Turkish coffee = more oils = better taste?

Lifehacker offered a few days ago 10 Tips and Tricks for Better Coffee. They recommended using a French press both for its price and its superior brew. Quoth Lifehacker:

One of the primary benefits of making coffee in a French press over a standard drip pot is that more of the coffee oils end up in your cup instead of in the machine's filter. More oils means better taste!

Following this logic, the Turkish coffee (or "mud", בוץ) that is commonly prepared and consumed here in Israel should be even better. The grounds stay immersed in the coffee at all times, and there's no pesky separation between them, even as you drink it, so theoretically your get all the oils that can possibly be extracted.

As a bonus, you're left with a cold coffee mudpie in the bottom of your cup in which to extinguish a cigarette. If you prepare your Turkish coffee in one or two plastic disposable cups and leave your cigarette inserted in the middle, you're left with the unofficial national symbol of Israel, one embraced by both Jews and Muslims.

Well, I don't buy it. It may be darn convenient, but it isn't delicious. I think there is something intrinsically correct about using a paper or fine wire mesh filter, whether it's for espresso or drip brew (which, by the way, doesn't have to be weak, counter to the stereotype that American coffee can't be good). Put the other way, I think there is something in those coffee oils — not sure what, but something — that doesn't belong in the cup. If you think otherwise, feel free to debate that.

[NB: I didn't mention the Israeli drink "נס" here, because this is about coffee.]