Harun Aslan’s first taste of coffee was an Americano that made him pull a face and wonder why anyone would drink such a thing. He was a teenager in Gaziantep, with no particular plans for coffee. Yet, six years later, he is behind the bar at Cezve&More, competing on national stages, and quietly working toward the World Championship with the kind of focused, unhurried determination that is hard to argue with. The journey from that grimace to V-ce Champion of the Turkish Coffee in Good Spirits Championship is admirable and exciting!
What makes Harun a great barista is not just the ambition but the texture around it. He works in a small, warm café alongside its titled and respected owner, Kevser Atmaca, learning as much through conversation as through competition. His favourite moment of the day is after closing, alone in the café with a coffee he brews just for himself, thinking over the people he met and the exchanges he had. He sews his own clothes, reads books, and travels when he can. At 22, he carries himself like someone who has already learned that the journey matters more than the destination, even when the destination is a World Championship trophy.
He will get there, or he will keep going until he does. For Harun, every cup is an opportunity to introduce someone to what coffee truly is, to bring them a little closer to something they did not know they were missing.
Harun, what is your first memory with coffee?
I remember drinking an Americano and making a face because of how it tasted. My first reaction was, “Why do people drink this?” I never imagined that this would later become one of the biggest passions of my life.
What inspired you to work in the coffee industry, and how did you get started?
I started working before university, during my high school years. Later, while I was studying at university, I continued working. After graduating, I realised that the profession I truly loved and the place I wanted to go every morning was behind the coffee bar. Every time I brew coffee, I continue to do it with the same excitement. That excitement keeps motivating me.
Tell us a bit about the place you work at. What is your role there?
Cezve&More is a small coffee shop with a sweet and friendly atmosphere. It is a place where I work with the owner, Kevser Atmaca, and where I learn through conversations with her. We welcome our guests and say goodbye to them together. At Cezve&More, I am both the barista and the storyteller.
Storyteller? 🙂 Tell us more!
I don’t just serve a cup of coffee to our guests; I take them through the coffee’s journey, from the farm where it was grown, through harvesting, processing, roasting, and brewing, all the way to the cup in their hands. Along the way, I explain our role in that journey and the approach we take to present each coffee in the best possible way.
I also share the stories behind classic coffee drinks such as Espresso, Americano, Latte, and Cappuccino – where they originated, how they evolved, and how they became part of coffee culture around the world. In addition, I talk about the creative process behind Cezve&More’s signature drinks, from the initial idea to the final presentation, explaining the inspiration and stories behind each recipe. I also share how we develop these signature beverages for coffee competitions, where storytelling and creativity become just as important as the drink itself.
What kind of experience do you want your guests to have when they visit you at the café?
I want them to taste all kinds of coffee, get lost among flavours and aromas, and meet coffee again and again. By sharing new experiences, I want to act as an ambassador of coffee and introduce people to what coffee truly is.
What is your favourite part of the day at work, and why?
After I close the café. I leave behind the pace and tiredness of the day and brew a coffee just for myself. I enjoy being alone in my café, thinking about the people I met, the conversations we had, and the experiences we shared throughout the day. That quiet moment at the end of the day gives me time to reflect, recharge, and appreciate everything coffee brings into my life.
How do you stay motivated and inspired to keep improving your coffee-making skills?
I imagine myself one day standing on the world stage, lifting the championship trophy, and I don’t want that to remain just a dream. Knowing that I still have a long way to go keeps me motivated and focused on improving every day.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
People mostly see coffee as just coffee. But in reality, it is a huge craft with many different branches and methods – from growing and harvesting to processing, roasting, grinding, and brewing. I think the biggest reason is a lack of curiosity. Unfortunately, many people in the industry also continue to make the same mistake.
Seeing both experienced professionals and the new generation becoming more knowledgeable and more ambitious excites me and motivates me even more.
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 leading the trends in cafés in my region. But I continue to support and defend the idea that third-wave brewing methods should have a small place in every café.
You have some amazing achievements in championships. Can you tell us more about them? What are the next championships you’d like to compete in?
The championship was the moment when my dreams became a tangible reality, when the lights shone for me. It was a moment where time stopped, and I just wanted to stay in it. It was the result of a lot of hard work – not only mine, but also the work of Gökhan Selamet, Kevser Atmaca, and Ali Reza.
It was a reward that came after great expectations and responsibility. Even now, every time I remember it or look at my trophy, I feel the same excitement and pride. I don’t know what the future will bring, but I will continue competing until I lift that trophy at the World Championship.
Why did you pick Coffee in Good Spirits as the category you wanted to compete in?
One day at Cezve&More, while I was sitting with Kevser Atmaca, Gökhan Selamet came and said, “I found the competition Harun should join”. I felt that this format suited me very well, so we chose Coffee in Good Spirits.
What, in your opinion, is the most important thing to have in mind when
you start to compete in coffee championships?
They should never forget that they are on a journey. Being on a journey means continuing to learn and improve. Even if you stumble or fall, you should keep going and keep putting in effort. If it doesn’t happen this time, it may happen next time. In short, you must always be aware that you are on a journey.
If there were one piece of knowledge about coffee you’d like everyone to
know, what would that be?
Good coffee is not bitter. Good coffee is balanced.
What are your passions and hobbies apart from coffee?
Reading books, sewing clothes, and travelling.
What coffee challenges are you looking forward to? Any new projects or collaborations?
There are many championships I still want to compete in and many trophies I want to win. Seeing both experienced professionals and the new generation becoming more knowledgeable and ambitious excites me and motivates me even more. Of course, I am working on new projects and collaborations, and they will be revealed soon.
Quick Fire Questions for Harun Aslan:
Filter coffee or espresso-based?
Filter coffee.
Milk coffee or black coffee?
Black.
The most underrated coffee drink?
Espresso.
How do you make coffee at home?
I usually try not to drink coffee at home, but when I do, I brew with a V60.
The most underrated coffee brewer?
Cezve.
Favourite piece of barista equipment?
Shaker.
No.1 café in Europe that every coffee geek should visit?
Bugan Coffee Lab, Italy.
What’s your favourite city to have a specialty coffee tour outside of “your city”, why?
Ankara, Turkey.
