Ingredients
- water
- 1/2 tsp sugar
- 2 tsp Turkish coffee
Servings: person
Units:
Instructions
- Fill djezva (or small saucepan) with water. Bring to a simmer. Add sugar and heat over low until dissolved.
- Reserve half the sugar water (pour it into a small cup until needed).
- Off the heat, add a heaping teaspoon of coffee to the remaining sugar water in the djezva. Stir vigorously to dissolve the coffee.
- Return to heat and bring to a simmer. The coffee will bubble and foam a little. Right after the foam rises up, remove from heat.
- Spoon the pena (the foam on top) into the espresso cup.
- Pour the reserved sugar water back into the djezva (pour the liquid over spoon to rinse it off). The gentle pouring action helps bring all the coffee grounds to the bottom of the djezva. You may want to let the coffee rest a few extra moments, for the grounds to settle to the bottom.
- Fill your coffee cup with Bosnian coffee. Enjoy immediately, while hot!