Kevser Atmaca's journey from a background in nutrition to becoming a globally recognized coffee professional is a testament to passion and perseverance. In a remarkably short span of five years, she has transformed from a novice coffee brewer into an award-winning expert, leaving an indelible mark on the Turkish coffee scene and beyond. Her achievements include national championships and a world runner-up title in Cezve/Ibrik brewing, a traditional Turkish method she passionately advocates. Through her ventures, Niji Coffee Co. and Cezve & More, located in Gaziantep, she is not only crafting exceptional coffee but also fostering a vibrant community by sharing knowledge and promoting the rich cultural heritage of coffee. This narrative explores her commitment to innovation, education, and the art of coffee, highlighting how she integrates her scientific background with a deep appreciation for coffee's cultural significance to redefine its future in Turkey.

Kevser Atmaca’s initial encounter with coffee was far from auspicious. During her university internship, a botched attempt at brewing cezve coffee led a professor to advise her against ever making coffee again. This ironic beginning laid the groundwork for her eventual career. Her academic path initially led her to Nutrition and Dietetics, followed by a master’s degree in the United States. During this period, she assisted her father, who was involved in coffee importation, by translating technical articles, an early, albeit indirect, connection to the industry. The pivotal shift occurred upon her return to Turkey amidst the pandemic, when she realized her aspirations in dietetics were not feasible there. It was then, through her father’s business and the mentorship of Alireza, her future business partner, that she truly began to explore and embrace the world of specialty coffee.

Atmaca’s entrepreneurial spirit is embodied in her two significant projects in Gaziantep. Niji Coffee Co. serves as both a roasting facility and a training hub. This enterprise was founded with the dual purpose of producing premium coffee and offering consulting and educational services to emerging entrepreneurs in Turkey’s specialty coffee market. The curriculum encompasses a comprehensive range of skills, from green coffee selection and roasting techniques to sensory evaluation and recipe development, equipping new businesses with essential foundations. Complementing Niji Coffee Co. is Cezve & More, Gaziantep’s inaugural specialty coffee shop, which opened its doors eight months ago. This café invites patrons to discover various brewing methods, including the traditional cezve, filter, and espresso, allowing them to choose their preferred beans. The establishment also showcases signature drinks from competitions and provides guidance on appreciating specialty coffee at home, ensuring a welcoming and interactive experience for all.

For Atmaca, specialty coffee transcends mere taste; it is about the entire experience, from the bean's origin to its preparation. She emphasizes that the barista plays a crucial role in delivering this experience through hospitality, knowledge, and meticulous attention to detail. Her aim is for guests at Cezve & More not only to savor a superb cup but also to grasp the narrative and scientific principles behind it. By involving customers in the entire process—from grinding beans to discerning wet aromas—she seeks to cultivate a deeper appreciation and create memorable moments. This hands-on approach ensures that every step is transparent and accessible, enhancing the customer’s connection to their coffee. Atmaca cherishes brewing the day’s first coffee, a ritual that calibrates both her team and the equipment, fostering unity and precision. Witnessing the progression of new team members, particularly one who started without prior experience, fills her with pride. Additionally, she finds immense satisfaction when guests return to explore different processing methods, opening avenues for curiosity and deeper engagement with the coffee world.

Atmaca is dedicated to cultivating a strong local community around her café, recognizing coffee’s revered status in Turkish daily life. She seeks to broaden local palates beyond conventional flavors and preparation methods by showcasing the diversity of specialty coffee, especially through varied cezve brewing techniques. Her ambition is to spark a new wave of coffee enthusiasts within her neighborhood, founded on curiosity and cultural appreciation, by demonstrating how traditional methods can unveil novel flavors and stories. Her relentless pursuit of excellence in coffee-making is largely fueled by her team, including Alireza, Gökhan, Erdem, Sümeyra, and Harun. Their collective passion and diverse perspectives continually inspire her, prompting ongoing research and application of new insights, particularly in competitive settings. She believes that learning is a perpetual process, and her team is the primary catalyst for her continuous professional growth.

A significant misconception Atmaca addresses is the underestimation of cezve brewing, even within the coffee industry. Many baristas and roasters mistakenly view it as outdated or limited, unaware of its precision and capacity for expressive flavor profiles, often exceeding those of other manual methods. This misunderstanding directly influenced her decision to name her café Cezve & More, honoring this ancient brewing technique that dates back to the 15th century. She strives to reintroduce cezve not just as a historical artifact but as a contemporary tool for innovation and flavor exploration. Regarding current trends in her region, she notes a post-pandemic surge in automatic espresso machines and home brewing, leading to increased demand for espresso-based coffees. In response, Cezve & More introduced a “Fully Automatic Espresso Blend” series for convenient, high-quality home brewing. Additionally, she observes a growing interest in matcha-based drinks, a trend she believes will continue to expand.

Atmaca identifies curiosity and discipline as the most critical qualities for a barista. Curiosity drives continuous learning, questioning, and exploration of new methods, origins, and flavor profiles. However, without discipline, this curiosity can become undirected. Discipline ensures consistent application of knowledge and the development of skills through diligent practice, culminating in a barista who not only possesses extensive knowledge but also consistently delivers superior coffee. Reflecting on her remarkable achievements in coffee championships, Atmaca recounts a journey marked by teamwork and resilience. In 2022, Niji Coffee Co. entered the Türkiye Brewers Cup, with Alireza emerging as the national champion. Despite visa challenges that hindered their participation in world championships, their training never ceased. In 2023, following a devastating earthquake that forced them to live in their car, Atmaca trained for the Türkiye Cezve/Ibrik Championship, coached by Alireza, ultimately winning the national title. She chose cezve for its profound cultural roots and its potential for innovation.

In 2024, Atmaca and Alireza both competed in the Türkiye Coffee Roasting Championship, with Alireza securing first place and Atmaca taking second. Alireza also placed third in the Barista Championship that year. They then represented Turkey at the world championships in Copenhagen, fulfilling their dream of competing together on a global stage. Atmaca earned the title of World Runner-Up, and Alireza ranked in the Top 8. In 2025, Atmaca transitioned to coaching, guiding Alireza and Gökhan in the Türkiye Brewers Cup. Gökhan became the national champion, and Alireza, despite an unfair disqualification from the finals, reached the finals of the World Brewers Cup in Jakarta with the support of their international community. These achievements, she emphasizes, were the result of teamwork, unwavering discipline, and a shared passion for learning. While she currently focuses on coaching, Atmaca expresses a strong desire to return to competing, valuing the platform it offers for sharing ideas and driving innovation. She hopes more people will appreciate the intricate complexity behind each cup of coffee, recognizing the significant impact of processing methods and brewing techniques like cezve on flavor potential. Beyond the cup, she highlights the arduous efforts of coffee farmers and the increasing challenges posed by climate change. Every decision, from bean selection to brewing, holds immense significance in her view. Outside of coffee, Atmaca enjoys photography, hiking, and reading, though her current focus remains intensely on her coffee endeavors. Looking ahead, she is committed to ongoing education and research within the cezve coffee industry, aiming to make knowledge more accessible and foster more competitors from her region, thereby strengthening and innovating the coffee community.