generation of coffee establishments have taken over from the old 'Brown
Some of the best hangouts in Amsterdam to eat, drink and ponder the laid-back
charm of this wonderful town...more>>
at the first coffee plant grown on Europian soil...more>>
An 18th century import shop houses a small
Tropical Museum: Ethiopian
birth in Ethiopia one becomes aware of the omnipresence of
coffee. More than just a coffee break this ritual is an historic
tradition with much religious symbolism.
You can find an exhibition on the Ethiopian Coffee Ceremony
at Amsterdam's marvellous Tropical Museum.
small ceremonial carpet is spread out on the floor upon which
is placed the rekobot, a wooden tray containing a number
of small porcelain cups. Water is brought to the boil on a
charcoal stove and an iron pan - the baret metad -
is used to roast the fresh, green coffee beans - the buna.
When the beans are roasted the pan is carried round the room
for the guests to inhale the fragrance. The beans are then
transferred onto a stone block and crushed into granules.
The gnarls are put into an earthen pot where boiling water
has been poured. Traces of cinnamon, cloves and cardamom are
added. The mixture is brought back to the boil, immediately
taken from the heat and placed into a special holder of woven
straw where the suspension is allowed to settle. Traditionally,
each guest is served three cups of freshly brewed coffee poured
ceremoniously in a continuous stream from a height of one
foot into the tiny porcelain cups. A mixture of freshly roasted
barley and peanuts - called Yebuna kourse - is ordinarily
served with the coffee.