Bosanska kahva

Although they are quite similar, Bosnian coffee is best described as a variety of Turkish coffee. Bosnian version is prepared with roasted coffee beans that are finely ground, sometimes using the old-fashioned device reminiscent of a large mortar and pestle.

There are several ways how to prepare it, but the most common involves pouring boiled water in a traditional long-handled cezve (džezva), heating it, and then adding ground coffee. The combination is then mixed and heated until a thick foam rises on top.

It should be left to sit until the coffee grounds settle at the bottom. Often, a small amount of hot water is added to the pot after the coffee is brewed. Bosnian coffee is never sweetened, but sugar cubes are always served with coffee. Tradition suggests that a cube should be dipped in coffee and nibbled, followed by a sip of coffee.

Bosnian coffee is always served in a cezve, on a large plate, together with a small ceramic cup (fildžan), sugar, and a glass of water. It is often accompanied by rahat lokum, a jelly-like dessert that is also known as lokum or Turkish delight.