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Barista Stories: Şevval Nida Fetullahoğlu of Tetra N Roastery, Ankara

“From Ankara with Love” – these were the concluding words of Şevval Nida Fetullahoğlu who proudly represented Turkey during the World Brewers Cup in Chicago. Nida had one of the most structured and beautifully executed presentations we’ve ever experienced.

Nida’s 6 years of experience in the coffee industry all led to this beautiful moment on the World Stage where a much wider coffee audience got to hear and remember the name Şevval Nida Fetullahoğlu. She is a member of Tetra N Roastery based in Ankara, Turkey and as she says herself: “I’m just going to keep brewing coffee and talk about it”.

We are sure that Nida will keep shining bright and inspire the next generations of baristas with her modest approach, knowledge and will to learn.

Nida on the World Brewers Cup stage in Chicago. Barista Stories are sponsored by PUQpress.

Nida, what is your first memory with coffee? 

I remember when I was little, maybe 5 or 6 I wanted to sip my mom’s Turkish coffee. She said that if I drink even one sip I won’t be able to sleep for 3 days. That terrified me and I didn’t have even one sip of any coffee until I was ten.

​​​​​What inspired you to pursue a career in the coffee industry, and how did you get started? What did you do before coffee?

I studied English Translation and Interpreting in college and worked as an interpreter for a while. After some time, I needed a break from it because it was mentally draining. So I took a job in a coffee shop and loved it. I thought I could take courses and learn as much as I could before actually making the decision to pursue this as a career. After my first SCA course, I knew I had to do this as long as I could. I’m still learning and can’t get enough.

Tell us a bit about the place you work at. What is your role there?

I started working in Tetra N Roastery about a year ago, I roasted coffee in my previous workplaces but working with the Tetra team has been amazing. I roast, cup, brew, pack and repeat.

What kind of experience do you want your customers to have when they visit you and experience your coffee?

Depends on their expectations about the coffee. I’d like to assess my guests first to understand what they expect from a cup of coffee. My goal would be to meet that expectation but always go beyond and above. Always with a twist and lots of fun. 

How do you stay motivated and inspired to keep improving your coffee-making skills?

I try to always keep myself up to date. Industry changes in a heartbeat, so I think it’s important to keep an open mind and be willing to learn every day. It’s a choice I make every day: continue to grow and move forward. 

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?

Coffee trends change constantly. The fermented coffee notion is still flying high in Turkey. In parallel, I see that coffee people start to go again “back to the origin”. I mean, straightforward processes like washed, natural and maybe honey.

For me, I’d like to keep myself informed about them and try as much as I can, but I think we are over-saturated with so many trends. What I do and wish to see more is this: let’s just keep an open mind and try to brew better than the last time. Equipment and tools can change. I think they shouldn’t be the only reason why you brew the best coffee. The reason should be first and foremost you and your coffee.

You have some nice achievements in championships 😉  Can you tell us more about them? What are the next championships you’d like to compete in?

Winning the National Championship was one thing, but I never dared to dream about World Championships. The whole vibe was really something else. When I went there, I was surprised to see that everyone congratulated us. You know, “You’ve made it here and it’s only going to be better from this point”. And they were right. Competition is truly the greatest teacher.

Another championship – who knows? I guess I’m still trying to digest everything. Let it all sink in. I’m proud of myself and my team. We won together, and we will decide together.

How did it feel to compete on the World Stage?

I used to watch the performances of champions who won multiple times before and I used to think, “Why are you doing this again? It’s a ton of work and you already won before, what’s the point?” The moment I went on that stage I knew. You suddenly realize that everything you’ve done until that point led to this moment. And it was amazing, of course you want to do it all over again.

For me, it was the best moment of my life. Representing my country and my team was the proudest moment of my life. And I placed 18th. I can’t even imagine what I would feel if I won 1st place. I would explode right there and then!

What is in your opinion the most important thing to have in mind when you start to compete in coffee championships?

TEAM. I cannot express this enough. This is not something you can do on your own. Gather people who will give you their honest opinions and criticism. People that would offer you a different point of view than your own. 

Knowing how enthusiastic and passionate is the Turkish coffee crowd, I’m pretty sure you’re a really big deal and an idol everyone will look up to. How do you plan to use your position to educate and spread the spirit of specialty coffee?

Well, I don’t know about being an idol at all, I think that’s far-fetched. I just want baristas to understand that if I could do it, everyone can. I mean why not? It’s a ton of work and it’s expensive and sometimes it’s even painful I know, but nothing is easy and it shouldn’t be. Things worth winning are rarely easy anyway. If someone is up for this hard work, they deserve to win. And I will do anything in my power to help them. I’m just going to keep brewing coffee and talk about it. I’m always open for a coffee conversation. 

What coffee challenges are you looking forward to? Any new projects or collaborations?

I honestly don’t know. I’m open to most things. I’m not the best in front of the camera, but I’d love to write about coffee and my work if anyone wants to read.

Quick Fire Questions for Şevval Nida Fetullahoğlu:

Would you serve filter coffee with milk if asked for it?

Sure, why not? If the coffee I’m serving doesn’t necessarily go with milk I’ll notify the guests, but if they want milk, they shall have milk.

Do you ever take sugar with your coffee?


Espresso or Filter coffee?

Both at the same time when possible.

Milky or Black?

Black, but I opt for a cortado every now and then.

Slurp or spit?

Sit in. I can’t stand the feeling of the coffee in a paper cup.

Do you aim for Sweetness, Acidity, or Body?

I prefer sweetness.

Flat bottom or conical dripper?

Depends on coffee.

Favourite piece of barista equipment?

I’m definitely emotionally attached to my plastic V60.