{"id":31873,"date":"2016-02-23T18:08:46","date_gmt":"2016-02-24T00:08:46","guid":{"rendered":"http:\/\/news.medill.northwestern.edu\/chicago\/?p=31873"},"modified":"2016-02-24T07:55:00","modified_gmt":"2016-02-24T13:55:00","slug":"buna-the-art-of-making-ethiopian-coffee","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/buna-the-art-of-making-ethiopian-coffee\/","title":{"rendered":"Buna: The Art of Making Ethiopian Coffee"},"content":{"rendered":"<p><strong>By Hannah Gebresilassie and Vishakha Darbha <\/strong><\/p>\n<p class=\"dropcap\">Most college students use coffee to survive long nights and tedious assignments, but in Ethiopia and Eritrea, coffee means much more than that.<\/p>\n<p>Ethiopia, globally known as the birthplace of coffee, is famous for \u201cbuna,\u201d a coffee-making ceremony that involves roasting, grinding and brewing beans while partaking in a community-oriented tradition. Proper social etiquette includes smelling the roasted beans before they are ground and having three cups of coffee with the people present.<\/p>\n<p>\u201cAbol\u201d is the term used for the first cup, \u201cTona\u201d is for the second and \u201cBaraka\u201d is the final cup. Sugar and salt can be added but usually not milk.<\/p>\n<p><!--more--><\/p>\n<p>According to \u201cHabesha\u201d culture, a term used to describe Ethiopian and Eritrean people and traditions, elders who are present should always be served first.<\/p>\n<p>[vimeo 156480802 w=474]<\/p>\n<div class=\"featurecaption\"> Medill Students explain &#8220;Buna,&#8221; the Ethiopian coffee making ceremony. (Hannah Gebresilassie &amp; Vishakha Darbha\/MEDILL) <\/div>\n<p>The Ethiopian economy <a href=\"http:\/\/www.ecea.org.et\/\" target=\"_blank\">relies heavily on its coffee exports<\/a>, being one of the world\u2019s largest coffee exporters. Sixty percent of the country\u2019s foreign exchange comes from this revenue.<\/p>\n<p>There are many places around Chicago to experience the coffee ceremony, including <a href=\"http:\/\/www.ethiopiandiamondcuisine.com\/\" target=\"_blank\">Diamond<\/a>, <a href=\"http:\/\/www.awashethiopianrestaurant.com\/\" target=\"_blank\">Awash<\/a>, <a href=\"http:\/\/chicagoethiopianrestaurant1.com\/\" target=\"_blank\">Lalibela<\/a>,<a href=\"http:\/\/www.rasdashenchicago.com\/\" target=\"_blank\"> Ras Dashen<\/a>, <a href=\"http:\/\/www.addisabebaevanston.com\/\" target=\"_blank\">Addis Abeba<\/a> Ethiopian restaurants.<\/p>\n<p><a href=\"http:\/\/www.medill.northwestern.edu\/experience\/events\/medill-fridays-coffee-and-journalism-workshop.html\" target=\"_blank\">Medill Fridays<\/a> is hosting a presentation on the intersection of coffee and journalism at Demera Ethiopian Restaurant, which will include the Buna ceremony.<\/p>\n<div class=\"featurecaption\"> Photo at Top: In &#8220;Buna,&#8221; the Ethiopian coffee ceremony, coffee is poured into small cups and served with snacks like &#8220;Kolo.&#8221; (Hannah Gebresilassie\/MEDILL) <\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Hannah Gebresilassie and Vishakha Darbha Most college students use coffee to survive long nights and tedious assignments, but in Ethiopia and Eritrea, coffee means much more than that. Ethiopia, globally known as the birthplace of coffee, is famous for \u201cbuna,\u201d a coffee-making ceremony that involves roasting, grinding and brewing beans while partaking in a [&hellip;]<\/p>\n","protected":false},"author":238,"featured_media":31880,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[194,452,28,585],"tags":[1647,1646,1648],"class_list":["post-31873","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-arts-culture","category-beyond-chicago","category-general-interest","category-winter-2016","tag-coffe","tag-ethiopia","tag-tradition","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Buna: The Art of Making Ethiopian Coffee - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/buna-the-art-of-making-ethiopian-coffee\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buna: The Art of Making Ethiopian Coffee - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Hannah Gebresilassie and Vishakha Darbha Most college students use coffee to survive long nights and tedious assignments, but in Ethiopia and Eritrea, coffee means much more than that. 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