政大咖啡社 NCCU Specialty Coffee Club

謝謝社員們這學期的熱情參與和支持，咖啡社社課也在此順利劃下句點，希望大家都收穫滿滿～☕

附上先前手沖賽的大合照給大家，讓大家都能保存快樂的回憶✨

下學期的咖啡社將舉辦愛樂壓大賽等精彩活動，也會持續推出更多精彩的課程，大家千萬別錯過囉！

未來的社課安排與社團行程將會公布於咖啡社粉專上，大家可以持續關注~期待再次與大家一起沖煮咖啡、交流心得、分享咖啡的美好！

Thank you to all our members for your enthusiasm and support this semester. With this, our Coffee Club classes have come to a smooth end, and we hope everyone gained a lot from them! ☕

Here’s the group photo from the previous pour over competition so everyone can keep these joyful memories ✨

Next semester, the Coffee Club will be hosting exciting events such as the AeroPress Championship, and we’ll continue to offer even more great classes—so don’t miss out!

Future class schedules and club events will be announced on the Coffee Club’s Facebook & Instagram page. Stay tuned, and we look forward to brewing coffee together, exchanging ideas, and sharing the beauty of coffee with all of you again!

‼️更多個人照片放在主頁的雲端連結裡喔～
‼️More pictures can be downloaded from the google drive file linked on the main page~

下週（12/2）即將迎來本學期最後的社課~「店家參訪」🎉

本次店家參訪的地點為「Coffee blablabla 松德」，課程內容為「咖啡烘焙體驗與業界實務分享」，業師會帶領大家進行烘豆體驗，並分享從業經驗給大家！機會難得，請大家速速報名！也❗務必❗記得填寫表單噢~

⏰ 12/02（二）19：10~21：00
🏠 臺北市信義區松德路169號
📍 捷運永春站（藍線）
🔗 Coffee blablabla 松德 https://share.google/wRfoEfYboZGePsQT4

報名表單：https://docs.google.com/forms/d/1Qa9VOBA-Nn5LellyhS1GsSqe_i3m0QaSeJkQ0haPQUI/edit

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Next week (12/2) will be the final club session of the semester — Store Visit 🎉

This time, we’ll be visiting “Coffee blablabla Songde”.
The session will feature a coffee roasting experience and industry-sharing talk.
The instructor will guide everyone through the roasting process and share professional insights from working in the field!
It’s a rare opportunity, so sign up quickly!
And please ❗make sure❗ to fill out the form~

⏰ 12/02 (Tue) 19:10–21:00
🏠 No. 169, Songde Rd., Xinyi District, Taipei City
📍 MRT Yongchun Station (Blue Line)
🔗 Coffee blablabla Songde https://share.google/wRfoEfYboZGePsQT4

Form ：https://docs.google.com/forms/d/1Qa9VOBA-Nn5LellyhS1GsSqe_i3m0QaSeJkQ0haPQUI/edit

即將迎來本學期倒數第二堂社課啦~11/25（二）的社課主題是「賽風」🎉

「賽風」是以虹吸壺作為沖煮器具，在操作上有許多細節與得注意的地方，明天社課中會有詳細的講解，需要大家仔細聽唷~當然也會有大家期待的實作環節，希望大家都可以玩的開心✨

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Tonight marks the second-to-last club meeting of this semester! 🎉
On Tuesday, 11/25, our club activity will focus on the theme of “Siphon Brewing.”

Siphon brewing uses siphon pots as brewing devices, and there are many details and techniques to pay attention to during the process. Tomorrow’s club session will include a detailed explanation, so make sure to listen carefully! Of course, there will also be a hands-on practice session that everyone looks forward to. Have fun and enjoy tomorrow’s session!!✨

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☕社課資訊
時間：星期二19：00~21：00
地點：綜院（北）405

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☕Course information
Time: 19:00-21:00, Tuesdays
Location: General Building (North Wing), room 404

在結束聯合社課後，11/18（二）社課將為大家介紹一種新奇好玩又有趣的沖煮器材~🎉愛樂壓🎉

愛樂壓（Aeropress）與手沖咖啡有著很大的差異，是一種利用浸泡對咖啡進行萃取的沖煮法，讓大家能體會到沖煮咖啡的另一種樂趣✨
除了沖煮外，當然也會教大家該如何調整參數，大家千萬不要錯過囉~

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After wrapping up our joint club activity, our club meeting on Tuesday 11/18, will introduce a fun and fascinating brewing device—the AeroPress! 🎉

AeroPress is quite different from pour-over, using an immersion method to extract coffee and offering a whole new brewing experience. ✨
Besides brewing, we’ll also show you how to adjust various parameters to reach your ideal result, so don’t miss out!

