Coffee in the Cezve: A Timeless Tradition

When we think of the Middle East and the Balkan region, we often associate it with the Ottoman Empire and its rule over these two areas. The proximity of these regions has enabled intense cultural, trade, and historical interactions. During this reign, influences intertwined in architecture, language, and cuisine. However, one thing that will continue to be passed down from generation to generation for centuries beyond my own is coffee in the cezve!

The history of coffee prepared in the cezve is deeply rooted in the rich culinary tradition of the Middle East and the Balkans. The cezve, a traditional pot for brewing this coffee, has become a symbol of hospitality and socializing, and the ritual of sipping coffee from the cezve has evolved over centuries.

One of the earliest records of coffee in the Ottoman Empire comes from the Turkish traveller Evliya Çelebi, who lived in the 17th century. In his work "Seyahatname" (Book of Travels), Çelebi vividly describes scenes of coffee consumption in the cezve: "In every town, no matter how small, everyone has public coffeehouses where people come to enjoy coffee and discuss politics, literature, and other topics."

Over time, the ritual of preparing and sipping coffee in the cezve has become a part of everyday life for people in the Balkans. Cafés have become gathering places where ideas are exchanged, business partnerships are formed, and friendships are built. In this context, the cezve is not just a coffee-making utensil but a symbol of sociability and sharing.

Fildžan viška

Sarajevo, a city between Eastern and Western cultures, exudes a unique aroma found nowhere else. This fragrance is a delicate blend of Turkish, Arabic, and Balkan influences, with the heart of this fragrant symphony being the cezve.

In the heart of Sarajevo, the cezve has become not only a tool for brewing coffee but also a cultural symbol. Its presence in homes, cafes, and restaurants has become almost indispensable, marking a daily ritual. In Sarajevo, preparing coffee in the cezve is not just a technical process but a ritual full of meaning. It is a time when people come together, sharing moments of conversation, laughter, and occasional serious discussions. Coffee becomes an excuse for gatherings, connecting different generations and social circles.

While modern cafés are ubiquitous in Sarajevo, the tradition of brewing coffee in the cezve has not lost its significance. On the contrary, young people, often eager to connect with their cultural heritage, increasingly appreciate this tradition and actively participate in it.

In Sarajevo's neighbourhoods, there is still a custom to leave an extra fildžan, regardless of how many people are currently drinking coffee. Anyone passing by can always join for a cup. This small act signifies unity, conversation, and the preservation of cultural identity. As long as the sound of boiling coffee echoes in my city, I am confident that we will preserve our community's richness, past, and present.

The Melody of Copper

In bazaars that cherish the tradition of the cezve, the melody of copper artisan hammers will never fall silent. Alongside copper, brass is widely used, but it all depends on the craftsmanship and tradition of that particular place.

Here are a few details about the materials commonly used to craft cezves:

Copper:

Copper is a popular material for crafting cezves due to its exceptional thermal conductivity. Copper rapidly transfers heat, enabling even distribution of temperature during the coffee preparation process. Additionally, copper has aesthetic advantages and is often adorned with decorative ornaments.

Brass:

Brass, an alloy of copper and zinc, is also frequently used for crafting cezves. Brass combines the thermal conductivity of copper with additional strength and corrosion resistance. This makes brass a popular choice for durable and aesthetically appealing cezves.

Stainless Steel:

Stainless steel is also a material used, especially in modern variations of cezves. Stainless steel is durable, corrosion-resistant, and easy to maintain, although it doesn't conduct heat as efficiently as copper.

Aluminum:

In some cases, cezves can be made from aluminum. Aluminum is lightweight and provides good thermal conductivity, although it can dent or damage more easily than copper or brass.

Enamel-Coated Cezves:

In addition to metal cezves, there are enamel-coated ones that have an enamel layer. This type of cezve may combine a metal base with an enamel-coated interior, facilitating easier cleaning.

The Art of Cezve

The preparation of this coffee is not complicated. I won't delve into the complexities of coffee-making science and pretend to be a barista; instead, I'll explain it in a homey way. Typically, the first thing you think about when making this coffee is the number of people you are making it for, as it determines the amount of coffee you need to put in the cezve. Usually, a 1:1 ratio is used, where one spoonful of coffee corresponds to one fildžan.

Now we come to the most controversial part when it comes to making any coffee. In this part, you decide whether you are making Bosnian or Turkish coffee. Essentially, the only difference is that in Turkish coffee, we put the coffee in cold water and boil it all together until it boils on the stove. In Bosnian coffee, we put the coffee, then pour boiled water over it and briefly put it on the stove to boil. All in all, I haven't noticed much of a difference in flavours.