How can I make Bosnian coffee without a džezva?
If you do not have a džezva, you can use a small pot, preferably with a pouring lip. You can also use electric coffee pots and automatic Turkish coffee makers to make Bosnian coffee since both types of coffee are made by the same brewing method.
Is there an easier way to make Bosnian coffee?
Besides the traditional way, electric coffee pots and automatic coffee makers also make Bosnian coffee. Electric coffee pots shorten the brewing time but need to be followed to avoid overflowing. However, automatic coffee makers signal a sound when brewing is finished and thus do not need any tracking.
Why is Bosnian coffee special?
Bosnian coffee is special because it has a distinct flavor and texture that sets it apart from other types of coffee. The finely ground coffee beans, combined with water by boiling method, create a thick, frothy brew that is rich and full-bodied.
What is the difference between Turkish coffee and Bosnian coffee?
There is a slight difference between the brewing methods of Turkish and Bosnian coffee. Coffee and sugar are added to the cold water in Turkish coffee, whereas they are added when the water comes to a boil in Bosnian coffee.
Bosnian Coffee Recipe
Tags: Bosnian coffee
Bosnian coffee, or Bosanska kafa as local people call it, is a strong, unfiltered coffee that is traditionally brewed in Bosnia and Herzegovina. It is made by using the boiling method, similar to Turkish, Armenian, and Greek coffee. Boiling method is the oldest coffee brewing method in the world. You can learn the details of different coffee brewing methods worldwide in our related blog by clicking this link.
Bosnian coffee is made with finely ground coffee beans, water, and sugar. It is brewed in a džezva, a small copper pot with a long handle, and is served in small coffee cups called fildžani. Bosnian coffee is a social drink, and it is often served with Turkish delight.
It is difficult to determine the exact invention of Bosnian coffee, but it is known that the Ottoman Empire brought it to the region when it was extended into Bosnia and Herzegovina in the 16th century. Then it quickly became a popular drink in the region, and Bosnian coffee houses became a popular gathering place for people from all walks of life. The brewing method and ingredients used have remained relatively unchanged over time. Bosnian coffee is still an important part of the culture and social life in Bosnia and Herzegovina.
Let’s move on to the Bosnian coffee recipe below!
2 demitasse cups cold water, filtered or bottled if tap water is low quality
4 teaspoons ground coffee, extremely fine grind
Sugar to taste (optional)
A džezva, a copper coffee pot with a long handle and truncated conical shape
Place the water in the džezva and bring it to a boil.
Add the ground coffee and, if desired, the sugar to the water.
Stir the mixture until the coffee and sugar dissolve.
Reduce the heat to low and simmer for 2-3 minutes, or until the coffee has thickened and the foam has risen to the top.
Pour the coffee into the fildžani and serve immediately, be careful to have an equal amount of foam in each fildžani.
Serve immediately with a small glass of water and a lokum aside.
Your Bosnian coffee is ready.
RECIPE NOTE FOR BOSNIAN COFFEE:
The amount of sugar used to make Bosnian coffee can vary depending on personal preference. It is also very common to drink it without sugar..
HOW TO SERVE BOSNIAN COFFEE:
Bosnian coffee is served in small porcelain demitasse cups without handles, accompanied by a small sweet treat like a piece of lokum (Turkish delight). It is often enjoyed with a glass of water on the side to cleanse the palate between sips.
HOW TO DRINK BOSNIAN COFFEE:
Similar to Turkish coffee, Bosnian coffee is served hot, so be careful not to burn your mouth or tongue when drinking it. Let the coffee cool down for a minute or two before taking a sip. It should also be sipped slowly to feel the full flavor and texture. The coffee grounds settled at the bottom of the cup are not to be drunk or eaten.