How to make Turkish coffee in a syphon? I've been experimenting with my Syphon to make turkish coffee, my thoughts on the matter are that using the syphon without a filter would allow the water to boil, move to the upper chamber, let the vapor out, move back to the lower chamber and then boil up again... making it easy to do the three boils required for the turkish coffee. (plus it allows me to get around my lack of a proper Cezve) 

However, I've been unable to find information in Google about using this approach to turkish coffee. So Im opening this question seeking to find information on using this approach, I would like to know if anyone else has experience doing something like this, or any online sources about it?
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.