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What Kind of Cups Do Bosnians Use for Coffee? What's the Best Cup for Pour-Over Black Coffee? The Difference Between Mocha and Pour-Over Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, What kind of cups do Bosnians use for coffee - What's the best cup for drinking coffee? One day, I went to a government department in Bosnia and Herzegovina to pick up a document, only to discover that Bosnian government procedures are cumbersome. After a series of verifications and inquiries, I thought I could retrieve the document, but the staff member surprisingly asked me to come back two hours later to collect it. During the long wait

Those familiar with European history should understand that the former Ottoman Empire invaded Bosnia in 1463 and annexed it into its territory. Bosnia is now the region of Bosnia and Herzegovina. After more than 400 years of Ottoman rule, various aspects of Bosnian life were influenced by Ottoman cultural exports. Their way of drinking coffee is one such example.

In the mid-17th century, Venetian merchants introduced coffee to Europe, with Turkish coffee as the main theme, promoted under the name of "authentic Arabic coffee" in coffeehouses. Bosnia and Herzegovina calls it "Bosnian coffee" - partly to express national pride and partly to distinguish it from Turkish coffee.

Turkish coffee spread to Britain and France in the mid-to-late 17th century. Britain's first coffeehouse was established in the mid-17th century by a Turkish-born Jew. In 1680, dignitaries and celebrities from across France were invited by the Turkish ambassador to France to attend a luxurious gathering. During the party, the Turkish ambassador's African slaves served coffee to guests on expensive porcelain saucers.

Preparation Methods

Unlike the coffee we usually drink, Turkish coffee is prepared by brewing, and Turkish coffee is consumed with both the grounds and liquid together.

Turkish Coffee Preparation Method

Coffee grounds ground into an extremely fine powder are placed together with cold water in a small, copper-plated long-necked coffee pot for brewing. When the coffee liquid is about to boil, immediately remove from heat, pour a small portion into a cup, then continue heating. After several boilings, wait until the coffee gradually thickens and the water reduces to half its original volume before serving.

Due to quality issues with traditionally used coffee grounds resulting in poor flavor, sugar or cardamom and cinnamon are added for seasoning before the first boil.

Bosnian Coffee Preparation Method

According to FrontStreet Coffee's research, the Bosnian coffee preparation method is roughly the same as Turkish coffee, except that initially no grounds are added - instead, cold water is boiled first, then the fine coffee powder is added.

Because coffee beans are ground to a flour-like fine powder and the brewing temperature is high with a long duration, both Turkish and Bosnian coffee tend to taste bitter.

For those who prefer lighter flavors, FrontStreet Coffee recommends trying brewed coffee, such as drip extraction. Drip extraction involves pouring coffee grounds into a filter cup lined with filter paper, then pouring hot water over the grounds, allowing the extracted liquid to drip into a serving pot.

Due to the wide variety of extraction equipment and the enormous number of coffee growing regions, different equipment and methods used to brew the same bean; or the same equipment and method used to brew beans from different regions, will result in different flavors.

After cupping beans from multiple regions, FrontStreet Coffee found that Asian coffee beans mostly have herbal and spicy notes, South American coffee beans feature nutty and chocolate flavors, while African coffee beans possess bright acidity similar to citrus and lemon.

Next, FrontStreet Coffee will compare three coffee beans from each of these three continents:

Asia

The most well-known Asian coffee bean to the world is Mandheling from Indonesia. Indonesia's coffee cultivation began in 1696 when the Dutch sought larger planting areas. Due to Indonesia's frequent rainy weather and constant typhoons, there were no suitable conditions for sun-drying, coupled with poor local economic conditions, so only the wet-hulling method, a semi-washed process, could be adopted. With the development of times, Indonesia's economy is no longer the poverty-stricken scene of the past, and there are many estates and companies with conditions to use the washed processing method. FrontStreet Coffee believes that the reason Indonesian coffee has not abandoned the traditional characteristic wet-hulling method is because the wet-hulling method creates Mandheling coffee flavor - Mandheling and wet-hulling have long been complementary relationships.

The specific steps of wet-hulling can be divided into the following two stages:

First stage: Use a wooden peeler to remove the skin and pulp, ferment for 3 hours, then dry to reduce moisture content to semi-dry and semi-wet 30-50%.

