I have been making some really good cups of turkish coffee lately. Because of the fine grain you can cook it with an ordinary pan and it only takes a minute to make them. I have been experimenting to see what are the best proportions of coffee, sugar and water to either make an authentic Turkish coffee (with a whole lot of coffee grains in every sip) or having a more espresso-like type of drink. And thanks to immigration one of Istanbul hottest coffee brands is available here, so I'm good for a while.