How to prepare coffee in a Jebena

The jebena is the traditional coffee pot of Ethiopia and Eritrea. Preparing coffee in it is not a quick process: it is part of a ritual designed for pausing, conversing, and sharing.

Basic Recipe

Coffee: 18–22 g
Water: approx. 300 ml
Grind: medium to fine
Heat: medium-low
Resting Time: 3–4 minutes

Step by Step

1. Heat the Water
Add about 300 ml of water to the jebena and heat it over medium heat until it is almost boiling.

2. Add the Coffee
Momentarily remove the jebena from the heat and carefully add 18–22 g of ground coffee.

3. Reheat
Place it back on the heat. When the coffee starts to rise up the neck and is about to boil, reduce or remove from the heat.

You can sprinkle a few drops of cold water on the neck to help the coffee settle back down.

4. Let it Rest
Wait 3–4 minutes for the grounds to settle at the bottom.

5. Serve
Pour slowly into the small traditional cups, cini or sini, being careful not to move the jebena too much to avoid disturbing the grounds.

6. The Three Rounds
Traditionally, coffee can be served in three rounds:

Abol: the first and most intense.
Tona: the second, milder.
Bereka: the third, closing the ceremony.

For subsequent rounds, gently reheat the jebena before serving.

Want to Adjust to Your Taste?

Cloudy or too bitter → try a slightly coarser grind or avoid boiling too much.
Too mild or flat → try a slightly finer grind.
Too many grounds in the cup → let it rest a little longer and avoid moving the jebena before serving.

Which Coffee We Recommend

The jebena works very well with different Ethiopian coffee profiles.

Washed coffees can offer a cleaner, more floral, and delicate cup, while natural coffees typically provide more fruity, sweet, and intense flavors.

Our Recommendation

The jebena doesn't demand perfection or haste. Coffee is just one part of the experience: time, conversation, and sharing it with others are also part of the recipe.