Substep 4: The Ethiopian Method

Where the spice of the land is coffee.

Step 1: Gather yerbs

Collect yerbs (that's Ethiopian for 'herbs' - get it?). We're talkin' about the holy trinity of roasting: Coriander, cardamom, and fenugreek.

The Spice Route

Legend has it that the ancient Ethiopians used to trade yerbs with the Arabs, who'd trade with the Chinese, and so on. That's why you can find the best spices in the world at your local Ethiopian market.

Step 2: Roast yerbs

Now that you've got yerbs, it's time to roast. Throw 'em in a pan over medium heat, and stir like your life depends on it. The smell of burning yerbs is like a warm hug for your nostrils.

When the yerbs are nice and toasty, add a dash of coffee, and you've got the holy trinity of roasting. Don't say we didn't warn you.

Substep 3.5: The Secret Ingredient

Don't tell anyone, but we're talkin' about a pinch of berbere spice mix. The secret to makin' the world's best coffee is in the spice mix, and we're not talkin'.

Conclusion: The Roast

Now that you've got yerbs, you've got the Ethiopian method. It's like a party in your mouth, but without the hangover.

Next Stop: Substep 5 - The Italian Method

Want to try somethin' else? Click here to learn how the Italians do it.