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Ethiopian buna coffee served in small cups beside a traditional clay jebena and woven mat.

Ethiopian Buna (Traditional Coffee Ceremony)

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Freshly roasted coffee brewed dark in a jebena-style pot and served in small cups with sugar on the side.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 small cups
Course: Drinks
Cuisine: Ethiopian
Calories: 20
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Coffee
  • 1/2 cup green or lightly roasted coffee beans use freshly roasted beans if possible
  • 4 cups water
  • 2 tbsp granulated sugar for serving, optional
  • 3 pods green cardamom optional
  • 1 stick cinnamon optional
  • 2 whole cloves optional

Equipment

  • Heavy skillet
  • Mortar and pestle or hand grinder
  • Jebena or small saucepan
  • Fine strainer
  • Small coffee cups

Method
 

Roast and Grind:
  1. If using green beans, roast them in a dry skillet over medium heat, stirring often, until browned and fragrant, about 8 to 10 minutes. Cool briefly.
  2. Grind the beans to a coarse powder using a mortar and pestle or hand grinder. Set the ground coffee aside.
Brew the Buna:
  1. Bring the water, cardamom, cinnamon, and cloves to a simmer in a jebena or small saucepan. Add the ground coffee and reduce the heat.
  2. Simmer gently for 5 minutes, remove from the heat, and let the grounds settle for another 5 minutes.
Serve:
  1. Pour the coffee slowly through a fine strainer into small cups, leaving the sediment behind. Serve with sugar on the side and offer a second pour if desired.

Nutrition

Calories: 20kcalCarbohydrates: 5gSodium: 2mgSugar: 5g

Notes

  • Buna is a communal drink; the coffee is often shared in several small servings rather than one large mug.
  • The spices are optional and vary by household. Plain freshly roasted coffee is also traditional.