Jebena

Ingredients

  • 300 ml water 
  • 28 grams of green coffee or 24 grams of our Espresso Roast
  • Menkeshkesh 
  • Jebena 

Optional:

  • 4 g of ginger
  • 5 cloves 
  • 4 pods of cardamom 

Passed down from mother to daughter since the beginning of coffee making. The jebena is the oldest way of making coffee and it is a tradition still as strong today as it was many years ago. Start with collecting one finjals worth of 28 grams of our green coffee and place them in your roaster (men keshkesh). Put the heatsource of your choice on medium to high heat and roast for 6-7 minutes or until you see dark even roast appear. When roasting make sure to move the hand in a circular motion every 30 seconds to make sure an even distribution of heat touches the beans. When finished with the roast make sure to pass around the men keshkesh so that everyone gets a chance to enjoy and inhale the aromas. Let the beans rest on a pad for 10-15 minutes to cool down.

Grind the beans in a mortar to a mostly fine grind (espresso). This is then mixed together with 300 ml water inside the Jebena. If you want to try your hand at combining spices we recommend to start with a half a teaspoon for your first try and adding more the next time. Place your jebena on your heatsource and boil for 5-6 minutes on medium high. Make sure that the coffee does not boil up to the neck of the Jebena as this could potentially leave the coffee with a bitter aftertaste. After you are done with this process turn off your heat source and pour the coffee slowly into a small pot and back in the Jebena 4 times. After this cooling process is finished pour from 30 cm above the Finjal and fill it to the brim. If you did not add in ginger before here is where you would add other spices like cardamom or cloves. If you add cloves it goes 5 cloves per cup and stir lightly. If you want cardamom its 4 whole pods and break it up slightly with your spoon in your finjal. Enjoy!