Coffee was first discovered in Ethiopia, as such coffee is an important beverage in Ethiopia, served at least twice in every home every day. Ethiopian Coffee Ceremony is a ritualized form of making and drinking coffee. There is a routine of serving coffee on a daily basis, mainly for the purpose of getting together with relatives, neighbors, or other visitors.
Brewing
The ceremony is typically performed by the woman of the household and is considered an honor. The coffee is brewed by first roasting the green coffee beans over an open flame in a pan. This is followed by the grinding of the beans, traditionally in a wooden mortar and pestle .The brewing vessel called Jebena is usually made pottery and has a spherical base, a neck and pouring spout, and a handle where the neck connects with the base.
Serving
The host pours the coffee for all participants by moving the tilted boiling pot over a tray with small, handleless cups called sini from a height of one foot without stopping until each cup is full.The grounds are brewed three times: the first round of coffee is called abol, the second tona and the third baraka (to be blessed) .
The coffee ceremony may also include burning of various traditional incense.People add sugar to their coffee, or in the countryside, sometimes salt or traditional butter (see niter kibbeh).The beverage is accompanied by a small snack such as popcorn, roasted barley seeds or ambasha bread.