International Student Coffee Skills Showcased in China

Last Saturday in Hangzhou, six university students from China, South Korea, and Vietnam gathered not for a language exchange or cultural tour, but to compete in a high-pressure, time-sensitive coffee skills showdown. Over ten intense minutes each, they had to prove their mettle crafting espresso and cappuccino—while presenting a collaborative third drink of their own design—all while explaining their work fluently in English to judges and an audience. This wasn’t just brewing; it was performance, precision, and cross-cultural connection, all over a cup.

Six students—three from China’s Zhejiang Institute of Economics (ZIE) and three international students (two Koreans and one Vietnamese) from Singapore’s Management Development Institute (MDIS)—each had under 10 minutes to prepare two espressos, two cappuccinos, and collaborate on one creative coffee drink, judged on taste, technique, hygiene, and communication skills in English.

A First for Cross-Border University Coffee Competition in Zhejiang

The event marked the first international university coffee skills competition ever held in Zhejiang Province. Organized jointly by Zhejiang Institute of Economics and Singapore Management Development Institute, the competition built on ten years of partnership that had already seen 611 students enrolled through their cooperative programs. This coffee-focused event was a natural extension of that longstanding collaboration.

Judged by Industry Pros, Including a Former WBC Judge

The judging panel consisted of four experts, two from each country, with competition head judge Li Xiaoyang—a multiple WBC (World Barista Championship) regional judge and general manager of Hangzhou-based North Coffee Foods—bringing elite competition experience to the table. Each contestant had to deliver a flawless performance under his scrutiny and that of the other three judges, who evaluated everything from shot quality to customer service flair.

What the Competitors Had to Deliver in 10 Minutes

Every competitor had a tight 10-minute window to produce: two espressos, two cappuccinos, and—working with the other two teammates from their school—a single creative coffee beverage. Throughout the performance, contestants explained their drinks’ features and significance in English, combining technical skill with communication and stage presence. This multifaceted challenge tested not just their barista skills but also their ability to present professionally in a foreign language.

Results: Who Took Home the Awards?

ZIE’s Ding Peiyuan, a hotel management major, took first place. Runner-up was Park Changho, a Korean student from MDIS, and third place went to ZIE’s Ma Mingke, also in hotel management. Ma revealed he had trained daily for months leading up to the event, sometimes pulling dozens of latte art pours for a single shot. Park noted how the event exposed him to diverse coffee cultures and helped him make friends at ZIE.

A Competition Built Over Two Years with High-End Equipment

The competition took nearly two years to plan and involved an investment of over 300,000 RMB. According to Zhang Qiuye, vice-dean of ZIE’s Management Technology College, all brewing equipment used matched international competition standards. This ensured competitors trained and performed on professional-grade machines—a key factor in making the event a true skills showcase. The school has also invested 3 million RMB in a dedicated coffee training lab, now fully operational.

Future Coffee Education at Zhejiang Institute of Economics

ZIE plans to launch a coffee course within its hotel management program next year, utilizing the newly built training facility. While initially aimed at hospitality students, the course will also be available as an elective to others. The school has already trained several faculty members in professional coffee instruction and will bring in industry experts. Plans are also underway to develop a broader leisure services and management major based on coffee and tea culture. The goal is to create a blended learning model with online theory and hands-on practice, helping students turn passion into profession.

English Training and Global Opportunities Through Coffee

British instructors Jonathan Havelock Wilson and Paul Ivor Herring, who participated in the audience tasting, called the event a great way to improve skills while enjoying coffee. Their enthusiasm reflects the event’s role not just as a competition but as a platform for cross-cultural exchange and skill development in English. For many students, the competition was also a gateway to global opportunities in the coffee industry.

Frequently Asked Questions

What was the 2015 coffee skills competition in China about?

The 2015 competition was the first international university coffee skills event in Zhejiang Province, organized by Zhejiang Institute of Economics and Singapore Management Development Institute. Six students brewed espressos, cappuccinos, and a creative drink in under 10 minutes while presenting in English, judged on technique, taste, and professionalism.

Who were the competitors in the coffee skills competition?

Three students from China’s Zhejiang Institute of Economics and three international students from Singapore’s Management Development Institute—two Koreans and one Vietnamese—competed, representing their schools in espresso, cappuccino, and creative drink challenges.

What did the judges evaluate in the coffee competition?

Judges assessed the competitors on coffee appearance and taste, technical execution and professionalism, service etiquette, communication skills in English, and overall presentation, with a WBC judge among the panel.

How long did each competitor have to complete their drinks?

Each competitor had a maximum of 10 minutes to prepare two espressos, two cappuccinos, and collaborate on one creative coffee beverage, all while explaining their work in English.

What are Zhejiang Institute of Economics’ future plans for coffee education?

ZIE plans to introduce a coffee course in its hotel management program next year, using a 3-million-RMB training lab. The course will be open to other majors as an elective, with online and offline learning, aiming to develop skilled baristas and industry professionals.

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