If you find yourself as a guest in an Ethiopians house, you would be quick to notice the never-failing coffee service they prepare for their guests.
The adoration Ethiopians show to coffee is sometimes ornate, and always beautifully ceremonial.
The extended Ethiopian coffee ceremony starts with the ceremonial equipments being arranged upon a bed of long scented grasses. After that, the coffee is roasted on a level roaster above a small charcoal furnace, the aromatic smell blending with the heady scent of incense that is also customarily burned during the Ethiopian coffee tradition.
Next, the woman who is presiding over the coffee ritual painstakingly cleanses the handful of coffee beans on the heated furnace, then stirs and shakes the remains away. Right after the coffee beans have turned black, they are ground by a pestle and a long handled mortar.
Next, it is time to cautiously stir the ground coffee into the Jebena, or flat-bottomed pot.
Because of the ancient manner used by Ethiopians, the ground result can be called anything but even, so the coffee is put through a dainty filter many times.
The youngest child is then sent out to announce when it is to be served and stands ready to bring a cup of coffee first to the eldest in the room and then to the others, connecting all the generations.
The lady finally serves the coffee in tiny china cups to her family, friends and neighbours who have waited and watched the procedure for the past half-hour. Gracefully pouring a thin golden stream of coffee into each little cup from a height of one foot without an interruption requires years of practice.
Source:http://texdigi.com/food/ethiopian-coffee-history.html
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