TAIPEI (Taiwan News) — Taiwanese barista Chang Wei-shin (張維欣) won the 2024 World Siphonist Championship (WSC) on Oct. 11 in Tokyo, Japan.
The coffee brewing annual competition is hosted by the Specialty Coffee Association of Japan (SCAJ). It has competitors present six cups of coffee within 15 minutes, including three cups of traditional coffee and three creative blends, per CNA.
Using a siphon to produce coffee is a highly technical process where water is first boiled in a glass bulb, rising upwards through a filter into an upper chamber, where it is mixed with coffee grounds.When the siphon is removed from the heat, the water cools, and the brewed coffee passes downwards back through a filter where it can be poured into a cup.
Siphon coffee can bring out subtle flavors from coffee that are unavailable through other brewing processes.
Chang reenacted his steps during the competition at a media meet event sponsored by Oklao International in Taichung on Tuesday (Nov. 5). He smiled throughout the whole siphon process, explaining each action in English, finally presenting six separate cups of coffee.
Oklao International CEO Wang Hsin-chun (王信鈞) said he was honored to witness the demonstration. He announced that those who spend a certain amount on coffee purchases from now until Nov. 21 will receive five packs of "Champion Blend" coffee.
Chang previously studied business management. After graduation, he said he entered the coffee industry because he enjoys drinking coffee.
Chang learned to make siphon coffee as a store employee. With the company's encouragement, he participated in and won a siphon coffee competition in Taiwan, allowing him to participate in the 2018 WSC, where he was a runner-up.
To participate in the 2024 WSC, Chang began practicing in May for eight to nine hours per day, one month before the competition. He also went to Tokyo to train for a week.
In addition to practicing his siphon coffee brewing skills, he practiced English so Japanese judges could understand his explanation of key points in the brewing process.
The siphon coffee brewing process is full of variables, such as controlling water temperature, water flow, and boiling. Chang said he even cooperated with Taiwanese ceramicists to develop an exclusive filter that helps draw in cold air, lowering the water temperature.
He said the filter also promotes water convection, aiding the extraction and enhancing the overall flavor integrity.
Chang was delighted to become a WSC champion. He said to achieve the best taste, one must be able to describe the special characteristics of each batch of coffee. For example, he thoughtfully introduced to the recent WSC competition judges a coffee blend he acquired on a visit to Panama in May.