Ethiopian coffee (buna)
Coffee roasted, ground and brewed in a clay pot (jebena) and poured into small cups in three rounds. It is aromatic, smooth and shared slowly with family and friends.
Where it comes from
Ethiopia is the original home of the coffee plant, and the coffee ceremony is a daily social ritual in many homes. The host roasts green beans on the spot and passes the smoke around so everyone enjoys the aroma.
Explore the cuisine of Ethiopia.
Recipe
Make Ethiopian coffee (buna) at home
Ingredients
- 1/2 cup green coffee beans
- 4 cups water
- sugar or honey to taste
- popcorn or roasted barley for serving
- optional: fresh herbs or a bit of salt (regional)
How it's made
- Rinse the green beans and roast them in a pan over medium heat, shaking constantly, for 10-12 minutes until dark and glossy.
- Let the beans cool a few minutes, then grind finely in a mortar or grinder.
- Bring the water to a boil in a jebena or a small pot.
- Add the coffee, stir, and bring to a boil again; let it froth, then lower the heat and simmer 5 minutes.
- Let the grounds settle for a minute, then pour slowly into small cups.
- Serve with sugar, and brew a second and third round with the same grounds and fresh water.
Variations
- Spiced buna: brewed with cardamom or cinnamon.
- Buna with salt or butter: a regional variation.
Cook’s tip: Stop roasting when the beans are oily and dark brown but not burnt, for a smooth cup.
Related dishes
Turkish coffeeDrinks · Türkiye
EspressoDrinks · Italy
Arabic coffee (qahwa)Drinks · Saudi Arabia
Maghrebi mint teaDrinks · Morocco
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.