When I visited Israel I became a big fan of something they called "cafe botz" or mud coffee. It tasted real good, and you sort of poured warm water over it, stirred and waited for all the coffee material to sediment, I gues that is why its called botz in herbrew. It was marketed in the shops as "Turkish Coffee". I havent been able to get it in the Unites States. Where can I get, preferably online, good quality of this Turkish coffe.
Turkish coffee is simply a very, very fine grind - basically ground into a powder - prepared by boiling it and subsequently waiting for sedimentation, more or less as you describe in the question.
There is no particular kind of coffee you need for it - any will do.
Just buy whole coffee beans in any coffee shop or bulk food store and ask for a very fine (Turkish) grind. Most burr grinders can handle this; as Michael says, you can also buy your own burr grinder or use a specialized Turkish grinder. Either one will tend to run you around $100.
(Note that you probably won't be able to get the right grind with the majority of blade grinders. They're just too imprecise.)
Commenter Martha also points out that many coffees marketed as Turkish coffee will also contain a certain amount of cardamom or cloves, which is confirmed by several internet sources. If you try it with pure coffee and it doesn't taste right, try adding a small amount.
In addition to the other answers which point to getting very finely ground coffee, the method of preparation is critical. I learned to prepare it from Armenian friends, so I tend to call it "Armenian coffee", but the technique remains identical. They ground cardamom with the coffee and stored it in the freezer until ready for use.
The pot used to make the coffee has a handle and a pinched collar below the lip to facilitate pouring brewed coffee while leaving the grounds (which are muddy). Mix one teaspoon of coffee and one teaspoon of sugar with each cup of cold, filtered water. More coffee or sugar can be added, but compared to drip coffee one teaspoon of each is will be both sweeter and stronger than usual. Put the pot on low heat (the lower the better unless you are in some sort of hurry) but don't let it reach a boil. If it isn't even close to a boil after a few minutes, you can turn up the heat a bit. (A gas stove greatly helps control the amount of heat.)
When the coffee has neared a boil take it off the heat and let the coffee settle. A drop or two of cold water seems to help with that. Some people reheat the coffee once or twice more, but if you let it reach boiling slowly that step seems unnecessary. When the grounds have settled, carefully pour off the top layer of coffee into small espresso-style cups for each guest. It's very difficult to preserve enough foam for each cup, but do your best and use a steady hand. Enjoy!
All sorts of details can be changed: sugar and coffee ratios, boil or not boil, number of times the coffee is reheated, which spices to add, and so on. The key seems to be infusing the coffee directly in the water and leaving the grounds on the bottom of the pot via careful pouring. In order for the grounds to be fully waterlogged and sink to the bottom, the coffee must be ground as finely as possible. Since that also maximizes the strength of the coffee, sugar and spices are added to balance the cup. And since the result has many, strong flavors, it should be consumed slowly. So the entire process is a consequence of the method of preparation more than anything else.
It bears noting that this style of coffee is best experienced with good friends around a table, eating some decadent treat and discussing politics, religion or philosophy.
There are many Turkish Stores in US that you can purchase Turkish coffee, try Tulumba.com if your area does not have a local Turkish store. They have Turkish coffee as well as the pot used to brew (called a cezve). Turkish coffee tastes very different than others and even if you grind regular coffee it is not even close to Turkish coffee in terms of the taste.
A few suggestions:
- Greek coffee is basically an alias for Turkish coffee so you can try Greek restaurants and grocery stores.
- Middle eastern grocery stores in big cities (such as L.A., N.Y. and Paris) will carry ground coffee from Israel (Elite) or other countries for making "Bots" or Turkish coffee.
- There is even a small appliance for making Turkish coffee. See, for example, this Turkish coffee blog
The best Turkish coffee I found on amazon is Andalusia Turkish coffee , you can buy it directly from amazon with free fast shipping in the USA :
The coffee culture in chains in America won't likely have it although Asian stores if you search for any or special cafes may offer it
Many Americans do not drink Turkish coffee nor Canadians or even Europeans as it is very strong and concentrated and thick and compared to a regular or other type in a cup and often needs sugar to stand up to it unlike other light medium and even smoother dark roasts which need only milk or cream if that and not even sugar so people tend to prefer it
Some Arabic coffees are good and interestingly adding a bit of salt to the coffee balances and brings out the flavour more than sugar does. Large enough towns have cafes and stores other than chains or if those bigger ones with more selections