In an Ethiopian home, you don't "have coffee." You participate in a jebena—a ceramic vessel where green coffee beans are roasted over charcoal, ground by hand, and brewed multiple times. The first cup (abol) is the strongest. The second (tona) is weaker. The third (baraka, meaning "blessing") is almost the color of tea. This isn't traditional because it's old. It's traditional because it's efficient and delicious. Start with green beans (yes, you can buy them online). Roast them in a dry pan over medium heat, stirring constantly, until they're light brown and fragrant. Grind coarsely by hand. Heat water in your jebena (or a small pot) and add grounds, bring to a low simmer for three minutes, then pour into small cups. The sediment stays in the bottom. Refill the jebena with water and repeat twice more. The ceremony slows you down on purpose. Coffee this way isn't fuel. It's an event that spans 20 minutes and three cups, and by the end, you've had genuine coffee and genuine human time with whoever's pouring. The ritual aspects—the incense, the small cups, the conversation—aren't decoration. They're part of the experience design. This is how coffee tastes when you commit to tasting it.