Buna

Ingredients

Instructions

1. 1

   Set out the serving cups and a small pot or jebena if you have one. Light the incense in a safe, heatproof holder near the serving area so the aroma gently perfumes the space while you prepare the coffee.

2. 2

   Heat a clean, dry skillet over medium heat. Add the green coffee beans and roast them, shaking the pan often, until they turn deep brown and smell intensely fragrant, 8-10 minutes. Keep the beans moving so they roast evenly and do not scorch; a few darker spots are fine, but they should not smell burnt.

3. 3

   Transfer the roasted beans to a mortar and crush them coarsely, or pulse briefly in a grinder. Aim for a medium-coarse grind; powder-fine coffee can make the brew muddy.

4. 4

   Bring the water to a boil in a small saucepan or jebena. Add the crushed cardamom and the ground coffee, then reduce to low heat and let it gently simmer for 5-7 minutes. Avoid a hard boil, which can make the coffee harsh.

5. 5

   Remove the pot from the heat and let the coffee settle for 3 minutes so the grounds sink to the bottom. This short rest helps you pour a clearer cup.

6. 6

   Pour the coffee slowly into 2 small cups, stopping before the grounds reach the rim of the pot. Stir the sugar into the cups, or serve it on the side if preferred. Serve immediately while hot, with the incense still gently burning if desired.

Nutrition per serving

Notes

• •For a more traditional presentation, serve with small snacks such as roasted barley, popcorn, or bread, though they are not included in this recipe.
• •If you have a jebena, use it for the most authentic flavor and sediment control.
• •You can adjust the sugar to taste or omit it entirely for a more intense cup.
• •Cardamom is optional in some versions of buna, but it adds a warm, fragrant note that pairs well with the ceremony style service.

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