Ethiopia is globally known as the birthplace of coffee, and drinking coffee is a part of everyday life for Ethiopians.
CGTN takes you to the town of Adama, in central Ethiopia, and checks out how locals make their traditional coffee.
The procedure begins with green coffee beans that are roasted in the open room, so they start to burn and turn extremely fragrant.
The smoke fills the room in an intoxicating coffee fragrance.
When the coffee beans are done roasting, they are ground by hand using a mortar and pestle.
The coffee grounds are then put into a special vessel which contains boiled water and will be left on an open flame a couple of minutes until it is well mixed with the hot water.
People add sugar to their coffee, or in the countryside, sometimes salt or traditional butter.
Ethiopian coffee is not just a deliciously tasty beverage, it's an essential ingredient of Ethiopian culture and society.