the coffee ritual

Guess my name-tag for getting into the orphanage care center was somewhat correct. "Coffee, Dean and Shirley." Yes, that's me, shurely. A coffee bean connoisseur. A graduate of the grind. Professor and Dean of the School of the Coffee Bean.

In our guest house, they had arranged for a performance of the coffee ritual. For such an roasted nut, knut, this was a special presentation. Ethiopians like their Joe fresh. No old stale beans allowed here. This stuff is freshest.
It all starts with the green bean. In the unroasted state, beans can keep for months without going off in flavor . These are added to the pan and put over a high heat source.First things start rather slowly. The moisture of the washed beans sizzles off and then not much happens. Stirring the beans constantly the roasting starts to kick in. You know you are reaching completion when the beans start to smoke in the pan.
The roasted beans are set aside to cool.
then the pot is put to flame and water inside boiled. While waiting for boil, the beans are ground into powder with an innovative mortar and pestle made of scrap-iron pounding bar and a hollowed-out ingot of wood.
The grind is put to the hot water and brought to a gentle simmer. While this is happening, a powerful pine incence is burned.
Then comes ultimate pleasure, the taste of fresh.....and I mean FRESH! brewed coffee.
Buna, ....Buna, .....Buna, .....Buna, ......Buna.