Jebena: Ethiopian clay coffee pot
Jebena is a clay pot used to brew coffee in Ethiopia, which makes one of the best coffee in the world. There are two types of Jebena; the most common type is with a spherical base, long neck, and spout while the other one is without a spout, which is only common in the Northern Ethiopia and Eritrea. People in the rest of the region prefer to use the common type with the spout.
Most Jebena’s that are purchased from the marketplace in Ethiopia have to go through heat curing and seasoning stages before first use. The heat curing process is where the jebena is baked in an open fire to dry any moisture and strengthen the pot. Once the heat curing is done, the pot is going to seasoning in order to eliminate any remaining clay odor. About 8 to 10 oz of milk and 8 to 10 tablespoon of coffee, depending on the size of the Jebena, is added to the pot and allowed to boil for a couple of minutes. Then, the mixture is discarded and the Jebena is rinsed thoroughly with warm water until the water that is coming out of the pot is clean. However, Jebena that is ready for use can be purchased from …..
Due to the porous nature of the pot, using any kind of soap is going to ruin the taste of the coffee. Only hand wash using warm water is recommended. In addition, gas stoves with top burner grates are the best choice since the Jebena has a spherical bottom; however, extra caution is required while using an eclectic coil or smooth top stoves.