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Bosanska kafa
A cup of Turkish coffee / Bosnian coffee:
Turkish coffee is a method of preparing coffee. Roasted and then finely ground coffee beans are boiled in a pot (cezve), usually with sugar, and served in a cup where the grounds are allowed to settle.
This method of serving coffee is found in the Middle East, North Africa, the Caucasus, and the Balkans.
In Bosnia and Herzegovina, Turkish coffee is also called "Bosnian coffee" (Bosnian: bosanska kafa), which is made slightly different than its Turkish counterpart.
It is usually made with Bosnian coffee brands (such as Sabah, Zlatna Džezva, Minas, and Saraj Kafa).
Another difference from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in a coffee cup.
Then, the coffee is added to the pot (džezva), and the remaining water in the cup is added to the pot.
Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot.
Bosnian coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight.
All of the coffee in the pot is poured into cups, but not all of it is drunk.
The thick layer of sludgy grounds at the bottom of the cup is left behind.
The grounds left after drinking Turkish coffee can be used for fortune-telling (only black coffee, without milk).
The cup is commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a method of fortune telling known as tasseography, or tasseomancy.
Coffee drinking in Bosnia is a traditional daily custom and plays an important role during social gatherings!!
I can only confirm the last sentence.
Greetings to all my friends,
Edina
Bosanska kafa
A cup of Turkish coffee / Bosnian coffee:
Turkish coffee is a method of preparing coffee. Roasted and then finely ground coffee beans are boiled in a pot (cezve), usually with sugar, and served in a cup where the grounds are allowed to settle.
This method of serving coffee is found in the Middle East, North Africa, the Caucasus, and the Balkans.
In Bosnia and Herzegovina, Turkish coffee is also called "Bosnian coffee" (Bosnian: bosanska kafa), which is made slightly different than its Turkish counterpart.
It is usually made with Bosnian coffee brands (such as Sabah, Zlatna Džezva, Minas, and Saraj Kafa).
Another difference from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in a coffee cup.
Then, the coffee is added to the pot (džezva), and the remaining water in the cup is added to the pot.
Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot.
Bosnian coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight.
All of the coffee in the pot is poured into cups, but not all of it is drunk.
The thick layer of sludgy grounds at the bottom of the cup is left behind.
The grounds left after drinking Turkish coffee can be used for fortune-telling (only black coffee, without milk).
The cup is commonly turned over into the saucer to cool, and then the patterns of the coffee grounds can be used for a method of fortune telling known as tasseography, or tasseomancy.
Coffee drinking in Bosnia is a traditional daily custom and plays an important role during social gatherings!!
I can only confirm the last sentence.
Greetings to all my friends,
Edina