The Džezva is used to prepare Bosnian coffee, which plays an important cultural role in the region. The džezva is made of metal, typically copper or brass, and has a long handle and a characteristic conical shape. It comes in different sizes and is usually used over an open flame or on a special stove. Preparing Bosnian coffee with a džezva is a ritualized process that requires skill and attention. The džezva is not only a practical cooking vessel, but also a symbol of hospitality and social interaction. Sharing coffee from a džezva is a traditional gesture of connection and exchange between friends and family.

Difference from Turkish coffee: The preparation of Turkish and Bosnian coffee begins with roasting the coffee beans and grinding them into a fine powder. The coffee ground in this way is placed in a džezva (or cezve in Turkish). The difference is that Turks mix ground coffee with sugar, pour cold water over it and bring it to a boil on the stove, while Bosnians make coffee by first boiling water and then adding coffee. After it boils, a small amount of water is separated, then coffee is added to the water and put back on the stove for a few minutes to boil again. Adding hot water at the end of coffee preparation creates better foam and the intensity of the coffee flavor increases. Turks know that Bosnian coffee is more bitter, and the cezve or džezva does not stay in the kitchen, but is also served on the table.