Quirky Foodster

Drinks

Bosnian Coffee

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2 min
Prep
8 min
Cook

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Ingredients

  • - 2 heaped tsp finely ground coffee (Turkish grind)
  • - 150 ml (2/3 cup) cold water
  • - 1 tsp sugar (optional, per taste)
  • - 1 small piece rahat lokum (Turkish delight), to serve

Method

  1. Pour the cold water into the džezva.
  2. Add sugar if using, and bring to a gentle simmer over low heat.
  3. Once warm, spoon a small amount of the hot water into the coffee cup to warm it, then return it to the
  4. pot.
  5. Add the ground coffee to the džezva without stirring.
  6. Return to low heat and watch closely as foam begins to rise to the surface.
  7. Just as the foam rises to the rim, remove from heat and spoon a little foam into the cup.
  8. Return briefly to heat to build the foam once more, then pour the coffee slowly into the cup.
  9. Let the grounds settle for a minute before drinking, and serve with rahat lokum on the side.

Introduction:

Bosnian coffee, brewed in a small copper džezva and served with a piece of Turkish delight (rahat lokum),
is a central ritual of daily and social life in Bosnia, taken slowly in unhurried company rather than as a quick
caffeine fix.

Cultural Background:

Bosnian coffee, brewed in a small copper džezva and served with a piece of Turkish delight (rahat lokum), is a central ritual of daily and social life in Bosnia, taken slowly in unhurried company rather than as a quick caffeine fix.

Tips:

Never let the coffee reach a full rolling boil, or the delicate foam will be lost. Use a very fine, Turkish-style grind for the proper texture and flavour extraction.

Variations:

Add a cardamom pod to the water for a fragrant variation. Serve alongside a small glass of cold water, as is traditional.

Vegetarian/Vegan:

Fully vegan as written.

Storage:

Best brewed and consumed fresh; not suitable for storing.

Reheating:

Not applicable; always brewed fresh.

Nutrition:

Approx. 5 kcal, 0 g protein, 1 g carbohydrate, 0 g fat per serving (without sugar or lokum).

FAQs:

Q: What if I don’t have a džezva?
A: A small saucepan can work in a pinch, though the classic long-handled shape helps control the foam.

Q: Why shouldn’t the coffee boil fully?
A: Boiling destroys the foam and can make the coffee taste bitter and over-extracted.

Q: Is Bosnian coffee the same as Turkish coffee?
A: They are very closely related, differing mainly in small ritual and grind details specific to each region.