Our Traditional Ethiopian Clay Coffee Pot, or Jebena (pronounced Ja beh na), are hand crafted by our artisans in the Ethiopia. Their beautiful spherical bottom and long thin neck, handle, and spout, make it a wonderful display piece, yet totally functional and an essential tool for brewing coffee the traditional Ethiopian way. The Jebena is traditionally used in coffee ceremony known as the buna, where women serve coffee to their guests in small cups alongside an assortment of small snacks such as popcorn, peanuts and the traditional himbasha.
The Jebena comes with a hand carved and painted wooden lid that serves to push the coffee into the pot, and a woven stand to sit the Jebena when not in service. The 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.
As with most handcrafted products, each piece is totally unique and may have markings and slight imperfections. However, these imperfections do not compromise the aesthetics or functionality of the pieces and are considered normal and to be expected.
How we measure
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.
To cure the Jebena, heat the Pot on all sides, preferably on open fire for up to 2 hours. Heat up milk with several tablespoons of coffee in another vessel and slowly pour the hot mixture into the hot Jebena, allowing the mixture to boil for a few minutes. Make sure to swirl the mixture so that it coats the inside of the bowl, and then discarded the mixture. Allow the Jebena to cool and rinse the inside using warm/hot water. Keep rinsing the inside until the water comes out clean.