Until March 2019, Turkey did not have a coffee museum. The drink that has been the most cherished in Anatolia, the Balkans and the Levant since the 16th century finally has a place of its own thanks to coffee lover Semih Yildirim.

Yildirim is the owner of Kahve Muzesi. In the last decade, Turkish coffee has made a comeback among young urbanites who have been yearning for more diverse tastes. Yildirim not only loves and knows his coffee but also works with some of the best names in the field. Atila Narin, one of the authors of the amazing book "Lost Coffees of Anatolia," is the coordinator of the museum in the magical town of Safranbolu. 

Turkish coffee assumes different names (Greek, Armenian, Syrian coffee) in the region and in restaurants outside the region. But regardless of the name, the meaning is the same. The coffee beans are roasted either dark or medium, then ground into a powder, is the finest grinder setting on professional machines. Then it is brewed with cold water with no filter in a small pot over the low fire. Brewing over hot coals or sand is praised for a smoky flavor. These brewing and grinding methods are what makes it Turkish coffee.

Yildirim explained that the reason they chose Safranbolu as the home of their museum was the historic spirit of this UNESCO-protected city and its Turkish delight, which pairs well with coffee.