Buna (Ethiopian coffee ceremony)

Step 1: Rinse 2 ⅛ oz green (unroasted) coffee beans in cold water and pick out any discoloured ones. Pat dry.

Step 2: Roast the beans in a heavy pan (or the traditional flat pan) over a medium heat, stirring constantly with a spoon, for 10–12 minutes. They turn yellow, then brown, start to crackle and give off oily smoke. Stop when they are dark brown and glossy. Uneven, too-fast roasting is the common mistake; keep them moving and lower the heat if they scorch.

Step 3: Carry the pan around so everyone can smell the smoke, as is the custom, then let the beans cool for a few minutes.

Step 4: Grind the beans finely in a mortar or grinder. Bring 300 ml of 1 ¼ cups water to the boil in the jebena or a small saucepan, stir in the coffee and 1 cardamom pod, and let it rise to the boil twice.

Step 5: Take off the heat and leave for 3–4 minutes until the grounds settle. Pour into small cups in one steady stream, leaving the grounds behind. Offer 6 tsp sugar. This first round is abol, the strongest.

Step 6: Add another 300 ml of 1 ¼ cups water to the same grounds, bring to the boil, settle and pour the second round, tona.

Step 7: Repeat with the last of 1 ¼ cups water for the third, lightest round, baraka, which is said to bless the guests. Burn 1 small piece frankincense alongside if you like, as is the tradition.