Bosnian coffee (bosanska kafa) is not Turkish coffee, and Sarajevans will gently but firmly explain this distinction to anyone who conflates the two. The grounds are not boiled with the water — instead, hot water is poured over finely ground coffee in the džezva and allowed to steep. The result is served with a small glass of cold water (drunk before the coffee, to clear the palate) and a cube of sugar (placed in the mouth, not stirred in). A piece of rahat lokum comes on the side.
The experience is as much about the pace as the drink. Bosnian coffee is drunk slowly, with conversation. Finishing and leaving immediately is considered mildly rude. Several cafes in Baščaršija have been serving coffee in exactly this tradition for over a century, with džezva sets and copper trays that have been passed down through families. The most traditional establishments have low seats, indoor fountains, and an atmosphere of concentrated stillness in the middle of the busy old town.