Is there a difference between Turkish and Greek coffee? Or is it the same thing with different names at different places?
...also called Arabic, Cypriot, Bosnian, and what not -- it is the same method.
In Greece, it's become Greek coffee (along with the former "Turkish" Greek delight) after conflicting with Turkey and the 1974 invasion of Cyprus.
The method itself (boiling finely ground coffee in copper cezve, typically sweetened, and served in a demitasse) is said to stem from 15th century Yemen, reaching Constantinople in 17th century and consequently spreading across Ottoman Empire.
Apparently, there are interesting variations to it. For instance, Syrian coffee (and probably some others) is flavoured by cardamom.
Please do not confuse Arabic coffee with Turkish coffee.
Arabic coffee, called gahwah is something completely different than Turkish coffee ... which is called Turkish coffee in the Middle East.
It has completely different coloration and is also served differently. It is also not sweet.
Arabic coffee, or ‘‘Al-Qahwa’’ (Arabic: قهوة, qahwah, locally gahwah or g'hawah), is made from coffee beans roasted very lightly or heavily from 165 °C (329 °F) to 210 °C (410 °F) and cardamom, and is a traditional beverage in Arabian culture. Traditionally, it is roasted on the premises (at home or for special occasions), ground, brewed and served in front of guests. It is often served with dates, dried fruit, candied fruit or nuts. This brewing method is common in Najd and Hijaz, and sometimes other spices like saffron (to give it a golden color), cloves, and cinnamon. Some people add a little evaporated milk to slightly alter its color; however, this is rare. It is served from a special coffee pot called dallah (Arabic: دلة) and the coffee cups are small with no handle called fenjan. The portions are small, covering just the bottom of the cup.
It looks like this:
Turkish coffee, on the other hand: