Greek Coffee. Any tips?

Tried it at a restaurant, loved it. Never brewed it before. Have any of you brewed it/have anything to offer? I asked the waiter, and it seemed pretty straight-forward with the only difficult part being the timing. It seemed odd to me when he said his restaurant imports it (brace yourself) pre-ground. Is there any very important reason to do that or is it grindable on your own? I assume it's similar to turkish, and you'd need a grinder capable of handling it, but I'm just speculating. Thanks!

EDIT: Wikipedia says Greek and Turkish are the same. If there were any subtle differences, I feel like you guys would know them. Would love to know myself.