Ethiopia
Ethiopia is the birthplace of coffee, and its coffee culture is deeply ingrained in daily life, often revolving around the elaborate and social coffee ceremony (Buna Tetu). While you can find modern coffee shop drinks in cities, the traditional way of preparing and serving coffee is the most significant.
Here are the different ways to order coffee in Ethiopia and what's in them:
Traditional Ethiopian Coffee Ceremony (Buna Tetu):
This is the most authentic and culturally rich way to experience coffee in Ethiopia. It's a slow, sensory, and communal process, usually performed by a woman.
How to order/experience: You don't "order" it in the typical sense; you are invited to partake in a ceremony, whether in a home, restaurant, or even on the street. You might simply say "Buna Tetu" (come drink coffee).
What's in it:
Green Coffee Beans: The ceremony begins with washing and roasting green coffee beans over hot coals in a flat pan called a menkeskesha. The aroma of the roasting beans is a crucial part of the experience.
Water: Once roasted, the beans are coarsely ground with a mortar and pestle (mukecha and zenezena) and then brewed in a traditional clay pot called a jebena. Water is added to the jebena and brought to a boil.
Optional Spices: In some regions, a small amount of spices like cardamom, cloves, or cinnamon may be added to the jebena during brewing.
Serving: The coffee is served in small, handleless porcelain cups called sini. It's poured from a height to create a frothy layer.
Three Rounds: The coffee is served in three rounds, each progressively weaker as more water is added to the same grounds in the jebena:
Abol: The first cup, the strongest and purest.
Tona: The second cup, slightly weaker and often sweetened with sugar.
Bereka: The third and final cup, the lightest, often considered a "blessing."
Accompaniments: Coffee is usually served with snacks like popcorn (yebuna kourse), roasted grains (kolo), or traditional bread (himbasha/ambasha).
Additions: Guests add sugar to their preference. In some rural areas, salt or traditional butter (niter kibbeh) might be offered. Incense (frankincense or myrrh) is often burned during the ceremony.
Macchiato (Ethiopian Style):
Introduced during the Italian occupation, the macchiato has become incredibly popular and is almost a national drink alongside jebena buna.
How to order: "Macchiato." You might be asked if you want it "normal" or "strong."
What's in it: Typically a strong shot (or two) of Ethiopian espresso with a small "stain" or dollop of foamed milk on top. Ethiopian macchiatos are often served in a small, concentrated way, similar to a piccolo latte. The coffee base is usually robust, reflecting the local preference for strong flavors. Some recipes might even use instant coffee and brown sugar for a simpler, home-style version.
Espresso:
Modern coffee shops, particularly in Addis Ababa, will have espresso machines.
How to order: "Espresso" or "double espresso."
What's in it: A concentrated shot of coffee brewed under pressure.
Americano:
Also found in more modern cafes.
How to order: "Americano."
What's in it: Espresso diluted with hot water.
Spris:
This is a unique and less common, but interesting, Ethiopian drink.
How to order: "Spris."
What's in it: A 50-50 mix of coffee and tea in the same cup. When prepared well, the black coffee floats above the colored tea, creating distinct layers. It's often served with a heaped spoonful of sugar, making it quite sweet.
Filter/Brewed Coffee:
While not as common as jebena buna or macchiatos, some establishments may offer standard brewed coffee.
How to order: You might ask for "filter coffee" or simply "coffee" if a jebena ceremony isn't taking place.
What's in it: Coffee brewed by pouring hot water over ground beans in a filter.
Important Notes on Ethiopian Coffee:
Freshness is Key: Ethiopians highly value fresh coffee. Beans are often roasted and ground just before brewing, even for individual cups.
Sugar Preference: Coffee in Ethiopia is often consumed with a good amount of sugar, though it's usually served on the side for individual preference.
Coffee is Social: Coffee is a central part of Ethiopian social life and hospitality. Being invited for coffee is a sign of respect and friendship.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.