Bosnian Coffee

Culture and National Identity

Bosnian coffee is “part of Bosnian and Herzegovinian culture and national identity“. A big deal, it’s a tradition and social ritual. Preparing Bosnian coffee isn’t as easy as using a drip coffee machine, French press, or mocha pot. At first, I was clueless and asked my Sarajevo landlord if there was a coffee maker for the kitchen. The response was a slightly offended “no,” followed by a funny look.

I bought a bag of the powdery local coffee – no other choice – measured a teaspoon, put it in a cup, added boiling water, stirred, and it was awful! I mentioned this to a Bosnian who seemed approachable on the subject. He lifted his eyebrows staring at me in disbelief, and then carefully explained the complete process of making “proper” Bosnian coffee!

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“In a country under foreign rule for centuries, with the atrocities of war still fresh in the collective memory, national identity gained new importance. Coffee is part of Bosmia-Herzegovina’s identity.”

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Making Bosnian Coffee

This is how to make Bosnian coffee:

• Boil water in a small pot – šerbetnjak.
• Place 2-3 teaspoons of coffee in a copper-plated pot – džezva.
• Heat the dry coffee on a hot stove for a few seconds.
• Pour boiling water into the džezva, to just below the rim.
• Stir and let the coffee settle for a few seconds.
• Place the džezva back on the stove until it boils (but doesn’t spill).
• Remove the džezva from heat until a mousse-like foam appears.
• Let the foam settle and repeat the process.
• Scoop up the foam.
• Pour the coffee into a tiny cup – fildžani.
• Add the scooped up foam on top.
• Take a sip of water, place a bite of sugar cube under your tongue.
• Sip your hot coffee slowly and enjoy!

You don’t have to use a fancy copper džezva and cups, but you must follow the steps precisely. One thing you should never, ever do is order “Turkish coffee” in Bosnia-Herzegovina! Although Bosnian coffee is served “Turkish-style,” the two are not the same. It’s a different process.

Bosnian Coffee Utensils

“Bosnian coffee is served in a full džezva (which holds three cups of coffee) placed on a round copper tray with a ceramic cup, glass of cold water, dish of sugar cubes, and sometimes rahat lokum, Bosnian candy that foreigners call Turkish delight.

There are advantages to serving coffee in a džezva. The sludge of unfiltered coffee that forms in the bottom remains in the pot instead of your cup. This “decreases the chances of an amateur drinker ending up with a mouthful of grit” :o(. Copper-plated džezvas can keep coffee hot a long time – important because “while a cup of Bosnian coffee might be small, it’s also very strong” and better when sipped slowly.

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Bosnians sit for hours drinking coffee, making conversation with their companions, and enjoying the smaller things in life.

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A Bosnian coffee set is called a kahveni takum It includes a tabla (copper tray) with a džezva (pot with a handle for boiling the coffee), šećerluk (container for sugar and Turkish Delight), and fildžani (demitasse cup without handles).

Drinking Coffee Throughout the Day

Morning coffee – razgalica – is made strong enough to refresh and wake you up. At some point later in the morning but before afternoon coffee, there’s razgovoruša, coffee drinking intended to encourage socializing and conversation.

Šutkuša is coffee enjoyed in the peace and quiet of early evening. Dočekuša is coffee for entertaining guests. Sikteruša is very strong coffee given as a “subtle hint that it’s time to wrap up socializing and guests should take their leave“!