Kemal Serkan Araz and Cihan Başpınar started Null in 2007 as a reaction to the commercial coffee in Turkish kitchens. The name stands for a blank space for rethinking food and drink, and they call third-wave coffee overhyped and expensive machines mere tools. The Acıbadem workshop roasts new-harvest coffee to order on a Probat behind the bar and hosts chefs, mixologists and researchers. It isn't a café, though people still walk in asking for a takeaway latte.
Its first direct-trade coffee came from Daye Bensa's Rumudamo station in Ethiopia, and Sumatran lots from the Koerintji Barokah Bersama cooperative have become a regular. In 2026 the team followed World of Coffee in Brussels with visits to roasters in Bruges, Berlin, Paris and Rotterdam.
