Ethiopian Coffee Flavor Taste Manor introduces Ethiopian Coffee Brands

Ethiopia's coffee ceremony is from the hostess with a local grass laid a 2-3 square meters of floor, after the floor is laid, and then prepared to roast coffee beans of the small stove and placed coffee utensils small table.

Next, clean the coffee beans. Take a bowl of pale green coffee beans, wash them in a small pan, just like we wash rice, wash them out and spread them on a slightly concave iron plate, then put the iron plate on a small stove with wood or charcoal as fuel, and start roasting. During the roasting process, the hostess stirred the stir-fry with a curved iron rod from time to time. As the temperature increased, the color of the coffee beans changed from light green to golden yellow. The evaporated coffee beans began to crack and emit a faint fragrance, just like what we usually smell in cafes, only a lot lighter. Roasting further, the beans turn dark brown and the aroma thickens.

After roasting, the next step is to grind the coffee beans. The hostess removed the iron plate to the outside of the stove, cooled it slightly, poured the roasted coffee beans into an iron mortar about 30 cm high, similar to our traditional Chinese medicine processing, and pounded the coffee beans into coffee powder with an iron pestle. This action may not be as simple as it seems, with one hand to hold the iron mortar below, the other hand to raise high, because only high, hit to have the ability. To accurately pound the pestle into the small mouth of the mortar, inexperienced people would probably only hit their own hands. I have also wondered why coffee is not ground in an iron mill or coffee machine. The owner told me that if the machine is used, due to the high-speed friction between coffee beans and metal, it will bring many impurities on the iron, which will affect the pure flavor of coffee after processing.

After the coffee powder is made, the hostess carries a clay plate containing the coffee powder and takes turns delivering it to the guests attending the ceremony for everyone to smell. Next, the coffee powder was poured into a clay coffee pot with a high neck. After adding water, it was boiled on a charcoal stove. On the high neck of the coffee pot, there was a special wooden stopper. The shape was a bit like a wooden top played by children, but it was a bit like a crude one. The role of cork, one is to keep warm, because the local altitude of more than 2500 meters, the temperature of coffee boiling is low, the pot mouth is open, not conducive to the maintenance of temperature; second, in the coffee boiling

Steam can easily rush out through the cracks in the cork. Since they are all made of natural materials, the coffee brewed is naturally more fragrant.

While the coffee was brewing, there was also a porcelain smoke beside it. There was a white powder inside. After inquiring, I learned that this is what is called no (mo4) medicine in traditional Chinese medicine stores. After the porcelain smoke is heated, a curling aroma is emitted, which mixes with the aroma of the coffee pot and diffuses in the room, creating a unique atmosphere. Locals proudly tell me that only coffee drunk in such an atmosphere is authentic Ethiopian coffee.

Coffee (called bna in Amharic, the official local language) is brewed, and before it is tasted, a snack (usually bread or cake) is served. The hostess brings a plate and a knife to the guest, who cuts the snack, somewhat like a birthday cake. This is probably what we call coffee mate today.