Jebena (Ethiopian clay coffee pot)

The traditional Ethiopian coffee pot for preparing coffee in a ceremony — community, calm and authentic flavor.

Description

Bring home the Ethiopian coffee ritual. Our Jebena is crafted from clay and designed to be heated over a fire (or with a diffuser). Its spherical base concentrates heat, the tall neck helps to settle the grounds, and the spout allows for a fine pour. Pair it with a rekebot (tray), cini/sini (cups), and incense for the complete experience.

Guys

• For making coffee: we recommend black jebena (it can also be used decoratively). This coffee maker requires to be curated and prepared, which is why the price is higher.
• Decorative: You can use either the black or the painted one. What we don't recommend is using the colored one for making coffee.

Why you'll love it

• Authentic : traditional Ethiopian style, handmade.
• Clean taste : the clay and high neck promote a clear cup (without a paper filter)
• Ritual : three rounds (abol, tona, bar(a)ka) for sharing and conversing.
• Community : perfect for family gatherings or get-togethers with friends.
• Tip : Before first use, cure it to remove the mud taste (instructions below).

What's included

• 1 × Jebena (clay coffee pot)
• 1 × triangular umbrella-type top closure
• 1 × decorative base .
• Quick guide to curing, preparation and maintenance
• (A set that also includes Rekebot + 6 Cini/Sini will be available soon .)

Options / Variants

• Color: Painted (random colors) | black | red (currently unavailable)
• Size (approx. capacity): Small (2–3 cini) | Medium (4–6 cini) | Large (7–9 cini)
• Note: As it is handmade, the capacity may vary slightly.

Specs

• Material: clay (fired clay)
• Style origin: Ethiopia/Eritrea
• Use: direct flame, embers or diffuser (not for induction without diffuser)
• Cleaning: hot water, no perfumed soaps
• Compatible with horsehair filter in the beak (optional)

How to cure it (first use)

1. Rinse with hot water and let air dry.
2. Fill it with water + 1–2 tsp of ground coffee (test).
3. Heat gently until boiling , then maintain a very low temperature for 10–15 minutes.
4. Cool, rinse and repeat 1–2 times if desired.

How to make coffee in a jebena (quick guide)

1. For 3–4 cini: 18–22 g of coffee ( medium-fine grind ) · 300 ml of water.
2. Heat the water almost to boiling.
3. Remove from heat and add the coffee .
4. Return to the fire : when it rises up the neck, lower the fire and sprinkle with a few drops of cold water.
5. Rest 3–4 min.
6. Serve with continuous pouring; repeat for tona and bar(a)ka .

Care and maintenance

• Rinse with hot water after each use and air dry .
• Avoid thermal shock and harsh soaps .
• If it stains, use a mild paste of baking soda and rinse well.

Frequently Asked Questions (FAQ)

1. Does it work with induction?
   Not directly. Use a diffuser or alternative heat source.
2. Does it need a filter?
   Not paper. Some families use horsehair in the beak to retain sediment.
3. Are they all the same?
   No; they are handmade . They may vary in tone, texture, and capacity.
4. Does it leave a muddy taste?
   After the initial curing , the jebena loses that flavor. If it reappears, repeat the curing process.
5. Can I use it just as a pitcher?
   Yes, but it is designed for cooking and serving in the container itself.

Purchase recommendations

Complete with cinnamon/cups, incense, popcorn, and a rue sprig to set the mood.