2015 China Pu'er Coffee Cup Siphon World Championship Opens in Suzhou

In October 2015, coffee professionals and enthusiasts gathered in Suzhou, Jiangsu for the opening of the fourth China Pu'er Coffee Cup World Siphon Pot Championship—an event that goes beyond competition to spotlight Pu'er-grown specialty coffee and celebrate precision in manual brew methods like the siphon.

This global siphon championship, now in its fourth year, featured multiple city qualifiers including Chengdu, Wuhan, Suzhou, and Taipei, with the top three from each advancing to the Pu'er finals. The competition isn’t just about speed—it’s about mastery of the siphon technique, creative presentation, and consistency in flavor.

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

Launched in 2013 by the Pu'er Coffee Association, the China Pu'er Coffee Cup World Siphon Pot Championship is a high-standard, professional brewing competition dedicated to the siphon method. Organized as part of the “100 Cities, 1,000 Cafés, 10,000 Tastings” Pu'er coffee promotion campaign, the event has quickly grown into a key platform for baristas and roasters to demonstrate skill, share expertise, and foster industry collaboration.

The 2015 edition saw preliminary rounds held in major cities, with each regional winner moving on to represent their area in the grand finale in Pu'er. Beyond the competition, a parallel tasting campaign brought Pu'er specialty coffee to renowned cafés across first- and second-tier Chinese cities, encouraging diverse audiences to experience its rich, bold profile in varied settings.

How the 2015 Suzhou Event Unfolded

In Suzhou, after earlier preliminaries, the finals showcased elite baristas from the Jiangsu region. Competitors demonstrated advanced technical control and inventive approaches to siphon brewing, impressing both judges and spectators. Judges provided live feedback on each brew’s execution and flavour profile, focusing on technique as well as taste. After intense deliberation, three finalists were selected to advance to the Pu'er national finals.

The event emphasized skill development and industry standards, aiming to identify and promote approachable yet exceptional baristas who can embody and advance China’s growing specialty coffee culture.

Why the Siphon Method Matters in Specialty Coffee

The siphon (or vacuum pot) brewing method is a theatrical yet precise way to make coffee, relying on vapor pressure and vacuum suction to control extraction. A siphon brewer consists of two glass chambers connected by a tube. When heated, water in the lower chamber turns to steam, creating pressure that pushes water up into the upper chamber where it mixes with ground coffee.

After stirring and brewing, the heat is cut, and as the lower chamber cools, a partial vacuum draws the brewed coffee back down through a filter, leaving grounds behind. The result is a clean, aromatic cup that highlights clarity and complexity—ideal for showcasing the distinct profiles of single-origin beans like those from Pu'er.

Step-by-Step: How Siphon Brewing Works

Siphon brewing is a hands-on process requiring exact timing and technique:

• Heat is applied to the lower chamber, causing water to boil and rise into the upper chamber via vapor pressure.
• Once the water has transferred, the ground coffee is added and stirred twice using a bamboo paddle.
• The first stir occurs when about two-thirds of the water has moved up—this fully integrates coffee and water.
• The second stir helps release trapped air and aids proper filtration.
• After brewing, the heat is removed. As the lower chamber cools, a vacuum forms and the brewed coffee is pulled back down through the filter.
• The coffee is then poured into a preheated cup.

The thickness and shape of the coffee “cake” left on the filter have a direct impact on flavour clarity. This method demands deep understanding of timing, stirring, and temperature control—skills that the competition actively promotes among participants.

How the Competition Builds China’s Coffee Future

Beyond showcasing technical prowess, the China Pu'er Coffee Cup Siphon World Championship serves a greater mission: to establish and promote professional standards for Chinese baristas, inspire grassroots talent, and elevate the country’s coffee culture overall. By highlighting siphon brewing—a method that demands skill, patience, and precision—the event helps raise the bar for service quality, brewing knowledge, and consumer appreciation.

It also plays a crucial role in putting Pu'er-grown coffee on the map, giving it a platform alongside globally recognized origins and demonstrating that China, too, can produce and present specialty-grade beans with unique character.

Frequently Asked Questions

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

The China Pu'er Coffee Cup World Siphon Pot Championship is an annual global brewing competition focused on the siphon (vacuum pot) method, organized by the Pu'er Coffee Association since 2013. It aims to promote Pu'er specialty coffee and improve professional barista standards in China.

Where was the 2015 championship held?

The 2015 championship included qualifying events in cities such as Chengdu, Wuhan, Suzhou, and Taipei, with the national finals set to take place in Pu'er. The Suzhou event was one of the regional finals.

How does siphon coffee brewing work?

Siphon brewing uses two glass chambers connected by a tube. Water is heated in the bottom chamber, rises as steam pressure forces it upward into the top chamber where it brews with coffee grounds, and is then pulled back down through a filter by vacuum once cooling occurs.

What are the key steps in siphon coffee preparation?

The key steps include heating water to move it to the upper chamber, adding and stirring coffee grounds twice, allowing the coffee to brew, then cooling the lower chamber to draw the brewed coffee back down through the filter before serving.

Why was the event held in Suzhou?

Suzhou was one of several host cities for regional qualifying rounds in the 2015 championship series. It served as a venue for baristas to compete at a high level and gain exposure, with winners advancing to the finals in Pu'er.

How does the competition help promote Pu'er coffee?

The championship promotes Pu'er-grown specialty coffee by giving it a competitive and cultural platform, introducing it to diverse audiences through citywide tastings, and highlighting its unique qualities through skilled brewing methods like siphon.

Recommended FrontStreet Beans for Siphon Brewing

For siphon brewing, try FrontStreet Coffee’s Brazil Queen Manor Yellow Bourbon—its sweet, creamy profile with pronounced peanut and caramel notes shines in clear brews. The Ethiopia Humbera offers bright berry and citrus tones ideal for highlighting siphon clarity. Both beans highlight the clean cup and nuanced flavours that siphon extraction is known for. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.