Spada Roastery & Coffee Shop

Spada roasts at scale and lets you watch. The Bakırköy headquarters puts storage, roasting, resting, packaging and shipping alongside the cafe floor, with sightlines from the guest side into production, and a cupping room that can be closed off for a private tasting or opened out into the room for a larger one.

A roastery that runs a cafe, not the other way round

The first branch opened in Istanbul's Teşvikiye in 2016, and the brand now spans Teşvikiye, Fişekhane, Nişantaşı and the Bakırköy headquarters. Beyond its own counters it roasts wholesale, trains baristas and consults for other businesses. The Bakırköy plant turns out around 40 tons of coffee a month across roughly 5,300 square feet, supplying about fifty coffee shops.

The retail range is where that work becomes legible. Origins and processes are named together: Rwanda Akagera honey, Colombia Popayán washed, Burundi Baho natural, Colombia Pink Bourbon natural, Costa Rica Hacienda Colima and Las Lajas naturals, and rarer lots such as Colombia Néstor Lasso ombligón and Peñas Blancas Opal Gesha. House labels including Motion and Motion Dark sit alongside them, and Limited Edition and Sezonsal Kahveler mark what rotates.

Coffee culture as the business model

Spada publishes its own Kahve Reçeteleri, brewing recipes for coffees such as Spada Motion, Peru San José de Lourdes and Kolombiya Leonid Ramirez, which tells you the house expects customers to brew at home as well as order at the bar. The retail shelf backs that up with Kalita drippers, Hario V60-02s, Cafec papers and Puly cleaning solution.

The Bakırköy building was designed for that mix, completed in 2024 with production, offices, an event zone and the cafe separated by their different hygiene, temperature and security needs while still letting guests see the coffee being made. Spada was recognised at the 2025 European Coffee Trip Awards.

What to order

Come for coffee and let the counter route you. Ask which lots are open and whether they are being poured as espresso or filter; the seasonal and limited releases are where the roastery puts its best work, and the staff are used to explaining the difference between a washed Colombia and a natural Costa Rica.

Pastries support the coffee rather than compete with it, so treat food as a companion to the cup. If the cupping room is running a tasting or a workshop while you are there, that is the fullest version of what Spada is for.