The traditional ceremony starts with fresh coffee beans. The hostess then takes the fresh beans washes them and pours it in a little pan to “cook” the beans. Once the hostess starts to cook the beans they star to pop, and the aroma fills the room. Once the beans are fully brown/black, the host brings it to her audience and waves it around the room, to share the fresh aroma of coffee.
The hostess then takes the fresh coffee beans and grinds them preparing it to be made into a fresh cup of coffee. The coffee is then taken and poured into a clay pot known as the “jebena”. Inside the jebena you have the coffee and some fresh spices mixed in there. The hostess then brews the coffee while conversing with her audience. The hostess has her set up right in front of her audience, she has her “rakabot” which is mini white dresser where all her equipment sits in and on.
After the coffee is ready the host then pours her coffee in mini cups called “cini” for her audience. This ceremony usually is about thirty minutes; therefore, the host serves her audience with grace. In a general ceremony, the audience drinks the coffee with no milk, but plenty of sugar.
Once the hostess is done serving her coffee, she follows with some sort of a snack. In a common ceremony, the hostess will make some fresh popcorn while her audience continues to drink their coffee and engage in conversation. In the typical Ethiopian household, a coffee ceremony occurs three times a day. One in the morning, afternoon, and evening. It is a time when people come together and talk about everything that is going on. It is a social event within the village.