Specialty Coffee Association (SCA) - Q Grader Course

The 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...

1. Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.
2. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.
3. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives.

Course Content and Learning Objectives
- SCA Cupping Protocol & CVA evaluation mechanics.
- Sensory foundations: main tastes (salty, sour, sweet) & intensity ranking.
- Olfactory training & category example identification.
- Triangulation & sample differentiation.
- Physical defect identification (Category 1 & Category 2).
- Roasting problem detection (too light, too dark, too fast, too slow).
- Coffee Value Assessment: Physical, Descriptive, Affective & Extrinsic forms.
- Multi-perspective cupping & market matching.
- Full Q Grader examination suite (8 practical exams + written exam).

Target Audience
Coffee professionals with prior experience in cupping, sensory assessment of roasted coffee, and evaluation of green coffee.

Prior Knowledge
The Q Grader Course is an advanced professional certification. While no formal prerequisites are required, prior experience is strongly recommended to ensure a successful learning experience and improve your chances of passing the rigorous exams. Before enrolling, learners should already have:
- CVA System Proficiency: Prior experience with the Coffee Value Assessment (CVA) system, including the assessment mechanics and use of the CVA Physical Form, CVA Descriptive Form, CVA Affective Form, and CVA Extrinsic Form.
- Sensory Acuity: A high level of sensory acuity, including the ability to detect differences among samples and accurately describe the sensory profiles of coffees.
- Professional Cupping Background: Prior experience in cupping, sensory assessment of roasted coffee, and evaluation of green coffee.

Examination
1. Practical Exam: 8 practical exam components (two attempts each):
- Cupping Skills (80% passing).
- Physical Assessment (80% passing).
- Olfactory Category Examples (80% passing).
- Descriptive Assessment (80% passing).
- Triangulation (5 of 6 triads correctly identified).
- Roasting Problems (80% passing).
- Main Taste Solutions (80% passing).
- Affective Assessment (80% passing).

2. Written exam: 55 questions, 60 minutes, 80% passing score (two attempts).

Learners must pass all eight practical exam components and the written exam to pass the course and receive the Q Grader License.

Course Outcomes
- Industry-recognized credential demonstrating excellence in coffee evaluation.
- Competency to conduct comprehensive CVA assessments across the value chain.
- Skills to match coffees to markets based on physical, sensory, and extrinsic attributes.

Certification
- Learners who pass all components receive the official Q Grader License issued by the Specialty Coffee Association (SCA).