I've visited a couple of local Arab/Armenian/Turkish restaurants and they server this intense, high-caffeine, sweet, almost chocolate looking coffee which i love, I'd like to know what's your best recipe to prepare it.

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    Does this answer your question? What gives Turkish coffee that unique “quality”?. If you're really after a step-by-step recipe, then I'm not sure if it's a good fit for the Q&A format, see for example this meta post. Perhaps you can compare the taste of your own brew and try to describe how it differs from the restaurant coffee? Also try to describe the steps in your recipe, then someone might be able to say what should change to get closer to your desired taste description.
    – JJJ
    Jun 12 at 22:03
  • Yeah sort of, the closest to perfection i achieved was with preground coffee imported from Turkey. But the other article seems to have a point in that grain size is crucial to a good coffee, that coffee i mentioned was very finely ground, something very hard to achieve.
    – Elfarto
    Jun 14 at 16:56

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