Cafes in Tunalı split into two clear camps. On one side, the "specialty" places — the menu lists filter, Aeropress, Chemex, you can ask the barista where the beans came from, and what lands on your table is either a pour-over on a little tray or a double espresso done properly. On the other side, the "settle in" places — a simpler menu, three or four espresso-based options, the focus less on the drink and more on how long you can sit there, soft seating, lounge music.

Both sides are legitimate. Both can be done well. But they serve different customers. Pull out a laptop and camp for hours at a specialty cafe and it reads a little odd — that's a room built around talking about the drink, not working through email. Ask a "settle in" cafe what bean they're running and you'll probably get a one-word answer: "good."

You can tell which side is dominant in Tunalı after a few minutes of walking. Scan the storefronts along the main strip and count the words on the menus: plenty of "single origin," "Ethiopia," "filter," and specialty is winning. Plenty of "latte," "mocha," "coffee and dessert," "breakfast plate," and the settle-in side has it. Simple filter, works every time.

The payoff for you: knowing your own mode ahead of time keeps you out of the wrong room. If you don't want to sit for hours, skip the specialty side. If you're about to ask whether they've got any Kenya AA in, don't walk into the settle-in side.

Bottom line: picking coffee in Tunalı is a two-step decision. Figure out your mode first, then roll the dice. Get the order right and you rarely regret it. Get it backwards and you end up with the right coffee in the wrong room every time.