For years I used to make a pretty poor domaca kafa... until by accident I realised what I was doing wrong: boiling the water too fast. As you said, "water is heated, but never rushed to a boil." That's the key to making domaca kafa. Bujrum!
I learned from Bedouins in the Levant, and I was taught one should stir only once, rapidly, with a knife, and that one should let it start to boil over the sides just a tiny bit before slowly easing off the heat. I enjoyed seeing a different way of doing things, it's really about the experience.
Joshua, the great thing is about being exposed to the differences in the world. It makes us all richer. The Balkan countriest ways of making their coffee does stem from the Ottoman Turks. I'm glad you enjoyed the post. Bests, David
Tamara taught me during our stay with you and I still use my Bosnian coffee pot. Using Illy fine ground or Greek coffee that i can get here in UK. It's a great taste and the slow ritual is relaxing too. Thanks both.
The coffee is measured at a heaped teaspoon per 100ml of water. The tiny cups are called filđani. The water is put the Đezva (the container for boiling the water). The water is brought to the boil and removed from the heat. The coffee is added. Stirred and brought back to the boil but do not boil over! The foam is called Kajmak. The Kajmak is scraped off the top and shred between the cups. The liquid is poured on top.
I haven't tried to make it at home. I think it tastes best while you are in Bosnia.
A grown up woman in a cafe in Sarajevo showed me how to drink it.😄
In the Cuban coffee tradition a tasty cafecito requires creating a frothy topping called “espumita” by stirring the coffee vigorously
Does the Bosnian coffee tradition have a term for the froth or cream on top?
Link to youtube short
https://youtube.com/shorts/61WYkfPCuRQ?si=0e45-jwTzfhN8d-A
https://youtu.be/D1h-dHsXLzs?si=lAEhYQYVBfdwEv35
In my short video you can see that
Hope this helps?
For years I used to make a pretty poor domaca kafa... until by accident I realised what I was doing wrong: boiling the water too fast. As you said, "water is heated, but never rushed to a boil." That's the key to making domaca kafa. Bujrum!
As a Balkan who can't stomach coffee, I love making domaća kafa! And I loved reading this as well, thank you for sharing! :)
Veronika, thanks so much for taking the time to comment. I'm glad you liked the post. It's really appreciated. Bests, David
I learned from Bedouins in the Levant, and I was taught one should stir only once, rapidly, with a knife, and that one should let it start to boil over the sides just a tiny bit before slowly easing off the heat. I enjoyed seeing a different way of doing things, it's really about the experience.
Joshua, the great thing is about being exposed to the differences in the world. It makes us all richer. The Balkan countriest ways of making their coffee does stem from the Ottoman Turks. I'm glad you enjoyed the post. Bests, David
Tamara taught me during our stay with you and I still use my Bosnian coffee pot. Using Illy fine ground or Greek coffee that i can get here in UK. It's a great taste and the slow ritual is relaxing too. Thanks both.
The coffee is measured at a heaped teaspoon per 100ml of water. The tiny cups are called filđani. The water is put the Đezva (the container for boiling the water). The water is brought to the boil and removed from the heat. The coffee is added. Stirred and brought back to the boil but do not boil over! The foam is called Kajmak. The Kajmak is scraped off the top and shred between the cups. The liquid is poured on top.