Charcoal Ember Jebena Pour-Over

Kindle your charcoal brazier until the coals glow bright amber with a soft gray ash cresting the top, 8-10 minutes. Lay a flat Ethiopian roasting pan directly over the embers and allow it to heat for 1 minute until you see the first tremor of heat shimmer.

Add the whole coffee beans to the roasting pan in a single even layer. Using a long-handled wooden spoon, stir the beans continuously in a circular motion, lifting and tossing them to expose every surface to the rising heat.

Roast for 5-7 minutes, watching as the beans progress from pale tan to chestnut brown to a deep mahogany, their surfaces glistening with released oils and small cracks audible like whispers. The beans are ready when they reach a glossy dark chocolate color and the smoke carries a sweet, toasted fragrance — remove immediately from heat.

Transfer the roasted beans to a wide ceramic bowl and let them rest for 2 minutes, just until the surface steam subsides. The beans should remain warm for grinding.

Working quickly while the beans retain their warmth, transfer them to a traditional mortar. Grip the pestle with firm pressure and grind in a vigorous circular motion with a slight back-and-forth rocking action.

Grind for 3-4 minutes until you achieve a coarse, uneven grind — rougher than espresso, with visible flecks of bean still distinguishable. The warmth from roasting helps release the essential oils during this step.

Break the cinnamon sticks into smaller pieces and add them to the mortar along with the whole cloves and salt. Give one final brief grind for 10 seconds to bruise the aromatics and distribute them evenly through the grounds.

Transfer the ground coffee and spice mixture into the jebena, distributing it evenly across the bottom vessel. Slowly pour 1 liter of hot water (just off the boil at 95°C) into the jebena, allowing the grounds to bloom and swell as they absorb the liquid.

Set the jebena on the edge of the brazier where gentle radiant heat sustains a slow steep. Cover with the lid and allow to brew for 6-8 minutes undisturbed, watching as the liquid above the grounds transitions from near-black to a clear amber caramel.

When the liquid has settled and the grounds have clumped together at the bottom of the jebena neck, carefully pour the brewed coffee through the jebena spout into a waiting ceramic serving pitcher, leaving the grounds behind.

Pour 2 tablespoons of white sugar into each of six ceremonial coffee cups. Present the first round (abol) by pouring the coffee in a slow, elevated arc from the pitcher, the stream thin and golden. Serve immediately while piping hot.

After all cups are served the first round, add another 350ml of hot water to the jebena grounds, steep for 3-4 minutes, and pour the second round (tona) — lighter in body and brightness, with floral notes emerging.

For the third and final round (baraka), repeat the dilution with 350ml more hot water and a 3-minute steep. This round carries the deepest complexity and is traditionally considered a blessing. Serve with the remaining sugar.