title_body: How do I design a Turkish coffee mixture?
upvoted_answer: There is no recipe for preparing a perfect blend.
  
  Before beginning, please read this somewhat relevant question first:
  
  
  What are the basics of creating an espresso blend?
  
  
  I, personally, prefer to use Ethiopian Harrar single origin beans, light-to-medium roasted. However, this may all depend. When you go to a commercial Turkish firm, they mostly consume Dos Santos beans from Brazil, which itself is a kind of blend itself, and roast them to charcoal.
  
  To prepare a Turkish blend, all you need to know is the characteristics of the brewing technique (See this previous post for a discussion) as you can see in the previous post. Opposite to the espresso, Turkish brewing is the least acidity revealing technique out there as it uses decoction. Therefore,
  
  
  you can safely use acidic beans
  you don't need to roast a lot to get rid of acidity
  and, as a result, you can taste the fruitful notes, go for fruity beans
  you may safely try dry/honey processed beans
  
  
  Then, about the chemicals... You should not put any additional chemicals in it. It should be just ground coffee. I know some commercial products that already mix some herbs or sugar with fine ground coffee; but it has nothing to do with the reality apart from marketing. Think of it as 3-in-1 instant coffee products. You probably don't want to drink them.