The secret to Turkish or for that matter Armenian coffee, which is ironically, very similiar, is to add copious amounts of sugar and drink it fast to get rid of it as fast as possible.

If anyone has ever seen the quality of the beans that are roasted to be used for Turkish/Armenian coffee, you'd never drink it. I'm talking small pebbles, sticks, dirt, etc.

I used to own a coffee cart business and the roaster I used had contracts to roast private batches of beans for some local Armenian/Middle Eastern restaurants. Truly horrible stuff.

JohnE