title_body: How to make Turkish coffee in a syphon?
upvoted_answer: I, being a native Turkish and experienced Turkish coffee drinker for my life, quite conservative about this.
  
  There will be some major problems on producing the genuine Turkish-style with a syphon.
  
  
  The extraction process is made by heat, not by pressure in Turkish coffee. So, syphon is not what it is intended for.
  Two (or even three) times is quite correct during preparation. But boiling is quite wrong. Never boil Turkish coffee.
  A well-prepared Turkish coffee is layered. So, the grounded coffee subside at the bottom of the "fincan" (cup). Ideally, it never gets mixed in the drinkable layer of the coffee. (Those remaining grounded coffee is for the fortunetellers.) I assume, by moving coffee in between the chambers of syphon three times, you cannot settle the grounded coffee easily. So, it will fill into your mouth. This is undesirable.