How to make Bosnian coffee
Kahva is coffee in Bosnian language. Word kahva coming from Arabic word qahwa. Coffee is the beverage of all classes, and always a taken without milk and sugar.
A dark roast of coffee, preferably freshly roasted, should be used. The beans are placed in a cylindrical brass coffee mill (mlin) and ground to a fine powder. Muscular non-Bosnian males will be astounded by the effort required and the aplomb with which Bosnian females grind up the required amount. Usually, one ordinary mlin filled to capacity will provide enough coffee for one standard coffee-pot and will serve 4-6 persons. When the coffee is ground, or while it is being ground, fill a standard coffee pot with water on fire.
Džezva or jezva is made of copper, in the shape of a truncated cone with flaring lip and a long brass handle. The standard one is about 9 cm high, 8 cm in diameter at the base, and holds about 225 ml.
In put džezva two teaspoons of coffee and stir as long as smells. Pour off enough very hot water from pot. Place the džezva back on the fire and allow to come to a boil, removing quickly to prevent the froth from overflowing. Repeat this twice more.
The grounds may be settled by pouring in the cup a few drops of cold water that has been kept aside, but this must be done so as not to disturb the froth (pjena) on the coffee. When in doubt, do not pour in the cold water but wait for the grounds to settle; do not, however, wait too long or the pjena will disappear. Pour a little pjena in each fildzan. Then pour the coffee out into fildžani, floating the pjena. Before drinking coffee, drink one glass of water.
Kahvedžija – one who enjoys in coffee. Kahvenisati – a Bosnian form of Turkish term verb „to drink coffee“ Kahvenjaci – a Bosnian word form of Turkish term for coffee dishes.
Kahvedžija – one who enjoys in coffee.
Kahvenisati – a Bosnian form of Turkish term verb „to drink coffee“
Kahvenjaci – a Bosnian word form of Turkish term for coffee dishes.