B9 咖啡飲調組 Coffee Beverage
賽制介紹 Competition Format Introduction
1、 請以結合臺南在地食材或元素，需製作共四杯飲品，杯具及造型不限制，單杯成品容量不得少於150ml，一杯展示、三杯評審試喝。
Please use local ingredients or elements from Tainan to prepare a total of four drinks, with no restrictions on glass size or shape. Each glass must have a capacity of at least 150ml. One glass is displayed, and three glass are reviewed for tasting.
2、 選手必須使用至少1種台南農產（例如水果、蔬菜、穀物、乳製品等，新鮮或加工製品不限）、結合創意，調製出商業價值高、符合國人口味、口感喜好之咖啡飲品，冰熱不限。
Participants must use at least one type of Tainan agricultural product (such as fruits, vegetables, grains, dairy products, etc., fresh or processed) combined with creativity to create a coffee drink with high commercial value, tailored to Chinese tastes, and taste preferences, with no limit.
3、 指定食材：須使用一款咖啡豆製作飲品，咖啡豆無限制國家(產區)、品種、處理法及萃取方式，咖啡豆必須為單品豆，不可進行混豆及調配，必須現場萃取，萃取方式不限。
Designated Ingredients: A coffee bean must be used to make a drink, with no restrictions on the country (region), variety, processing method, or extraction method. The coffee beans must not be mixed or blended and must be extracted on-site.
4、 自選食材：自選材料名稱、品牌與自製材料成分做法，須詳列於配方表中供評審檢視。
Self-selected ingredients: The names, brands, and homemade ingredient methods of the selected materials must be detailed in the recipe table for review and inspection.
5、 禁用食材：酒精、酒類萃取物、酒類副產品、未符合食品安全之材料或法規禁用之材料。如有違反者，將被判定失格。（於賽前檢查參賽材料）
Prohibited ingredients: alcohol, alcohol extracts, alcohol by-products, materials that do not meet food safety standards, or materials prohibited by regulations. If there are violators, will be deemed ineligible. (Check the competition materials before the event)
6、 禁止使用明火，但允許噴槍操作（點燃須在5秒內熄滅，次數不得超過5次）。如有違反者，將視情況扣分。
No open flames are allowed, but spray gun operations are permitted (ignition must be extinguished within 5 seconds, with no more than 5 occurrences allowed). If there are violators, points will be deducted as appropriate.
7、 指定主題：無限制。Designated Topic: Unlimited
8、 賽前將進行比賽杯子重量標記、檢材食材有效保存日期，不得使用過期產品，於比賽前10分鐘檢錄時確認。
Before the competition, the weight of the will be marked, and the effective storage date of the ingredients will be determined. Expired products must not be used. Confirmation should be made 10 minutes before the competition.
9、 每場競賽時間共計12分鐘
Each competition lasts a total of 12 minutes
10、 配方中至少使用一種來自臺南在地新鮮之水果，不接受使用市售果汁及調和果汁。The formula uses at least one fresh fruit from Tainan, and does not accept commercially available juices or blended juices11、 當日由飯店現場提供110v電壓之延長線電源(二孔式插座)，為避免跳電每位選手「限用1支定溫壺」。On that day, the hotel provided a 110V extended-line power supply (two-hole outlet) on-site. To avoid power outages, each contestant was limited to using one temperature-controlled kettle.
⚫主辦方提供器材：冰桶*1、廢水桶*1、長桌*1、冰塊、110v二孔式延長線*1、熱水；其餘競賽相關器具皆由選手自備。
The organizers provide equipment: ice buckets*1, wastewater buckets*1, long tables*1, ice cubes, 110V two-hole extension cords*1, hot water; all other competition-related gear is provided by the contestants themselves.
時間提醒 Time reminder
1、 將報告以下時間，提醒選手： 剩下1分鐘、剩下 30 秒、5秒倒數計時、逾時計算開始。
Report the following time to remind the contestants: 1 minute left, 30 seconds left, 5-second countdown, late calculation starts
2、 逾時：超時1-30秒內扣總分5分；第31秒起不予計分，失去比賽資格(即失格)。
Overdue: Deduct a total of 5 points within 1-30 seconds; no points will be awarded from the 31st second onwards, disqualifying you from the competition.
評分標準 Judging Criteria
1、 整體風味與口感（35%）：自選咖啡與自選食材的風味特色必須可清楚辨識，飲品是否帶來讓人愉悅的口感跟享受的感官體驗也將被列入評分。選手如有任何飲用指示請在評分前告知，評審須按指示進行品嚐。
Overall Flavor and Taste (35%): The flavor characteristics of self-selected coffee and ingredients must be clearly identifiable. Whether the drink offers a pleasant taste and sensory experience will also be included in the score. If contestants have any drinking instructions, please inform them before scoring, and the judges must follow these instructions to taste.
