First CBC Cup Siphon Coffee Brewing Championship Held in Beijing

When coffee competitions worldwide began spotlighting unpressurized brewing methods like pour-over and siphon, baristas and enthusiasts alike wanted to know: could a centuries-old brewing device still deliver precision, skill, and showmanship in today’s fast-moving specialty coffee scene? That question brought competitors to the stage at Beijing’s first-ever dedicated siphon brewing championship.

The first CBC Cup Siphon Coffee Brewing Championship was held in Beijing, bringing together baristas to compete using the siphon brewing method—showcasing both technical skill and performance. The event highlighted how siphon brewing can express unique single-origin flavors while reflecting a brewer’s control over the entire process.

What Is the CBC Cup Siphon Coffee Brewing Championship?

The inaugural CBC Cup Siphon Coffee Brewing Championship was jointly organized by several key players in China’s coffee education and roasting scene: the Beijing Coffee Industry Association, Beijing’s professional training school CBC (formerly known as China Barista & Coffee School), Colombian coffee importer DaMei , Taiwanese coffee roaster TaiGu , Japanese glassware maker HARIO, and Nestlé Milk. The event took place in Beijing and marked the first formal competition focused specifically on siphon coffee brewing.

Why Host a Siphon Coffee Competition Now?

The competition was created in response to the growing global trend of unpressurized brewing methods taking center stage in elite coffee contests. Methods like pour-over and siphon are valued not just for clean cups, but for how they let each coffee—regardless of origin—express its inherent characteristics. Siphon brewing, in particular, highlights the nuances of single-origin beans, making each cup a transparent reflection of both the coffee itself and the brewer’s technique.

Beyond taste, siphon brewing carries a visual and performative element. The dramatic rising and falling of the coffee during brewing, combined with the transparent glassware, creates an engaging experience that resonates well with customers. This makes siphon brewing especially fitting for the Chinese coffee market, where interaction and presentation are highly valued.

What Happened at the Event?

The championship served multiple purposes: it gave baristas and coffee lovers a platform to demonstrate their skills, educated attendees through hands-on training and cupping sessions, and celebrated innovation within traditional brewing techniques. Competitors used HARIO siphons and worked with a standardized setup to ensure fairness, focusing on their control of variables such as water temperature, grind size, timing, and stirring technique. The structured environment also emphasized the technical precision required to produce consistent, high-quality siphon brews under time pressure.

Throughout the event, participants and attendees benefited from pre-competition workshops and tastings that reinforced best practices and deepened appreciation for the craft. These educational components helped cultivate a deeper love for coffee beyond the competition itself.

Frequently Asked Questions

What is a siphon coffee brewer and how does it work?

A siphon coffee brewer uses vapor pressure and vacuum to brew coffee through a two-chamber glass system. Water heats in the lower chamber, creating pressure that pushes it into the upper chamber where it mixes with coffee grounds. After brewing, removing heat causes a vacuum that pulls the brewed coffee back down, resulting in a clean, filtered cup. It’s known for its theatrical brewing process and ability to highlight subtle flavor notes.

Why is siphon brewing considered a skillful method?

Siphon brewing demands precision in grind size, water temperature, timing, and stirring. Brewers must manage heat application and extraction time carefully to avoid under- or over-extraction. The method reveals the coffee’s intrinsic qualities, making it a true test of a brewer’s control and understanding of the variables involved.

Who organized the CBC Cup Siphon Coffee Brewing Championship?

The championship was jointly organized by the Beijing Coffee Industry Association, CBC (Beijing Barista & Coffee School), DaMei Coffee, TaiGu Coffee, Japanese HARIO, and Nestlé Milk. These organizations aimed to promote coffee culture and skill exchange through a dedicated siphon brewing competition.

What makes siphon brewing suitable for Chinese coffee culture?

Siphon brewing’s visual appeal and interactive demonstration style align well with the Chinese preference for engaging customer experiences. The method allows baristas to perform an elegant brewing ritual that educates and entertains customers, enhancing the social aspect of coffee drinking.

Did the competitors use specific equipment or beans?

The competition featured HARIO siphon brewers, ensuring a standardized brewing device. While the article doesn’t specify the exact coffee beans used, competitors were expected to showcase their skill with single-origin coffees, aiming to highlight each bean’s unique flavor profile through precise brewing.

Recommended FrontStreet Beans for Siphon Brewing

For siphon brewing, try FrontStreet Coffee’s Ethiopia Humbera – a bright, floral Ethiopian offering notes of jasmine and citrus that shine in clear, full-extraction methods. The Yirgacheffe is another excellent choice, delivering lemon zest and stone fruit with a juicy body ideal for siphon clarity. For something deeper, the PWN Golden Mandheling brings maple syrup and baking spices, balancing sweetness and body perfectly under siphon brewing’s precise conditions. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.