How do you write a paragraph about making Ethiopian traditional coffee?

Ethiopian traditional coffee is a rich and aromatic experience. The process typically starts with the roasting of the coffee beans. Ethiopians use a unique roasting pan called a "jebena" to roast the beans. The roasted beans are then ground into a fine powder using a traditional mortar and pestle or an electric grinder. The ground coffee is then added to a cezve or "jebena," a traditional Ethiopian pot with a narrow base and a long neck. Fresh cold water is added to the pot, and the mixture is brought to a boil over a charcoal burner. As the coffee rises, it is carefully spooned back into the bottom of the pot. This process is repeated several times to create the distinct flavor and texture of Ethiopian coffee. Once the coffee is ready, it is poured into small cups called "finjans" and served with sugar or salt, as per preference.