21-Year-Old Barista Ranks Fifth in World Siphon Coffee Championship

In a small-town coffee shop in Zhongshan’s Xiaolan district, walls covered in newspaper art and shelves stacked with curious brewing devices, 21-year-old Liao Yuande is making waves far beyond his local scene. His journey from high school graduate to international competitor shows how quickly passion and precision can propel a young barista onto the global stage—starting with a siphon brewer.

Liao Yuande took fifth place at the 2014 World Siphon Coffee Championship in Tokyo, having won first at the China leg just months earlier in Beijing. It was a breakthrough for both him and Chinese siphon brewing on the world stage.

How a High School Graduate Became a Siphon Coffee Champion

Liao Yuande grew up in Heyuan and had only a basic understanding of coffee when he graduated high school two years prior to his big win. By chance, he connected with Taiwan-born coffee professional Zhang Yu’en on Weibo. Zhang, who had over a decade of industry experience, had already opened a café in Xiaolan. Liao joined him there to learn the ropes—and discovered siphon brewing.

“Siphon coffee is complicated and challenging. It’s rare even in Guangdong,” Liao said. “But when it’s done right, the aroma and taste are exceptional.” That complexity hooked him.

From Local Competitions to the World Stage

With Zhang’s mentorship, Liao began entering domestic competitions. His big break came in June 2014 at the second “China Pu’er Coffee Cup” World Siphon Coffee Championship finals held in Beijing. Out of many competitors, he took the national title—the only qualifier for the world championship.

Three months later, on September 25, 2014, he competed in the World Siphon Coffee Championship in Tokyo. He placed fifth globally. “Every competition teaches me a lot. It’s great training,” Liao reflected.

The Gear, the Team, and the Technique

Competing at this level requires more than skill—it takes teamwork and the right tools. “You need people to help clean equipment and carry gear,” Liao said. Their setup included multiple cases of gear, some vessels rated for temperatures up to 500°C. Presentation mattered too: different cups altered the visual and sensory experience. Liao demonstrated how coffee served in a wine glass appeared ruby-red, tasted mildly bitter and acidic, and released fragrance when followed by a sip of water.

The team brought carefully selected equipment across continents to replicate their exact brewing conditions abroad. Every element—from water volume to vessel material—was optimized through trial and error.

Frequently Asked Questions

What is siphon coffee and why is it considered difficult?

Siphon coffee, or vacuum pot brewing, uses vapor pressure and vacuum to brew coffee through a two-chamber system. It’s considered difficult due to its complex setup, precise timing, and the technical skill required to manage heat, agitation, and filtration—all of which impact flavor and clarity.

Where did Liao Yuande train before competing internationally?

Liao trained under Taiwan-born coffee expert Zhang Yu’en in Xiaolan, Guangdong. Zhang had over ten years of industry experience and ran a local café where Liao learned advanced brewing techniques, including siphon coffee methods.

How did Liao Yuande qualify for the World Siphon Coffee Championship?

Liao won first place at the 2014 China leg of the “China Pu’er Coffee Cup” World Siphon Coffee Championship, held in Beijing in June 2014. That victory made him the sole Chinese representative at the world finals in Tokyo later that year.

What place did Liao Yuande achieve at the World Siphon Coffee Championship?

Liao Yuande placed fifth in the 2014 World Siphon Coffee Championship, which took place in Tokyo on September 25. It was the highest international achievement among the competitors that year.

What kind of equipment does a siphon coffee competitor use?

Competitors use specialized glass siphon brewers, often with heat sources like alcohol burners or halogen lamps. Some vessels can withstand very high temperatures (up to 500°C), and presentation can involve various cups to influence aroma and flavor perception during judging.

Recommended FrontStreet Beans for Siphon Brewing

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