Ethiopian coffee arabica is one of the most sought-after and delicious types of coffee in the world. It has a rich history, a diverse flavor profile, and a distinctive aroma that makes it stand out from other coffees. Ethiopian coffee arabica is grown in different regions of the country, such as Sidamo, Guji, Bensa, Amrao ,worka, Djiima and each region produces a different flavor and quality of coffee.
It’s not news to mention that coffee plays a central role in Ethiopian life, diet, and socialization. Every morning and often again in the afternoon, families conduct a coffee ceremony, an ancient ritual of roasting, grinding, brewing, and serving coffee. The ceremony is also a way of welcoming guests and showing hospitality.
If you are a fan of Ethiopian coffee arabica, you may wonder how to brew it at home and enjoy its full potential. In this blog, we will show you how to brew the perfect cup of Ethiopian coffee arabica at home using different methods and tips.
The Classic Ethiopian Jebena
Are you even Ethiopian if you don’t have at least a couple of Jebena’s laying around in your households? And of course, you can’t forget the sudden jolt you felt when you dropped your mom’s Jebena?
Flavorful and steeped in heritage, Ethiopian coffee thrives thanks to the accompanying tradition with the Jebena at the center.
If you want to experience the authentic Ethiopian coffee ceremony at home, you will need the following items:
– A small amount of Frankincense, Myrrh, Cinnamon and Cardamom incenses
– A charcoal stove or fire
– A Jebena, a special round-bottomed black clay coffee pot
– A Mukecha, a wooden mortar and pestle
– Mankeshkesha, a pan sometimes with a perforated bottom used to roast the coffee
– A Sini, a small ceramic cup
– Gashuna Coffee, Roast and blend of your choice
– Buna Kurs (Coffee Snack) – Bread, Kolo, Pop Corn or nuts
Follow these steps to brew your coffee:
1. Prepare your incense by mixing Frankincense, Myrrh, Cinnamon and Cardamom in a small bowl. Light the incense and place it near the charcoal stove or fire. The incense will create a pleasant aroma and set the mood for the ceremony.
2. Add water to the Jebena and bring it to a boil over the charcoal stove or fire. A hint here is to measure in amount of water using the Sini cup for every person present adding an additional cup for the
3. Add one tablespoon of Gashuna Coffee to the boiling water and stir well. Reduce the heat and let the coffee brew for 10 to 15 minutes. The coffee will start to bubble and foam up, releasing its rich aroma.
4. Carefully pour the coffee from the Jebena into a Sini, a small ceramic cup. Enjoy the sip of the black and thick brew. this is the first round of coffee, called Abol, it is usually given to the respected elders and guests and has the most intense taste and caffeine content.
5. Replenish the Jebena with water and bring it to a boil again. This will brew the second round of coffee, called Tona.
6. Repeat step 5 for the third round of coffee, called Bereka, which is usually the final and mildest round. This round is accompanied by final blessings and gratitude for the coffee ceremony.
7. Share your coffee with your family, friends, or guests. You can also serve some snacks such as popcorn, bread, or nuts along with your coffee.
Congratulations! You have successfully brewed traditional Ethiopian coffee with full ceremony. You are now forever changed!
Pour Over
If you can’t go the traditional route, then the pour over method is also ideal for brewing Ethiopian coffee arabica as it highlights its delicate and fruity flavor.
To brew Ethiopian coffee arabica using pour over, you will need:
A pour over device, such as a Chemex, V60,
- – A paper or metal filter
- – A kettle with a gooseneck spout
- – A scale
- – A timer
- – A grinder
- – Ethiopian coffee arabica beans
The steps are:
1. Heat water to about 195°F (91°C) in your kettle.
2. Grind your Ethiopian coffee arabica beans to a medium-fine consistency, similar to table salt. You will need about 20 grams of coffee for every 300 ml of water.
3. Place your filter in your pour over device and rinse it with hot water to remove any paper taste and preheat your device.
4. Discard the rinse water and place your pour over device on your scale. Add your ground coffee to the filter and tare the scale.
5. Start your timer and pour about 40 ml of water over the coffee grounds in a circular motion, making sure to wet all the grounds evenly. This is called the bloom stage, where the coffee releases carbon dioxide and expands.
6. Wait for about 30 seconds and then pour more water over the coffee grounds in a steady stream, maintaining a constant water level in the filter. You can pause between pours if needed.
7. Continue pouring until you reach 300 ml of water or your desired brew ratio.
8. Wait until all the water has drained through the filter and then remove it from your pour over device.
9. Enjoy your perfect cup of Gashuna Ethiopian Coffee.
Conclusion
Ethiopian coffee arabica is a wonderful type of coffee that deserves to be brewed properly and enjoyed fully. By following these methods and tips, you can brew the perfect cup of Ethiopian coffee arabica at home and experience its amazing taste and aroma. Whether you prefer the classic Jebena, pour over, French press you can find your ideal way to brew Ethiopian coffee arabica at home with Gashuna Coffee. If there are any methods of coffee brewing you would like us to cover or if you have crazy Jebena stories leave us a comment below!