Turkish coffee is generally considered more potent than regular coffee in terms of flavour and caffeine content. This is because Turkish coffee is made using finely ground coffee beans, which allows more of the coffee's flavour and caffeine to be extracted during the brewing process. 

The finely ground coffee is mixed with cold water and sugar (if desired) and placed in a small pot called a cezve or ibrik, heated over a stove or open flame. The mixture is brought to a boil and removed from the heat just before it boils. This process is repeated a few times until thick foam forms on the surface of the coffee.

In comparison, regular coffee is typically made using beans that are ground to a coarser consistency and is brewed using a coffee maker or by pouring hot water over ground coffee in a filter. As a result, regular coffee tends to have a less intense flavour and lower caffeine content than Turkish coffee.

It is worth noting that the strength of Turkish coffee can vary depending on the type of beans used and the ratio of coffee to water used in the brewing process. Some people may find Turkish coffee too strong for taste, while others may prefer its bold flavour.