Ethiopia — the birthplace of coffee, served in three rounds

Ethiopian Buna (Coffee Ceremony)

Also known as: Bunna, ቡና

The Ethiopian coffee ceremony — Buna — is a roasting, brewing, and serving ritual that takes about an hour. It happens at home, with guests, and runs three rounds: Abol (first, strongest), Tona (second), Baraka (third, the blessing). Frankincense burns alongside; popcorn or kollo (roasted barley) is often served.

How to brew it.

1. 01

   Wash green coffee beans in cold water. Roast them in a flat pan over open flame, shaking constantly, until dark brown and oils surface. The smoke is part of the ceremony.

2. 02

   Walk the freshly-roasted beans around the room; guests cup the smoke toward themselves.

3. 03

   Grind the beans by hand (mortar and pestle) to medium-coarse.

4. 04

   Bring water to a boil in the jebena. Add the grounds, return to heat. Boil briefly, then remove and let settle.

5. 05

   Pour from a height through a small filter (often horsehair) into the cini cups in a single continuous stream — no refills mid-pour.

6. 06

   Serve Round 1 (Abol). Re-add water to the jebena, re-boil, serve Round 2 (Tona). Repeat for Round 3 (Baraka, the blessing). Each round is gentler than the last.

What makes it right.

• The ceremony is the point. Don't rush it. Frankincense is traditional; popcorn or roasted barley snacks make it complete.
• Skipping the third round is rude — Baraka is the blessing on the household.
• If you can't roast green beans at home, use the freshest Ethiopian single-origin you can find and treat the brewing as ceremony anyway.