Serving
The host pours the coffee for all participants by moving the tilted boiling pot over a tray with small, handleless cups without stop until each cup is full. Some of the coffee will inevitably miss the cup but this is done to prevent the coffee grounds from contaminating the brew. One extra cup is poured each time. The grounds are brewed three times: the first round of coffee is called awel in Tigrinya, the second kale'i and the third bereka ('to be blessed'). The coffee ceremony may also include burning of various traditional incense such as frankincense or gum arabic. People add sugar to their coffee, or in the countryside sometimes salt. It is accompanied by a small snack such as popcorn or peanuts.
Additionally, maetants or dabqaad incense burners are often lit during coffee ceremonies.
Read more about this topic: Coffee Ceremony
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