Eritrean coffee ceremony serves as a vital social ritual

The Eritrean coffee ceremony is an ancient social ritual centered on hospitality, community, and deliberate conversation. The multi-stage process involves roasting green beans over hot coals, hand-grinding them, and slow-brewing the coffee in a traditional spherical clay pot known as a Jebena.

The ceremony typically lasts one to two hours and consists of three distinct rounds: Awel, a potent first brew; Kalay, a medium-strength second round; and Bereka, a final mild cup intended to deliver a blessing of peace. To enhance the sensory experience, frankincense is burned, and the ceremony often takes place on floor mats draped in fresh green grass.

Specialized techniques and utensils define the tradition, such as pouring the coffee in a single, continuous stream from a height into small, handleless ceramic cups called Finjal to create froth. The coffee is often accompanied by snacks like roasted barley, popcorn, or freshly baked bread.