Home › News › New information on domestic coffee competition: the 4th Pu'er Cup siphon Pot Competition landed in Beijing

New information on domestic coffee competition: the 4th Pu'er Cup siphon Pot Competition landed in Beijing

Published: 2026-09-29 Author: World Gafei 👁 93 views

Last updated 2026-09-29 — The finals of the WSC (World Siphonist Championship) World siphon Pot Competition are held in Japan every September. Outstanding contestants from all over the world gather here to exchange skills, through smooth movements and rich coffee knowledge, while showing their coffee heritage, while transmitting their own elegant demeanor and connotation to the world. It is a very expressive and ornamental top in the coffee industry.

The finals of the WSC (World Siphonist Championship) World siphon Pot Competition are held in Japan every September. Outstanding contestants from all over the world gather here to exchange skills, through smooth movements and rich coffee knowledge, while showing their coffee heritage, while transmitting their own elegant demeanor and connotation to the world. It is a very expressive and ornamental top event in the coffee industry.

CSCW Chinese Pu'er Coffee Cup "World siphon Pot Competition" is the Chinese division of the "World siphon Pot Competition (WSC)". It is the bridge between China's top baristas and coffee culture on the world stage.

Siphon pot coffee is one of the classic extraction methods of fine coffee since the 18th century. A bamboo stick, like the oriental chopstick culture, can be called the highest state of the coffee world. Like the oriental tea ceremony culture, it is sought after by the majority of coffee lovers for its unique appearance and rich taste. It is a way of brewing coffee that combines appreciation and taste. It was invented in Europe, popular in Asia, and is the first choice for coffee shops to serve customers. The siphon pot (Siphon or Syphon) is therefore called Saifeng Pot. It originated in Europe, but it was popularized in Japan. Siphon coffee, also known as vacuum pot coffee, is a way to help cook coffee by using the pressure caused by boiling water. It is a way of making coffee that many coffee bigwigs are fascinated by.

With the global growth of the World siphon Pot Competition year after year, and the expansion of the event, siphon pots suitable for Asian taste and local coffee brewing have attracted much attention. Since the first CBC siphon contest in 2012, Beijing has ushered in the fourth Pu'er Cup siphon Pot Competition, which has been recognized by the Coffee Association of Pu'er, the Coffee Capital of China, the Beijing Coffee Association, the Beijing coffee community and international coffee celebrities. After the decision of the organizing committee of the competition, December 2015 will be designated as "Beijing siphon month". During this period, we will work with well-known universities and famous boutiques and cultural bases in Beijing to show Beijing citizens a hot "siphon pot coffee cultural experience" on the occasion of the New year. To make a strong contribution to the popularization of local coffee, so as to create a coffee culture with Chinese characteristics.

Related reading