Abol, tona, baraka: what each round of the Ethiopian coffee ceremony means

The coffee ceremony is a social ritual, not just a drink. It is central to hospitality in Ethiopian homes. The steps - Green beans are washed and roasted in a long-handled pan. - The roasted beans are ground by hand in a mortar and pestle. - Water is heated in a jebena, a black clay pot with a tall neck, and the coffee is brewed on coals until it rises. - It is poured from a height into small handleless cups, usually with sugar and no milk. The three rounds - Abol: the first and strongest round, marking the formal start. - Tona: the second round, weaker. - Baraka: the third round, considered a blessing for those who drink it, and marks the close. The setting - Fresh grass on the floor and incense are common, with snacks such as popcorn or roasted barley. - Accepting at least the first round is generally seen as polite. The story of goats named Abol, Tona and Baraka is folklore, not documented history. Your turn: who hosts the ceremony in your family, what snacks and incense do you use, and what did a first-time guest get wrong?