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☕社課資訊
時間：星期二19：00~21：00
地點：綜院（北）405

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☕Course information
Time: 19:00-21:00, Tuesdays
Location: General Building (North Wing), room 405

☕咖啡社×調酒社聯合社課🍾

終於迎來本學期第一堂聯合社課啦✨
想知道咖啡與調酒的風味可以如何碰撞，創造出什麼樣意想不到的風味，產生何種奇思妙想的變化嗎？歡迎大家來聯合社課一探究竟~

11/11（二）19：00-21：00在「藝文中心——學姊廚房」，咖啡社&調酒社聯合社課，一起來享受一杯咖啡調酒，體驗清醒又微醺的夜晚，感受咖啡與調酒碰撞出的火花吧！

社課資訊
⏰時間：11/11（二）19：00-21：00
📍地點：藝文中心——學姊廚房
💲費用：200$/堂 （非社員）
✨報名方式：填寫報名表單（表單連結可至主頁點選）

⚠️請大家理性飲酒，若造成環境髒亂，將酌收2000清潔費

❗不飲酒者現場亦有無酒精調飲供大家選擇❗

🔗社員、非社員「皆需」填寫報名表單🔗

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☕Coffee Club × Mixology Club Joint Class🍾

Our very first joint club session of the semester is finally here! ✨
Curious about how coffee and cocktails can collide to create unexpected flavors and imaginative combinations? Come join us for the joint class and find out!

📅 Date & Time: November 11th (Tuesday), 7:00 PM - 9:00 PM
📍 Location: Art Hub Kitchen (Turn right after entering the building)(Get off at the second stop if you’re taking the campus bus)
💲 Fee: $200 per class (for non-members)
✨ Sign-up: Fill out the form linked in bio!

⚠️ Please drink responsibly. A cleaning fee of $2000 will be charged if the environment is left dirty.

❗Alcohol-free drinks will also be provided for those who don’t drink! ❗

🔗Members or non-members both need to fill out the sign up form🔗

11/4的社課主題為「義式」，將會教大家如何打奶泡與拉花，做出一杯可愛又好喝的咖啡~
若是無法喝牛奶的人也可以攜帶燕麥奶或其他想嘗試的飲品來發揮創意，搭配出自己喜歡的味道✨
義式課程的地點和一般社課不同，將在「藝文中心——學姊廚房」進行，亦有需要大家自備的耗材，請大家多多留意，別跑錯地方了！

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⚠️義式課程注意事項

1. 自備「全脂」鮮奶（300ml以上）

一定要『全脂』、『無加鈣』、『無調味』的唷！小盒的即可！
**光泉的不行！

2. 課程地點為「藝文中心 學姊廚房」
可於校園公車「藝文中心」站下車~進入藝文中心後右轉就會看到了，不清楚地點的亦可私訊我們詢問~

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☕社課資訊
時間：星期二 19:00-21:00
地點：藝文中心 學姊廚房

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The theme for this week’s (11/4) session is Espresso!
We’ll be teaching how to steam milk and create latte art—so you can make a cup of coffee that’s both cute and delicious~
If you’re unable to drink regular milk, feel free to bring oat milk or any other alternative you’d like to experiment with. Mix and match to create your favorite flavor! ✨

Please note that this espresso session will take place at a different location: the Art Hub (up hill). You’ll also need to bring your own milk, so be sure to read carefully and don’t go to the wrong place!

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⚠️ Important Notes for the Espresso Session

1.Bring your own whole milk (at least 300ml)
Make sure it’s whole, calcium-free, and unflavored!

2.The session will be held at the ”Art Hub - Kitchen“ (Turn right right after entering)
You can get off at the “Art Hub” stop by taking the school bus. If you’re not sure where it is, feel free to message us!