Second stage: Remove the mucilage and parchment layer, continue with the final drying process, which takes 2-4 days, reducing moisture content to 12-13%.

FrontStreet Coffee PWN Gold Mandheling

Region: Aceh GAYO Mountain, North Sumatra, Indonesia

Altitude: 1100m-1600m

Variety: Ateng

Processing Method: Wet-hulled

South America

South America is a major producing region of Arabica coffee beans, with Brazilian Arabica coffee bean production ranking first in the world. Brazil's harvest conditions can even directly affect global coffee market prices.

Brazil's coffee cultivation began more than 300 years ago, but its development has been extremely rapid. Because Brazil's coffee cultivation mostly uses sun-exposed planting, coffee cherries can quickly absorb enough heat to mature, resulting in softer bean quality, which is also mentioned in Teacher Han Zonghuai's book "Specialty Coffee Studies" regarding Brazilian coffee's soft bean characteristics. Low acidity, sufficient sweetness, balanced sour and bitter, excellent body, and smooth mouthfeel. FrontStreet Coffee's beans from Brazil's Queen Manor Estate are no exception.

FrontStreet Coffee Brazil Queen Manor Estate

Region: Mogiana, Brazil

Estate: Queen Manor Estate

Altitude: 1400m-1950m

Variety: Yellow Bourbon

Processing Method: Natural

Africa

Speaking of African coffee beans, none are more famous than those from Ethiopia. According to historical sources, FrontStreet Coffee learned that Ethiopia's Kaffa Forest is the origin of Arabica coffee beans. Ethiopia's most famous growing regions are Yirgacheffe and Sidamo. The coffee beans from Yirgacheffe and Sidamo regions in FrontStreet Coffee's shop are also of excellent quality. These two regions from the same country each have their own characteristics - whether it's the citrus and lemon-flavored Yirgacheffe coffee beans or the wild berry-flavored Sidamo coffee beans, they all receive applause from coffee lovers.

Yirgacheffe was originally a small growing region under Sidamo's jurisdiction. Because the coffee produced in Yirgacheffe had rich floral aromas, Ethiopian growers began to claim their coffee beans had Yirgacheffe flavor, and Yirgacheffe thus became independent and distinguished from other regions. In Teacher Huaizong Han's book "Specialty Coffee Studies," Yirgacheffe flavor is described as: "a hundred flowers blooming." FrontStreet Coffee's Yirgacheffe Kochere and Sidamo Arsi are no exception: Kochere not only has citrus flavors but also carries some white floral notes; Arsi has rich berry flavors and honey-like sweetness.

FrontStreet Coffee Yirgacheffe Kochere

Region: Yirgacheffe, Ethiopia

Cooperative: Kochere Cooperative

Altitude: 2000m-2100m

Variety: Local Landrace

Processing Method: Washed

FrontStreet Coffee Sidamo Arsi

Region: Arsi, Sidamo, Ethiopia

Altitude: 1900m-2200m

Variety: Local Landrace

Processing Method: Natural

Brewing Recommendations

Those familiar with FrontStreet Coffee know that FrontStreet Coffee uses two types of filter cups for brewing coffee: one is V60, and the other is KONO.

Regular readers of FrontStreet Coffee's articles should also know that lightly roasted and darkly roasted coffee beans differ in water temperature and filter cup usage. Lower water temperature is used to avoid extracting too many undesirable flavors. When FrontStreet Coffee chooses dark roast, too many aromatic substances have already been released, so if extraction continues with the water temperature used for light roast, over-extraction will occur. FrontStreet Coffee chooses the KONO filter cup because the V60 filter cup's flow rate is too fast, making it easy to under-extract at low water temperatures. The KONO filter cup has few ribs located at the bottom, and the filter paper fits tightly against the cup, which can restrict airflow, increase the contact time between water and coffee grounds, allow the coffee grounds to be fully extracted, and enhance the rich mouthfeel.

FrontStreet Coffee uses segmented extraction, blooming with 30g of water for 30 seconds, using a small water flow to pour in circles until 125g for segmentation, continuing to pour to 225g when the water level drops to just before exposing the coffee bed, removing the filter cup when the water level drops to just before exposing the coffee bed (timing starts from bloom), with an extraction time of 2'00".