Harbin Hosts Third Siphon Coffee Cup Championship Finals

Baristas in Harbin are gearing up for a high-stakes coffee showdown using one of the most theatrical brew methods around — the siphon. On December 28, twelve local competitors will face off in the Harbin finals of the third China Pu'er Coffee Cup World Siphon Coffee Championship, showcasing skill, precision, and creativity with the iconic vacuum pot.

The Harbin finals will feature 12 highly skilled local baristas, selected to represent the city. This event is part of a larger national series that began in August 2014 in Lanzhou and has already visited cities including Suzhou, Wuhan, Taipei, and Beijing. The top three from each regional heat advance to the national finals in Pu'er, Yunnan, scheduled for mid-January 2015.

How the Siphon Coffee Championship Works

This is the third edition of the China Pu'er Coffee Cup World Siphon Coffee Championship. The competition started in August 2014 in Lanzhou and has since held stops in multiple major cities. Each regional winner — the top three from Harbin and other host cities — earns a spot in the January 2015 finals in Pu'er, Yunnan. Competitors use the siphon brewing method to prepare coffee, often incorporating creative elements into their routines.

What Is a Siphon Brewer — And How Does It Work?

Despite sometimes being called a “vacuum pot” or “siphon,” the device actually operates through principles of vapor pressure and expansion, not true siphoning. Here’s the process: heated water in the lower chamber creates upward pressure, pushing water into the upper chamber where ground coffee is added. After brewing, the lower chamber cools, creating a vacuum that pulls the brewed coffee back down through a filter. The result is a clean, aromatic cup often prized for its clarity and visual appeal.

Unlike pour-over or French press, siphon brewing is highly theatrical, involving visible brew stages and precise control over heat application. It’s as much performance as it is precision brewing, making it a favorite for competitions.

Why Harbin Loves Coffee Culture

"Harbin people love coffee, research coffee, and are helping grow a domestic coffee culture," said Zhu Min, general manager of Heilongjiang Back Window Coffee Chain Management Co., and a former judge at the event. That passion is reflected in the city’s strong turnout and competitive field. Local interest in coffee — including exploration of different brew methods like siphon — has helped fuel the growth of specialty coffee in northern China.

According to Wang Xu, Northeast regional manager for Beijing Taigu Co. (the event organizer), last year’s competitors didn’t just brew standard cups — they created inventive drinks using the siphon method. That mix of technique and creativity is what makes the championship both challenging and exciting.

Frequently Asked Questions

What is the China Pu'er Coffee Cup World Siphon Coffee Championship?

The China Pu'er Coffee Cup World Siphon Coffee Championship is a national barista competition focused on the siphon brewing method. It started in 2014 and features regional heats across multiple Chinese cities, with the top three baristas from each advancing to the finals in Pu'er, Yunnan.

Where and when is the Harbin siphon coffee competition taking place?

The Harbin finals of the third China Pu'er Coffee Cup World Siphon Coffee Championship will take place on December 28. Twelve local baristas have qualified for the city-level final.

How many competitors are in the Harbin finals?

Twelve skilled baristas from Harbin have been selected to compete in the city’s Siphon Coffee Cup finals on December 28.

What brewing method is used in the competition?

The competition requires baristas to use the siphon (or vacuum pot) brewing method, which involves heating water to move it between chambers and brewing under vacuum pressure.

How does the siphon brewing method actually work?

Siphon brewing uses vapor pressure to push hot water from the lower chamber into the upper chamber with coffee grounds. After brewing, cooling creates a vacuum that pulls the brewed coffee back down through a filter into the lower chamber.

What happens at the national finals of the Siphon Coffee Championship?

The national finals take place in Pu'er, Yunnan, around mid-January 2015, where the top baristas from each regional heat compete for the national title.

Recommended FrontStreet Beans for Siphon Brewing

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