The coffee ceremony is one of the most recognizable parts of Eritrean and Ethiopian culture. Coffee is offered when visiting friends, during feativities, or as a daily staple of life. If coffee is politely declined then most likly tea will be served.
The coffee is brewed by first roasting the green coffee beans over hot coals in a brazier. Once the beans are roasted each participant is given en opportunity to sample the aromatic smoke by wafting it towards them. This is followed by the grinding of the beans, traditionally in a wooden mortar and pestle. The coffee grounds are then put into a special veaael and boiled. The boiling pot is usually made of pottery and has a spherical base, a neck and pouring spout and a handle where the neck connects with the base. when the coffee boils up through the neck it is poured in and out of another container to cool it, and then is put back into the boiling pot until it happens again. To pour the coffee from the boiling pot, a filter made from horsehair or other material is placed in the spout of the boiling pot to prevent the grounds from escaping.
The host pours the coffee for all participants by moving the titles boiling pot over a tray with small, handleless cups without stop unit each cup is full. Some of the coffee will inevitable miss the cup but this is done to prevent the coffee grounds from contaminating the brew. One extra cup is poured each time. The grounds are brewed three times: the first round of coffee is called awel in Tigrinya, the second kale'i and the third bereka ('to be blessed'). The coffee ceremony may also include burning of various traditional incense such as frankincense or gum arabic.
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