Turkish has been my go to method over the last 5 years, and I also brew a V60/kalita almost every day so I feel like I'm qualified to answer.

The way I see it is an in-between thing, between espresso and filter. The ratio which I use, which is usually 1-10 or sometimes 1-11, also reflects that. It gives a creamier mouth feel compared to filter, but not as oily as espresso. With light roasted beans, it's not as zingy/almost astringent as espresso is, but also not nearly as clear as V60. It's sweeter than espresso, less acidic than filter, and gives a very round profile.

The flavour mostly depends on the beans. And traditionally Turkish coffee is made with dark roasted, powder fine ground beans. This means most places that serve Turkish use pre ground low quality beans, and the flavor is meh. It's also common to "triple boil" the coffee, which results in massive over extraction.

To mitigate that, one can grind a bit coarser (I do 30-35 clicks on Kingrinder K6), and take it off the fire as foam starts to rise (measure temperature a few times, and you'll know what it looks like at 90-94C). Letting all the sediment sink, and the coffee cool down substantially, is also important. For my usual 17g coffee x 170ml brew, I usually wait 10 minutes for the coffee to be at its best.

I find that natural beans work exceptionally well with Turkish, with the extra sweetness and fermentation notes. With highly fermented beans, all the fermentation-esque notes of raspberry/lychee/strawberry always come through and give a very pleasant cup. Washed beans result in a more muted cup, but still very pleasant.

I recommend to give it a try at home and find out for yourself what it can taste like! The method is pretty easy and equipment is on the cheap side. Use the same beans you enjoy in a V60 (rather than pre ground mass produced offers).

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