Designed by the Specialty Coffee Association (SCA) to empower experienced professionals in the science of coffee evaluation, the Q Grader course is an advanced training and certification path. Over six intensive days, you will refine theoretical understanding and practical application of the Coffee Value Assessment (CVA), the industry's current standard evaluation system.
This course is intended for coffee professionals with solid prior experience in cupping, sensory evaluation, and green coffee analysis. Through a rigorous program of theoretical lessons, practical activities, and exams, you will learn to identify and document every attribute of coffee to determine value.
By passing all the exams you will earn the Q Grader license, a key milestone demonstrating competence in coffee evaluation to the international market.
Purchase your ticket here, and then complete your registration at sca.coffee: https://specialtycoffee.my.site.com/s/course-detail?id=a1VVw00000BpXq1MAF
Course Outline:
Six days of instruction, theory, practice, and exams. Lectures, tastings, and hands-on throughout, with plenty of time for discussion and retakes (if needed).
Coffee and snacks provided each day, with generous time to find lunch in the center of the lovely Mt. Pleasant neighborhood.
Course Objectives:
By the end of this course, you will be able to:
- Master the Coffee Value Assessment (CVA): Explain the fundamental theoretical concepts of the CVA and advise on its strategic implementation in any professional context.
- Conduct Comprehensive Coffee Analyses: Accurately perform the system's four key assessments to create a comprehensive profile for any coffee:
- Physical: Analyze green coffee to classify its color, moisture, size, and defects.
- Descriptive: Document the flavor profile by precisely quantifying aromatic notes, flavor, acidity, sweetness, and mouthfeel.
- Affective: Evaluate the impression of quality of a coffee according to your personal taste or the preferences of specific markets.
- Extrinsic: Document the attributes outside of the coffee that create value, such as origin, production, certifications, or the story behind the coffee.
Exams Schedule:
This course includes 9 exams (8 practical and 1 written) based on the curriculum in the course. Each student has a maximum of two attempts for each exam during the course week, and the opportunity for a third attempt at a separate course within one calendar year. If any exam is not passed after the third attempt, the student will fail and must retake the course.
December 7-12 2026, 9am-5pm
