Coffee the way it's made at home in Ethiopia: green beans roasted in front of you, brewed in a clay jebena, and poured in three rounds.
In Ethiopia, coffee isn't a quick stop. It's an invitation to sit down together.
Families and neighbors gather for it every day, and the ceremony can last an hour or more. There's no rush, and nobody leaves after one cup. Every Friday evening we set out the low table, light the incense and pour coffee the traditional way, for anyone who wants to pull up a chair.
The ceremony follows the same steps it has for generations. Each one takes its time.
Green beans are washed, then roasted in a pan over the flame. The pan is passed around so everyone can take in the smoke.
The roasted beans are ground by hand with a mortar and pestle, just before brewing.
The coffee simmers in a jebena, a round clay pot with a long neck, until it's ready to pour.
Coffee is poured from a height into small handleless cups, in three rounds, with snacks passed around the table.
The first pour, and the strongest.
Brewed again from the same grounds, a little lighter.
The last pour. Bereka means blessing.
Seats are limited so everyone has a place at the table. Save yours and we'll have a cup waiting.
Bring the ceremony to your team, your family or your next celebration. We'll set the table, roast the beans and pour, at the café or at your place.
Not a thing. We'll walk you through each step as it happens. Just come curious and ready to sit for a while.
Yes. Kids are welcome and sit free under 12. We'll have something other than coffee for the little ones.
You're welcome to, though most guests stay for all three. The third round, bereka, is considered the blessing.
The ceremony coffee is regular, but we'll happily make you a decaf or a spiced shay instead.
Just reply to your confirmation email to cancel or move your seat to another Friday.