Coffee Classics: Eritrean Bun (Eritrea)
Eritrean Bun is a close sibling to the Ethiopian coffee ceremony, sharing its roots, rhythm, and reverence. Yet it carries a distinct personality shaped by Eritrean households, where coffee is brewed slowly, served generously, and woven into the fabric of daily life. Bun is more than a beverage. It is a setting for conversation, a gesture of welcome, and a moment of grounding in the middle of the day. The fragrance of roasting beans fills the home long before the first cup is poured, creating a warmth that lingers even after the ceremony ends.
Traditionally, Bun is prepared in a jebena, the same clay pot used across the region, but Eritrean families often roast their beans darker and crush them slightly finer. The aroma becomes deeper and more rounded, softened by the clay vessel as the coffee simmers and settles. The ceremony is unhurried, similar in spirit to the quiet precision seen in Ogawa Coffee, where each cup reflects the flow of attentive hands and careful heat.
Bun is typically served in three rounds. The first is strong and dense. The second is smoother. The third is delicate and sweet. While the structure resembles its Ethiopian counterpart, the mood differs slightly. Eritrean gatherings often feel more conversational, with voices rising and falling gently as the coffee passes from cup to cup. The sense of togetherness mirrors the atmosphere found in places like Sarnies Café Sukhumvit, where the presence of people shapes the experience as much as the drink itself.
The beans, the roast, the clay pot, the hands guiding the flame — Bun is a layered expression of home. Its richness comes not from additives or complexity but from time. The longer the brew simmers, the deeper the flavour. The slower the pour, the clearer the aroma. In a single cup, Bun captures both heritage and intimacy.
Clay breathing warmth.
Dark roast settling softly.
A cup shared among familiar hands.
Ingredients
For two to three small servings:
2 tablespoons roasted coffee beans, medium or dark roast
1 cup water (240 ml)
Optional:
1 teaspoon sugar
A pinch of cardamom (used in some households but not traditional everywhere)
Light snacks for serving, such as popcorn or roasted barley
Equipment Needed
Essential
Jebena
Clay body creates subtle roundness in flavour and encourages slow convection.
Roasting pan
For reheating or further roasting beans to desired depth.
Mortar and pestle
Light crushing prevents bitterness and preserves aromatics.
Optional or Modern Alternatives
Small saucepan
Works well if you do not have a jebena, though the flavour is slightly sharper.
Fine-mesh strainer
For those who prefer a cleaner cup with less sediment.
Method
1. Roast the Beans (Optional but Traditional)
Heat the roasted beans lightly in a pan to refresh their aroma.
Stop when they release a rich, smoky fragrance.
Roasting too long risks bitterness, so aim for a deep brown glow rather than a blackened surface.
2. Crush the Beans
Use a mortar and pestle to break the beans into coarse pieces.
Avoid grinding into a powder. Larger pieces steep more evenly and prevent harsh flavours.
3. Heat the Water
Pour 1 cup of water into the jebena and warm it gently until the first small bubbles appear around the edge.
This prepares the vessel and opens the coffee’s aromatics.
4. Add Coffee (and Optional Cardamom)
Add the crushed beans into the hot water.
If using cardamom, add only a small pinch so the spice does not dominate the brew.
5. Slow Simmer
Let the brew simmer for 5 to 7 minutes.
A clay jebena may require slightly longer.
The goal is a slow, steady extraction that deepens flavour without boiling aggressively.
6. Rest and Settle
Remove from heat and let the coffee rest for 1 minute.
This allows solids to settle naturally at the bottom.
7. Pour and Serve
Pour the coffee in a thin stream into small cups.
Hold the jebena high enough to create a narrow ribbon of liquid, which cools slightly as it falls.
Serve with or without sugar.
Notes
Eritrean Bun often leans darker in roast profile, producing a deeper body than Ethiopian Buna.
Clay pots are ideal because they distribute heat evenly and soften sharp edges in the coffee.
If you enjoy exploring brewing contrasts, visit How to Choose the Right Brewing Method for guidance.
For a cultural overview of coffee traditions globally, see 20 Must-Try Classic Coffee Beverages From Around the World.
Bun pairs beautifully with soft conversation, light snacks, and an unhurried pace.
