No visit to Ethiopia is complete without participating the elaborate; Ethiopia’s coffee ceremony, which is an integral part of Ethiopians social and cultural life. An invitation to attend a coffee ceremony is considered a mark of friendship and respect and is an excellent example of Ethiopian hospitality. Performing the ceremony is almost obligatory in the presence of a visitor, whatever the time of day. Don’t be in a hurry though this special ceremony can take a few hours, so sit back and enjoy because it is most definitely not instant. Ethiopian homage to coffee is sometimes ornate, and always beautifully ceremony. The coffee ceremony is usually conducted by one young woman, dressed in the traditional Ethiopian costume of a white dress with colored woven borders. The long-involved process starts with the ceremonial apparatus being arranged upon a bed and scattered freshly cut grass on the arranged bed floor. Then, the roasting of the coffee beans will commence by shaking them on a concave pan to tern them and roast them evenly. When the coffee beans have turned, black and shining and the aromatic oil is coaxed out of them, she brings the pan with the roasted beans to shaking it in front of each guest, to give all the pleasure of smelling the fragrant odor. Then she will go into the nether regions of the house, from where the sound of pounding comes as the beans are ground by mortar and pestle. The lady who is conducting the ceremony gently, will come back with the ground coffee and slowly stirred into the black clay coffee pot locally known as ‘Jebena’ in Amharic, which is round at the bottom with a straw lid. After she put the ground coffee flour into the coffee pot, she mixes with water then brings all to a boil for, which takes 10 – 15 minutes, then after she puts down from the fire and hang about sometimes, then she pours the coffee into little handless cups, adds sugar and then bring a cup of coffee first to the eldest in the room and then to the others, who have waited and watched the procedure for the past half hour. The coffee is delicious, full of bodied but not the least bitter and often accompaniments by a traditional snack food, such as dough bread, popcorn, peanuts or roasted barley. After everyone has drunk and enjoyed she collects the cups, then adds more water on the pot and brews the second round using the same ground and this continue up to the third round. The traditional Ethiopian coffee ceremony is the main social event within the village and a time to discuss about the communal issues, politics, life and about who did what with whom. If one invited into a home to take part of the ceremony, mind it, is impolite to retire until you have consumed up until the third round, as the third round is considered to bestow a blessing. Transformation of the spirit is said to take place during the coffee ceremony through the completion of “Abol”, the first round, “Tona”, second round and “Baraka’’, third round.