The Ethiopian Clay Coffee Pot, or Jebena, can be used in the oven, microwave, stovetop, however it will need some support since the bottom is totally round. The most traditional way to brew coffee is over live fire or coals. After heating, the Jebena may lose some of its black color and have some red areas. To bring out some shine in the Jebena, you can polish the outside of the pot with coffee grounds.
The Jebena is very fragile and needs to be handled with care. Likewise, as with any clay or glass cookware, the Jebena must not be submitted to drastic changes in temperature. It should be allowed to adjust slowly to heat. Likewise, you should also allow the piece to adjust to room temperature before washing or storing them.
The Jebena should not be placed in a dishwasher, instead wash it by hand using water and mild soap. Ensure it is completely dry before it is stored.
To use, before using the Jebena, it needs to be cured (see curing tab). Also prior to use, you will also need to determine the actual capacity of your Jebena. To do this add water into your Jebena until it comes out of the spout. Then pour out some the water until you estimate the water level is sufficiently below the spout to prevent the coffee grounds being pushed out the spout during the boiling process. Pour out the remaining water and measure it in a measuring cup.
To brew coffee the traditional way, fill the Jebena with the appropriate amount of water, and begin heating the water until steam begins to rise out of the top, but before the water begins to boil. Alternative, you can add heated water to the Jebena. Add ground coffee (preferably freshly roasted and ground) through the top opening, using the wooden dowel of the top to push the grounds in all the way, covering the Jebena with the wooden top, and if heating the Jebena directly, replace it on the heat source.
Keep a close eye on the neck of the Jebena and when steam begins to comes out, remove from heat to prevent boiling. Sit the Jebena on its stand with the spout slightly pointing downward without pouring out coffee, and wait till the coffee settles towards the front of the Jebena. Carefully pour out the coffee, making sure not to pour out the settled coffee. Alternatively, use a drip-coffee filter to pour the coffee through to filter out the grounds.