Dönerci Ali Usta

İstanbul straddles two coffee cultures. The traditional Turkish coffee tradition is one of the oldest in continuous practice (UNESCO-listed as an intangible cultural heritage), centered on finely ground beans boiled in a cezve, served unfiltered in small cups, often with a glass of water and a piece of Turkish delight. The third-wave specialty scene grew in the 2010s, concentrated in Karaköy, Cihangir, and parts of Beyoğlu on the European side, and Kadıköy on the Asian side. The two cultures share the city without much overlap.

The city has more than 15 million people and a coffee culture that operates across class, geography, and generation. Turkish coffee houses (kıraathane) have been social and political gathering places for centuries. The third-wave shops serve a younger, more affluent demographic with global tastes. In between are countless commercial cafes (some chains, some independents) serving the daily coffee for Turkish lira at a third or fourth of the specialty price.

For visitors, Turkish coffee is the cultural anchor and the third-wave shops are the recognizable third place. Both are worth time.