In Dynamic Africa:
More hereToday, one of the ways that Ethiopians (and Eritreans) continue to demonstrate their love of coffee and their historical relationship with the second most traded commodity in the world, after oil, is through what is known to outsiders as a traditional Ethiopian Coffee Ceremony or Buna by Ethiopians. Often, this practice takes place in peoples homes and at Ethiopian restaurants which is where I first experienced a Buna, in Addis Ababa.
image via Dynamic Africa
Conducted entirely by women, the Buna process involves the roasting, grinding and serving of coffee. Washed coffee beans are roasted in a pan, similar to the process of making popcorn. As the aroma of the coffee begins to fill the air, the preparer takes the roasting coffee and walks around letting the fresh scent of the coffee settle around the room.
Once roasted, the coffee is then put in what is called a Mukecha - a tool used for grinding. Another tool, called a zenezena, is used to crush the coffee in a pistil and mortar fashion. Some places will use modern coffee grinders to save time as it can be a slightly laborious and time-consuming task. After the coffee has been crushed, the fresh coffee powder is put into a jebena, a clay pot. Water is added and the mixture is boiled before being ready to be served in small usually white porcelain cups called cinis.
