From the Conscious Vegan Blog:

Brits have always been known for their love of a good cup of tea. However, in recent years something of a revolution has started. We are now renouncing the English Breakfast for a new found affection with coffee.

Today, with large coffee shop chains on every street corner we’re never short of somewhere to stop when in need of a sharp caffeine jolt. There’s definitely plenty to choose from. Hmm…Triple grande coconut macchiato … soya frappa with extra ice… or the classic double espresso? What ever you decide, armed coffee in hand the allure of free wifi and comfy seats has never been so strong. Its that “Ahhh… ” moment when you sit back relax and unknowingly let the hours slip away. Blissful…

Interestingly enough when I was in Ethiopia, coffee was an entirely different affair. I experienced my first traditional cup of coffee and ceremony on the roof top of a local restaurant in Awasa. A young Habesha women dressed in traditional white attire roasted raw green coffee beans over an open flame. Once roasted she then ground the beans, and poured them into a clay coffee pot (Jebena), and slowly left them to brew. The length and detail of the ceremony produced a quality of coffee that was exceptional. It’s rich, dense flavour, was intense but delicious and lightly accented by bittersweet undertones of blueberry. Truly sublime.

In moments of nostalgia and a yearning for a good cup of coffee, I still reach for my Jebena. Over the course of time (I’m 30… erm… something), I’ve had to swap my beloved beans to a de-caffeinated variety. However with beans sourced directly from Ethiopia, the taste is still as rich and divine as ever (just minus the jitters).

Tea for Two Bunna for Three
Recipe type: Beverage
Cuisine: Ethiopian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  1. Heat frying pan for 1 min on high heat
  2. Reduce heat to medium-low and add raw coffee beans
  3. Cook for 10 seconds, stir for 10 seconds (use wooden spoon)
  4. Repeat process for 10 minutes or until beans are dark brown but not burnt. Beans will pop.
  5. Transfer hot beans to colander, stir for 2 minutes. Leave to rest until cool.
  6. Use coffee grinder to coarsely grind roasted beans to the size of breadcrumbs.
  7. Add ground beans to a cafetiere, add water just off the boil, stir and rest for 4 minute then plunge.
  8. Pour, sweeten, enjoy!
November 17, 2016 — Guy Wilmot

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