Buna

Nutrition · per serving

Steps

1. 1

   Set out the serving cups and a small pot or jebena if you have one. Light the incense in a safe, heatproof holder near the serving area so the aroma gently perfumes the space while you prepare the coffee.

   1 small piece or 1 incense stick incense
2. 2

   Heat a clean, dry skillet over medium heat. Add the green coffee beans and roast them, shaking the pan often, until they turn deep brown and smell intensely fragrant, 8-10 minutes. Keep the beans moving so they roast evenly and do not scorch; a few darker spots are fine, but they should not smell burnt.

   40 g green coffee beans
3. 3

   Transfer the roasted beans to a mortar and crush them coarsely, or pulse briefly in a grinder. Aim for a medium-coarse grind; powder-fine coffee can make the brew muddy.

   40 g green coffee beans
4. 4

   Bring the water to a boil in a small saucepan or jebena. Add the crushed cardamom and the ground coffee, then reduce to low heat and let it gently simmer for 5-7 minutes. Avoid a hard boil, which can make the coffee harsh.

   500 ml water4 pods green cardamom pods, lightly crushed40 g green coffee beans
5. 5

   Remove the pot from the heat and let the coffee settle for 3 minutes so the grounds sink to the bottom. This short rest helps you pour a clearer cup.

6. 6

   Pour the coffee slowly into 2 small cups, stopping before the grounds reach the rim of the pot. Stir the sugar into the cups, or serve it on the side if preferred. Serve immediately while hot, with the incense still gently burning if desired.

   20 g sugar

Origin & History

Buna is central to Ethiopian hospitality and social life, where the coffee ceremony is a ritual of roasting, brewing, and serving coffee in the presence of guests. Ethiopia is widely regarded as the birthplace of coffee, and the ceremony reflects both daily tradition and communal respect. Incense, fresh roasting, and multiple rounds of serving are hallmarks of the experience.