used to serve the coffee to participants in the bunna. Usage Coffee is brewed in a jebena three times a day, in the morning, at noon and in the evening. When coffee is being prepared, it is normally time for men and women to mingle and converse separately. The matriarch or the youngest woman of a household is traditionally the person who initiates the buna and begins the process of preparing the coffee beans to be brewed in the jebena. Coffee beans are washed, roasted and then ground by women, and often mixed with spices before the coffee begins to be brewed. After the beans have been roasted and ground, which can take up to forty five minutes, the coffee is brewed in the jebena and served in three separate stages. While the beans are being roasted in preparation to be put in the jebena, popcorn or other small snacks are passed around. Of the three stages, the first is known as the awel, the second, the kale'i and the third, the baraka. The first of these stages, the coffee is strong and potent, with each preceding serving having slightly more dilute coffee. In total all three stages usually take two hours. The water in the jebena, along with the coffee grounds, is then boiled on a medium-sized fire made with hot coals on a fire pit on the ground. When the coffee is finished brewing, it is poured into small clay or porcelain cups through a sieve to catch the fine coffee ground, and served with the small snacks that were consumed while the coffee was prepared. Small cups are used so that three small servings of coffee can be drunk, allowing participants to consume all three separate stages of brewing. While the coffee is being prepared in the jebena, a woman will often light incense to create a more relaxing atmosphere in the home, and to further complete the ritual of the buna. Usually, no sugar, butter or milk is added to the coffee while it is brewing or once it has been served out of the jebena, and the coffee is served to persons sitting on the ground, with the host preparing a tray of cups to deliver to individuals. Westernised versions of this ceremony continue through the same steps, but instead use European tools to complete steps, such as roasting the beans on a stovetop, heating