Bun

Instructions

1. 1 Wash green coffee beans and roast them in a menkeshkesh pan over charcoal, shaking continuously until dark brown and oily.
2. 2 Pass the smoking roasted beans around for guests to inhale the aroma, waving the fragrant smoke toward them.
3. 3 Grind the roasted beans to a fine powder using a mukecha mortar and pestle.
4. 4 Add ground coffee to a jebena filled with water, bring to a boil over charcoal, then let settle.
5. 5 Pour the first round (awel) into small handleless cups from a height for a dramatic stream.
6. 6 Serve three rounds total: awel (first, strongest), kalaay (second), and bereka (third, lightest), each progressively milder.