4 Serves
83 Mins
5 g
35 g
1 g
Begin by cleaning the green coffee beans and roasting them in the mekelecha over an open flame until they are dark and fragrant.
Ingredients, vitamins, and health benefits
Green Coffee Beans
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
43 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
553 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
95 mgNet Carbs
30 gAlcohol
0 g
Grind the freshly roasted coffee beans using a mortar and pestle to a coarse consistency.
Add the ground coffee and water to the jebena and bring to a boil over the stove or charcoal heat.
Allow the coffee to settle, then pour it carefully into the cini cups, ensuring the grounds remain in the pot.
Serve the coffee in three rounds, often accompanied by burning frankincense to complete the ceremony.
Hot Water
Frankincense
Vitamin A
11 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
43 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
95 mgNet Carbs
3
g32
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgAlcohol
0 g