KoffyKraft Brewing

Kuti

What it is Mature or fallen coffee leaf.

Kuti is associated with Harar and nearby Ethiopian coffee leaf traditions. Fallen yellowed leaves, or mature leaves when needed, are dried before brewing.

Start About 20 g dried leaf per litre.

Sun-dry the leaves fully. Use whole, crushed, or ground dried leaf. Boil in water; add a small amount of salt if following the plain traditional route.

Variants Plain, boiled, pan-roasted, spiced with milk.

Some versions roast the dried leaf before boiling. Kuti Shai may use cardamom and cloves, then finish with milk.

Boundary Use low-caffeine data carefully.

Published review data reports low caffeine for kuti-style preparations at 20 g/L. Do not turn that into child, safety, or therapeutic claims on public pages.

Source Coffee by-product review and cultural records.

Klingel et al., 2020, reviews coffee leaf beverages and reports kuti caffeine figures from EFSA material.

DOI