10 Minutes With Defne Ceyda Okay (Part Two)

“I think we overcomplicate coffee more than necessary,” says Defne. “Simplicity, when executed well, can be just as powerful.”

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of Defne Ceyda Okay

Yesterday, we began our conversation with Defne Ceyda Okay, a coffee professional based in Türkiye whose career spans barista market development, roasting, training, and coffee competitions.

Today, we conclude our interview with Defne to discuss creativity, Turkish specialty coffee, and how to shape an impactful coffee experience.

defne ceyda okay a coffee professional based in turkey — Today on *Barista Magazine* Online we conclude our conversation with Defne Ceyda Okay

Barista Magazine: You’ve spoken about the intersection of sensory experience and creativity—how does that play out in your day-to-day work?

Defne: Sensory work is often seen as technical, but it’s deeply creative. Every time we describe a coffee, design a training, or guide someone through a tasting, we are translating something abstract into something understandable. That requires imagination as much as structure. In my day-to-day life, this shows up in how I simplify complexity without losing meaning. Making sensory language more intuitive is, in itself, a creative process.

defne ceyda okay with a friend — Working between global brands and local communities Defne often acts as a cultural translator within the specialty coffee industry

Having worked across different countries and coffee scenes, what do you think the Turkish specialty coffee community does particularly well?

Türkiye has a natural strength in hospitality, and that creates very strong coffee experiences. What stands out to me is how quickly the community evolves. There’s openness to experimentation, but also a respect for tradition. That balance allows the market to grow without losing its identity. There is a strong sense of ownership in the community, and that is what drives its progress.

Looking back on your earlier competition experiences, how has your understanding of failure changed over time?

I used to see failure as an outcome. Now I see it as information. Competitions give very direct feedback, and not achieving what you aimed for often teaches you more than success does. It shows you exactly where your gaps are. Over time, I’ve learned that failure is not the opposite of progress. It is part of the calibration process.

defne ceyda okay working as a coffee competition judge — As a competition judge Defne contributes to evolving definitions of quality balancing consistency within standards with openness to change

Alongside coffee, you’re also exploring photography—does working with images change the way you think about coffee experiences?

It has changed how I think about attention. Photography is about framing. What you include, what you leave out, and where you direct the eye. Coffee works the same way. Every experience is framed, whether intentionally or not. It made me more aware that perception is guided. What we highlight shapes what people taste.

What’s something you believe about the coffee industry today that people might disagree with?

I think we overcomplicate coffee more than necessary. As an industry, we value complexity, and that’s important. But not every experience needs to communicate everything at once. Simplicity, when executed well, can be just as powerful. Clarity is often more impactful than complexity.

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work.