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a legendary left-hand break that holds a special place in surfing history.
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So you've popped the beans into a long-handled pan,
which is going on a little electric hot stove there.
The pan is wonderfully charred inside.
It's had a lot of use, I see.
Yeah.
We have used it a lot of times, you know, yeah.
This is Samrawit Tekla, the owner of Asmara Bella,
an Eritrean and Ethiopian restaurant in Manchester, England.
She's making me a coffee.
And it's going to take a while, like most of the next half hour.
First, the light green beans have to be roasted.
You have to shake and then that's roasting and then you wait until getting like dark brownish and then you can smell as well and then that time you know the coffee is ready to grind.
You're listening to The Food Chain from the BBC World Service with me, Ruth Alexander.
And in this episode, we're exploring our love of coffee.
How this bitter drink has come to hold such a sweet spot in our hearts.