Then she stuffed lots, and I really mean lots, of ground coffee beans into a long-necked pot. Then she set it directly on top of the burning coals.
She then sprinkled frankincense on some burning coal. I think it was frankincense or some similar incense - it smells exactly like the incense used in the Catholic mass that I attended.
The coffee that she served was almost pitch black. But it tasted very good. I tried Ethiopian coffee a few more times since then, in different environments, and it was always good.
Ethiopia is distinctive, and not just because of the coffee.