Ethiopian Coffee at Bunna Cafe
A few weeks ago, some friends and I ventured out into depths of East Williamsburg (something we rarely do, even though it's not that far) for an experience that none of us have ever had before. If you know me or have read any of my posts on this blog, you know that I'm all about delicious food and good, specialty coffee, but I'm also all about trying things in their most authentic or traditional forms. I like to have a better picture and understanding of how things are meant to be experienced compared to how we usually experience them today. What better way to experience coffee brewed in the most traditional way than at an Ethiopian coffee ceremony, but just closer to home?
Ethiopia is the the birthplace of coffee, so it's no wonder that the environmental conditions there, the nurture and care from the coffee growers and producers, and the genetics of Coffea arabica in that region combine to create what some believe to be the best coffee in the world (myself included). Ethiopian coffees are some of the most popular coffees coming out of Africa and the growers and producers definitely realize this and are incredibly proud of their major export. Starbucks and the country of Ethiopia were once at odds regarding who had ownership over the intellectual property rights to the Sidamo, Harrar, and Yirgacheffe names. Ethiopia won, rightfully. Coffees from Ethiopia are my absolute favorite because of their incredibly fruity, floral, and vibrant flavors and aromas (I think this is part of my genetics, as I like my beer, tea, and desserts the same way 🤷🏼♂️). Just ask my buddy, Patrick, from Benedict Beer Blog. I ask him for recommendations on what beers I'd like all the time!
As soon as we got of the L train at the Morgan Av stop, it felt like an adventure was upon us... everyone turned toward me wearing the same, "Where the f&*% are we?!" face. Surrounded by shadowy roll door warehouses, frigid air, and very few signs of life, we huddled together and followed the directions on my iPhone until we stumbled upon an unassuming storefront crammed between a chainlink fence-lined parking lot and more warehouses. The only thing that let us know we had actually made it (besides the Apple Maps pinpoint, obvi 🙄) was a teeny sign of a jebena above the warmly lit restaurant and a handful of patrons we could see inside.
The hosts were just as warm and inviting as the lighting that drew us in. They welcomed us to a table right away, even though we were waiting for the last person in our party to arrive (make those reservations ahead of time, kids!). The restaurant is fairly spacious and often hosts live performances, so it was very comfortable to seat our group of five. I gathered us there specifically for the coffee ceremony, but we were also very excited about the food. It had been quite some time since I had Ethiopian food, so I was definitely ready to chow down on some again.
The coffee ceremony was just getting started as we were settling in and the hostess leading it immediately jumped into action, pan-roasting green coffee beans over a small stove in the middle of the restaurant. When the beans were near-done, she picked up the pan and walked throughout the restaurant, wafting the smoke and aroma for all the patrons to experience. The hostess then ground up the roasted coffee beans with cardamom (and possibly cloves?), mixed the grounds with water, added it to a jebena over the stove, and allowed it to brew.
As soon as the hostess began pouring the coffee, almost all the restaurant patrons began lining up to get some. The hostess dosed out coffee into tiny cinis like a pro, asking each person if they preferred a little sugar before handing them the cup. As the coffee is roasted a little darker than what I usually prefer, I nodded yes, hoping that the added sweetness would cover up any acrid flavors that might be present in the brew. What?! I'm very particular. I took a sip and was delighted! The sugar did balance out and marry the strong coffee flavor with the vibrant aromatic notes of cardamon, but I disliked nothing about this coffee. It was smooth, strong, aromatic, and sweet all at the same time. The flavor of this bunna took me on an olfactory journey between Ethiopia and Sweden, as both coffee and cardamom are highly respected in both countries .
The bunna was a great companion, along with a glass of water and a beer, to the platters of food before us. We scooped up and sopped up delicious keysir selata, shiro, yater kik alicha, kediia selata, misir wot, and yatakilt alicha with all the injera we could consume. I was addicted to the keysir selata. I really love beets. Our meal was concluded with Bunna's only dessert, baklava, and I paired that with another bunna, iced this time, to see what it was like cold. Overall, we were content and satisfied and enjoyed the rare trek out to East Williamsburg. If you're ever out that way or wish to venture out for a new coffee experience, give Bunna Cafe a visit!