Cafe

World Turkish Coffee Day was celebrated at Beta Yeni Han

The historic Beta Yeni Han, where coffee was first roasted in Istanbul in the 16th century, celebrated December 5th World Turkish Coffee Day with a very special event. The event, organized by Beta Gıda for the third time this year and where the rich and deep roots of Turkish coffee were discovered, also saw the opening of Istanbul's first coffee museum, the Beta Yeni Han 1554 Coffee Museum.

It was published

5 months ago

December 9 2024

Author:

Elif Akin Yuksel

December 5th World Turkish Coffee and Culture Day Festival Celebrated at Beta Yeni Han. Coffee lovers came together at the festival held for the third time this year at the historical Beta Yeni Han, where coffee was first roasted in Istanbul in the 16th century.

Fatih Mayor Mehmet Ergün Turan and many protocols attended the event where many coffee-related topics such as the history of coffee, coffee stories, coffee ceremony, and coffee brewing were conveyed through enjoyable conversations. Turkish Coffee Culture and Research Association President Nuri Çolakoğlu (TKKA), Beta Gıda Istanbul Branch Manager Hatice Uğur and Arzum Electrical Home Appliances Board Chairman Murat Kolbaşı were speakers.

On the day when the Coffee Art works prepared with coffee by the painter Mücella Balyemez were exhibited, the coffee ceremony performed in palaces in history was revived by the Beta Yeni Han team. While the video film screening that covered the development of Beta Yeni Han from past to present attracted a lot of attention, special poems prepared by the Beta Yeni Han marketing team that supports Turkish coffee culture added color to the event. In the festival where special treats were included for Turkish Coffee Day, traditional Turkish coffee was served with copper cezves at the coffee stand on the sand. Participants had the chance to experience delicious Beta coffees together with Beta Gıda's tasting treats.

Istanbul's First Coffee Museum, Beta Yeni Han 1554 Awent crazy

Beta Gıda on World Turkish Coffee Day Beta Yeni Han 1554 Coffee Museum The opening ceremony was also held for Beta Yeni Han, one of the most important heritages of Istanbul's history, Beta Gıda, which opened the historical coffee oven that was unearthed during the restoration of the Beta Yeni Han as a museum, changed the fate of the historical Han hidden in the dusty pages of history. The first coffee museum of Istanbul, approved by the Ministry of Culture and Tourism, Beta Yeni Han 1554 Coffee Museum, aims to introduce visitors to the rich history, production processes and cultural importance of coffee. The museum, where the passion for coffee will be revived in Istanbul, known as the place where the cultural journey of coffee began, aims to highlight the value of Turkish coffee, which is accepted as an “Intangible Cultural Heritage” by UNESCO.

"Our aim is to add value to Turkish Coffee Culture”

Expressing her happiness to come together with coffee lovers on World Turkish Coffee and Culture Day, Beta Istanbul Branch Manager Hatice Uğur said that Istanbul's first coffee museum, Beta Yeni Han 1554 Coffee Museum, Uğur stated that they were proud to open the inn. Explaining that they were celebrating World Turkish Coffee Day and that this inn has a very important place in Istanbul's history, he said, “This structure, which played a central role in the commercial and social life of the Ottoman period, contains a rich historical and cultural heritage that sheds light on the origins of coffeehouse culture. Known in the past as Emin Han, Tahmis Han, Hasırcılar Han and today known as Beta Yeni Han, this structure has the distinction of being the first coffeehouse opened in 1554 that is still in use in history with its architectural and social context in the region where Ottoman Coffee culture was born. At the same time, It is known as the first place where coffee was roasted in Istanbul in the 16th century. The historical coffee oven, which was accidentally unearthed during the restoration of Beta Han, revealed the unique past of this structure once again. As Beta Gıda, we wanted to turn this historical coffee oven into a museum and make it a place that everyone can visit in order to preserve it and add value to Turkish Coffee Culture,” he said and continued as follows: “Our guests visiting the museum will be able to see the historical process of coffee production at the place where the story of coffee began, namely at the zero point of coffee. In addition, they will be able to explore the coffee production tools we exhibit in the exhibition section. We invite everyone interested in coffee and history to take a journey into the past in the historical atmosphere of Beta Han.”

