Ethiopian & Eritrean Traditional Coffee Roster Temperature resistant up to 600 deg C

Product Description- Jebena- ጀበና

The Jebena-ጀበና is usually made of clay and has a neck and pouring spout, and a handle where the neck connects with the base. The Jebenas-ጀበና 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- ጀበና neck, it is poured in and out of another container to cool it.

Safety:

Our Product is natural and green healthy for cooking. It is durable and versatile with no chemical or mineral leaching. It is temperature resistant up to 600oC.

· Certified Certification and Accreditation Administration of the People’s Republic of CHINA (CNCA)

· Food and Drug Administration (FDA) checked on POE.

· CNCA- certified and FDA registered supplier

Usage:

We personally tested the coffee pot- for a duration of six months. It makes a perfect1.3L coffee and the modification ring at the bottom keeps the pot steady on your stove. Please use Ethiopian coffee beans for best quality.

· Please hand wash your coffee pot- ጀበና to avoid scratch.

· As it heats up to keep your coffee warm, please be cautious in holding the handle.

Enjoy your coffee, and please let us know if you have any question a bout the pot that makes it.

Make Ethiopian coffee at home

Place your coffee beans in a metal plate over a heating source. Push the beans around with a utensil. Push them continuously so they do not burn. After a while, they should begin to change color from hay yellow to a more blackish color. Once the coffee beans are mostly black (a few dark brown are ok) grind your beans into a powder. Separately boil some water in a kettle. After the water begins to boil, add desired amount of sugar and coffee powder. The more coffee you use the stronger it will be and the more sugar you use the sweeter it will be. Let the coffee and water simmer for a while, then pour and enjoy!