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Fine Coffee Culture Development of domestic Coffee and baristas

Published: 2026-02-02 Author: World Gafei

Last Updated: 2026/02/02, Recently, there are many international topics in the domestic coffee circle, no matter in terms of technology, equipment, activities, competitions, etc., are increasingly in line with international standards, including the recently concluded Melbourne World barista Competition and the Fushan Coffee Cup International barista Championship held in Hainan, followed by the World Coffee draw Competition held in France at the end of the month and the China selection of the World siphon Pot Competition held in Pu'er, China.

Recently, there are many international topics in the domestic coffee circle, no matter in terms of technology, equipment, activities, competitions, etc., are increasingly in line with international standards, including the recently concluded Melbourne World Barista Competition and the Fushan Coffee Cup International Barista Championship held in Hainan, followed by the World Coffee draw Competition held in France at the end of the month and the China selection Competition of the World siphon Pot Competition held in Pu'er, China.

More and more international competitions and exchange activities began to have something to do with us, making this relatively low-key industry lively, and some well-known foreign coffee experts and baristas began to be familiar with and even become objects of worship. Some far-sighted equipment companies even began to invite famous baristas at home and abroad to endorse and tour to hold exchange activities. This prosperous scene bodes well for the real maturity of China's coffee industry. Because of these activities, the coffee people in the circle communicate more closely.

On the other hand, while domestic baristas use wall-climbing software to browse more foreign information in front of their computers, cafe owners update their high-end equipment. Under the premise of the standardization and regularization of the market, a series of problems are gradually revealed, such as water treatment, raw material configuration, correct bar management.

These baristas and coffee shop practitioners who know how to walk ahead have a far-reaching impact on the domestic coffee industry and have imperceptibly begun to cultivate a new batch of mature coffee consumption terminals.

I believe that China's coffee will become more and more professional, the road to internationalization will be very fast, of course, this is inseparable from the hard work of the majority of baristas!