The jebena is usually made of pottery. It has a spherical base, a neck and pouring spout, and a handle where the neck connects with the base. The gourds used in Ethiopia commonly have a spout, whereas those utilized in Eritrea usually do not.
Typically, when the coffee boils up through the jebena's neck, it is poured in and out of another container to cool it. The liquid is then poured back into the jebena until it bubbles up. To pour the coffee from the jebena a filter made from horsehair or other material is placed in the spout of the jebena to prevent the grounds from escaping. In Ethiopia, a small pottery cup called a sini or finjal is used to contain the coffee poured from the jebena.
- "Ethiopian Coffee Ceremony: Jebena and Cini". ethiopianrestaurant.com. Archived from the original on February 8, 2014. Retrieved February 11, 2015.
- "Restaurants in Ethiopia: Addis Ababa". ethiopianrestaurant.com. Archived from the original on February 8, 2014. Retrieved February 11, 2015.
- "Coffee House (Jebene bet) at the Crown Hotel, Addis Ababa". crownhoteladdis.com. Retrieved February 11, 2015.
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