I've recently started making Turkish coffee every morning at home (thanks Turkish GF for introducing it to me!). I like it. It's stronger than regular coffee and you drink it like espresso. The big difference is that you don't strain it through a filter; the grounds end up at the bottom of the cup.
The preparation is much more time-consuming than traditional coffee, which I think is the other half of the phenomenon mentioned. You can really only make 4-5 demitasse cups at a time, and it takes 10-15 minutes of actively watching and stirring the cup. Compare this to brew coffee or espresso drinks which take 30 seconds to 2 minutes, tops. So, it's not surprising that Turkish restaurants, whilst adapting to a fast-paced Western capitalist model, lose motivation for going through the whole process.
The preparation is much more time-consuming than traditional coffee, which I think is the other half of the phenomenon mentioned. You can really only make 4-5 demitasse cups at a time, and it takes 10-15 minutes of actively watching and stirring the cup. Compare this to brew coffee or espresso drinks which take 30 seconds to 2 minutes, tops. So, it's not surprising that Turkish restaurants, whilst adapting to a fast-paced Western capitalist model, lose motivation for going through the whole process.