Most people think that the narrow-necked pot used to make their Turkish coffee is called a finjan.
They are wrong. Finjans are the small, generally glazed earthenware demi-tasse sized, cups in which the coffee is served. The pot is a briki and a good rule of thumb is that the heavier the briki, the better will be the coffee. So adored is this style of coffee that from Paris to New York and from Denver to Tokyo, brikis and finjans are available not only in ethnic grocery shops but in the very best stores carrying housewares. There are many ways to make Turkish coffee, but most agree that the most reliable method for producing consistently good coffee is to fill a 250 ml.