Defne Ceyda Okay has spent ten years growing into one of the most active voices in Türkiye’s coffee scene. She works as Oatly’s Barista Market Developer and as a trainer, while also serving as a World Coffee Championships judge, Q-Grader, and soon-to-be Authorized SCA Trainer. Her path winds through barista work, roasting, training, and event development – giving her a close, hands-on view of how coffee evolves in her community.
Defne addresses misconceptions by showing that specialty coffee is built on knowledge, technique, and respect for everyone in the chain. She enjoys helping people explore flavours, understand quality, and see coffee as something dynamic rather than one-note. Through training, she focuses on observing learners, keeping lessons relatable, and encouraging curiosity long after the session ends.
Outside her day-to-day roles, she continues pushing herself through judging, learning, and new collaborations. She draws inspiration from baristas, competitors, and anyone who approaches coffee with intention. Whether she’s leading an event, judging a championship, or planning her next project, Defne stays driven by connection, growth, and the community that always keeps her inspired.
Defne, what is your first memory with coffee?
It has always been a family ritual to prepare Turkish coffee for guests and loved ones. As the oldest female in my generation, it naturally became my responsibility to learn how to brew a proper cezve or ibrik at a very young age, complete with that perfect layer of foam on top. Years later, I found myself ordering an AeroPress simply because I liked the mug it was served in. That small curiosity opened the door to specialty coffee and the moment I truly discovered what coffee could be.
What inspired you to pursue a career in the coffee industry, and how did you get started?
My journey in coffee began in 2015, long before I imagined it would become my full-time career. I spent a lot of time in my local café, always ordering an AeroPress without really understanding why I liked it so much. The baristas would share stories and small pieces of knowledge, and those conversations slowly pulled me behind the bar. Eventually, I asked for a job, and that was the beginning of everything.
Along the way, I explored other interests. During the pandemic, I studied English Language and Literature purely out of my love for reading. For a short period, I managed a tattoo studio and even tattooed a few friends, which taught me patience, precision, and a different kind of craftsmanship.
Still, coffee was always the constant. No matter what I tried or studied, I saw the coffee world as my long-term career, a place where curiosity, creativity & community come together. That feeling has only grown stronger over the years.
Tell us a bit about your work and current roles.
I currently work at Oatly as the Barista Market Developer for Türkiye, a role that allows me to stay deeply connected with the coffee community every day. I organise fun and engaging events, develop delicious beverages, and collaborate closely with cafés, roasters, and baristas across the country. It is a position that combines creativity, education, and community building, and I truly could not ask for more.
My path to this role has been a journey. It started in 2015 with my curiosity for AeroPress and single-origin coffees. I began as a barista at Istanbul’s first specialty coffee shop and roastery, Kronotrop, where I learned the foundations of the craft.
From there, I moved to Dubai and spent two years as Head Barista at Seven Fortunes. Working in such a diverse environment taught me about cultural preferences, flavor expectations, and hospitality. During that time, I assisted a close friend in the roastery, which is where I first stepped into roasting.
When I returned to Türkiye at the start of the pandemic, I rejoined Kronotrop, first as a roaster and later as a trainer. After that, I continued as a freelance barista and trainer, which opened the door to working closely with La Marzocco and supporting projects across the coffee scene.
All of these experiences, from the bar to the roastery to training and events, shape the way I work today. They allow me to understand the industry from multiple angles and to stay inspired by the people who make up this vibrant community.
What kind of impact would you like your projects to have?
I want my projects to create moments where people feel connected, curious, and excited about coffee. Whether it is an event, a workshop, or a simple tasting, my goal is always to bring the community together and share the same energy and enthusiasm that drew me into this industry.
I also hope to make specialty coffee feel more approachable. There is still a gap between professionals and everyday coffee drinkers, and I love creating experiences that close that distance, where people can learn, taste, ask questions, and feel included.
On a broader level, I want my work to support the growth of our local coffee culture in Türkiye. If my projects help cafés improve quality, encourage baristas to explore their creativity, or inspire someone to begin their own coffee journey, I feel I have made a meaningful impact.
What kind of experience do you want people to have when they try your creations, recipes and brews?
When people try my creations, whether a brewed coffee, an espresso, or a signature beverage, I hope they get a little “wow” moment. I love surprising them with unexpected flavours or techniques, encouraging them to think beyond the usual cup of coffee. Ideally, every sip feels like a small adventure, a chance to enjoy something new, spark curiosity, and leave with a smile, or maybe a favourite new recipe to recreate at home.
What is your favourite part of the day at work, and why?
My favourite part of the day is those little moments of connection with the coffee community. I love tasting whatever they are excited about, swapping stories, sharing laughs, and sometimes discovering a new favourite brew along the way. These moments keep the day lively and fun and remind me why I fell in love with coffee in the first place.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I draw inspiration from the people around me, whether it is a competitor, a barista at a tiny boutique café, or anyone who approaches coffee with curiosity and passion. Watching their creativity and dedication sparks my own excitement, pushing me to experiment, try new things, and keep improving. Every cup feels like an opportunity to learn something new or discover a fresh idea.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
Some people think being a barista or serving specialty coffee is simple, just make a drink and serve it. But there is so much craft behind every cup, from selecting the right beans to dialling in the grind, controlling extraction, and caring for equipment.
