[makmanalp]

Nice!

You need to get the sugar cubes and use way too many for maximum authenticity :-) I myself am partial to Çaykur's Hemşin tea, by the way.

Mehmet Efendi is good if you're walking by the shop (smells amazing) but the dirty secret is that in a post specialty coffee world, you're probably better off asking your local coffee shop to grind fresh beans for you on the "Turkish" setting or absent that, the finest possible setting they have - more than espresso. And you get to have an interesting conversation with the baristas because they're always super psyched about it for some reason. Arabica beans, dark roast, low acidity from Ethiopia, Yemen etc is traditional but you shouldn't feel limited to that.