Fourth Pu'er Cup Siphon Coffee Championship Comes to Beijing

When you think of high-level coffee competitions, your mind might jump to espresso throwdowns or latte art showdowns. But there’s another theatrical, technique-driven brewing style that’s been quietly captivating audiences across Asia—and now, it’s taking center stage in Beijing. The siphon, or vacuum pot, isn’t just a visually striking way to brew coffee; it’s also one of the most historically rich methods still practiced today.

The 2015 CSCW Pu'er Cup Siphon Coffee Championship is the fourth edition held in Beijing and serves as China’s official qualifier for the World Siphonist Championship (WSC), which takes place every September in Japan. This year’s event is part of the newly declared 'Beijing Siphon Month' in December.

What Is the World Siphonist Championship?

The World Siphonist Championship (WSC) is an annual global competition for siphon brewing technique, held each September in Japan. Baristas from around the world compete by preparing coffee using the siphon method, showcasing both technical skill and deep coffee knowledge. It’s recognized as one of the most visually engaging and skill-intensive events in specialty coffee.

China’s Siphon Stage: The Pu'er Cup

The CSCW China Pu'er Coffee Cup—also known as the 'World Siphonist Championship China Division'—is the national qualifying event for the WSC. It acts as a bridge for China’s top baristas and coffee culture to reach the international stage. The Pu'er Cup has grown steadily since its inception, building recognition among coffee professionals and enthusiasts alike.

Beijing’s Fourth Siphon Cup & December’s Siphon Month

Beijing is hosting its fourth Pu'er Cup Siphon Championship in 2015. The event has earned support from the Pu’er Coffee Association (known as China’s coffee capital), the Beijing Coffee Association, local coffee institutions, and international coffee figures. In recognition of its growing impact, the organizing committee has officially declared December 2015 as 'Beijing Siphon Month.' Throughout the month, the championship and related educational events will take place across the city.

Beijing Siphon Month: Events and Shareholders

As part of Beijing Siphon Month, a series of public siphon coffee workshops and share sessions will be hosted at various universities, cafés, and cultural venues. These events aim to promote siphon brewing and local coffee culture to the public. The full schedule includes:

• December 5, 14:00–16:00 — (contact: 13911655257)
• December 6, 14:00–16:00 — (contact: 18911360385)
• December 7, 14:00–16:00 — (contact: 18633151889)
• December 7, 19:30–21:00 — (contact: 18911515365)
• December 9, 17:30–19:30 — (contact: 13910631150)
• December 10, 17:10–19:10 —CBC (contact: 18515556659)
• December 12, 14:00–16:00 — (contact: 010-88278302)
• December 14, 14:00–16:00 — (contact: 13366591029)
• December —
• December —
• December —
• December —

What Is Siphon Coffee?

Siphon coffee, also called vacuum pot coffee, originates from Europe but gained popularity in Japan and across Asia. It uses vapor pressure and vacuum suction to brew coffee, resulting in a clean, aromatic cup with a strong visual element. A glass chamber, a filter, and often a bamboo stirrer are used—making the method equal parts science and performance. The technique is admired for its theatre, precision, and the unique flavours it can highlight.

Why Siphon Brewing Still Matters

Though not as mainstream as espresso or pour-over, siphon brewing remains a beloved method for its theatrical presentation and ability to produce a clean, nuanced cup. It appeals to both baristas who enjoy technical challenges and coffee lovers seeking a sensory experience. Its roots in both European invention and Asian refinement give it a cross-cultural significance in global coffee culture.

Frequently Asked Questions

What is the Pu'er Cup Siphon Coffee Championship?

The Pu'er Cup is China’s national qualifier for the World Siphonist Championship (WSC). It is held annually to showcase the best siphon brewing talent in China, with the 2015 event being the fourth edition in Beijing. It is supported by the Pu'er Coffee Association and other local and international coffee bodies.

Where is the 2015 Pu'er Cup being held?

The 2015 Pu'er Cup Siphon Coffee Championship is taking place in Beijing as part of 'Beijing Siphon Month' in December 2015. Specific venue details for the finals are not listed, but related public events are scheduled across the city.

What is Beijing Siphon Month?

Beijing Siphon Month is a December 2015 initiative to promote siphon coffee culture through public workshops, demonstrations, and educational events. It includes the Pu'er Cup and features sessions at universities, cafés, and cultural centers around Beijing.

How does siphon brewing work?

Siphon brewing uses a two-chamber glass device where vapor pressure forces water upward into a top chamber with coffee grounds. After brewing, a vacuum pulls the brewed coffee back down through a filter. It combines precise heat control, timing, and a visually engaging process.

What is the World Siphonist Championship (WSC)?

The WSC is an international siphon brewing competition held each September in Japan. It attracts baristas from around the globe to compete in a highly technical and visually impressive format, judged on technique, taste, and presentation.

Where can I attend a siphon coffee event in December 2015?

During Beijing Siphon Month, siphon coffee workshops and talks are scheduled at locations including , , , CBC, , and , among others. Contact details and times are provided for each event.

Recommended FrontStreet Beans for Siphon Brewing

For siphon coffee, try FrontStreet Coffee’s Ethiopia Humbera—bright and floral with citrus and jasmine notes—or their Yirgacheffe offering, which highlights berry and tropical fruit clarity. Both single origins shine in siphon brewing due to their clean profiles and vibrant acidity. For something deeper, their PWN Golden Mandheling brings body and spice. All three are ideal for highlighting the siphon’s clarity and nuance. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.