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2015 fourth section "China Pu 'er Coffee Cup" World Siphon Pot Competition Suzhou kicked off

Published: 2026-04-08 Author: World Gafei

Last Updated: 2026/04/08, On October 30, 2015 Pu 'er Coffee and the 4th China Pu' er Coffee Cup World Siphon Pot Competition sponsored by Pu 'er Coffee Association opened in Suzhou, Jiangsu Province. Since its launch in 2013, the event has been successfully held for three times. With high specifications, strong professionalism and strict standards, the event has attracted the attention and participation of the coffee industry at home and abroad.

On October 30, Suzhou, Jiangsu Province, hosted by the Pu'er Coffee Association, opened the 2015 Pu'er Coffee Coffee Competition and the 4th Chinese Pu'er Coffee Cup World siphon Pot Competition in Suzhou, Jiangsu Province. Since its launch in 2013, the event has been successfully held for three times. with high standards, strong professionalism and strict standards, the competition has attracted the attention and participation of the coffee industry at home and abroad. it has built a big stage for domestic coffee practitioners to show their image, share wisdom, exchange and cooperation, and win-win results.

In the fourth section of 2015, the World siphon Pot Competition of "Chinese Pu'er Coffee Cup" will be held in Chengdu, Wuhan, Suzhou, Taipei and other cities one after another. The top three contestants from each division represent each division to participate in the annual finals held in Pu'er. At the same time, the organizing committee of the competition will also carry out sharing and promotion activities of Pu'er coffee in famous coffee chains in major first-and second-tier cities across the country, aiming to enable people to experience the mellow and fragrant nature of Pu'er coffee in different environments and atmospheres, and to promote the promotion and spread of coffee culture.

After the preliminary competition and the final competition, the contestants in Jiangsu Division demonstrated their super high skills and skilled skills, as well as a wide variety of novel ideas, which refreshed the judges and the audience. The judges made corresponding guidance and comments on the problems encountered by the contestants in the process of making coffee and the taste of the coffee. After fierce competition, it was decided that three people would represent Jiangsu Division in the annual finals held in Pu'er.

The "Chinese Pu'er Coffee Cup" World siphon Pot Competition is held to strengthen the promotion of professional skills industry standards and norms for Chinese baristas. Cultivate and excavate the soul baristas who are most dear to the people. By setting up a talent example of baristas, we can cultivate the concept of Chinese coffee culture, promote the development of China's coffee consumption market and coffee industry, and improve the skills and service concepts of professional baristas as a whole.

Introduction to siphon pot:

Siphon coffee is a way to help cook coffee by using the pressure caused by boiling water. The coffee pot is divided into two parts, which are connected by a catheter in the middle. After the water boils, the water is converted into steam, and the steam pressure forces the water to rise through the pipe, so the boiled water enters the upper pot from the tube, and the coffee bean powder is mixed like mud by stirring. Let the coffee and water fully soak and extinguish the fire. After the air in the lower ball cools, the coffee liquid returns to the lower seat through the filter cloth. After the coffee is poured into a preheated cup, it can be drunk.

In the siphon coffee making method, the barista needs to stir the coffee twice with a bamboo stick during cooking.

The first stirring took place when 2/3 of the water in the lower seat rose to the upper seat. This is to make the ground coffee powder fully blend with boiling water.

The second stirring action (behavior) is the same as the first time, except that this time it is to completely deaerate the coffee, thus promoting the filtration of the coffee.

Experienced baristas stir coffee with bamboo sticks to make the coffee particles completely degassed and gradually precipitate and accumulate on the filter (from large and heavy coffee particles to small and light coffee particles on the filter cloth).

The taste of coffee is directly related to the thickness and shape of the coffee cake precipitated in the upper pot during stirring.

This technique is based on a deep understanding of siphon coffee cooking technology, which makes the coffee more delicious.

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