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☕ Course Information
Time: 19:00–21:00, Tuesday
Location: Art Hub 4F – Senior’s Kitchen

明天即將迎來社內手沖賽🎉🎉🎉
以下為幾點小提醒🔔

✅ 賽前準備
1.先想好沖煮參數 e.x.粉水比、水溫、研磨度
2.確認自己的賽程、準時參賽
3.熟悉器材的使用方法與擺放位置 e.x.咖啡秤、磨豆機、濾紙
4. 持續關注臉書、IG的貼文

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✅ Pre-Competition Prep
1. Plan your brewing parameters (e.g., coffee-to-water ratio, water temperature, grind size).
2. Check your schedule and be on time.
3. Get comfortable with using and placing your equipment (e.g., scale, grinder, filter paper).
4. Stay updated by following posts.

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✅比賽開始
1.比賽分為初賽、敗部復活賽、複賽、季軍戰和冠軍戰
2.前三場採直接指出方式晉級（評審直接投票）
3.後兩場採評分晉級（評審根據整體性和乾淨度評分）
4.隨時注意主持人宣布的資訊 e.x.選手檢錄、晉級、比賽時間
5.注意交談音量和比賽桌，避免影響比賽進行

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✅ At the Start of the Competition
1. The competition has prelims, semifinals, repechage, third-place match, and a final.
2. The first three rounds are decided by direct voting from the judges.
3. The last two rounds are scored based on consistency and cleanliness.
4. Pay attention to announcements (e.g., check-ins, results, timing).
5. Keep your voice down and avoid disturbing the competition.

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✅ 準備時間前
1. 和桌邊工作人員確認身份 e.x.我是1-A的OOO
2. 告訴桌邊工作人員指定水溫
3. 向桌邊工作人員確認磨豆機的研磨度
4. 記得感謝桌邊工作人員

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✅ Before Prep Time
1. Confirm your identity with the staff (e.g., “I’m 1-A OOO”).
2. Let the staff know your preferred water temperature.
3. Double-check the grinder setting with the staff.
4. Don’t forget to thank them!

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✅ 準備時間開始
1. 準備時間共4分鐘
2. 主持人會宣布準備時間開始，於過半、倒數30秒時再次提醒
3. 完成準備內容 e.x.折和浸濕濾紙、溫杯、量豆、挑豆、磨粉（粉水此時不能接觸）
4. 主持人宣布準備時間結束後立即停止動作（未完成之部分於沖煮時間繼續完成）

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✅ During Prep Time
1. Prep time is 4 minutes.
2. The host will announce the start and give reminders at the halfway point and with 30 seconds left.
3. Complete your setup (e.g., fold and wet the filter paper, warm the cups, weigh and sort the beans, grind the coffee).
4. Stop as soon as time is up—any unfinished tasks can be done during brewing.

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✅ 沖煮時間開始
1. 沖煮時間共4分鐘
2. 請開始你的表演
3. 主持人會在沖煮時間倒數1分鐘提醒
4. 完成沖煮後告知計時人員，以呈遞你精心沖煮的咖啡
5. 最終呈遞的咖啡液不得少於150克
6. 完成後離開比賽區域，讓桌邊工作人員清潔
7. 再次感謝桌邊工作人員

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✅ During Brewing Time
1.Brewing time is also 4 minutes.
2. Show off your skills!
3. The host will give a 1-minute warning.
4. Once you’re done, tell the timer, and they’ll present your coffee.
5. Make sure you’ve brewed at least 150 grams.
6.Leave the area so the staff can clean up.

☕社課資訊
時間：星期二19：00~21：00
地點：綜院（北）405

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☕Course information
Time: 19:00-21:00, Tuesdays
Location: General Building (North Wing), room 405

☕ 賽制 / Competition Procedure ☕

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☕ 比賽時間共八分鐘 ☕

1️⃣ 準備時間（四分鐘）

→ 選手進行準備（煮水、磨豆、浸濕濾紙）
→ 主持人將於「時間過半」與「倒數三十秒」時提醒選手
⚠️ 粉水不可接觸

2️⃣ 沖煮時間（四分鐘）

→ 選手進行沖煮
→ 選手最終呈遞出杯液量需大於150克

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☕ The total match time is eight minutes ☕

1️⃣ 4-Minute Preparation Period

→ The participants prepare (boil water, grind coffee beans, wet the filter paper).

→ The host will remind the participants at the ”half-time“ and ”thirty-second countdown“ marks.

⚠️ The coffee grounds and water should not come into contact.

2️⃣ 4-Minute Brewing Period

→ The participant begins brewing.

