Tahmis, Fatih - İstanbul - Turkey
GPS : 41°00'59.6"N 28°58'13.0"E / 41.016556, 28.970278
Since 1871, Kurukahveci Mehmet Efendi has approached coffee production as an art form, passing on the skills, knowledge, experience and intricacies of the craft from father to son and from master to apprentice. In line with our mission to introduce future generations to Turkish Coffee - Turkey's gift to the world - Kurukahveci Mehmet Efendi aims to ensure that coffee lovers enjoy superior quality with each and every sip of their coffee.
Until the latter part of the 19th century, coffee beans were sold raw. They were roasted at home and then ground using hand-operated coffee mills. All this changed when Mehmet Efendi inherited his father Hasan Efendi's spice and green coffee bean shop.
Mehmet Efendi was born in 1857 in the Fatih region of Istanbul. Following his education at the Süleymaniye Medresesi (the school attached to the Süleymaniye Mosque complex), Mehmet Efendi began to work in his father's shop on Tahmis Sokak. Mehmet Efendi took over the family business in 1871 and began roasting raw coffee beans, grinding them in mortars and selling roasted and ready-ground Turkish Coffee to his customers.
Soon, Tahmis Sokak was filled with the rich aroma of freshly roasted coffee. Thanks to Mehmet Efendi, coffee lovers were able to enjoy the convenience of buying ready roasted and ground coffee, and he soon became known as "Kurukahveci Mehmet Efendi", or Mehmet Efendi, vendor of roasted and ground coffee.
After Mehmet Efendi's death in 1931, the family business passed to his three sons: Hasan Selahattin Bey, Hulusi Bey and Ahmet Rıza Bey. The family formally took "Kurukahveci" as their last name in 1934. After Mehmet Efendi passed away, his eldest son Hasan Selahattin (1897-1944) recognized the importance of the international market and resolved to become active abroad. Thus, Turkish Coffee began to be promoted abroad as well as in the domestic market.
In line with the technological developments of the time, Hulusi Bey (1904-1934) introduced mass production and commissioned Zühtü Başar - one of the leading architects of the period - to design an Art Deco headquarters for the company on the site of the original family shop on Tahmis Sokak. This striking structure remains the company's headquarters to this day.
In addition, the company began to package its roasted-ground coffee in parchment paper and to distribute these packages to groceries and corner stores all over the city via automobile. Thus, Kurukahveci Mehmet Efendi was responsible for another groundbreaking innovation in Turkey. The company also opened a branch on the famous thoroughfare of Istiklal Caddesi.
After the untimely death of Hulusi Bey, the company passed into the hands of Mehmet Efendi's youngest son, Ahmet Rıza Kurukahveci. Educated abroad, Ahmet Bey was in touch with global trends and developments, which inspired him to take steps to modernise the firm and, crucially, to invest in advertising. In 1933, he commissioned İhap Hulusi Bey, one of the leading graphic designers of the period, to design a logo for the company.
This logo remains in use today. The company was also promoted through posters and calendars - revolutionary advertising media for the period. Kurukahveci Mehmet Efendi began to distribute coffee within the domestic market via the firm's own fleet of automobiles. Another branch was opened on Sahne Sokak, in the neighbourhood of Galatasaray.
Today Kurukahveci Mehmet Efendi is run by Mehmet Efendi's grandchildren who took over the company after the death of Ahmet Rıza Kurukahveci. After nearly a century, Mehmet Efendi's mortars were replaced by the latest coffee machinery. What began as a small family business on Tahmis Street in 1871 has now grown into a global brand.
As a global company that is constantly expanding within the coffee sector, Kurukahveci Mehmet Efendi's mission is to "introduce coffee lovers everywhere to the exquisite taste of Turkish Coffee and to introduce Turkish Coffee to a wide spectrum of people throughout the world without compromising quality."
With its original technology and methods developed during the coffee production process and its investment and research into enhancing quality, Kurukahveci Mehmet Efendi stands out as a unique and superior name in Turkish Coffee production. Our customers know that they can rely on consistent superior quality in every cup of our delicious Turkish Coffee.
Since 1871, Kurukahveci Mehmet Efendi has been defined by a spirit of innovation and meticulous attention to detail. By merging traditional production methods with the latest technology, the company combines years of knowledge and experience with its innovative spirit to produce a special coffee with a matchless flavour. In this way, every sip of Kurukahveci Mehmet Efendi coffee brings a touch a joy and delight to the lives of our customers.
Turkish Coffee is the name given to a type of coffee whose preparation and brewing techniques were invented by the Turks. It has a unique taste, froth, aroma, brewing technique and presentation… in other words it has its own identity and tradition. The first coffee was made in the Arabian Peninsula by boiling coffee cherries. The new method invented by the Turks revealed coffee's true flavour and peerless aroma. The Turks introduced coffee to Europe where for many years it was prepared and consumed as Turkish Coffee.
Turkish Coffee is made from high quality arabica coffee beans from Central America and Brazil that are blended and carefully roasted, then very finely ground. The coffee is mixed with water and the desired amount of sugar and cooked in a "cezve", or Turkish coffeepot. The coffee is served in small cups. The coffee must be left to stand for a short time after serving to allow the grounds to settle at the bottom of the cup.
Istanbul was introduced to coffee in 1543 by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country. Prepared in a cezve or "güğüm" (copper vessel) using the technique invented by the Turks, the drink became known as Turkish Coffee.
The Turkish public became acquainted with coffee through the establishment of coffeehouses; the first coffeehouse opened in the district of Tahtakale in 1554 and others rapidly cropped up all over the city. Coffeehouses and coffee culture soon became an integral part of Istanbul social culture; people came here throughout the day to read books and beautiful texts, play chess and backgammon and discuss poetry and literature.
As coffee became a staple in palace cuisine as well as in private homes, its consumption increased dramatically. The raw beans were roasted in pans and then ground in mortars. The coffee was then brewed in cezves and served with great care to esteemed friends. Thanks to the efforts of merchants and travellers who passed through Istanbul, and even Ottoman ambassadors, Turkish Coffee's renown soon spread to Europe and ultimately to the whole world.
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