Turkish Coffee? Since the 16th Century, It's in the Water
30 points by speckx
by boomskats
0 subcomment
The second edition of Maxwell Colonna-Dashwood's Water for Coffee came out v recently, and afaik it talks about good quality natural water a lot more than the diy reconstituted/resalted ro water approach discussed in the first book. I wonder if it influenced the messaging in this article.
by hsynkrkye
2 subcomments
As a Turk, I can say that the truly wonderful thing is brewing very finely ground coffee with its grounds.
by zwaps
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Monarchic customs are always a great source for optimized procedures and best practices, because in these places marginal costs don't matter, people get assigned to particular knowledge areas and the assumption is that quality does matter.
by croisillon
2 subcomments
next time just post the prompt
by esafak
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One of the few benefits of monarchy is the development of haute cuisine, since the monarchs don't want to eat like the hoi polloi. This culinary tradition eventually escapes the palace and percolates through society.
by KaifKhan
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the sultan's coffee water was basically the original hardware spec, modern baristas are just running a high res update on an old ottoman algorithm that treated water as the source code. gumussuyu proves specialty coffee isnot new, just a re.run of a centuries old protocol.
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