It’s more than just a cup of coffee / Kafa, izgovor za razgovor

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Every country in the Balkans calls this coffee their own traditional coffee, and that coffee is Turkish coffee, I mean Serbian, actually no its Bosnian, or it is Greek?! Well, we are not sure! What we are sure about is that, drinking coffee in the Balkans it is considered to be holy ritual and this ritual reaches its peak in Bosnia and Herzegovina! Coffee in the Balkans, but mostly in Bosnia and Herzegovina, is different from the coffee culture in most of European countries, where people stand at counter and slam a shot of hot espresso in 1 minute.

The point of drinking coffee here is not to get the needed caffeine; it is about relaxing and hanging out with friends or family. An invitation for coffee is an invitation for conversation, and making time for people that you love.

The way the coffee is served, as well as the method it is prepared shows how much people love coffee and how much they love to prepare it. The most traditional way to prepare it is to firstly roast raw coffee. Baked beans are then grounded manually with a simple metal cylinder that at the end has a long skewer.

After beans are minced into a fine powder, copper-plated pot with a long neck, called a džezva, is put on the stove with cold water in it. After coming to a boil, džezva is set on a side and the coffee is added. The coffee in the džezva is stirred once and it is put back onto the stove for few seconds, allowing the liquid to boil yet again. When the fine mousse is created, coffee is ready! But do not be mistaken, you can’t just start drinking it, because coffee needs to be served in a proper manner. Giving someone a coffee in a simple cup is like you are telling them “Drink this coffee fast and go home”. So, how coffee is served? Well džezva is placed on an iron tray, together with 4 small no-handle cups and a small dish filled with sugar cubes or rahat lokum.

 

We understand that this process might look like long and boring to someone, but the truth is that you need less than 10 minutes to make it, and the smell as well as the taste of it can’t compare to any other coffee.

In the end we can only tell you that in case  you are visiting Balkans and you don’t know any local who would make you traditional coffee, we suggest you to go to Sarajevo, to Baš Čaršija, because only there you’ll be served with truly traditional Balkan coffee.

WARNING: If you go for coffee with someone from the Balkans, be prepared to drink that coffee for more than 1 hour! And don’t drink the coffee sludge at the end as our friend (we will not name her) did it! 🙂

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Svaka zemlja na Balkanu ovu kafu naziva svojim tradicionalnim napitkom, a da li je zapravo Turska, Srpska, Grčka ili samo domaća, nismo sigurni! Jedno je izvesno, ispijanje kafe na Balkanu postao je gotovo sveti ritual, a najveću popularnost dostigao je u BiH. Ispijanje kafe na Balkanu, pri tome uglavnom mislimo na područije BiH, razlikuje se dosta od ostalih zemalja u Evropi, gde se taj ritual sastoji od ispijanja espressa u kratkom roku dok stojite kraj šanka.

Poenta ispijanja ovog napitka na ovom području, nije da bi ste u organizam uneli potrebnu dozu kofeina, ovde se pod kafom podrzumeva druženje i relaksacija sa prijateljima i porodicom. Poziv na kafu je ustvari poziv na druženje sa ljudima koji vam znače.

Ceo ritual pripreme i serviranja kafe, govori o tome koliko je ljudi vole i koliko uživaju u njenom konzumiranju. Najstariji, ujedno i tradicionalan način pripreme podrazumeva prvo da se sirova zrna kafe isprže u rerni, uglavnom starog šporeta na drva, zatim se ispržena zrna stavljaju u mlin za kafu, koji ima oblik metalnog cilindra, i ručno melju.

Nakon što ste zrna kafe samljeli i pretvorili u prah, kafa je spremna za upotrebu. Za pravljenje napitka postoji i jedinstvena posuda u kojoj se priprema kafa, dzezva. Naziv je turskog porekla jer se smatra da je ovaj napitak i došao na Balkan zajedno sa njima. U dzezvu se sipa voda i stavlja da prokljuca. Nakon što je voda prokuvala, potrebno je “skinuti” dzezvu sa vruće površine i sipati kafu u nju. U zavisnosti od količine vode, zavisi i količina kafe koja se stavlja. Takođe zavisi da li volite “jaču” ili “slabiju” kafu. Nakon što sipate kafu u proključalu vodu, potrebno je vratiti je na šporet još par sekundi dok voda ne proključa ponovo. Kada se stvori pena, kafa je spremna.

Tradicionalno serviranje podrazumeva da na metalni tanjir ili tzv tacnu postavite male šoljice uz koje su pored kafe postavljene i par kocki šećera i obavezno rahat lokum, nakon toga uživanje uz kafu može da počne.

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Verujemo da vam ovaj proces deluje zamarajući i dugotrajan, ali za pravljenje ovakvog tradicionalnog napitka potrebno je izdvojiti manje od 10minuta vremena. Ispijanje kafe ovde je deo dana u kome ćete sigurno beskrajno uživati i biti opušteni. Da li ćete je piti sami ili sa kolegama u kancelariji, sa društvom u obližnjem kafiću na vama je da izaberete, ali svakako morate probati. Najbolja tradicionalno pripremljenu i serviranu domaća kafa, možete da probate u Sarajvu na Baš Čaršiji, ako ste u prilici prolazite tim delom svakako svratite nećete se pokajati. Uživajte!

Upozorenje: Ako vas neko na Balkanu pozove na kafu, budite spremni da tu kafu pijete više od sat vremena, i nemojte da napravite grešku kao naša prijateljica koja je ne znajući za našu kafu popila i toz/soc.

 

 

 

 

 

 

 

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