Every morning in Ethiopia, a number of families from the same area, gathered to start the day by drinking traditional coffee. Along with the steaming coffee, poured to glasses from the Javenna, the women served Kolo (roasted barley kernel) and Dabo (bread made from barley). The coffee is slowly prepared in clay pots and left to simmer slowly on burning coals. The clay provides the coffee with a special aroma of earth and the slow boiling process emphasizes this flavors.
The coffee is boiled and poured three times; each time has a name and meaning. The first time, 'Avol', means blessing and gratitude of the new day. The second, 'Tuna', is to bless and protect those going out and the third time, 'Barka', is blessing all and wishing a safe return back home.
This traditional practice took place in Ethiopia until the Ethiopian Jews immigrated to Israel, early 1980's.
Instructions for use: Prior to initial use, heat the Javenna on a stove for about 10 minutes. In a separate container boil some water, and after the Javenna is hot, pour the boiling water and grounded coffee inside. The coffee and water should be spilled out afterwards. Wash the Javenna with water only.
For daily use, pour water into the Javenna and when boiled add grounded coffee as desired.
Cleaning: Rinse with warm water without soap.
Height: 25 c"m.
Capacity: One and a half liters.
