Espresso
Közel Espresso No.1 blend; chocolate, caramel and dried apricot notes.
Freshly roasted coffee with a farmer you can name
Cafés daily 08:00 – 22:00 · Roastery weekdays 09:00 – 18:00
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08:00 – 22:00
Közel Espresso No.1 blend; chocolate, caramel and dried apricot notes.
Double espresso and hot water; clean and light-bodied.
Double ristretto with fine microfoam; an intense coffee taste.
Single espresso with steamed milk; light and round.
Equal parts espresso, milk and thick foam.
Double espresso with a little warm milk; short and strong.
Espresso, dark chocolate sauce and milk, topped with cream.
Date syrup, cinnamon and espresso; recommended with oat milk.
Double espresso topped with a spoon of milk foam.
Bar brews 09:00 – 21:00
Batch brew held for at most 40 minutes for freshness. Unlimited refill 40 TRY.
A barista-selected single-origin lot; a different story in every cup. Bar brew.
500 ml; a clear, tea-like cup. For sharing.
Quick pressure brew; an intense and sweet cup.
Turkish coffee cooked in a cezve on embers; with Turkish delight and water.
A Brazil and Colombia blend steeped 18 hours in cold water.
Creamy, unsweetened cold coffee infused with nitrogen.
Espresso and cold milk over ice.
Double espresso over tonic water; with citrus peel.
Cold-brewed black tea and peach purée.
Ceremonial-grade matcha and milk; can be vegan with oat milk.
70% cacao and milk; thick and lightly sweet.
Rize tea brewed deep red; served in a tulip glass.
Freshly squeezed lemon, mint and a light sugar syrup.
Ginger, cinnamon, clove and orange peel; with honey.
From 10:00
Baked each morning by our baking partner; 72-hour fermented dough.
Burnt top and a molten centre; cream cheese and vanilla.
Dark chocolate and Giresun hazelnuts; can be served warm.
Sourdough bread, kaşar cheese, black olives and tomato.
With walnuts and cinnamon; oat-milk frosting.
House granola, strained yoghurt, seasonal fruit and honey.