Coffee in Croatia

Coffee in Croatia

A land of coffee drinkers


  • In the 1990s, opening cafes (kafić) boomed.
  • Coffee in Croatia is often drunk in the morning after getting up, at lunchtime after eating, in the afternoon for a cake.
  • Croatians take time for drinking coffee, because traditionally they do not drink filter coffee.
  • With Turkish coffee, you wait first, until the coffee grounds has settled.
  • This works best with guests at Napolitanke (Neapolitan waffles), biscuits (Čajno pecivo) or home-baked cakes.
  • After drinking coffee, the mocha cup is placed on the saucer.
  • Then you allow the coffee grounds to dry for about an hour before airing the secret, turning the cup and starting to read the coffee ground.

Coffee in Croatia: Traditional Preparation

Turska kava

The small mocha pot in which the coffee in Croatia is cooked, is called “džezva” and is usually made of copper or enamel.

  • Fill 4 mocha cups of cold water into the džezva and bring to a boil.
  • When the water boils, put 3 tsp of it in a cup.
  • Add 4 heaped tsp of finely ground coffee powder to the water and wait for the coffee to rise.
  • Typical Coffee in Croatia is FRANCK Jubilarna.
  • Remove from the heat and pour back the removed water and boil the coffee twice more.
  • Remove the pot from the heat and leave it for a while to allow the powder to settle.
  • Then fill in the cups
  • Put 1 piece of sugar cubes on a tsp and let it dissolve slowly.
  • Otherwise you can boil the sugar directly with the coffee.
Coffee in Croatia: Further coffee specialities:
  • (a small cup of coffee)
  • (a big cup of coffee without milk)
  • (coffee with milk)
  • (coffee with cold milk)
  • (coffee with cold milk in Dalmatia)
  • (coffee with warm milk)
  • (coffee with whipped cream)
  • (“white coffee” – coffee with lots of milk)

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