Ethiopian Coffee Leaf Milk Brew
Engere is a documented South Ethiopian beverage made by combining coffee leaf brew with fresh cow's milk. The research records three household preparation types: simple, sweetened, and spiced.
Yohannis, E., Teka, T. A., Tola, Y. B., and Teferra, T. F. 2026. Indigenous coffee leaf brew and Engere brewing practices, and consumption patterns in South Ethiopia. Discover Food. DOI: 10.1007/s44187-026-00927-8. Study period: January–March 2024. Location: Gofa Zone, South Ethiopia. Participants: 385 households and 3 focus groups.
Engere is prepared by making a coffee leaf brew first, straining out the leaves, and then blending the hot strained brew with fresh cow's milk. Sweeteners, spices and herbs may be added depending on the household method.
It should be described as a traditional coffee leaf milk brew, not as ordinary tea, coffee, or a standalone dairy drink. Its cultural role is closer to a nourishing household beverage used for strength, recovery and daily support.
The study documents reported use and reported experience among households. It does not prove that Engere cures disease, increases milk production, or improves physical performance in a clinical trial.
Engere has a strong reported safety profile in the Gofa Zone survey, but this should not be converted into a universal medical safety claim.
All four recipe links below begin with the same principle: make coffee leaf brew, strain it cleanly, then combine with fresh milk. The spiced version has two practical routes — a single pot method and a double pot method.
The quantities below follow the uploaded working draft and are shown as practical four-serving approximations. Household practice varies by leaf strength, milk availability, spice availability and taste.
Coffee leaf brew plus fresh cow's milk. No sweetener. No spices.
| Ingredient | Local name | Amount |
|---|---|---|
| Mature fresh coffee leaves | Buna Kitel | 200–250 g |
| Water | Woha | 1000 ml |
| Fresh cow's milk | Yelam Wotet | 400 ml |
Wash mature coffee leaves in clean water.
Crush or chop the leaves to expose more surface area.
Boil the leaves in water for 7 to 15 minutes.
Strain completely. Discard all leaf material.
Add fresh cow's milk to the hot strained brew, stir gently and serve hot.
Coffee leaf brew, fresh milk and honey or sugar.
| Ingredient | Local name | Amount |
|---|---|---|
| Mature fresh coffee leaves | Buna Kitel | 200–250 g |
| Water | Woha | 1000 ml |
| Honey or sugar | Mar or Sukkar | 30–45 g |
| Fresh cow's milk | Yelam Wotet | 400 ml |
Prepare and strain the coffee leaf brew as in the simple method.
Add honey or sugar to the hot strained brew and stir until dissolved.
Add fresh cow's milk, stir gently and serve hot.
Coffee leaves and spices are simmered in the same pot, then strained before milk is added.
| Ingredient | Local name | Amount |
|---|---|---|
| Mature fresh coffee leaves | Buna Kitel | 200–250 g |
| Water | Woha | 1500 ml |
| Rue herb | Tena Adam | 1.5–2.5 g |
| Coriander seed | Dimbilal fruit | 2.5–4.5 g |
| Garlic leaf | Nechi Shinkurt | 5–10 g |
| Ginger | Jingibil | 10–15 g |
| Sweet basil | Besobila | 1.5–2 g |
| Lemongrass | Tejisar | 5–8 g |
| Bird's eye chilli | Mitmita | 0.5–1.5 g |
| Ethiopian cardamom | Korerima | 1.5–2.5 g |
| Fennel | Ensilal | 1–1.5 g |
| Salt | Chew | 5–10 g |
| Fresh cow's milk | Yelam Wotet | 500 ml |
| Honey or sugar | Mar or Sukkar | to taste |
Wash and crush the coffee leaves.
Coarsely pound the spices and herbs.
Boil the coffee leaves in water for 7 to 15 minutes.
Add spices and herbs to the same pot and simmer for another 3 to 8 minutes.
Strain completely, removing all leaves and spice residue.
Add fresh milk, sweeten if desired and serve hot.
Leaf brew and spice brew are prepared separately, then combined and strained again.
Pot 1: boil crushed coffee leaves in 1000 ml water for 7 to 15 minutes.
Pot 2: boil spices and herbs separately in 500 ml water for 5 to 10 minutes.
Strain the leaf brew into the spice brew. Discard the leaf solids.
Boil the combined brew briefly for 2 to 3 minutes.
Strain again to remove spice residue.
Add 500 ml fresh cow's milk, sweeten to taste and serve hot.
The double pot method is a practical interpretation of separate extraction. It may give cleaner flavour separation, but this should not imply it is superior unless further sensory testing confirms it.
The field study reports a better self-reported tolerance pattern for Engere than for plain coffee leaf brew. The most careful interpretation is that milk may moderate the intensity of the brew and change its nutritional and sensory character.
It is plausible that milk proteins and fat alter bitterness, astringency, phenolic perception and gastric comfort. However, this mechanism should be presented as a food science explanation, not as a direct conclusion proven by the Engere household survey.
