What spices are there in Ethiopian coffee?

Then the coffee beans are placed in the jibune, a clay (clay) coffee pot with boiling water, and at this time a small amount of spices, such as cardamom, cloves and cinnamon, can be added. While a coffee ceremony in Ethiopia may use local beans, this is not always the case outside the country. A jug of desert spiced coffee was a recipe that really caught my husband's attention when he was playing expansion. When I use the pods, I tend to rub them in my hands to get as many of them out as possible, then I grind them in a spice grinder.

Mix the coffee (ground a little coarser than usual) with all the spices and add to the filter. Coffee plays such an ingrained role in Ethiopian culture that it appears in many expressions related to life, food and interpersonal relationships. The espresso you get on the way to work and the pumpkin spice latte you hate to love may not exist at all if it weren't for the first pickers in Ethiopia. Ethiopian coffee is important to Ethiopian culture because it reflects a sense of community, participation and tradition in which they forge new bonds and strengthen old ones.

The Ethiopian coffee ceremony is historical and a big part of the cultural identity of Ethiopians and is largely a social event focused on spending time with friends and family and, of course, drinking coffee. Ancient Ethiopian history states that an Ethiopian goat herder, Kaldi, first discovered coffee and its magical benefits around 850 AD. You can also prepare Ethiopian as an ice cream, if you like cold coffee with a little more flavor. You can see that Ethiopian cardamom seeds are slightly browner and larger than green cardamom seeds.

The Ethiopian coffee ceremony can last up to two hours and is a long-standing tradition of the Ethiopian people. An Ethiopian coffee ceremony begins with green beans that are roasted right in front of the nostrils. Korarima, or Ethiopian cardamom (Afromomum Corrorima) is a member of the ginger family, as are the most common green and black cardamoms. What follows are the results of a coffee ceremony of improvisation and free spirit, done with the spirit, but perhaps not in the likeness of a true Ethiopian coffee ceremony.

It is one of the most important spices in many recipes and is used in Ethiopian spice blends such as the famous berbere and is also used to flavor coffee, just as regular green cardamom is used to flavor coffee in the Middle East, such as Arabic Qahwa. These Ethiopian Mordecofe beans from Stumptown Coffee comprise some of the finest Ethiopian beans on the market.

Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.