At just 25, Hüseyin Rahimler has already made a name for himself in Turkey’s specialty coffee scene. Based in Bursa, he works as a barista and instructor at Fabriek Roasting Co., where he balances daily service with education and events. His enthusiasm for growing his skills and sharing knowledge makes him one of the most engaging young professionals in Turkish coffee today.
In 2024, Hüseyin became the Turkish Latte Art Champion, a title that opened the door to the world stage and reshaped how he sees the craft. His preparation was months of focused training and passion – a routine that reflects his athletic background and drive to always push further. He sees coffee as both art and communication, something best shared through skill and a genuine smile.
Hüseyin, what is your first memory with coffee?
I think my first memory of coffee was impressing a lady with the latte art I made at the coffee shop I worked at in 2020. I can never forget that day because my business went very well, and I felt like I was in a dream
What inspired you to pursue a career in the coffee industry, and how did you get started?
I’ve always wanted to be the best at what I do. After starting temporarily at Moc Coffee Roastery in 2018, things started to go very differently. I saw more closely what I’d previously believed to be wrong about coffee, and this really piqued my interest. In fact, that’s where I took the first steps of my career. As the days went by, I started learning new things, making new plans, and even researching. When I started following SCA competitions, I realised there was a professional dimension to the business, and all of this inspired me.
What did you do before coffee?
Before I started in the coffee industry, I played football professionally and was a goalkeeper in my city’s professional league. I had to say goodbye to my football career due to health problems, and then I had the opportunity to enter the coffee industry, and my life changed completely.
Tell us a bit about the place you work at. What is your role there?
My current workplace is Fabriek Roasting Co., located in Bursa, Turkey. Founded in 2021, the owner of this business, Gökalp İpek, continues to inspire us with the awards he has received in previous SCA competitions. Our roaster, Hakan Dinsever, who meticulously roasts beans from all over the world, continues to maintain the prestige of the business with his experience. We are also a coffee shop. We organise workshops, training, tasting days, and enjoyable events on certain days of the week.
What kind of experience do you want your guests to have when they visit you at the cafe?
We start by asking them what kind of coffee beans they like the most, and after choosing the bean that appeals to them, we start by using the brewing method that best suits that person’s palate, and then all that’s left is for them to enjoy the atmosphere and sip their coffee.
What is your favourite part of the day in your cafe, and why?
I think my favourite part of the day is the training sessions, because it’s teaching people things and having them experience new things, and seeing those moments through their facial expressions. I’d say telling the story of this coffee journey from the soil to the cup, and their facial expressions as they transform the latte into art.
How do you stay motivated and inspired to keep improving your coffee-making skills?
Frankly, seeing talented colleagues from around the world working in different styles motivates me even more. I also develop my skills by using examples from my own trial-and-error methods.Also, thanks to my mentality, I also do sports.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
A common issue I encounter is that coffee drink types aren’t actually a type of bean. They are created through a grinding method and brewing process, and they vary depending on your palate. Of course, I explain these things in person to my guests.
What are the current trends in cafes in your region?
There are places that are trending with matcha lately and this is a different experience, what I want to see is more coffee-based and educational but also fun trends of course.
You have some amazing achievements in championships. Can you tell us more about them?
Of course, it was actually my first stage and I became the champion. Frankly, I trained for this for about 7 months and I paid attention to everything from my nutrition to my sports and towards the end I wasn’t even consuming caffeine. It was a difficult but victorious adventure for me, I am very lucky for that.
How did it feel to compete on the World Stage?
It was incredible, a priceless moment. Everyone’s eyes are on you and you have colleagues from all over the world following you. And most importantly, it changed my perspective on the industry.
What are the next championships you’d like to compete in?
Definitely next Latte Art Championships because I’m still hungry for it and I will keep doing it until I get
a top place in the World Championship!
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
I think my answer to this is that instead of investing a lot of money and buying a machine to drink better coffee at home or at work, I would say that the best investment to make is a grinder because if you have a grinder that grinds your coffee much more homogeneously and consistently, you will always get the best.
What are your passions and hobbies apart from coffee?
My biggest passion is playing basketball and of course doing sports, going for a run from time to time and of course watching movies/series.
Where in Bursa do you find your best inspiration?
I think my former workplace, Blooming Brothers Coffee Shop, is a business that continues to be on the agenda with new projects and continues to inspire me.
What coffee challenges are you looking forward to? Any new projects or collaborations?
Of course, I’m really looking forward to the latte art competition. Even though it won’t be held this year, my preparations for 2026 are continuing at full speed. Yes, I have new projects related to the competition, and I’ll also be signing a brand ambassadorship agreement very soon. I can say that I’m really looking forward to it.
Quick Fire Questions for Hüseyin Rahimler:
Filter coffee or espresso-based?
Espresso-based.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Definitely ristretto.
Favourite piece of barista equipment?
Milk pitcher.
How do you make coffee at home?
Turkish coffee in a Cezve.
No.1 café in Europe that every coffee geek should visit?
MAME in Switzerland.
Favourite city outside your own for a coffee tour?
Istanbul for its metropolitan and many qualified coffee shops!
