Culture and flavor of Ethiopian coffee beans what is the ceremony of three rounds of coffee? How do Ethiopians drink coffee?

Coffee is not only a popular crop in Ethiopia, but also an important part of their culture.

There are a lot of coffee beans from Ethiopia on the front street. Pick one to introduce to you! This time, we will introduce TOH champion beans from Uraga, a sub-producing area of Guji in Ethiopia. This is a native species, using water method. Overall cleanliness is very high, the entrance is citrus grapefruit flavor aftertaste tea feeling honey sweet dry jasmine fragrance is also very attractive.

So much so that they created a daily event called the Ethiopian Coffee Rite. At this ceremony, locally grown coffee beans are roasted in a flat iron pan over a small charcoal stove. After baking, the beans are placed on clay plates or straw mats for guests to taste. The beans are then crushed into small particles with stones and brewed with boiling water and spices (cinnamon, cloves and nutmeg). Pour the coffee into a sweetened cup and release the incense into the air to drive away any evil spirits.

In honor, the oldest male in the group served first, and the youngest child served. This tradition symbolizes the link between all generations. Three rounds of coffee are served during the ceremony and bread or popcorn is often enjoyed. The full ceremony takes about an hour or two, and an invitation to the party means friendship and respect. Can you imagine if the coffee you drink every day has this symbolic meaning?

Ethiopian coffee rituals are an important part of Ethiopian culture. It involves roasting coffee beans and preparing boiled coffee in containers similar to ibriks used to make Turkish coffee.

cultural significance

In some parts of Ethiopia, housewives (or young women in families) perform or participate in coffee ceremonies of two to three hours three times a day (once in the morning, once at noon and once in the evening). Women also perform ceremonies to welcome visitors into their homes and celebrate.

Coffee ceremonies are considered the most important social occasions in many villages, and being invited to coffee ceremonies is a sign of respect and friendship. Guests attending the ceremony are likely to discuss topics such as politics, community and gossip. The ceremony performer and the beer she produced were also widely praised.

Regardless of the time of day, the occasion (or lack thereof), and the guests invited, ceremonies usually follow different forms, with some variations.

In addition to being purely social, coffee rituals also play a spiritual role in Ethiopia, emphasizing the importance of Ethiopian coffee culture. Coffee has a long association with Islam, and the spiritual attributes of coffee are said to undergo a spiritual transformation during the three rounds of coffee rituals.

Front Street will introduce you to the specific process:

First, the ceremonial woman sprinkles fresh, fragrant grass and flowers on the floor. She started burning incense to exorcise evil spirits and continued to burn incense throughout the ceremony. She filled a round-bottomed black clay coffee pot (called jebena) with water and placed it over hot coals.

Then the hostess takes a handful of green coffee beans and washes them carefully in a heated saucepan. She placed the pan over hot coals or a low fire, stirring and shaking off the husks and crumbs from the beans until they were clean.

After the beans were washed, she would roast them slowly in the pan she used to wash them. During the baking process, she makes the roast as uniform as possible by shaking the beans (like shaking old-fashioned popcorn) or stirring constantly. Once the beans have turned medium brown, you can stop baking, or you can continue baking until they are dark and give off a sheen of essential oils. Roast coffee is rich in aroma and is considered an important aspect of the ceremony.

After the hostess has baked the beans, she grinds them. She uses tools similar to a mortar and pestle. A mortar is a small, heavy wooden bowl called a mukecha (pronounced moo-key-cha), and a pestle is a wooden or metal cylinder with a blunt end called a zenezena. Using these tools, she presses the beans into a rough ground.

When coffee beans are ground, the water in jebena is usually ready for coffee. Performers remove straw caps from coffee pots and add freshly ground coffee. Bring the mixture to a boil and keep it away from heat.

Coffee is ready to serve. A tray of very small, handle-free ceramic or glass cups is lined up with the cups very close together. Ritual performers pour coffee into a single stream from about 1 foot above the cups, preferably filling each cup evenly without interrupting the coffee flow. Coffee grounds remain in the pan. This technique prevents coarse coffee grounds from entering the coffee cup.

In some cases, the youngest child may serve the oldest guest the first cup of coffee. After that, performers serve others.

Guests can add sugar as needed. Milk is usually not provided. After adding sugar, guests bunna tetu ("drink coffee") and then praise the hostess for her coffee making skills and coffee taste.

After the first round of coffee, there are usually two extra cups of coffee. These are called abol, tona and baraka. Each one progressively weaker than the first. Each cup is said to change the spirit, and the third drink is considered a blessing to the person drinking it.

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