The heart of the Ethiopian coffee ceremony, buna is made by hand-roasting green coffee beans in a pan, grinding them and boiling them in a small pot. Getting the roast level right shapes the character of this coffee, served at both morning and afternoon tables.
Roast the green coffee beans in a dry pan, shaking constantly, for 8 minutes until they turn deep brown.
Pound the roasted beans in a mortar until finely ground.
Add the ground coffee with the cardamom to the water and boil in a small pot for 4 minutes, taking it off the heat as it foams up.
Keep shaking the pan constantly while roasting the beans — leaving it still lets some scorch and turn bitter. Contains no listed 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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