Buna (Ethiopian Ceremonial Coffee)
Local name: ቡና
In short: Freshly roasted coffee ground by hand and boiled in a clay pot, the strong, aromatic brew at the heart of Ethiopia's daily coffee ceremony. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 3 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 16 kcal
Buna is coffee as Ethiopians make it at home: green beans roasted in a pan, pounded fine and brewed in a round-bellied clay pot called a jebena. The ritual is a cornerstone of hospitality, with the host serving three rounds, called abol, tona and baraka, to guests who stay for all of them. The coffee is strong and aromatic, served in small handleless cups with sugar, and often with popcorn or a bread. A small saucepan or cezve can stand in for the jebena.
Instructions
- If using green beans, roast them in a dry heavy skillet over medium heat, stirring or shaking constantly, for 8 to 12 minutes. They will crackle, turn dark brown and glossy, and release smoke and a strong aroma. Open a window and stop before they turn black.
- Tip the roasted beans onto a plate and let them cool for 5 minutes.
- Grind to a fine powder in a mortar and pestle or a coffee grinder, slightly coarser than for espresso.
- Bring the water, with the cinnamon or cloves if using, to a boil in a jebena or small saucepan. Add the ground coffee and stir once.
- When the coffee foams up toward the neck of the pot, lift it off the heat for a few seconds until it settles, then return it to the heat. Repeat the boil two or three times over about 8 minutes, until dark and aromatic.
- Take the pot off the heat and let the grounds settle for 2 to 3 minutes. Do not stir.
- Put sugar in each small cup. Pour the coffee in one slow, steady stream, holding the pot 15 to 20 cm (6 to 8 inches) above the cups, and stop before the sediment reaches the spout.
- For the second round, add 500 ml (2 cups) fresh water to the same grounds, bring to a boil and serve. Repeat once more for a third, lighter round.
Tips
- Roasting is the step that makes the coffee. Stop when the beans are dark brown and glossy but not burnt black, and roast in a well-ventilated space because it makes a lot of smoke.
- Serve with popcorn, roasted barley or a piece of bread. The second and third rounds are milder than the first, and guests are encouraged to stay for all three.
Questions and answers
What are abol, tona and baraka?
They are the three rounds of the coffee ceremony. Abol is the first and strongest, tona the second, and baraka, meaning blessing, the third and mildest.
Can I make buna without a jebena?
Yes. A small saucepan or a cezve works well. Let the grounds settle before pouring, and leave the last spoonful in the pot.
Is Ethiopian coffee served with milk?
Traditionally it is served black, with sugar, and in some regions with salt. Milk is not part of the ceremony.
How long does it take to make Buna (Ethiopian Ceremonial Coffee)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Buna (Ethiopian Ceremonial Coffee)?
About 16 kcal per serving, with 0 g of protein, 4 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 16 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 4 g |
| Sodium | 2 mg |
Estimated values, calculated from the ingredients.
