Coffee Champions Take the Stage in Guiyang: Hands-On Brewing Lessons from World Titleholders

At a Glance (China Coffee Network): On June 12, the “Coffee Rush Assembly—You’re Irreplaceable” 2026 Yunyan Third-Season Coffee Culture Event was held at Xinyin 1950 in Yunyan. Three industry luminaries—Peng Jinyang, World Coffee Brewing Champion; Li Jinkun, China’s 2023 World Coffee Brewing Champion; and Lu Daoqiang, World Latte Art Championship runner-up—were on site throughout, sharing and teaching, guiding coffee lovers hands-on in brewing.

On June 12, the “Coffee Rush Assembly—You’re Irreplaceable” 2026 Yunyan Third-Season Coffee Culture Event was held at Xinyin 1950 in Yunyan. Three industry “top stars”—Peng Jinyang, World Coffee Brewing Champion; Li Jinkun, China’s 2023 World Coffee Brewing Champion; and Lu Daoqiang, World Latte Art Championship runner-up—were on site throughout, sharing and teaching, guiding coffee lovers hands-on in brewing, to the great anticipation of many enthusiasts.

2023 China Coffee Brewing Champion Li Jinkun teaching on site

“Ratio 1:14, water at 92°C, first bloom 30 seconds, total extraction two minutes…” That afternoon, Li Jinkun not only gave a public hand-brew class and personally brewed for the audience, but also taught hands-on how to make a cup of pour-over coffee of one’s own.

At the event, he started from what pour-over coffee is, and around the six elements—ratio, grind size, brewer operation, brewing method, water quality, and extraction time—explained in detail how grind coarseness affects taste, the impact of filter paper and water choice, and the different effects of water proportions and extraction times at each stage.

Free tasting of the champion’s pour-over

After the talk, Li personally brewed. The first pot ready, he enthusiastically shared it with the audience. “How does it feel?” Some said “a bit strong,” others “a bit sour.” Hearing this, Li immediately adjusted the strength and re-brewed a pot for on-site comparison. “Same beans, different technique—two different cups of coffee.” Many nodded as they drank.

The most heated moment was the hands-on session. With an event experience ticket, visitors could brew their own pot under Li’s one-on-one guidance. Participant Wang Ying is a coffee lover who normally makes espresso and pour-over at home and has visited cafés all over Guiyang—”those tiny shops that seat only three or four, I’ve been to them all.” But learning from a champion hands-on was a first for her.

Teaching pour-over hands-on

“The teacher was very careful: first 30g water, bloom 30 seconds; second pour circle to 120g. I like a sweeter cup, so the teacher said stir more in the middle with a bit more force to release more flavor. Finally center pour to 210g, finished dripping around 2:30.” Wang Ying laughed: “Today’s session stuck more than watching a dozen videos. Videos you forget; a teacher by your side, you remember in one go.”

Participant Wei Jie, a young man who came specially from Shenzhen, was lucky to get Li’s hands-on teaching, but brewing in front of a champion for the first time, he was a little nervous: “My hand trembled, the water scale went a bit over, and it came out slightly sour. Actually I prefer a more bitter taste.”

Wei Jie, a coffee lover who came specially from Shenzhen

Though the result wasn’t perfect, excitement was written on the young man’s face. “Getting hands-on teaching from a champion is an honor; I’m very thrilled. Guiyang’s vibe is great, everyone is so relaxed. In a public space, we share coffee and exchange and learn from each other—that feeling is especially nice.” Wei Jie said that as a visitor, he felt Guiyang’s unique charm right away, and next he will dig deeper into coffee culture and get to know this city.