Turkish coffee here is brewed using a special recipe and they call it Bosnian coffee. During preparation, they first separate some of the water, then add it back to create a thick foam on top. It's believed this helps preserve the flavor and aroma better. They also apparently only use lightly roasted beans. And it's always served in a cezve with a teaspoon so you can stir the foam.

Honestly, it really does taste great. It's just a shame they don't make it in every café. In Sarajevo, you mostly only find it in the tourist center, while most other places stick to standard espresso and cappuccino.