2、 市場性（20%）：評審將評估飲品使用的原物料、製作方式跟最終呈現方式是否能吸引廣泛的消費者喜好及實際運用，選手可自行向評審說明該款飲品的目標客群跟其在商業上利用的相關資訊。
Market (20%): The reviewers will assess whether the raw materials, preparation methods, and final presentation of the beverage can attract a wide range of consumer preferences and practical applications. Participants can explain the target audience for the drink and relevant commercial information.
3、 在地食材運用（20%）：評審將由選手對於自選素材的選用以及結合、呈現方式、獨特性以及整體呈現方式來做評估。
Local Ingredient Use (20%): The evaluation will be conducted by contestants based on their selection of materials, their combination, presentation methods, uniqueness, and overall presentation approach.
4、 整體觀感與創意（15%）：評估範圍包含飲品外觀與整體的吸引力，包括杯具、器皿、食材配件裝飾以及飲品本身。
Overall Appearance and Creativity (15%): The evaluation scope includes the beverage's appearance and overall appeal, as well as the cups, utensils, ingredient accessories, decorations, and the drink itself.
5、 專業技術與儀態（10%）：選手個人服裝儀容、展演中對工作區域整潔程度的掌握、專業技巧、敘事口條等個人風範為此項目評分基準。
Technical expertise and demeanor (10%): This project scores based on the contestants' personal attire and appearance, mastery of cleanliness in the work area during performances, professional skills, narrative slogans, and other personal style.
6、 同分時判定標準 選手分數相同時以評分項目「整體風味與口感」分數高低為第一判定標準，仍同分再以「市場性」分數高低為第二判定標準；如仍同分，則並列同名次。
Same-time scoring criteria: When contestants' scores are the same, they are judged based on the overall flavor and taste of the project, with the same score followed by the marketability score as the second criterion; if they remain the same, they share the same ranking.
其他注意事項 Notes
1、 選手於開始前10分鐘至比賽場地外準備。若於比賽開始前10分鐘未至比賽準備區準備者即為失格。
The contestants prepare outside the competition venue 10 minutes before the start. If a player fails to prepare in the competition preparation area 10 minutes before the start of the match, they will lose their eligibility.
2、 競賽當天大會不負責任何參展品、設備器具或私人物品的保管及損害賠償。
On the day of the competition, the conference is not responsible for the storage or compensation of any exhibits, equipment, or personal items.
3、 參賽者需謹遵評分判決，大會不接受任何對展品之主觀意識差異的申訴。
Participants must adhere to the scoring criteria, and the organizing committee does not accept any complaints about subjective awareness differences regarding the exhibits.
4、 如有不可抗拒之因素，或為使賽事順利進行之情況，大會保有修改、增加或刪除規則之權利。
If there are irresistible factors or to ensure the smooth conduct of the event, the conference reserves the right to modify, add to, or remove the rules.
5、 若參展品被判定有損大會形象者，大會保有要求改正或撤除的權利。
If the exhibits are found to damage the conference's image, the conference
reserves the right to request corrections or removal.
B10 咖啡立體雕花組 3D Latte Art Sculpted Beverage Category
競賽規則Competition rules
每位參賽者為單人一組，每校(單位)報名人數不限。
Each contestant competes individually. There is no limit on the number of participants per school or organization.
比賽時限：Time Limit:
1、前置準備時間：3 分鐘（佈置工作台）Preparation Time: 3 minutes (set up the work area)
2、調製時間：30 分鐘（製作 2 杯立體雕花飲品，含端至評審桌評分） Production Time: 30 minutes (make 2 sculpted beverages and serve to the judges)
3、善後清理：3 分鐘Cleanup Time: 3 minutes
主題要求 Theme Requirements
主題要求 Theme Requirements
1、二杯為自創主題，所有裝飾均須為可食用材料。
Both drinks must follow an original theme, and all decorations must be edible.
2、成品需於時間內完成並置放於成品展示區，否則不予計分。 Final products must be completed within the time limit and placed in the display area to be scored.
3、飲品種類：基底可使用熱紅茶或熱咖啡 Beverage base must be either hot black tea or hot coffee.
4、奶泡製作與拉花/雕花不得於前置時間進行，僅可於正式時間操作。
Milk frothing and latte/sculpting art may only be done during the official production
time, not in preparation time.
