What makes Turkish coffee so strong?

Most people think that the darker the coffee is the stronger the caffeine will be. However, it is completely the opposite. Roasting process kills caffeine and the darker the roast is the less caffeine it has. On the other hand,Turkish coffee is always roasted as light or medium roast. There is a reason for this:

Why does Turkish coffee taste so good?

Coffee is as complex as wine for about a week to 10 days after its been roasted. After that it oxidizes and decays and becomes stale. Turkish coffee method is the only method where coffee is re-roasted during the brewing process. This is because coffee is not filtered and is cooked directly over the heat source. In addition grounds are like a powder for greater extraction.

What makes Turkish ground so different?

It is ground to a powder. Just to give you an idea a single coffee bean yields about 45,000 particles when ground to a Turkish. In compresence Espresso grind yields 3,000 particles and the drip coffee 100 particles. Thus, no other method can extract as much flavor from a coffee bean.

Why call it Turkish coffee?

Here are the 35 countries of today that were part of the Ottoman Empire for 600 years:

Albania, Algeria, Armenia, Azerbaijan, Bosnia and Herzegovina, Belarus, Bulgaria, Cyprus, Egypt, Eritrea, Greece, Georgia, Hungary, Iraq, Israel, Jordan, Kosovo, Kuwait, Libya, Macedonia, Montenegro, Oman, Palestine (West Bank & Gaza), Qatar, Romania, Serbia, Saudi Arabia, Slovakia, Syria, Sudan, Tunisia, Turkey, UAE, Ukraine, Yemen.