A'la Turkish Coffee in its Brand New Packaging

Wanting to continue the Turkish coffee tradition, which has a great value in our culture, and to reinterpret this tradition with a modern touch, Beta Gıda launched the new packaging of Âlâ Türk Kahvesi, which it started producing for this purpose, on World Turkish Coffee Day. While the historical oven where coffee is known to have been roasted for the first time inspired the taste of A'la İstanbul 1554- Historical Eminönü Turkish Coffee, the deep traces of the past and the rich social texture shaped by tolerance were reflected in its renewed design. A'la İstanbul 1554 has come to life again with its special packaging design emphasizing the quality coming from the depths of history. Prepared with coffee beans meticulously processed by Beta Gıda's experts, A'la Türk coffee not only offers a delicious experience, but also promises a historical and cultural journey to Beta Yeni Han and museum visitors. The first coffee museum in Istanbul Beta Yeni Han Coffee MuseumIt will be open to visitors from Sunday, December 6th.

Source: HORECA TREND and Beta New Inn

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Cafe

A Real Italian Came to Nişantaşı: Capri Cafe Bistro

Capri Cafe Bistro, which opened its doors in the heart of Nişantaşı, is not just a restaurant; it is an experience area that carries all the character and warmth of real Italian cuisine. Capri, which was shaped by the year-long recipe development process and special culinary training of world-famous Italian chef Angelo Berardinelli, brings a brand new breath to Turkish gastronomy. The most important element that makes Capri Cafe Bistro unique is hidden in its pizza dough. The dough, which is carefully fermented for exactly 72 hours, is prepared with a 50-year-old traditional yeast.

It was published

4 days ago

May 13 2025

Author:

Elif Akin Yuksel

72-Year-Old Yeast Prepared in 50 Hours

The biggest difference of Capri Cafe Bistro is hidden in the special techniques used in pizza dough. The dough, which goes through a meticulous 72-hour fermentation process, is prepared with a 50-year-old traditional yeast. Thanks to this technique, the dough gains a more aromatic, easy-to-digest and intense flavor structure. This recipe, which emerged with Chef Angelo's detailed R&D process, offers a flavor experience that leaves a long-lasting impression on the palate with its strong structure that emphasizes protein.

“The Wizard of Dough” in Nişantaşı

At Capri Cafe Bistro, where every detail from the water to the flour used in the preparation of the pizza dough is analyzed, the dough developed with experiments with different types of flour and special fermentation techniques bears the signature of Chef Berardinelli. Presenting traditional recipes with a modern interpretation in every plate, Capri aims to create a strong taste identity that will be etched in the palate's memory.

Italian Spirit with Local Products

Capri's kitchen uses quality local products grown and produced entirely in Türkiye. Italian recipes are reinterpreted with ingredients from this geography. The kitchen team consists of a strong staff trained by Chef Angelo himself and remaining loyal to Capri's flavor philosophy.

Two Powerful Names of the Gastronomy World Together

Murat Çetintürk, one of the pioneers of French wine production, and Mehmet Uzunöz, an experienced name in the food and beverage sector, brought their passion for gastronomy together under the roof of Capri Cafe Bistro. This visionary partnership brings Nişantaşı not only a stylish Italian restaurant, but also a characterful, original and permanent gastronomy brand.

Capri: A Vineyard of Taste

Capri Cafe Bistro offers its guests not only food but also a lifestyle and culture. With its atmosphere that makes you feel the warmth of the streets of Italy, its menu that offers the characteristic texture of Italian cuisine in every bite and its sincere service approach, Capri invites you to an unforgettable taste journey in Nişantaşı.

Source: HORECA TREND and Capri Cafe Bistro

Aslı Recycles Tons of Food Waste into Nature

Aslı, a café-bakery chain operating under Eksim Holding and having a monthly food production capacity of 1200 tons in its factory, contributes to the holding's 'Enough' social responsibility campaign with sustainable production and recycling projects.

It was published

1 weeks ago

May 9 2025

Author:

Elif Akin Yuksel

Aslı, a cafe-bakery chain operating under Eksim Holding's Food Group, has launched a sustainability-focused food compost project as part of the "Enough" social responsibility campaign. Aslı, which has one of Türkiye's largest integrated food production facilities, aims to reduce waste and minimize environmental impacts with this project it has implemented for the recycling of food waste.