設備與材料規範 Equipment and Materials Guidelines
參賽者自備：Participants must bring their own:
咖啡杯（容量180–300ml）、拉花鋼杯、雕花筆、上色筆、打發奶泡機、堆塑用湯匙、色漿、果露（不可含果粒）、紙巾、乾淨抹布、托盤..等
Coffee cups (180–300 ml), milk pitchers, sculpting pens, coloring pens, milk frother, sculpting spoons, edible color paste, fruit syrup (without pulp), tissues, clean cloths, trays, etc.
注意事項 Important Notes
1、 禁止使用鮮奶油、蛋白粉(雙)及不可食用裝飾物
Whipped cream, egg white powder (meringue), and inedible decorations are prohibited.
2、 禁用未經核准的危險設備
Unauthorized hazardous equipment is not allowed.
3、 插座不可超載，跳電自行負責
Do not overload power outlets. Contestants are responsible for any power failure.
4、 若比賽當下未提出異議，賽後不得申訴
No complaints will be accepted after the contest unless raised during the competition.
5、 成品需留於展示區供評分，未經許可請勿帶離
Final products must remain in the display area for judging and may not be removed without permission.
評分標準 Judging Criteria
1、衛生整潔與操作態度Hygiene and professional conduct 10%
2、圖案設計與創意性Creativity and thematic relevance 20%
3、奶泡質地細緻與穩定性Texture quality and foam stability 20%
4、色彩運用與美感Color harmony and visual appeal 15%
5、構圖難易度與立體層次表現Layering and 3D composition complexity 15%
6、作品完整性(商品價值)Product completeness and market appeal 20
C1無酒精傳統調飲組 Non-Alcoholic Traditional Beverage Category / C2 傳統調酒Traditional Cocktail Category
競賽規則：調酒/調飲選手共同注意事項 Competition Rules: General Guidelines for Bartending/Beverage Contestants
1、 賽類型為：Bartender Choice
2、 配方一定要包含至少3cl的指定產品。
The recipe must include at least 3 cl of the designated product.
3、 材料的數量不得多於7種。A maximum of 7 ingredients is allowed in each recipe.
4、 可使用自製產品，需於線上報名時填寫製作方式，單杯自製產品不可超過3cl。
Homemade ingredients may be used. Preparation methods must be submitted online, and no more than 3 cl per glass is allowed.
5、 配方中若有使用到香甜酒，需選用大會指定廠牌-卡騰。
If liqueurs are used, they must be from the designated brand: Kartel.
6、 配方中若有使用到糖漿/果泥，需選用大會指定廠牌。
If syrups or purees are used, they must be from designated brands.
7、 所有裝在玻璃瓶的液體、噴灑在飲料上都算一種成分。
Any bottled liquids or sprays applied to drinks count as one ingredient.
8、 若酒杯上的裝飾掉落，口感評審將會扣分。
If decorations fall into the glass, taste scores will be deducted.
9、 嚴禁使用人工染色劑、加熱材料以及明火（只限於焦化糖及水果的小火炬）。
Artificial coloring, heated ingredients, and open flames are prohibited (except torches for caramelizing).
10、可使用乳製品，但單杯量不可超過6cl。
Dairy is allowed, up to 6 cl per glass.
11、禁止使用自行調合的果汁及調合配料或用熱的材料及冰淇淋調配。
Blended juices, custom mixtures, hot ingredients, and ice cream are prohibited.
12、不得使用優酪乳等乳酸菌飲料調配，牛乳產品應只包含新鮮牛奶、乳酪和蛋。
Fermented milk drinks like Yakult are not allowed; dairy must include only fresh milk, yogurt, or egg.
13、配方內容請寫單杯量，須以cl為單位，容量標準最少為0.5cl。
Write recipe in per-glass volume, in cl; minimum is 0.5 cl.
14、低於0.5cl則寫少許、dash等，不可填寫2.8或2.4cl。
Use "a dash" or similar for amounts under 0.5 cl; do not write 2.4 or 2.8 cl.
15、比賽開始前不可在玻璃杯中放入冰塊。
No ice in glasses before the competition begins.
16、所有水果、藥草與蔬菜使用量都要寫得很清楚，並標示單位。
All fruits, herbs, and vegetables must be clearly listed with specific amounts.
17、線上報名時，請清楚標示「成分」、「廠牌」、「容量」。
During online registration, list ingredient, brand, and volume clearly.
18、若配方不符規定，將不另行通知並扣15分口感分數。
Non-compliant recipes will not be notified and will receive a 15-point taste deduction.
裝飾品說明 Decoration and Garnish Guidelines
1、 Decorations 是用來放在杯子旁邊、邊緣或是頂部，不會影響到酒的味道。
Decorations are placed beside, on the rim, or on top of the glass, and should not affect the drink's flavor.
