Skip to content
Gota
Now reading Bosnian Method

Bosnian Method

Ibrik / Cezve

Traditional Bosnian coffee. Boil water first, then add coffee.

  • Chocolate
  • Earthy
  • Full-bodied
  • Dark roast
  • Standard
  • Beginner
Total
3:00
Ratio
1:12.5
Coffee
12 g
Temp
100 °C

The Bosnian Method recipe for the Ibrik / Cezve uses 12 g of coffee and 150 g of water (1:12.5 ratio), at 100°C, with a target brew time of 3:00.

Parameters

12 g
Coffee
150 g
Water
1:12.5
Ratio
100 °C
Temp
1 extra fine
Grind
3:00
Total
2
Servings
Grind · 1/10 · extra fine
FINE COARSE

Method

3:00 · total
  1. 0:00
    Pour

    Boil water in dzezva first.

    +150g 60s Slow
  2. 1:00
    Stir

    Remove from heat. Add coffee, stir once.

  3. 1:30
    Wait

    Return to low heat. Wait for foam to rise.

  4. 2:30
    Wait

    Remove when foam rises. Let settle briefly.

  5. 3:00
    Done

    Pour carefully. Serve with sugar cubes and lokum.

Notes

Unlike Turkish method, Bosnian coffee starts by boiling water in the dzezva, then removes from heat and adds coffee. This creates a different flavor profile.

More Ibrik / Cezve recipes

See all Ibrik / Cezve recipes →

Other Traditional methods

Original source

Published at youtube.com.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

Open this recipe or get the app

The app

The timer.
The log.
The library.

Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota