SECCOCAFE, SECCOCAFE started on this adventure in 2009, as a modest coffee shop in Sabiha Gökçen Airport. Later in 2012, a second shop was opened under the name SECCOCAFE Express, to serve the customers in the arrivals floor. SECCOCAFE kept on growing with the passion for good coffee as well as delicious food to serve alongside. In 2013, a third coffee shop was established in Prishtina Airport in Kosovo. After 5 years of experience, in 2014, a new shop was opened in Bağdat Street, Istanbul; where aside from a daily prepared menu with delicious items, expertise on coffee with the focus on 3rd Wave Coffee Making and Alternative Brewing Methods are offered to the coffee enthusiasts. And now in 2015, preparations for opening a new branch Ataşehir Hillside Trio are underway. With the passion for good coffee, SECCOCAFE keeps on growing as a representative of the worldwide “Specialty Coffee” movement., 3rd Wave Coffee Making, Alternative Brewing Methods, Coffee, Bağdat Caddesi, Sabiha Gökçen, Airport, İstanbul, Serkan Araz
TR / EN
3RD WAVE COFFEE
ALTERNATIVE BREWING METHODS
OUR STORY
SECCOCAFE started on this adventure in 2009, as a modest coffee shop in Sabiha Gökçen Airport. Later in 2012, a second shop was opened under the name SECCOCAFE Express, to serve the customers in the arrivals floor.

SECCOCAFE kept on growing with the passion for good coffee as well as delicious food to serve alongside. In 2013, a third coffee shop was established in Prishtina Airport in Kosovo. After 5 years of experience, in 2014, a new shop was opened in Bağdat Street, Istanbul; where aside from a daily prepared menu with delicious items, expertise on coffee with the focus on 3rd Wave Coffee Making and Alternative Brewing Methods are offered to the coffee enthusiasts. And now in 2015, preparations for opening a new branch Ataşehir Hillside Trio are underway. 

With the passion for good coffee, SECCOCAFE keeps on growing as a representative of the worldwide “Specialty Coffee” movement.  
ADVENTURE OF COFFEE
KHALDI AND HIS GOATS
Coffee started its adventure in the 3rd century, after being discovered by an Ethiopian shepherd Khaldi, thanks to his goats. Over the years it became an essential source of nutrition, as well as a medical agent.
ADVENTURE OF COFFEE
14TH CENTURY
By the 14th Century, coffee was well known and cultivated in Yemen. As a new discovery, its seeds were roasted, grounded and served with boiling water.
ADVENTURE OF COFFEE
FROM ANATOLIA TO EUROPE
Coffee first entered the land of Anatolia during the Ottoman Empire, and then it was introduced to Europe in the 16th century by the Venetian merchants who came to Istanbul and experienced this delight. Hence the first generation coffee making started.
ADVENTURE OF COFFEE
BECOMING POPULAR
Since the first coffee shop being opened in Italy, coffee kept attracting more people and became popular very quickly. And with the second generation coffee making, came the branding of coffee.
ADVENTURE OF COFFEE
TODAY
Today, coffee is the second most consumed beverage worldwide after water, and it is an essential part of our lives. Coffee goes through many stages on the journey from the field to our cups. And each stage has critical impact on the taste of the coffee.
ADVENTURE OF COFFEE
CLASSIFICATION
One of the main essential factors that constitute the unique taste and flavor of coffee is the classification of coffee seeds.
ADVENTURE OF COFFEE
TYPES
In general, coffee seeds are classified in two main types, as Arabica and Robusta. Ethiopian originated Arabica is grown in temperate tropical climate and has a soft taste. On the other hand, Robusta is grown in warm climates and has more caffeine and stronger flavor.
ADVENTURE OF COFFEE
COFFEE PLANT
The coffee tree (also known as coffea) looks like the laurel tree, and by the time it reaches age 6, it produces the red fruits which later become the coffee seeds.
ADVENTURE OF COFFEE
DRYING
After turning red and ripening on the coffee tree, the coffee seeds are selected according to their color and size, and left to dry under the sun.
ADVENTURE OF COFFEE
ROASTING
After being sufficiently dried, comes the stage where the seeds are peeled and roasted. As the seeds are being roasted, their weight, moisture and caffeine amount decrease, and their volumes increase. There is a specific roasting temperature for each coffee type, and therefore the roasting process demands expertise.
ADVENTURE OF COFFEE
GROUNDING
In our opinion, the most important rule to keep the freshness and flavor of coffee and to achieve the perfect taste, is to ground the right amount of coffee just enough for consumption.
ADVENTURE OF COFFEE
BREWING
Controlling all the factors during brewing is essential in obtaining a good coffee. Today, because of the Alternative Brewing Methods that have started to become widespread due do 3rd Wave Coffee Making, we can develop unique coffee recipes, while keeping the characteristics of the coffee intact.
ADVENTURE OF COFFEE
SERVING AND PRESENTATION
And, in order to become an enriching experience, we believe the way the coffee is served is as important as its taste.
ADVENTURE OF COFFEE
YOU CHOOSE, WE BREW!
Costa Rica Tarazzu, Western Ruanda, Ethiopia Yirgacheffe, Brazil Fazende Recreio... You choose yor coffee, and we brew it!
CONTACT
www.secco.com.tr
info@secco.com.tr

+90 (216) 360 60 09

Bağdat Caddesi, Noter Sokak, No:17/E, Suadiye, 34728
Kadıköy, İstanbul, Türkiye
CAREER
If you would like to work with us in SECCOCAFE, you can fill the Job Application Form below or you can send a resume via e-mail to kariyer@secco.com.tr

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