2、 Garnishes 是用在玻璃杯內，它除了可以當作裝飾物也同時可以改變味道。
Garnishes are placed inside the glass and can serve both decorative and flavor-enhancing purposes.
3、 果雕與裝飾品都要是可食用的。
Fruit carvings and decorations must be edible.
4、 要使用可食用的花、水果、蔬菜、葉子、草藥、香料、果皮、種子、豆子。
Only edible flowers, fruits, vegetables, leaves, herbs, spices, peels, seeds, and beans may be used.
5、 裝飾用的花也都一定要用可食用性的花草。
Decorative flowers must be of edible grade.
6、 果雕須於比賽開始後才能放在玻璃杯上。
Fruit carvings may only be placed on the glass after the competition begins.
7、 比賽開始前不可在玻璃杯中放入冰塊。
No ice is allowed in the glass before the competition starts.
8、 不可以使用食用色素。Use of food coloring is prohibited.
9、 用於裝飾用(Garnishes)的製成品可在比賽中使用來固定果雕在玻璃杯上。
Finished products like garnish holders may be used to secure fruit carvings during the competition.
10、但是不可以使用加強視覺效果的裝飾品。
However, visual enhancement props are not allowed.
11、劍叉、水果劍、調酒棒及裝飾物，賽後不歸還。
Cocktail picks, fruit swords, stirrers, and decorations will not be returned after the competition.
12、任何有爭議性的裝飾品都要經過大會同意。
Any controversial decorations must be approved by the organizers.
C1無酒精傳統調飲組 Non-Alcoholic Traditional Beverage Category
1、 指定產品為：南非博士茶、Zubrowka、Takamaka、Grunwaldzki、Bialy Bocian、Gosling、Generous、Tarsier、Grandma、Lubuski。
Designated products include: South African Rooibos Tea, Zubrowka, Takamaka, Grunwaldzki, Bialy Bocian, Gosling, Generous, Tarsier, Grandma, Lubuski.
2、 其他規則跟傳統調酒組相同。
All other rules are the same as the Traditional Cocktail Category.
C2傳統調酒組 Traditional Cocktail Category
1、 傳統調酒之參賽者須服裝整齊。
Participants must be neatly dressed in professional attire.
2、 傳統組選手在倒酒之前必須先冰鎮雪克杯組。
Shakers must be pre-chilled before pouring.
3、 倒酒必須使用量酒器。
All pouring must be done using a jigger.
4、 基酒每杯量不得少於30ml，配方至少含2個酒精成份。
Each drink must contain at least 30 ml of base spirit and include at least 2 alcoholic ingredients.
5、 指定產品為：（另行公告）
Designated products: (To be announced)
6、 配方中若有使用到糖漿/果泥，需選用大會指定廠牌。
If syrups or purees are used, they must be from the designated brands.
7、 共調製3大杯，1杯展示，2杯皆供口感評審評分（杯子不限）份量須平均。
Prepare 3 large glasses: 1 for display, 2 for taste judging (any glass type), and all portions must be equal.
8、 3大杯皆需裝飾物。All 3 glasses must include decorations.
9、 競賽須調製3杯調酒，準備時間3分鐘、製作時間5分鐘，整理5分鐘。
Prepare 3 cocktails with: 3 minutes for setup, 5 minutes for mixing, 5 minutes for cleanup.
10、總分相同者，以口感成績高者勝出。
In case of a tie, the contestant with the higher taste score wins.
11、參賽選手必須於賽前30分鐘，準時至比賽準備區預備，逾時視同放棄。
Contestants must report to the preparation area 30 minutes before the contest. Late arrivals will be disqualified.
12、未滿18歲不得報名此組別。
Participants under 18 years old are not allowed to enter this category.
評分內容與標準 Evaluation Criteria
1、 成品整體與口感：名稱、材料、配方、份量、裝飾物、風味等。
Final product and taste: Name, ingredients, recipe, portion, decoration, flavor, etc.
2、 專業技術：專業知識、態度、儀態、服儀、調配技術、飲料成分、調製步驟、整潔與秩序感、整體時間。
Professionalism: Knowledge, attitude, appearance, attire, technique, ingredient accuracy, method, cleanliness, time management.
3、 創意整體創意與造型等。
Creativity and design: Overall creativity and visual design.
審核標準 Scoring Breakdown
1、 口感 味道與香氣 Taste and aroma 50%
2、 製作過程與專業度 材料與配方的正確性、製作方式的合適度 30% Ingredient accuracy, method suitability 30%
3、 創造力及產品可行性 獨特性及行銷潛力 Originality and marketability 10%
4、 整體協調性 主題與整體的一致性 Theme and overall consistency 10%