Turkish Coffee - How to control the flavor

How to make Turkish Coffee - new knowledge. All of the tips in one video.

As usual with my approach of brewing we control the extraction by color and motion of the foam.
Introduction into Turkish Coffee -    • Turkish Coffee - 3 years of research ...  

When the coffee starts to "wrap" and go darker - you control the taste. If you want "brighter" coffee (more acidic) - take it off while it's still bright. If want more bitter notes - take it off when it's wrapped completely.

There are 2 types of coffee (in general) - Acidic and "Basic".
And the brewing approach is somewhat different.

With the acidic coffee we sometimes don't brew it towards bitter notes in order to preserve the delicate notes. And not cover them with the "chocolate".

"Basic" coffee - there is no acidity and you can easily brew it darker since all of the flavor is "stored" in the "dark" area. Balance is shifted towards it.

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Timecodes:
0:00 - Making Turkish coffee better
1:38 - How to brew "Basic" coffee
2:05 - Turkish coffee - Taste adjustment basics
3:18 - Turkish coffee pot size
3:46 - Brewing "Basic" coffee
4:11 - How to make Turkish coffee
5:01 - Turkish coffee - when to take off the heat
5:36 - "Basic coffee" - full foam wrap
6:29 - Taste comparison (basic coffee)
7:14 - Mixing Turkish coffee
8:04 - Continuing taste assessment
8:39 - Turkish coffee - MOST IMPORTANT PART