Cup 'O Joe By Any Other Name
(Greek coffee is made with or without sugar. The amount or a lack thereof sugar is identified by the name. Sketos = no sugar, metrios = a little sugar, glykos = a lot of sugar, vary glykos = extra strong coffee with extra sugar.)
Turkish coffee is prepared in the same manner as the Greek coffee and indeed is often referred to as one in the same (although the Turkish beans traditionally have a far darker roast). Finely powdered coffee - sugar or no - is also brewed in a long handled pot called a cezve. Not unlike a briki in form and function, this Middle-eastern version is traditionally made from copper and a bit more ornate. Additionally, Turkish coffee is frequently spiced with cardamom. Cardamom, of the ginger family, is indigenous to India but also grown in South America. Available in whole pod, seed or powder form, it is widely used throughout Indian cooking from curries to desserts and even to season steamed basmati rice. In the Middle East, where I lounged on a red velvet couch to enjoy my first cup of Turkish coffee, cardamom is used to add flavor to both coffee and tea.
I don't have the capicity to grind my coffee beans as fine as is required for either of these, nor do I have plans (unfortunately) to travel overseas again any time soon, but I have learned to make due. A couple brands of pre-ground Greek coffee can be found in specialty markets, and I satisfy my Turkish coffee crave by grinding a whole cardamom pod (purchased from http://www.thespicehouse.com/, of course) with my regular beans before brewing.
Thanks to these last couple posts, in addition to a Vietnamese coffee press (I've now learned is called a cà phê phin), I now feel the need to find a briki or perhaps even a cezve.
(Thank you to http://www.thespicehouse.com/ for the cardamom picture and to http://www.freshcoffeeshop.com/ for the cezve picture)