The examination of coffee spaces' interior design from the historical process to the present

Space is a human work in every sense and its entirety. From past to present, starting from the shelter function, people need spaces in line with their different needs, such as education and socialization. In the historical process, coffee places, which provide interaction, communication, and socialization, have been essential elements that shape daily life. In modern life, coffee places stand out as effective socialization areas due to the socialization opportunity they create. The socialization phenomenon, which Oldenburg emphasized with the concept of "third place", defines the relationship of coffee with space and place at different scales. Coffee places were not seen as places where only coffee was consumed both in the past and today, and today they host different functions with the opportunities provided by today's technologies. The development and change of coffee preparation, production, and cooking rituals have affected coffee spaces' design and spatial character. In this context, the processes were named as the first, second and third wave, and today these definitions are used to define coffee and coffee places. The study investigates the changing and developing design understanding and spatial perception of coffee places from the historical process to the present. The design concepts and spatial atmosphere/ambiance features of the 2nd wave and 3rd wave coffee places are examined, and the spatial characters of the selected 3rd wave coffee places are detailed. While the wave coffee places differ in terms of materials, colors, and lighting, the examined spaces have independent identities. The research scope and method are defined in the first chapter of the study, which consists of five chapters. In the second chapter, the definition, perception, and ambiance features of the space are explained. In the third chapter, the history of coffee and coffeehouse, the concepts of 2nd wave and 3rd wave, and characteristics of coffee and coffee places are examined. In the fourth chapter, the features that define the space's ambiance in the 3rd wave coffee places, which are determined as a field study, are analyzed with the matrices created by examining the on-site observation and visual materials. Finally, in the fifth chapter, data on the perception and meaning of the space from the user's point of view were obtained in line with the user experiences, and the answers of the users were evaluated.