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  2. Jebena - Wikipedia

    en.wikipedia.org/wiki/Jebena

    In Ethiopia, a small pottery cup called a sini or finjal is used to contain the coffee poured from the jebena. [1] In Ethiopia they use a slightly different variation, theirs having a separate spout lower on the pot for pouring out the coffee. In Eritrea the jebena has only one spout at the top, used both for filling with water and grinds and ...

  3. Coffee ceremony of Ethiopia and Eritrea - Wikipedia

    en.wikipedia.org/wiki/Coffee_ceremony_of...

    [2] After grinding, the coffee is put through a sieve several times. [3] The boiling pot is usually made of pottery and has a spherical base, a neck and pouring spout, and a handle where the neck connects with the base. [3] The jebena also has a straw lid. [3] The gathering goes beyond a coffee break.

  4. List of Ethiopian and Eritrean dishes and foods - Wikipedia

    en.wikipedia.org/wiki/List_of_Ethiopian_and...

    Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena. Tej – A honey wine [10] or mead that is brewed and consumed in Ethiopia and Eritrea. Tella – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically teff and sorghum. It is called siwa in Tigray and Eritrea.

  5. Promoting tradition as well as beans, Ethiopian coffee shops ...

    www.aol.com/promoting-tradition-well-beans...

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  6. Starbucks Honors the Birthplace of Coffee with Ethiopia, an ...

    www.aol.com/news/2013-09-24-starbucks-honors-the...

    Customers can sample Ethiopia coffee at participating Starbucks® stores in the U.S. on National Coffee Day, September 29, and those who purchase a 1 lb. bag of Ethiopia whole bean will receive a ...

  7. Ethiopian cuisine - Wikipedia

    en.wikipedia.org/wiki/Ethiopian_cuisine

    It often involves the use of a jebena (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a mokecha.