Coffee culture

Bosnian coffee looks like Turkish coffee and is made a little differently. Here is how, and what the words mean.

The SIKTER moment

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Coffee 1 / 3

Dočekuša comes from dočekati, to welcome. It is on the stove before your coat is off. Refusing it is not really an option.

1Bring water to the boil in the džezva, then take it off the heat.
2Pour a little of the hot water into a cup and set it aside.
3Add very finely ground coffee to the džezva and stir once.
4Put it back on the heat for a few seconds, until the foam rises. Take it off before it boils over.
5Pour the water you set aside back in and let the grounds settle for a minute.
6Spoon a little foam into each cup, then pour. Serve with a sugar cube and rahat lokum.

Amounts depend on the size of your džezva and on the coffee. We will publish exact quantities with each coffee once the roast is final.

Džezva: The small copper pot with a long handle that the coffee is made and served in.
Fildžan: A small cup without a handle. You hold it by the rim.
Rahat lokum: A cube of soft sweet, known elsewhere as Turkish delight, served next to the cup.
Mahala: The neighbourhood, and everyone in it who knows your business.
Ćejf: The quiet pleasure of doing something exactly the way you like it. Coffee is the classic example.
Merak: Enjoyment taken slowly and on purpose.