Bosnian coffee
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Bosnian coffee

Bosnia and Herzegovina
Bosnia and Herzegovina

Bosnian coffee is a traditional coffee brewing technique from Bosnia and Herzegovina and other parts of Yugoslavia. Bosnian coffee is a variation of the Turkish coffee that was consumed by the Ottoman soldiers in the Balkan conquered territories during the Ottoman wars against Europe. Although this technique is centuries old, it has remained the same.

 

Contents

Coffee Beans, Flavors and Caffeine of Bosnian Coffee

Bosnian coffee is made using very finely ground Arabica coffee beans. Even today, there are coffee shops in Bosnia and Herzegovina that use traditional grinding methods, such as a manual grinder when preparing this coffee. This results in a very fine coffee grind, which, when brewed in the traditional Bosnian way, creates a rich and strong flavor. The beans are exclusively Arabica, just like in Turkish coffee, and just like in Turkish coffee, the caffeine content of Bosnian coffee is quite high due to its unfiltered brewing method of the finely ground beans. All of this results in a stronger caffeine kick than most other brewing methods like drip coffee or espresso. The traditional Bosnian serving size is typically a small ceramic cup (fildžan), and is often served alongside sweets like rahat lokum (Turkish delight) or a cube of sugar to dip into the coffee.

 

Ingredients

  1. 1 tablespoon of very finely ground coffee (ideally Turkish or Bosnian-style grind)
  2. 1 cup cold water
  3. Small džezva (copper coffee pot)
  4. Optional: 1-2 sugar cubes

 

How to make Bosnian coffee

This method involves using a long-handled copper pot known as a cezve (or džezva in Yugoslavian), and a small ceramic cup called a fildžan:

  1. Boil Water: Begin by boiling water in the džezva, then remove the džezva from the fire.
  2. Add Coffee Grounds: Add ground coffee to the boiled water and start stirring the mixture. At the same moment, return it to the heat until a thick foam rises to the top. Once the foam rises to the top, remove the džezva from the fire, and the coffee is made.
  3. Let the Coffee Settle: Because this is unfiltered coffee, you must let the coffee sit briefly, allowing the grounds to settle at the bottom.

This will result in a thick, unfiltered, and strong brew. For an even more intense flavor, some people like to return the džezva once more to the fire to raise the foam again. 

 

Differences Between Bosnian and Turkish Coffee

While Bosnian coffee and Turkish coffee share similarities, key differences distinguish them:

  • Preparation Technique: Bosnian coffee is made by adding coffee grounds to boiled water and reheating it, while Turkish coffee involves bringing the coffee and water to a boil together.
  • Serving Method: Bosnian coffee is traditionally served in the džezva, with the fildžan set on a large plate. Turkish coffee is usually poured into a cup called kahve finaci directly from the džezva before serving.
  • Sweetening: Bosnian coffee is never pre-sweetened; sugar cubes are provided separately on the plate, and it is traditional to dip a sugar cube in the coffee before sipping. In contrast, Turkish coffee is often brewed with sugar.