Ethiopian Coffee (Buna)

7 steps. Take it one step at a time.

1. 01

   Thoroughly wash the green coffee beans

   Thoroughly wash the green coffee beans in a small bowl of water to remove any husks or debris.

2. 02

   Place the beans in a flat pan

   Place the beans in a flat pan over medium heat. Shake the pan constantly to ensure an even roast. Continue until the beans turn dark brown/black and appear oily, about 10-15 minutes.

   15 min
3. 03

   While the beans are hot, grind them

   While the beans are hot, grind them into a fine powder using a traditional mortar and pestle or a modern coffee grinder.

4. 04

   Fill the jebena with water

   Fill the jebena (clay pot) with water and bring it to a boil. If you don't have a jebena, a standard stovetop pot can be used.

5. 05

   Add the ground coffee and cloves

   Add the ground coffee and cloves to the boiling water. Let it simmer gently on low heat for about 5-10 minutes.

   10 min
6. 06

   Remove from heat and let the jebena stand

   Remove from heat and let the jebena stand for a few minutes to allow the coffee grounds to settle at the bottom.

   3 min
7. 07

   Pour the coffee slowly

   Pour the coffee slowly into small cups (cini) from a height to create a light foam, stopping before the grounds enter the cup. Serve with sugar as desired.