>>I sent your message to the Romanian Association of Coffee Bean Growers and the Romanian Association of Coffee Brewers. They suggested that you probably had coffee in the region that is close to Jugoslavia, where they had to borrow the recipes from accross the border to adjust to the taste of their visitors, and, as is always the case, they did a better job (i.e. a worse coffee). They said they will take care of you - I'm not sure in what way...
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>Is there a club of retired members of Securitate in Virginia? I may be in some serious danger.
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>And your guess is right - it was in Timişoara and Jimbolia mostly, between '72 and '81. The recipe they got is the only one that exists: the recipe for bad coffee. Add more water, more sugar, less coffee, and suffer the consequences. The recipe for good Turkish coffee a la Yugoslav doesn't exist. The canon says play it by the ear, don't measure anything. If in doubt, less sugar, less water, more coffee.

I asked them if I should give you directions, but they said they'll come to you, and will offer something hot and without sugar... I hope it'll be a good coffee.

PS As a mathematician you should know that your sample data was too small to draw a conclusion for the whole country. If you must generalize, regular coffee is at least twice as strong in Romania than here, and the recipe is most of the times "good Turkish". Coffee quality decreases (and brandy quality increases!) as you go South-East to North-West, starting maybe from Turkey. How's that for generalizing?