Bosanska Kafa (Bosnian Coffee) is a traditional Bosnian recipe for two traditional methods of preparing Bosnian coffee. The full recipe is presented here and I hope you enjoy this classic Bosnian version of: Bosnian Coffee (Bosanska Kafa).
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This is the traditional way to prepare Bosnian coffee. Rich, dark and delicious.
Ingredients:
Enough water water to fill your džezva or cezve coffee pot plus a filldžan or demitasse cup before cooking, measure how many demitasse or filžan coffee cups of water your coffee pot holds
finely-ground medium roast Arabica coffee; the amount of coffee depends on the volume of your džezva; think one heaped teaspoon per a coffee cup
Sugar cubes, milk, sweetmeats (like rahat lokum) or dessert (optional)
Method:
For this recipe to work at its best you will ideally need: Turkish coffee pot cezve or džezva the volume of the same will determine how much coffee you'll need; demitasse or fildžan coffee cups and, ideally, a long-handled teaspoon.
Method 1
Fill a deep pan with water (about one and a half times the volume of your coffee pot). Bring to a rolling boil over high heat and let it boil for a minute. Take off the heat. Whilst the water is heating up, spon your coffee grounds into a coffee pot (džezva).
Before adding boiling water to the coffee pot, place the coffee pot with coffee grounds on your hob, and heat it up for 30 seconds or so, shaking or stirring the coffee pot lightly to re-distribute the grounds.
Reduce the temperature beneath the džezva to low. Pour boiling water into the coffee pot with coffee grounds about ¾ of the way, leaving a little bit of empty space in the pot. Stir the coffee quickly and well so that the mounds of coffee break apart, then remove the spoon. Cook for a few minutes, and don't step away. The coffee will form a light brown foam on top and start to rise.
Once the coffee rises and is almost about to spill from the pot, remove the pot from the heat, and let the coffee and foam settle down for a few seconds.
Slowly pour some of the remaining boiling water into the coffee pot to top it off, and return the coffee pot to the range. Cook the coffee a short while more, until the foam starts to rise again. Remove the coffee pot from the heat just as the foam reaches the top again. (You can repeat this step once or twice if you wish.)
Method 2
Fill up a džezva coffee pot with water (all the way), and bring it to a boil on high. When it boils, take a coffee cup, and empty some of the water out into it. Reduce the heat down to low.
Add the coffee grounds into the coffee pot while stirring very quickly. (You may have to remove it from the heat for a moment so it doesn't spill over.) Once the coffee subsides in the pot, pour the water you took out into the coffee pot.
Cook the coffee for a short while more, until the foam starts to rise again. Remove the coffee pot from the heat just as the foam reaches the top again. (You can repeat this step once or twice if you wish.)
Set the coffee aside to rest for 3–4 minutes. When you're ready to serve it, start by grabbing a teaspoon of the foam and adding it to each cup first. Then slowly pour the coffee into each cup. This will allow the foam layer to rise to the top of each cup.
Serve with rahat lokum, sugar, or milk, and a glass of water.
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