What You Need to Know
The process initiates sucrose caramelization (160-180°C) followed by chlorogenic acid degradation (200-230°C), producing quinic acid and caffeoylquinic acid lactones. Steam pressure in the jebena (traditional clay pot) facilitates extraction of both hydrophilic (caffeine, trigonelline) and lipophilic (diterpenes) compounds.
Creates a full-spectrum extraction with layered flavors from fresh roasting, while communal preparation transforms caffeine consumption into social bonding.
Key Parameters
Temperature
95°C
92°C - 98°C
Time
35 minutes
25 minutes - 45 minutes
Equipment
Jebena (long-necked clay pot)Mukecha (roasting pan)Zenezena (incense burner)Sini (tray for serving)
Steps
- 1.
Abol (first round) (Harar region): Strongest extraction for honored guests
- 2.
Tona (second round) (Sidamo region): Balanced flavors after initial extraction