Beyond the Cezve: Turkey's Specialty Coffee Revolution Reaches Global Scale
For five centuries, Turkish coffee defined what coffee meant in this corner of the world—the thick, unfiltered brew served in tiny cups with cardamom and fortune-telling grounds at the bottom. That tradition isn’t disappearing. But alongside the cezve, a new chapter is being written, and it’s happening at a pace that’s turning heads across the global specialty coffee industry.
The Numbers Don’t Lie
Turkey’s coffee consumption has grown 15.6% annually according to the International Coffee Organization, one of the fastest growth rates globally. Turkish coffee still accounts for roughly 70% of consumption, but that share is shrinking among younger demographics who increasingly reach for espresso, filter, and milk-based drinks.
The branded coffee shop market tells the story clearly: 3,800+ outlets now operate across the country, with growth of 12.6% over the past five years. These aren’t international chains dominating the expansion—they’re Turkish brands building something homegrown.
Istanbul’s Roasting Giants
Espressolab has emerged as Turkey’s specialty coffee champion. By the end of 2025, the Istanbul-based company operated 400 stores globally, spanning Germany, Portugal, Morocco, the UAE, and Kazakhstan. Their flagship project pushes even further: a 64,500-square-foot roastery in Istanbul that functions as Europe’s largest coffee experience center, welcoming more than 10,000 daily visitors.
Spada Roastery opened its own 5,300-square-foot facility in 2024, focusing on fresh roast profiles and transparent sourcing for a younger consumer base. And 1401 Coffee has announced plans to reach 200 stores globally by 2030, targeting Germany, the UK, and the UAE as key markets.
These aren’t small-batch micro-roasters—they’re building specialty coffee at scale.
Heritage Meets Innovation
Perhaps no name bridges the old and new like Kurukahveci Mehmet Efendi. Founded in 1871, this Istanbul institution remains one of the world’s oldest continuously operating roasters. They export to 60 countries while preserving traditional Turkish coffee methods that UNESCO recognized as Intangible Cultural Heritage in 2013.
The company proves that specialty coffee expansion doesn’t require abandoning tradition. Turkish coffee and pour-over can coexist—they serve different moments and moods.
Beyond Istanbul
The specialty wave is spreading from the Bosphorus to cities across the country. Ankara, the capital, has developed its own thriving roaster network. Paper Roasting operates multiple cafes there, anchored by a flagship roastery and training lab. Other Ankara roasters making names for themselves include Tetra N Roastery, PROD, ROR, and Rispetto.
Izmir, Eskisehir, and Antalya are all showing increased specialty coffee activity. The movement is no longer concentrated in a single city.
Prices Reflect the Shift
Quality costs more, and Turkish consumers are paying. Filter coffee prices have increased 780% between 2021 and 2025. Even traditional Turkish coffee has nearly doubled in price over the same period. These aren’t modest adjustments—they represent a market willing to pay for better beans and better preparation.
The Julith Factor
The connection between Turkish coffee talent and global recognition runs both ways. Julith Coffee in Dubai, founded by Turkish barista champion Serkan Sagsoz, operates an omakase-style concept that recently purchased the 2025 Best of Panama auction winner for a record $30,204 per kilogram.
Turkish coffee professionals aren’t just building domestic brands—they’re competing at the absolute peak of the specialty coffee world.
Growing Coffee at Home
Perhaps the most surprising development: Turkey may soon grow its own specialty coffee. The Western Mediterranean Agricultural Research Center (BATEM) near Antalya has been experimenting with coffee cultivation using organic methods. Climate conditions in that coastal region might support production, creating the possibility of genuinely Turkish-grown Turkish coffee.
Why This Matters
Turkey represents a model for how traditional coffee cultures can evolve without abandoning their roots. The cezve isn’t going anywhere—but it’s making room for V60s and espresso machines. Young Turkish consumers want both: the ritual of traditional coffee with elders and the personal expression of ordering a cortado at a specialty cafe.
For roasters and green coffee buyers, Turkey is emerging as both a major consumer market and a source of experienced talent. The baristas, roasters, and entrepreneurs coming out of Istanbul’s coffee scene are building brands with global ambitions and the sophistication to back them up.
Five centuries of coffee culture doesn’t disappear. It evolves.