[Suggested image: A warm overhead shot of an Ethiopian coffee ceremony — a black clay jebena on a small stand, three small handleless cups (cini) of dark coffee, fresh green grass scattered on the tray, and a wisp of frankincense smoke.]

For many Ethiopian and Eritrean families in the UAE, nothing says “home” quite like the smell of beans roasting and frankincense curling through the room. The Ethiopian coffee ceremony — buna — is more than a drink; it is an invitation to slow down, talk, and welcome guests. The good news: you can recreate the whole ritual in your Dubai or Abu Dhabi kitchen with a few authentic pieces and a little patience. Here is how we do it.

What the coffee ceremony really is

In Ethiopia, coffee is woven into daily life. The ceremony is traditionally led by the host and unfolds over three rounds — abol, tona, and baraka — each pour considered a blessing on the gathering. Coffee itself was first discovered in Ethiopia, in the highland region of Kaffa, widely believed to be where the word “coffee” comes from. Bringing the ceremony into your home in the UAE keeps that heritage alive and gives the whole family a reason to sit together, far from the highlands but close in spirit.

It is a generous, unhurried affair. Guests are expected to stay for all three rounds, so the ceremony naturally turns a quick visit into a proper one.

What you’ll need

You don’t need much, but the right pieces make all the difference. Start with the heart of the ritual, the traditional clay jebena — the round-bellied pot with a long neck and spout that brews and serves the coffee. You’ll also want good whole beans; our Ethiopian coffee beans (buna) are sourced from Ethiopia, the birthplace of coffee, and are meant to be roasted fresh at home.

Round it out with small handleless cups (cini), a tray, and a little frankincense burned in an etan machesha incense burner to set the mood. Browse the full Ethiopian tea & coffee collection to gather everything in one order — we deliver across the UAE.

Step by step: brewing buna at home

1. Roast the beans. Place a handful of green or raw beans in a flat pan over medium heat and stir constantly until they turn dark and glossy and release their aroma. Walk the pan around the room so guests can take in the smell — this is part of the welcome.

2. Grind. Once cooled slightly, grind the beans to a fine, even texture. Traditionally this is done with a mortar and pestle (mukecha), but a small hand grinder works well in a UAE apartment.

3. Brew in the jebena. Add the grounds and water to the clay jebena and bring it to a gentle boil over low heat. Let it rise, then settle, two or three times so the grounds sink. Patience here is everything — rushing the boil muddies the cup.

4. Pour. Pour in one steady, high stream from the spout into the small cups lined up on the tray, filling each in a single pass without stopping. A good pour is smooth and unbroken.

5. Serve three rounds. Refill the jebena with water for the second (tona) and third (baraka) rounds. Each is a little lighter than the last. Serve with a bowl of popcorn, roasted barley, or a little sugar.

A pinch of cardamom or a stick of cinnamon in the pot is common in some homes — adjust to your family’s taste.

Bringing the tradition to your UAE home

The beauty of the ceremony is that it adapts. A weekend afternoon, a holiday, or a visit from relatives are all perfect occasions. If you’re stocking up, our wider range of Ethiopian groceries in the UAE has the spices and staples to round out the table. Set aside an hour, invite people you love, and let the three rounds do the rest.

Frequently asked questions

What kind of coffee is used in an Ethiopian coffee ceremony?
Whole Arabica beans from Ethiopia, roasted fresh at home rather than pre-ground. Roasting in front of guests is part of the ritual, so look for unroasted or lightly roasted whole beans.

Do I really need a jebena?
The jebena gives the ceremony its authentic look and traditional brewing method, and it pours beautifully. You can approximate the brew in a small pot when starting out, but the clay jebena is what makes it feel like home — and it’s the centrepiece guests recognise.

How long does the ceremony take?
Plan for about an hour. Roasting, grinding, brewing, and three unhurried rounds are meant to be slow — that’s the point.

Learn more about the ritual’s history from the Ethiopian coffee ceremony reference and coffee’s Ethiopian origins at Encyclopædia Britannica.

By the Mekazon Kitchen