We first started offering classes at Noble Coyote Coffee in December of 2016. The first class centered around brewing on a Chemex with a little discussion about grind size and how that affects the outcome of your coffee. I think 6 people attended, and 4 of those were family or friends of the staff here. It was a humble start, but that was the whole point: get started.
When Rediet Begashaw arrived at the shop, I knew I was in for something different. She started by placing decorative ceramic cups and saucers, an electric stovetop, and a special pitcher called a jebena on the ground. While the ceremony that followed wasn’t formal, it was completely eye opening when she said the centuries-old spectacle takes place nearly every day.