SCA Q Grader Course

SCA Q Grader Course The 6-day Q Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). Using research-informed, industry standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts. Course participants who pass all assessments become licensed Q Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation. After completing this course, learners will be able to… Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives. Course Highlight: Cupping — Key Concepts and Skills Multi-Perspective Cupping Triangulation Incorrect Preparation Roasting Problems Olfactory Category Examples Main Taste Solutions Coffee Value Assessment (CVA) & Value Discovery Physical Assessment Descriptive Assessment Affective Assessment Extrinsic Assessment Course Schedule: DAY 1 Introduction to the Course Cupping—Key Concepts and Skills Introduction to Coffee Value Assessment CVA Physical Assessment and Form DAY 2 CVA Descriptive Assessment and Form Multi-Perspective Cupping Olfactory Category Examples Main Taste Solutions Physical Assessment Practical Exam DAY 3 CVA Descriptive Assessment and Form (Part 2) Triangulation Incorrect Preparation and Roasting Problem Olfactory Category Examples Practical Exam DAY 4 Descriptive Assessment Practical Exam Triangulation Practical Exam CVA Affective Assessment and Form Olfactory Category Examples Practical Exam (Attempt 2) DAY 5 Descriptive Assessment Practical Exam (Attempt 2) Roasting Problems Practical Exam Main Tastes Solutions Practical Exam Affective Assessment Practical Exam CVA Extrinsic Assessment and Form DAY 6 Value Discovery End-of-Course Reflection and Review of Logistics Affective Assessment Practical Exam (Attempt 2) Triangulation Practical Exam (Attempt 2) Main Tastes Solutions Practical Exam (Attempt 2) Roasting Problems Practical Exam (Attempt 2) Physical Assessment Practical Exam (Attempt 2) Target Audience: The goal of the Q Grader Course is to license professional coffee evaluators in their use of the Coffee Value Assessment (CVA) system. The target audience for this course is coffee professionals with prior experience in cupping, sensory assessment of roasted coffee, and evaluation of green coffee. Before enrolling in the course, learners should already have: Prior experience with Coffee Value Assessment (CVA), including the assessment mechanics and use of the CVA Physical Form, CVA Descriptive Form, CVA Affective Form, and CVA Extrinsic Form. A high level of sensory acuity, including the ability to detect differences among samples and accurately describe the sensory profiles of coffees. Prerequisite(s): None required, but prior experience with Coffee Value Assessment, cupping and sensory assessment, and green coffee evaluation is strongly recommended. Requirement to obtain the license: The certification process involves two key components. For the practical section, candidates must pass all eight practical exams, with two attempts allowed for each. The written exam requires completing 55 questions within 60 minutes and achieving a passing score of 80%; candidates are also allowed three attempts on this test.