“I believe we overcomplicate espresso greater than needed,” says Defne. “Simplicity, when executed effectively, may be simply as highly effective.”
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Images courtesy of Defne Ceyda Okay
Yesterday, we started our dialog with Defne Ceyda Okay, a espresso skilled primarily based in Türkiye whose profession spans barista market improvement, roasting, coaching, and occasional competitions.
Immediately, we conclude our interview with Defne to debate creativity, Turkish specialty espresso, and methods to form an impactful espresso expertise.
Barista Journal: You’ve spoken in regards to the intersection of sensory expertise and creativity—how does that play out in your day-to-day work?
Defne: Sensory work is commonly seen as technical, but it surely’s deeply inventive. Each time we describe a espresso, design a coaching, or information somebody by way of a tasting, we’re translating one thing summary into one thing comprehensible. That requires creativeness as a lot as construction. In my day-to-day life, this exhibits up in how I simplify complexity with out dropping that means. Making sensory language extra intuitive is, in itself, a inventive course of.
Having labored throughout completely different international locations and occasional scenes, what do you assume the Turkish specialty espresso group does significantly effectively?
Türkiye has a pure energy in hospitality, and that creates very sturdy espresso experiences. What stands out to me is how shortly the group evolves. There’s openness to experimentation, but additionally a respect for custom. That stability permits the market to develop with out dropping its identification. There’s a sturdy sense of possession in the neighborhood, and that’s what drives its progress.
Trying again in your earlier competitors experiences, how has your understanding of failure modified over time?
I used to see failure as an consequence. Now I see it as info. Competitions give very direct suggestions, and never reaching what you aimed for sometimes teaches you greater than success does. It exhibits you precisely the place your gaps are. Over time, I’ve realized that failure just isn’t the alternative of progress. It’s a part of the calibration course of.
Alongside espresso, you’re additionally exploring images—does working with photos change the best way you concentrate on espresso experiences?
It has modified how I take into consideration consideration. Images is about framing. What you embody, what you permit out, and the place you direct the attention. Espresso works the identical manner. Each expertise is framed, whether or not deliberately or not. It made me extra conscious that notion is guided. What we spotlight shapes what folks style.
What’s one thing you imagine in regards to the espresso business in the present day that individuals would possibly disagree with?
I believe we overcomplicate espresso greater than needed. As an business, we worth complexity, and that’s vital. However not each expertise wants to speak every little thing directly. Simplicity, when executed effectively, may be simply as highly effective. Readability is commonly extra impactful than complexity.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a main deal with the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate folks about baristas and their work.
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