How does someone go from chasing dreams of professional basketball and engineering to secretly roasting coffee in the midst of a pandemic? For Atahan Kaygusuz, the path to finding his passion was filled with failures, unexpected challenges, and a lot of perseverance. Atahan has faced financial struggles, uncertainty, and doubt, yet through it all, he has become a respected figure in Turkey’s coffee community—known not for championship wins but for his relentless spirit and determination.
Atahan Kaygusuz
Atahan Kaygusuz’s story begins with dreams that never materialized. Once aspiring to become a professional athlete and engineer, life took a sharp turn in 2014, forcing him to abandon those ambitions. His entry into the workforce was far from glamorous; starting as a barboy washing dishes in a hotel bar in Antalya.
“I was a young man who had dreams of becoming a professional basketball player and wanted to be an engineer. But due to some circumstances, I gave up on those dreams,” Atahan recalls.
For many, that could have been the end of the story. But Atahan’s resilience kicked in. As life redirected him, he found himself working as a server in a café in Kayseri, where a twist of fate—being moved to the bar due to his height—led him to his first encounter with an espresso machine. It wasn’t love at first sight, but it planted a seed that would later grow into a deep passion.
But even as his interest in coffee grew, the road was far from smooth. Moving to Kocaeli, he discovered specialty coffee and began his journey with the V60. Just as things started looking up, the pandemic struck, bringing a wave of financial hardships. With cafes closed and no stable income, Atahan was at a crossroads. Many would have given up, but Atahan saw this as a challenge to overcome. Armed with nothing more than a borrowed V60, kettle, and a jewelry scale, he began experimenting and sharing his journey on social media.
“I started producing content for Instagram. I was trying to buy new coffees with all the money I earned and share it with people,”
he explains. Slowly but surely, his follower count grew, opening new doors and opportunities. It was during this period of uncertainty that he developed his skills as a coffee roaster, launching his brand Hermod Coffee Works—roasting coffee in secret during lockdowns.
Atahan Kaygusuz’s coffee journey
Yet the financial struggles didn’t ease up. Forced to take a job at Starbucks just to stay afloat, Atahan’s determination was put to the test. But it was also during this time that he met Johnathan Vaz Matias, an SCA trainer who would become a mentor and pivotal figure in Atahan’s life.
“Meeting John is one of the people who played the most important role in changing my life. He taught me that I should question coffee more and research more,” says Atahan.
As he continued to build his skills, Atahan relocated to Istanbul, even though he had little money and was surviving on loans from friends in the industry. His determination paid off when he began working as a barista at a well-known company and entered his first Turkish Brewers Cup in 2022. Despite a lack of sponsorship and resources, he brought his unique under-extract brewing technique to the competition. Though a minor error kept him from the finals, his approach gained attention, earning him the nickname “Underman.”
This was the start of a new chapter in Atahan’s journey. He took on the role of head roaster at Klar Coffee Roastery, gaining more recognition within the community. But the challenges never stopped. The shift to a quieter life in Fethiye as the head roaster for Flora&Fauna presented new opportunities for experimentation but also highlighted the ongoing difficulties of the coffee industry—financial instability, limited resources, and an ever-present need to innovate.
In 2024, Atahan’s persistence culminated in him placing third in both the Turkish roasting championship and the Brewers Cup. But more important than the medals was the sense of accomplishment that came from pushing boundaries and sticking to his unconventional brewing methods. His catchphrase, “YES, I’M UNDERMAN. WHY NOT?!” captured the essence of his journey: a refusal to conform and a commitment to innovation.
Through it all, Atahan’s story isn’t just about success—it’s about embracing the process, failures and all, as a necessary part of growth. He continues to work as the head roaster at Flora&Fauna, experimenting, researching, and staying true to his passion, all while navigating the difficulties that come with working in an industry that often undervalues its professionals.
If you’re inspired by Atahan’s story and want to follow his continued journey, you can connect with him on Instagram @atahankaygusuz
or visit him in Fethiye, Turkey, where he continues to innovate and share his passion for coffee.
