title_body: What gives Turkish coffee that unique "quality"?
upvoted_answer: Assuming that:
  
  
  you have found the best available beans in your market.
  which are then finely grounded 
  and used instantly after the grounding (have in mind the finer the grounding the faster the coffee taste deteriorates as it both absorbs humidity and all smells from the environment with it and in the same time releases its aroma). 
  
  
  You can look for: 
  
  
  right Cezve : the pot shouldn't be a steel, as the temperature rises very fast which leads to bitter/ burnt taste. The preferred material is copper. 
  right preparation methods : make it as slower as possible and wait for it to create a thick cream (caimác) that will protect its aroma as in espresso. To achieve that you can use either direct flame (as you can directly see the flame and control the amount of heat transfered):
  
  
  
  
  
  or sand (which has large heat capacity and it takes a lot of time to get hot): 
  
  
  
  
  steer it frequently till it boils: to homogenize it perfectly; otherwise the coffee and sugar go down on the bottom and melt/ burn and deteriorate the taste.