Shared Coffee (beverage of hospitality, inspired by the coffee ceremony)
Ethiopian-Style Harar Coffee
DrinkDocumented☕moyen20 min
A very fragrant coffee, made from Harar beans roasted on the spot and infused in a clay coffee pot. A drink of welcome in Ethiopia, it is served in small cups, boiling hot.
Why this dish? Settled in Harar from 1880, Rimbaud became a merchant and coffee exporter: he weighed, shipped, and tasted every day the bean that the city traded toward Aden.
Here in Harar, I set down the pen for the scale: coffee, that is my verse now! They roast the beans before you on a plate, the smell fills the courtyard, then they pass it three times through the clay jebena. Drink it without sugar and without ceremony, like a man who is done with the salons of Paris — it's bitter, it's honest, it wakes up those who have dreamed too much.
Ingredients
- •Green Harar coffee beans — a handful (base)
- •Spring water — according to cups (infusion)
- •Incense or cardamom — optional (aroma of hospitality)
How it was made : In Harar, coffee was roasted and ground at the time of serving, then infused in a jebena, a long-necked clay coffee pot. Served in three successive rounds, it sealed hospitality. Rimbaud, as a merchant, handled this product daily, shipping it by caravan to the coast.