Ethiopian Coffee Ceremony

Ethiopian Coffee Ceremony

Ethiopian Coffee Ceremony, If the Japanese tea ceremony has its distinctive and full of ritual, Ethiopia as coffee producing countries also have a tradition of drinking coffee. Ethiopian coffee ceremony is not just merely a tradition, but also a chance to socialize, gather, as well as appreciate the delicious coffee. This tradition is still often held in cities and the countryside, in a manner typical serving of coffee. For Ethiopians, were invited to the ritual of drinking coffee like this is a great honor and a sign that the person is considered to be good in the life of society or are considered friends. This tradition is also performed to welcome guests as well as on the days of celebration.


Procedures for Ethiopian Coffee Ceremony

Just like the tea ceremony in Japan, the procedure of preparation of coffee in Ethiopia also takes a long time. Usually, doing the whole process are women, wearing traditional dress. Equipment used is also very traditional. The following sequence of procedures for typical Ethiopian coffee ceremony:
Ethiopian Coffee Ceremony

 

Mashing coffee

“Mashing coffee” photo by Steve Evans. Use of photos licensed under CC BY-NC-2.0

Coffee maker casting a series of aromatic grasses and flowers on the floor and burned incense such as incense or incense to drive away evil spirits. Small cups prepared on a tray in a curled position.
Special earthenware jug called Jebena filled with water, closed with a stopper of straw, and boiled over low heat.
The green coffee beans are then cleaned and roasted in a kind of pan while occasionally stirred or shaken. Coffee beans are usually baked until the maturity of the medium or even to black and shiny with oil. The smell of coffee should be kissed by those who were in the room.
The coffee beans are milled using a mortar and pestle sort called mukecha and zenzena. Once this process is complete, usually within Jebena water is boiling. The coffee maker then inserts coffee powder to taste.
The Coffee maker then pours coffee from a height of about 30 cm into each cup without breaking the flow and leave the coffee powder remains in the jar. People who are oldest or most respected usually treated first. Another guest can add sugar (or salt if in rural areas).
Traditionally, guests must also praise the coffee maker will craft making and brewing coffee. While enjoying a drink, people can gossip, exchange news or discussing social and political.
In the tradition of the Ethiopian-style coffee, anyone who served would be considered rude or impolite if not drinking, at least, three cups, in which each treats each called Abol, tona and baraka. This is because the third cup is considered as a blessing for the guests, so it is considered rude to refuse.

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