We’ve all heard of the Japanese tea ceremony, but in Ethiopia they have an elaborate ceremony for that other great caffeinated beverage–coffee.
The Ethiopians discovered coffee, surely the greatest of their many cultural achievements, so it’s not surprising they developed a ritual around it.
It was my wife’s birthday last week so I took her to Madrid’s one and only Ethiopian restaurant, Mesob Restaurante Etíope on Calle Manuela Malasaña. Madrileños will know that Malasaña is one of the best barrios in town for eating out, and I’m happy to say this outpost of East African culture is holding its own against some tough competition.
We arrived at the restaurant to find the settings laid out on a mat in front of our table. A portable stove, some handmade pitchers, and an incense burner were the main items. Our hostess sat on a wooden, three-legged stool and filled a small pot with unroasted coffee beans. She fired up the stove and started roasting them over the open flame.
As she shook the pot back and forth to turn the beans, she explained that the coffee ceremony is one of the cornerstones of social life in Ethiopia. Women go from house to house to see friends and end up attending four or five coffee ceremonies a day. She was also kind enough to teach me some Amharic and not smile too much at my bad pronunciation.
The beans were beginning to roast now and occasionally she took the pot off the flames and wafted the steam under our noses. Heaven! To keep us from going crazy waiting for the coffee she brought out some fatiira, which is sort of like a crepe made with honey. It’s a common dish for breakfast or at a coffee ceremony. As we munched she finished roasting the beans and lit an incense burner, which she passed close to our faces so we could get a good whiff. Then she ground up the beans and put them in a ceramic pitcher called a javena.
The javena went onto the stove and she poured some hot water into it. Not too much, mind you, because Ethiopian coffee is best served strong. We each got a nice cup and our hostess went back to making another javena of coffee. It’s interesting that only just enough is made at a time for each person to get a small cup. That way none goes to waste. You can, of course, just keep filling the javena if you want more coffee. We each had three cups but I’m sure the workers who carved all those churches at Lalibela out of sold rock probably drank more!
The whole ceremony took about an hour. I found it very relaxing, with the smell of the roasting beans and incense filling the air, and the soft rattle of the beans as they were shaken in the pot. The coffee was great, of course, but the best part was chatting with our hostess about life in Ethiopia and learning some Amharic in preparation for our trip in February. I’ll be interested to see if the coffee ceremonies are any different in the various regions of Ethiopia.