How Zhou Yungui Won China’s 2009 Barista Championship

In 2009, Zhou Yungui became China’s national barista champion — but his journey began seven years earlier with almost no knowledge of coffee. What turned a beginner into a champion? How did he train, what fuelled his creativity, and what kept him going through early defeats? This interview pulls back the curtain on the habits, mindset, and routines behind a landmark win in Chinese specialty coffee.

Zhou Yungui won the 2009 China Barista Championship after first competing in 2006. His path to the top took three years of consistent practice, learning from failures, and refining both his technical skills and creative presentation.

From Cafe Beginner to National Champion

Zhou Yungui started working in a cafe in 2002 knowing very little about coffee. He learned on the job, every day, for years. His first national competition was in 2006. By 2009, he had earned the title of China’s Barista Champion. “I was learning all the time,” he recalls. “From day one until now, I’m still learning.”

How Zhou Trained for Competition

“You need strong desire, diligence, and lots of practice to become a champion,” Zhou says. “The most important thing is never to give up.” Even when he made mistakes — including shaking hands from nerves during his first competition — he treated them as lessons. “Competing is different from serving customers,” he admits. “But in both cases, you must focus on presenting your product well. Stay calm. Anxiety affects performance.”

The Creative Coffee That Won Hearts — And Tasted Like Struggle

Zhou’s signature beverage was inspired by a butterfly. “A butterfly’s life is like a coffee competition,” he explains. “You prepare for a long time, but the actual event lasts just 10 minutes. It’s beautiful but painful — short-lived, like the butterfly.” To reflect that, he added salt for a savoury note representing hidden struggle. He also used rose and lemon peel to evoke the colours and vitality of spring, when butterflies appear. “All these elements combined to create a meaningful and enjoyable cup,” he says.

Advice Zhou Gives New Baristas

“It takes a long time to learn how to brew coffee well,” Zhou advises. “To make great coffee, you have to taste it properly. If you can’t feel anything in a cup, you’ll never understand the flavours or improve.” Sensory skill is essential. “You need to know how to adjust water temperature, how to brew properly, and many other factors.” Beyond technique, he stresses determination: “Sometimes making coffee is frustrating. Don’t take it personally. Learn to truly love coffee, and you’ll enjoy making it.”

For those considering competition, Zhou urges: “Just try to make yourself comfortable and hide your excitement. Don’t worry about prize money. Winning is great, but the most important thing is never to give up. If you keep trying to do your best, your goal will be reached one day. One failure shouldn’t stop you from taking the next step.”

Benyapa Naowan: Another Champion’s Perspective

Benyapa Naowan, the 2009 Thai Barista Champion, also shared insights. She fell in love with coffee shop work in Thailand, starting at Black Canyon in 2005. Curious, she tried every role — cashier, kitchen staff, then barista. “The company offered basic coffee training, which helped a lot,” she says. Her first competition was an internal Black Canyon event. To her surprise, she won the latte art round and represented the company at the national championship, where she took third place. “That was another step toward becoming a champion,” she recalls. In 2009, she won the Thai national title and went on to compete at the World Barista Championship in Atlanta.

Her advice mirrors Zhou’s: “Have a clear goal and be yourself. Don’t imitate others.”

Frequently Asked Questions

How did Zhou Yungui start in coffee?

Zhou Yungui began working in a café in 2002 with little knowledge of coffee. He learned through hands-on experience over several years before his first national competition in 2006.

What year did Zhou Yungui win the China Barista Championship?

Zhou Yungui won the China Barista Championship in 2009, after first competing in 2006 and consistently training in the years between.

What was Zhou Yungui’s creative beverage based on?

Zhou’s competition drink was inspired by a butterfly. He used salt for a savoury note to represent hidden struggle, and added rose and lemon peel to evoke the vibrant colours of spring — the season when butterflies appear.

How did Zhou Yungui handle nerves during competitions?

Zhou initially felt nervous and had shaky hands, but he learned to treat competition as similar to serving customers — requiring focus, calm, and the same commitment to presenting a great product.

What advice does Zhou give to new baristas?

Zhou advises new baristas to develop their palate, understand brewing variables like water temperature, and above all, to love coffee. He says determination and a willingness to learn from mistakes are essential.

What competition experience did Benyapa Naowan have before WBC?

Benyapa won an internal Black Canyon latte art competition, then represented the company at the Thai national championship where she placed third. She later won the 2009 Thai Barista Championship and competed at the World Barista Championship in Atlanta.

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