Green Coffee Training

Q Cupping Essentials + SCA Sensory Intermediate

The Coffee Quality Institute Q Cupping Essentials Certificate course is where someone goes to begin building the skills of a professional cupper and coffee taster in the Specialty Coffee Industry. By adding the SCA Sensory Analysis coursework, you will develop the additional skills of applying beyond the context of cupping and green coffee grading. 

Course Dates:

  • 23 - 26 March 2020 WILLIAMSBURG VA

  • 6 - 9 May 2020 WILLIAMSBURG VA 

The Q Cupping Essentials course (QCE) builds and teaches the foundational principles required of quality and specialty coffee professionals. This course is specifically designed to be taken by a broad range of coffee practitioners who are interested in building their skills for evaluating coffee consistent with a globally recognized standard for Specialty Coffee. Further, QCE develops the methods used to calibrate cuppers worldwide in the recognition of and appropriate assessment of quality. 

This Coffee Quality Institute certificate program is where someone should start to build the skills that we evaluate at the Q Grader Combo Training and Exam. People who attend an Academy of Coffee Excellence QCE receive tuition credit towards a Q Grader Course taught by the Academy of Coffee Excellence. 

Coffee Quality Institute (CQI) is the globally recognized standard bearer for the accurate assessment of a coffee's quality.

This course is taught be Todd Arnette, Q Grader Instructor for CQI. This course is offered in our Williamsburg VA USA, Guatemala City Guatemala & Pokhara Nepal training labs.

  • Standard Registration is for registrations being made within 30 days of the start of the course

  • Early Registration is discounted by $150.00 for registrations 31 days, or more, before the start of the course  

In this course you will:

  • Develop a broad understanding of using humans as sensory analysis tools and their potential biases.

  • Apply sensory analysis to product mapping

  • Quantify and scale differences from a control sample

  • Understand taste modality thresholds and relate these sensory experiences to the cupping form's concepts of intensity and balance. 

  • Learn categories of aromas and understand how to use them to develop an ever broadening aroma sensory memory. 

  • Recognize the parameters of the Green Arabica Coffee Classification System and apply them in the assessment of the physical defects of green coffee. 

  • Learn what the protocols for assessing quality coffee are and why they exist. 

  • Develop a working knowledge of how to use the cupping form consistent with a global community of professional cuppers.

  • Learn CQI's proper and appropriate methodology for dealing with cupping defects when they present on a cupping table.  

  • Apply all of the above developed skills to multiple flights of coffee cupping to calibrate your assessment to other coffee practitioners.

This course is officially credentialed by CQI and upon successful completion and passing of skill evaluation exercises, a certificate from the Coffee Quality Institute will be issued.  

Your registration includes:

  • Tuition for the training and education

  • Academy of Coffee Excellence workbook

  • Academy of Coffee Excellence cupping spoon

  • Academy of Coffee Excellence Q Grader Course Tuition Credit of $100.00 usd

  • SCA Exam and Certificate Issuance Fees

  • Morning coffee, fruit, baked goods, snacks and lunch each day (Dietary preferences or restrictions are respected)

    We open at 8:00 am for coffee, fruit and baked goods with the coursework beginning promptly at 8:30 am. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to 5:30pm (17:00) each day.



    Registration Cancellation Policy linked here


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