According to ancient folklore, more than a thousand years ago, an Ethiopian goat herder named Kaldi discovered coffee. After finding his goats acting strangely, over-excited and appearing to be dancing on their hind legs, the herder investigated and found out that they had been eating red cherries from bushes growing nearby. Kaldi gathered the berries and brought them home to his wife, who told him that he must take the beans to the monastery to show the local monks.

Once Kaldi reached the monastery, the monks declared the berries to be the work of the devil and set them on fire in a great flame. Sure enough, the aroma of roasting coffee filled the monastery and the monks returned to salvage the delicious smelling beans. They crushed the beans, gathered them up, and placed them in boiling water. And, voila...coffee! Ever since, the brew has been an integral part of Ethiopian culture and society.

I was introduced to Ethiopian cuisine more than five years ago. The Injera is a must-try, but what struck me the most was the prevalence of coffee...the restaurant was nearly overflowing with it. Come to find out, coffee's kind of a big deal.

Like the famous Japanese tea ceremony, the Ethiopian coffee ceremony is a truly beautiful fare. Coffee is traditionally poured by a Jebena (a unique looking sort of kettle) and served in tiny teacups. The java is accompanied by plenty of sugar, or salt in rural areas...Sorry, you'd be hard-pressed to find milk at a true Ethiopian coffee ceremony. Guests may also be served assorted snacks with their coffee. It is an honor to be invited to an Ethiopian coffee ceremony, but you better be prepared to drink up--it is considered rude for guests to drink less than three cups!

While many Americans drink our coffee on the run, while at work or on the road, the Ethiopian coffee ceremony is a reminder that it's nice sometimes to sit back, relax, and truly savor your java.

Tho
Writing Department