Another misconception is that specialty coffee is “just expensive coffee”. I see it as a way to honour farmers, roasters, and baristas, and I try to share that story with every cup. Many assume coffee should always be strong or bitter, but I love showing people that coffee can be diverse, balanced, and exciting, and that exploring flavours is part of the fun. I remember a customer who had always thought coffee was just “dark and bitter”, and after trying a lighter, fruit-forward brew I prepared, they looked genuinely surprised and delighted. Moments like that remind me why educating and inspiring through coffee is so rewarding.
Can you tell me about the way you train in coffee? How do you approach the training process, and what do you focus on?
I have trained people from very diverse backgrounds, some with no coffee experience at all and others coming from commercial coffee shops. I believe the ideal trainer is first a good observer and listener, so you can understand each person’s needs, strengths, and what excites them most.
I like to make concepts relatable by linking coffee terminology to everyday experiences, for example, comparing coffee varieties to oranges: the type of orange, the soil it is grown in, and the climate all affect its flavour, just like coffee. My approach is to keep people curious and engaged, so the learning does not stop when the training ends.
I focus on practical exercises, approachable explanations, and encouraging experimentation. The best part is seeing someone take what they have learned and continue exploring, practising, and growing on their own.
If there were one piece of knowledge about coffee you’d like everyone to know, what would that be?
If there were one thing I would want everyone to know about coffee, it is to embrace patience and imperfection. Coffee is an organic material, just like us, so no two cups are ever exactly the same. Sometimes it is a little brighter, sometimes a little bolder, sometimes a little unexpected. The magic is in recognising each coffee’s potential and bringing out the best in it.
What are the current trends in cafes in your region? Are there any trends you promote yourself and would like to see more often in other places?
Right now, matcha is ruling the café scene in Türkiye, and I am definitely not the only one noticing. Beyond that, signature drinks are very popular, especially the ones that are both tasty and Instagram-worthy. I love creating beverages that surprise people, not just with looks, but with flavour and creativity as well.
Personally, I would love to see more cafés embrace this balance, with drinks that are fun, exciting, and shareable, yet crafted with care and attention to quality.
You are also a certified coffee judge. Can you let us know what drives you to develop in this role and how different it is from your other responsibilities?
Being a judge is a unique opportunity to see coffee from a different angle. What drives me in this role is the chance to evaluate creativity, skill, and attention to detail, and to help set standards that push the industry forward. It is different from my daily responsibilities because instead of creating or teaching directly, I step back to observe, assess, and provide guidance.
I enjoy the challenge of being objective while appreciating the artistry in every entry. Judging also inspires me to reflect on my own work and continue improving. Ultimately, it reminds me why I love coffee; it is about both craft and community, and being part of that process is incredibly rewarding.
What are your passions and hobbies apart from coffee?
I have always loved movement. I trained as a professional ballet dancer for eight years and continued exploring different dance styles for many years after. Lately, going to the gym and lifting weights has become my new form of therapy, a way to recharge and stay grounded.
Travelling also takes a huge role in my life. I love visiting new countries, exploring their traditional and authentic places, and getting a little lost in the streets to feel the true rhythm of each city.
I also enjoy analogue film photography, capturing community events, friends, and special memories. Between dancing, lifting, travelling, and photography, I stay creative, present, and inspired – much like I do when I am making coffee.
Where in Istanbul do you find your best inspiration?
Istanbul is full of surprises and inspiration; every corner has its own story. For me, the best moments are on a ferry ride along the Bosporus, with music matching my mood and the city drifting by. It is my little creative escape, where ideas flow freely and I can reflect on coffee, projects, and life.
What coffee challenges are you looking forward to? Any new projects or collaborations?
The coffee industry is constantly evolving, and I love chasing this wave of innovation happening around the world. It is exciting, but keeping up with trends, especially on social media, is not always easy. As we enter the new year, I have several collaborations and events to plan, execute, and participate in. I am particularly excited about running more workshops and trainings this season, and of course, there is a big one coming up, WOC Dubai. There is so much to look forward to, and I cannot wait to dive in.
Quick Fire Questions for Defne Ceyda Okay:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black, but I love an oat flat white!
The most underrated coffee drink?
Espresso!
The most underrated coffee brewing device?
Cezve!
How do you make coffee at home?
Filter everything! If lazy, then Moccamaster or a hand brew.
No.1 café in Europe that every coffee geek should visit?
I have a bunch, and it is hard to choose! But Foyer Athens could be my everyday go-to.
Favourite city outside your own for a coffee tour?
Athens, Prague and Copenhagen! They all have amazing specialty coffee scenes across the city.