An average of 2 tons of waste is transformed per month

Sustainable Living and Environmental Protection Association (KORU) In the project carried out in cooperation, food waste from Aslı's production facilities is turned into compost in KORU's recycling facility. In this direction, an average of 1.200 tons of food waste per month from the Aslı Dudullu factory, which has a monthly food production capacity of 2 tons and is suitable for recycling, is sent to KORU's compost production facility operating in Ümraniye at certain intervals. The composting process that begins here is carried out with the hot compost method. The waste is first physically sorted and cleaned of foreign materials such as plastic, glass and metal. Then, it is put through a shredder and brought into a form that will accelerate decomposition.

Used in the cultivation of vegetables, fruits, ornamental and field crops

The compost obtained at the end of this process, which is completed within 24-36 hours thanks to microorganisms working at high temperatures, is used especially in the cultivation of vegetables, fruits, ornamental and field plants with its rich organic matter content. These natural fertilizers, which facilitate the aeration of the soil, increase its water retention capacity and support the nutrient intake of plants, are donated to the Parks and Gardens Directorates of local governments with which KORU cooperates, contributing to the sustainability of green areas.

Sustainable Practices Continue in Branches

Composts transformed from waste from the Aslı factory are offered to guests at Aslı’s 34 branches. In addition, different sustainability-focused practices for guests are also noteworthy. Aslı encourages an environmentally friendly approach by offering a 50 percent discount on coffee purchases to guests who come with a thermos. This practice aims to reduce the consumption of single-use products and support sustainable consumption habits.

Source: HORECA TREND and Aslı

Bewley's Black Beer Cafe: Where Entrepreneurship, Creativity and Taste Meet

Hakan Kahyaoğlu, who embarked on an entrepreneurial journey at a young age, brings an innovative breath to the sector with Bewley's Black Beer & Bistro Cafe. Speaking to HORECA TREND, Kahyaoğlu shared the story of the brand's birth, the challenges it faced and its goals for the future.

It was published

3 weeks ago

April 24 2025

Author:

Elif Akin Yuksel

Hakan Bey, could you tell us a little bit about yourself?

Hello, I am Hakan Kahyaoğlu, the founder of Bewley's Black Beer & Bistro Cafe. My business life started with Belinay Gıda and Vozzi. These processes gave me very valuable experiences in the food sector. However, the passion inside me wanted to take me one step further. I founded Bewley's Black Beer & Bistro Cafe with a new area and a new concept. Everything I learned during this process inspired us to make our brand more original and offer a different experience.

Can you share with us the story of how Bewley's Black Beer & Bistro Cafe was founded?

Bewley's Black Beer was a project where I took a bold step as a young entrepreneur. After the experiences I gained at Belinay Gıda and Vozzi, I aimed to bring a different breath to the sector. I wanted to create a unique place with both its content and atmosphere by blending a creative beer culture and bistro style. My aim was not just to open a cafe or restaurant, but to offer my guests both delicious beers and a pleasant living space. Creating an experience that appealed to different age groups and cultures was our priority.

What Sets Bewley's Black Beer & Bistro Cafe Apart from Other Venues?

First of all, there is real passion in the business. Instead of classic menus or designs, originality and innovation are the focus of our venue. We designed everything in a fresh, creative and dynamic way. While carefully selecting the drinks on our menu, we also created our bistro area as a living space. We aim to offer our guests not only food, coffee and drinks, but also an unforgettable experience.

What Kind of Challenges Have You Encountered in Your Entrepreneurial Journey?

As an entrepreneur, I have always faced some challenges. It was not easy to create a brand at a young age, but every obstacle pushed me to move forward stronger. In the beginning, we experienced financial difficulties and operational difficulties from time to time, but at the end of these processes, we gained valuable experience. Today, we have taken steps to move Bewleys Black Beer & Bistro Cafe to its solid position in the industry, and every challenge has presented us with an opportunity.

What are your future plans and goals?

My goal is to make our Bewley's Black Beer & Bistro Cafe concept a recognized brand not only in the local market but also internationally. We are planning to gradually enter global markets. We also aim to enable our Bistro Cafe to reach a wider audience by implementing the franchise model. I plan to take even bigger steps in the future and always maintain the innovative spirit in the sector.

Source: HORECA TREND