In Croatia (and all parts of former Yugoslavia), where I come from, Turkish coffee is the coffee we drink at home. Espresso is the coffee we drink at bars, or cafes.
To illustrate how important coffee making is, when young girl makes a good coffee, it's was custom to say "Coffee is good, you can get married now."
Turks were expelled from the town where I grew up back in 1688, not far, just 25 km to Bosnia. The Turkish coffee making, and some Turkish origin words remain to today’s date. Like Dzezva is the other name for Ibrik.
Note that cups are small, specially made for Turkish coffee.
Common way to cook Turkish coffee:
1. Boil water in full ibrik (add sugar if you like it sweet)
2. Pour out one cup of water
3. Add one full tea spoon per cup of coffee, and stir
4. Boil again, and remove ibrik right before coffee overflows - this is tricky part as if coffee overflows, you have to start again
5. Wait few seconds to settle
6. Add the water back
7. Distribute one scoop of crust to each cup
8. Pour the coffee to the cups
9. Wait few moments for coffee to settle, and serve
How to bake Turkish coffee:
1. Add coffee and sugar in ibrik and stir
2. Once sugar start caramelizing, add half ibrik of water and stir until all sugar is dissolved
3. Add water to the top
4. Wait for water to boil, and remove ibrik right before coffee overflows
5. Wait few seconds to settle
6. Distribute one scoop of crust to each cup
7. Pour the coffee to the cups
8. Wait few moments for coffee to settle, and serve
I will continue later with what comes after you drink the coffee...
Enjoy
Miroslav
