the latte has a rich aftertaste. Black coffee is bitter but the original taste of coffee. I envy the life of the Ethiopians, who enjoy it in spite of being poor.

Ethiopia is the birthplace of coffee. The coffee culture of Ethiopia originated more than 1000 years ago and has a relationship with history and religious culture.

The traditional Ethiopian coffee culture can not be enjoyed in the coffee shop. It is a kind of coffee etiquette, or "coffee path". Coffee is made on the spot to entertain relatives, friends and distinguished guests to show the most sincere respect!

Today's Ethiopian airport and local restaurants will have "coffee path" performances, allowing guests to taste the world's most delicious coffee and learn about Ethiopia's "coffee path" culture.

Clay pots and charcoal stoves are used to make coffee. The black pottery pot has a round belly and a small mouth, like the figure of an Ethiopian beauty; the neck and mouth of the pot are engraved with geometric patterns, the wooden lid is dyed with red and green colors, and the pot holder is made of colorful English grass.

The new pot should be "raised" before use. After cleaning the pot, put into a small half pot of coffee dregs, add water to the charcoal stove to boil, boiling water with coffee dregs poof out together, so repeated several times, the pot will be "raised".

Pottery pots are large and small, and can be used separately according to the number of guests.

The "Ashram" of "Coffee Road" is to be covered with a layer of green grass called "Kotma". This kind of grass with long leaves has great vitality and grows vigorously as long as there is water, and once cut off, it will soon grow again. Every holiday, party day, shopping malls, restaurants and living rooms are covered with a layer of "Cottmar" grass. The green "Kotma" grass sends out a fresh breath, expressing the Ethiopian people's love for life and their desire for a new life.

Ethiopian men are taboo on making coffee.

On formal occasions to entertain guests and dignitaries, Ethiopian beauties, dressed in traditional Ethiopian clothes-a white embroidered dress with embroidered edges and a white headscarf on her head, sit at a table full of coffee cups to cook coffee.

The washed coffee green beans are constantly stir-fried in a hot charcoal hot pot, and when the green and white coffee beans become darker, to the time of turning black to smoke, the attractive aroma of coffee spreads with the smoke.

Pour the coffee beans into the mortar and beat them into coffee powder, put them in a pottery pot and add boiling water, and boil them on a charcoal stove.

At this time, the beautiful woman will take out a piece of charcoal and put it in the small incense stove by the table, and then throw a piece of frankincense. The incense burner will curl up, pick up the incense burner and put it in a corner of the room. The place where the smoke floats and even the whole room is full of "frankincense" smell.

"frankincense" is a specialty of Ethiopia and a frankincense resin of the olive family. The custom of burning "frankincense" in the coffee path of Ethiopia originates from the ancient religious culture. It is said that "frankincense" can exorcise evil spirits. People will apply this spice and burn incense to show respect and piety to the gods.

Intoxicated in the charming "frankincense" breath, it seems to enter the dream world. At this time, the coffee boiled, the beauty poured out a cup, moved the pot out of the charcoal stove, and then poured the cup of coffee back into the pot. After three or two times, the coffee was made, placed for a moment to precipitate the coffee grounds, and then poured out.

A pot of coffee can be poured out three ways, the first time you can add hot water to continue to boil, but then pour out the second way, when the third course of coffee is poured out, the color and taste of the coffee will be very light, and then you will have to change the coffee powder.

Put a piece of butter in the pot, put a handful of corn kernels, carved them, and the bouncing corn kernels turned into snow-white popcorn.

The Ethiopians also have a kind of "Adam" grass, which can enhance the fragrance of coffee. Pick "Adam" branches and leaves and touch it in the hot coffee. Coffee will become another attractive flavor. .

When the white cup contains black coffee, hot air wrapped in aroma and crisp white popcorn, I will feel a kind of happy dizziness!

Tasting the most delicious coffee in the world, enjoying the beautiful woman's brilliant smile and the calmness and elegance in the process of cooking coffee, and experiencing the coffee culture of Ethiopians, life is really beautiful!

No matter where "wandering" goes, as long as we have a grateful heart and open our eyes to discover the wonderful life and beautiful scenery, the happy paradise is all around us!