Regional
Ethiopian buna
Coffee prepared through a ceremonial roast, grind and pot brew.
Where it came from
Ethiopia
centuries old
Ethiopia is coffee’s botanical home, and the buna ceremony turns roasting, grinding and brewing into hospitality. It is a cultural ritual, not a single fixed recipe.
Make it at home
Starting recipe
You'll need
- Coffee
- 20 g
- Water
- 400 g
- 01
Build
For home, simmer freshly ground coffee gently in a jebena or small pot, let grounds settle, and pour slowly.
- 02
Serve
Serve immediately and adjust sweetness or dilution to taste.
At a café
Recipes and café sizes vary. Use this as the clearest starting point, then make it yours.