Taiwanese barista Chang Wei-shin (張維欣), who triumphed in the 2024 World Siphonist Championship (WSC) in Tokyo, revealed the strategies that led him to victory five years after finishing as a runner-up in the 2018 edition of the prestigious event. In an exclusive news conference held in Taichung, Chang shared the challenges and innovations that shaped his award-winning performance, including his meticulous preparation and unique approach to crafting the perfect cup of coffee.
World Siphonist Championship: A Test of Precision and Creativity
The World Siphonist Championship, organized annually by the Specialty Coffee Association of Japan, is one of the most highly regarded competitions in the coffee world. It tests the skills of baristas in the art of brewing siphon coffee, a method known for its theatrical presentation and complex brewing process. Contestants are required to prepare three cups of blended siphon coffee, as well as three original signature beverages, all within a tight 15-minute time frame.
Chang’s victory at this year’s event was a testament to his unwavering dedication to the craft of coffee brewing. “The competition is a high-pressure environment,” Chang explained. “You have to balance several factors — from time constraints to managing high temperatures — all of which can impact the flavor of the coffee. If you’re not careful, the coffee can turn bitter.”
The competition is intense, and the precise timing required to brew the perfect cup under pressure is no small feat. Contestants must also account for factors like water temperature and flow rate, all of which contribute to the delicate balance of flavors in a siphon-brewed coffee. For Chang, however, it was not only his technical skill that won him the title but also his innovative approach to sourcing and brewing his coffee.
A Unique Coffee Blend from Panama
In preparation for the competition, Chang embarked on a two-week journey to Panama, home to some of the world’s most acclaimed coffee plantations. There, he visited the Flying Pumas estate, a specialty coffee farm that prides itself on being a “sanctuary” for coffee cultivation. Known for its commitment to producing exceptional quality beans, the estate was where Chang found the perfect coffee for his signature blend.
“I wanted to showcase something special to the judges, something that truly stood out,” Chang said, recalling his experience at Flying Pumas. He selected beans from the estate for the original coffee blend portion of the competition, believing that the beans’ unique flavor profile would offer a distinct edge. The coffee from Flying Pumas is known for its smooth, fruity aroma, and Chang aimed to highlight these characteristics to impress the judges.
The decision to use the beans from Flying Pumas was pivotal in setting Chang apart from other competitors. By incorporating the distinct flavors of the estate’s coffee, he was able to create a coffee blend that not only met the competition’s high standards but also captured the essence of the region’s terroir.
Innovation and Customization: A Focus on Precision
Chang’s success in the competition was also due to his ability to manipulate the brewing process with precision. He worked closely with a Taiwanese ceramic artist to design a custom coffee filter that would help him achieve the perfect brew. The filter, which was designed to lower the water temperature during the brewing process, was essential in maintaining control over the extraction of flavors. By controlling the water’s flow rate and temperature, Chang was able to enhance the flavor profile of the coffee while ensuring that it was brewed to perfection.
“The custom filter allowed for better circulation and temperature control, which ultimately led to a better extraction of the coffee’s flavors,” Chang explained. “The ability to manage the brewing process with such precision was crucial in achieving the balance of acidity, sweetness, and depth that I wanted in my coffee.”
In addition to the custom filter, Chang employed a computer-controlled roaster during his preparation. This innovative tool allowed him to fine-tune the roasting process, making small adjustments to ensure that each batch of beans was roasted to the ideal level. By using technology to enhance his traditional coffee-making techniques, Chang was able to extract the best possible flavors from the beans, which he credited with adding a fruity aroma to his final product.
A Creative Coffee Cherry Tea Infusion
Beyond his technical expertise, Chang’s creativity played a significant role in his victory. For the competition’s creative coffee segment, Chang developed an entirely new beverage — a coffee cherry tea infusion. This drink featured a blend of sweet syrup, chickpea water, and fermented coffee cherry husks, which Chang used to showcase his ability to experiment with ingredients and flavors outside of traditional coffee brewing.
The coffee cherry tea infusion was designed to complement the rich, fruity flavors of his signature coffee blend while offering a refreshing twist on the traditional coffee experience. The combination of the unique ingredients — especially the fermented coffee cherry husks — brought out a distinctive complexity in the drink that surprised and delighted the judges.
“I wanted to create something that would push the boundaries of what people expect from coffee,” Chang explained. “By using coffee cherry husks, which are often discarded, I was able to highlight the versatility of the coffee plant and demonstrate how coffee culture is evolving.”
The infusion was a bold choice that demonstrated Chang’s willingness to experiment with unconventional ideas, while also respecting the foundational principles of high-quality coffee craftsmanship.
The Role of Consistency and Focus
Chang’s victory was not solely due to his creativity and technical prowess; it was also a product of his consistent focus and attention to detail. He emphasized the importance of practicing under simulated competition conditions in order to develop the muscle memory required to handle the pressure of the event. “It’s all about being prepared for anything that might happen,” he said. “When you’re competing at this level, there’s no room for error.”
Despite the challenges of the competition, Chang remained calm and composed throughout the event. His ability to manage the brewing process with such precision while adhering to strict time limits was a testament to his years of experience and preparation. “It’s about having a deep understanding of your tools, your ingredients, and the process itself,” he said.
For now, Chang is enjoying the fruits of his labor. Having triumphed at one of the most challenging coffee competitions in the world, he remains dedicated to elevating the standards of coffee culture in Taiwan and beyond. His victory is not just a personal achievement; it’s a testament to the growing recognition of Taiwan’s coffee industry on the global stage.
Chang Wei-shin’s journey from a runner-up in 2018 to the champion in 2024 serves as a reminder of the power of innovation, preparation, and creativity in the world of coffee. With his blend of technical expertise and artistic vision, he has set a new standard for future siphon baristas — one that embraces tradition while also pushing the boundaries of what coffee can be.
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