Many people are not sure what the difference is between these two coffees. Bosnian coffee is practically the same as Turkish coffee.
There are some slight variations, but these two are the same based on ingredients, preparation method, and the way of drinking.
As someone who lived in Serbia on the Bosnian border, I’ll try to paint the picture of what makes each coffee unique.
To discover and appreciate the unique aspects of Turkish coffee, read through this article.
Bosnian coffee: A cultural emblem
Bosnian coffee, known as “Bosanska kafa” embodies the spirit of tradition and hospitality of the Ottoman Empire.
During the Ottomans’ conquest of Bosnia from the 15th to 19th century, people started to adopt habits, traditions, words, and beverages like coffee, which were popular in Istanbul.
The brewing process of Turkish and Bosnian coffee
Bosnian and Turkish coffee are almost prepared in the same way. For Turkish coffee, the water, coffee, and sugar, if desired, are mixed together in a “cezve” (a small, long-handled pot) and brought to a frothy boil.
During the Bosnian coffee-making process, the water is first brought to a boil in a “džezva” (Bosnia’s answer to Turkey’s cezve).
Some of the hot water is then saved in a “fildžan” (a small ceramic cup), after which the coffee is added to the remaining water in the džezva and placed back on the heat.
When the water with the coffee in the džezva starts to boil, then the rest of the water from the fildžan is poured into the džezva, stirred gently, and allowed to boil again.
In the end, foam or “kajmak” is evenly distributed to all cups with a spoon, only then is the coffee poured.
Equipment used: A tale of cezve, ibrik, and džezva
In the world of coffee, each culture has its unique set of tools to conjure up its magical brews. In the case of Bosnian and Turkish coffee, it is the ‘cezve’ (or ‘ibrik’) and the “džezva” that hold the limelight.
A “cezve” or “ibrik” is a small brass or copper pot with a long handle. It has a wide base that gradually narrows towards the top, creating a shape that encourages the coffee to foam beautifully.
A “džezva” is the Bosnian counterpart to the Turkish “cezve”. It is typically made of copper or brass and often adorned with elaborate engravings, it shares the long handle but differs subtly in shape. The base and top of a ‘džezva’ are more evenly sized.
The caffeine content of Bosnian coffee
Bosnian coffee has the same caffeine content as Turkish coffee.
To learn more about this, check out a post where we discussed how strong Turkish coffee is and how it compares to other popular coffee types.
Final thoughts
While Bosnian and Turkish coffee appears to be two sides of the same coin, they both encapsulate rich traditions and narratives.
The brewing processes of these two coffees are nearly identical, with slight differences in the ending phases.
Regardless of your coffee preference or view on this topic, every sip is a tribute to the rich historical and cultural tapestry that has shaped these two iconic brews.
My journey through renowned bars and coffee shops over five years, as a barista, coffee aficionado, and former bartender, has honed my pursuit for the perfect cup. My passion for coffee isn’t just about the brew—it’s about sharing the knowledge and insights I’ve gleaned along the way.
