Guangzhou Siphon Coffee Championship Concludes with Top 3 Finalists

Two typhoons couldn’t drown out the passion of 16 baristas competing in the first-ever World Siphon Cup China qualifier in Guangzhou — a high-stakes showdown where technique, creativity, and Pu’er coffee mastery were put to the test over 15 intense minutes.

The Guangzhou round crowned three finalists who will now head to Pu’er later this month to battle for China’s solo ticket to the World Siphon Championship in Tokyo. Here’s how it unfolded, what the competitors brewed, and why Pu’er coffee is suddenly center stage.

What Was the Guangzhou Siphon Coffee Championship?

Held August 16–17 at the art-filled Yi Wai Cafe inside the Guangdong Museum, this qualifying round was part of the larger ‘Pu’er Coffee City-to-City Tasting’ initiative led by the Pu’er Municipal Government. Co-organized by Coffee Salon and Yi Wai Cafe, the event tasked 16 competitors with crafting both a blend and a creative single-origin coffee using designated Pu’er beans — all within the classic siphon brewing format.

How Did the Brewing Challenge Work?

Each barista had 15 minutes to execute two siphon-brewed coffees: one required blend using the competition’s official Pu’er beans, and one self-selected creative coffee also based on Pu’er. Judges evaluated everything from setup and technique to taste and innovation — with particular praise going to the original drinks, which offered fresh takes on Pu’er’s potential.

Who Won the Guangzhou Round?

Champion: Liao Yuede from Zhongshan Langren Coffee Concept Store took first place. Runner-up: Wang Fuwen. Third place: Liu Minhui. These top three Guangzhou baristas have earned their spots at the China Finals in Pu’er on August 24–25, where the national champion will be chosen to represent China at the World Siphon Cup in Tokyo.

Why Is Pu’er Coffee Suddenly in the Spotlight?

According to chief judge Bai Fang from Beijing, the Pu’er government has already activated over 100 cities and 1,000 cafes nationwide through its ‘100 Cities, 1,000 Cafes, 10,000 Tastings’ campaign. This competition is part of a broader push including essay contests, coffee forums, and origin trips — all designed to establish Pu’er coffee standards and boost domestic appreciation for this high-altitude bean grown in one of China’s most unique coffee regions.

What’s Special About Pu’er as a Coffee Region?

Pu’er, known for its ideal elevation and terroir, is rapidly developing a reputation for distinctive single-origin flavors. While often overshadowed by Yunnan’s more established tea culture, the region’s coffee farms are gaining recognition for producing beans with bright acidity, clean body, and nuanced fruit notes — making it a compelling canvas for siphon brewers aiming to highlight origin character.

Why Siphon Coffee?

The World Siphon Cup highlights a brewing method that’s as theatrical as it is technical. Siphon brewing relies on vapor pressure and vacuum extraction, delivering clean, aromatic cups with full flavor clarity — and when done well, it’s a showstopper. This championship gives baristas a rare platform to showcase both skill and creativity using this underappreciated method, while also putting Pu’er coffee in front of a wider audience.

Frequently Asked Questions

Where was the Guangzhou Siphon Coffee Championship held?

The competition took place at Yi Wai Cafe, located inside the Guangdong Museum in Guangzhou. The venue is known for its elegant, artsy atmosphere and provided a refined backdrop for the siphon brewing showdown.

How many competitors were in the Guangzhou round?

Sixteen baristas competed in the Guangzhou qualifier, each presenting both a required blend and a creative coffee using Pu’er beans over the course of 15-minute rounds.

Who were the Guangzhou championship winners?

The Guangzhou top three were: Champion Liao Yuede (Zhongshan Langren Coffee Concept Store), Runner-up Wang Fuwen, and Third-place finisher Liu Minhui. They advance to the China Finals in Pu’er.

What comes after the Guangzhou round?

The top three from each of China’s regional qualifiers (including Guangzhou) will compete in the China Finals in Pu’er on August 24–25. The national winner earns a spot at the World Siphon Cup in Tokyo.

What kind of coffee did competitors use?

All competitors were required to use designated Pu’er coffee beans for both their blend and creative brews. Pu’er is a high-altitude growing region in Yunnan known for producing distinctive single-origin beans.

What is the World Siphon Cup?

The World Siphon Cup is an international brewing competition focused on the siphon (vacuum pot) method. The China champion will represent the country at the upcoming World Siphon Cup in Tokyo.

Recommended FrontStreet Beans for Siphon Brewing

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