→ The final amount of liquid presented by the participant must be greater than 150 grams.

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☕ 評審相關事項 ☕

→ 評分標準以「整體性」與「乾淨度」為標準
→ 預賽、複賽、敗部復活賽採直接指出方式晉級；季軍、冠軍採評分制
→ 季軍戰沖煮參數由骰骰子決定，選手須按照抽出參數進行沖煮

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☕ Scoring Criteria ☕

→ The scoring criteria are based on ”overall quality“ and ”cleanliness.“

→ Preliminary, semi-final and repechage rounds use a direct elimination method; the third-place and championship rounds use a scoring system.

→ Brewing parameters for the third-place match are determined by dice roll; participants must follow the drawn parameters.

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☕ 提供器材 ☕

→大會提供基礎沖煮設備，選手亦可自行攜帶沖煮器材

⚠️ 可使用任何自備器材，比賽進行時若有疑慮，以現場評審解釋為主

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☕ Provided Equipment ☕

→The competition will provide basic brewing equipment, but participants may also bring their own brewing tools.

⚠️ Participants may use any personal equipment. In case of disputes during the competition, the on-site judges’ interpretations will be final.

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比賽預計於19:10開始，按照以上賽程順序進行，請大家留意自己的比賽順序✨

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The competition is expected to start at 19:10 and will proceed according to the above schedule. Please pay attention to your order.

☕今天來公布此次比賽賽豆☕

本次的賽豆為淺培豆「衣索比亞 耶家雪菲 水洗處理」

此隻咖啡具有多層次的味道，如檸檬草、柑橘、白桃……等，期望參賽者們能一展身手，沖煮出豐富的風味✨

再次提醒大家，社內手沖賽報名到明天截止，快把握時間千萬別錯過了！

🔗報名表單可至 IG主頁點選🔗

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☕ We’re here to announce the competition coffee☕

The featured coffee for this event is Ethiopia Yirgacheffe Washed.

This coffee boasts a complex flavor profile with notes of lemongrass, citrus, white peach, and more. We are looking forward to see how the participants are going to show off their skills and brew a cup of coffee with rich flavors! ✨

Finally, a quick reminder: there are only one day left to register!
Don’t miss out—head over to our IG bio to find the registration form! 🔗

下週就是我們這學期的社內手沖賽！
今天先來公布本次社內手沖賽的精美獎品🎉🎉🎉
獎品皆由幹部精心挑選，希望大家多多參與，把獎品帶回家✨

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Today, we’re excited to reveal the amazing prizes for the pour over competition that will be held next Tuesday!🎉🎉🎉
All the prizes were carefully selected by our members, and we hope everyone will participate in the competition to take them home! ✨

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獎品清單如下：
🥇泰磨咖啡 魚03-300ml-黑色 咖啡手沖壺
（Taymo Coffee Fish 03-300ml-Black Pour Over Kettle）

🥈HARIO V60 彩虹瓷石濾杯（藏青）
（HARIO V60 Ceramic Colour Drippers）

🥉HARIO 經典V60 濾杯造型試飲杯
（HARIO Classic V60 Tasting Cup）

想要得到如此豐富的獎品，記得趕快填寫報名表單喔，距離報名截止還有兩天！！

🔗報名表單可至 IG主頁點選🔗

大家好~繼手沖課程後，本週社課（10/7）將延續上周課程內容，帶來「調整」~

經過手沖課程後，想必大家對於手沖咖啡都已經有了基礎的認識🎉
但該如何透過調整水溫、研磨度、沖煮手法等等變因，沖出自己想要的味道呢？
明天的社課將會教大家關於「調整」的知識，透過實作，讓大家能夠掌握、調整參數，學會沖出一杯好喝的咖啡~☕

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Hello everyone! Following our pour-over course, this week’s club session (10/7) will build on last week’s content, focusing on “brewing adjustments.”

After the pour-over course, everyone should now have a basic understanding of hand-brewing coffee. 🎉
But how can we adjust factors like water temperature, grind size, and brewing technique to achieve the flavors we want?
Tomorrow’s club session will cover the art of “brewing adjustments,” giving you hands-on experience to learn how to control and fine-tune various parameters to brew a great cup of coffee. ☕

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☕社課資訊
時間：星期二19：00~21：00
地點：綜院（北）405

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☕Course information
Time: 19:00-21:00, Tuesdays
Location: General Building (North Wing), room 405