#14 La Jebena: The Ethiopian coffee maker that turns coffee into a community experience

When Abezash recalls his childhood in rural Ethiopia, he pictures himself with his grandmother roasting and grinding beans before the coffee was made in the jebena . When Gonzalo remembers her, like a stranger in a strange land, he thought, "This isn't a 5-minute coffee." He later understood that 's the point: time to talk, share, and laugh around a clay pot that brings everyone together.

What is a jebena and what elements accompany it?

The jebena is a traditional Ethiopian and Eritrean clay coffee pot with a spherical base, a high neck , a pouring spout, and a handle. It is part of the coffee ceremony ( buna ), a domestic and community ritual.

Typical elements of the ceremony

• Rekebot : tray or small table where the small cups ( cini/sini ), the jebena and the accompaniments are placed.
• Cini (or sini) : small cups without handle.
• Low chair : the person officiating (often the woman of the house) works sitting on a low stool .
• Incense : It is sometimes lit to perfume the environment during the ceremony.
• Fire/embers : Traditionally, jebena is heated over a fire (or embers). At home, if you have a glass-ceramic/induction stove, use a suitable diffuser or burner.

Surprising customs: coffee with popcorn , sugar , salt , or butter ; an atmosphere scented with rue or incense . Three rounds: abol , tona , and bar(a)ka (blessing).

Before use: How to “cure” jebena to remove the muddy taste

Like all porous earthenware, jebena requires initial curing to seal the pores and eliminate any remaining clay flavor.

Step by step (cured)

1. Rinse with hot water and let air dry.
2. Fill it with water and add 1–2 tablespoons of ground coffee (test).
3. Bring to a gentle boil over low heat ; simmer for 10–15 minutes .
4. Turn off, let cool and rinse.
5. Repeat 1–2 times if you want an extra seal.

Tip: Avoid scented soaps; warm water is sufficient. Air dry, without using cloths that release odor.

How to prepare coffee in a jebena (practical guide)

There are variations by region and family. This is a basic version to start at home.

For 3–4 cups (cini)

• Coffee : 18–22 g ( medium to fine grind ; adjust according to your jebena)
• Water : 300 ml (approx.)

Steps

1. Heat the water in the jebena over medium heat until almost boiling.
2. Remove from heat and carefully add the coffee (you can use a small funnel).
3. Return to the heat . When you see it rising to the neck and about to boil , turn off or lower the heat and splash a few drops of cold water on the neck to help it subside.
4. Let it sit for 3–4 minutes to allow the grounds to settle .
5. It is served from a little height in the cini/sini , with a constant pouring so as not to drag sediments.
6. Gently reheat for the second round (tona) and repeat the service; a third light reheat gives you the bar(a)ka .

Useful settings

1. If the cup comes out cloudy or bitter , increase the grind one notch or reduce the boiling time.
2. If it is flat , lower the grind a notch or let it rest for less time .
3. Avoid moving the jebena after resting to avoid raising the sediment.

Service and accompaniments

1. Three rounds : abol (intense), tona (softer) and bar(a)ka (blessing/closing).
2. Accompaniments : popcorn , dabo kolo , or other snacks; sugar, salt, or butter to taste ; flavoring with rue or incense .
3. Ritual : Conversation is part of the recipe. Take your time.

Care and maintenance

• Rinse with warm water after each use. Avoid harsh soap.
• Let it air dry upside down.
• If you use a direct flame, avoid thermal shocks (do not dip it cold or hot).

Home Tips

• Time > hurry : the jebena asks for calm .
• High pour, steady hand : practice with water to gain confidence.
• Grain selection : A washed variety (Yirgacheffe, for example) boasts clean floral notes; a natural variety (Guji) provides juicy fruitiness.

Do you want an authentic jebena?

You can already find it in our store with black models and soon red ones too. We'll have different sizes and sets with rekebot + cini .

➡️ Buy Jebena

(If you already have your jebena, tell us how you use it and which round you like best: abol , tona or bar(a)ka .)