Tag: Food and drink

Coffee is the cornerstone of Bosnian culture and has been since the Ottomans introduced it in the 15th century. But make no mistake, it is not the same as Turkish coffee. Order the latter at a cafe in Sarajevo and you’ll soon be corrected. Tasting Bosnian coffee (Bosanska kahva) is a must-do experience during your trip to Bosnia and there’s a certain ritual to follow. So to ensure you er… blend in with local connoisseurs, we’ve drafted in an expert. Enter Skender, our amazing guide in Bosnia.  There's nothing Skender doesn't know about Bosnian coffee and if you’re joining one of our guided holidays there, you'll get the full demonstration.  What is Bosnian coffee and how is it made? Bosnian coffee is a strong, unfiltered coffee which is so thick you could almost chew it. It’s served with sugar cubes and a sweet similar to Turkish delight called rahat lokum. There’s a science to making the ideal brew, explains Skender.  ‘The water needs to be heated to a temperature between 93℃ and 95℃ in a pot traditionally called a šerbetnjak.  ‘After the water reaches the required temperature, coffee is placed in the special copper pot, which we call đezva. The amount of coffee varies depending on personal preferences and the desired strength of coffee. ‘The đezva is returned to the heat source and held for a few moments to warm the bottom of the pot. This step allows the coffee to begin to develop its full aromatic profile. Then the water is carefully poured over the coffee, which achieves the characteristic "pop" sound. This sound is an important part of the tradition and symbolises that the coffee is properly prepared.’ ‘After pouring the water, the đezva returns to the heat until the coffee boils. This step requires attention because the