Buna is at the heart of the Ethiopian coffee ceremony. Green coffee beans are roasted by hand in a pan, pounded into a powder, and boiled in a small pot. The roast level defines the character of this coffee, served at morning and afternoon gatherings.
Roast the green coffee beans in a dry pan for 8 minutes, shaking constantly, until they turn dark brown.
Pound the roasted beans in a mortar until they become a fine powder.
Add the ground coffee and cardamom to the water in a small pot. Boil for 4 minutes and remove from the heat when it foams.
Shake the pan constantly while roasting the beans; if they sit still, some may burn and taste bitter. Contains no allergens.
8 dakika kavurunca bende çekirdeklerin bir kısmı fazla koyulaştı ve acı bir tat bıraktı, ocağı biraz kısıp süreyi 6 dakikaya indirdiğimde renk daha dengeliydi ve dövmesi de kolaylaştı.
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