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AHC Origin Ritual Guide
Roast. Cool. Grind. Brew. Refill.
Safety reminder
This is unroasted coffee. Roast before brewing. Do not grind green coffee before roasting.
Section 01
What is unroasted coffee?
Coffee beans before roasting are green and hard. They must be roasted in a pan or roaster before grinding and brewing. This is the traditional way coffee is prepared in Ethiopia.
Section 02
Before you roast
Open a window. Heat a dry pan on medium. Have a tray ready for cooling. Start with 50–80 g of beans.
Section 03
What you need at home
A dry frying pan, a wooden spoon, a tray for cooling, and a grinder. No special roasting machine needed.
Section 04
Roast
Add the beans to the dry pan. Stir constantly. They turn yellow, then light brown, then darker. Stop at the colour you like. Usually 10–15 minutes.
Section 05
Cool
Pour the hot beans onto a tray right away. Let them cool fully before grinding. Patience is part of the ritual.
Section 06
Grind
Only grind cooled, roasted beans. Medium-fine for traditional jebena, finer for stovetop, coarser for filter.
Section 07
Brew
Brew the traditional way: jebena, moka pot, filter or French press. Sit, pour, share.
Section 08
Common mistakes
Heat too high · Stirring too little · Grinding too early · Roasting too much at once.
Section 09
Safety reminder
Roast before brewing. Do not grind green coffee. A little smoke and chaff can happen — use ventilation and start with a small amount.
Section 10
Origin
Guji, Ethiopia. Smallholder farms, washed and sun-dried in a region where coffee was first discovered.