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CQI Q Grader

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CQI Q Grader

from 820.00

CQI Q + SCI : 29th – 7th Nov 2018

SCI Foundation: 29th - 31st Oct 2018

CQI Q: 2nd – 7th Nov 2018

All coffee courses conduct in Yunnan, Pu’Er, China is inclusive of a Coffee Farm Trip

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CQI Q-Grader

Q ARABICA GRADER (Q GRADER)

The Q Arabica (Q Grader) course was created as part of the Q Coffee System to form a skilled and credible body of specialty Arabica coffee cuppers, to objectively assess coffee quality, detect coffee defects, and identify coffee characteristics based on Specialty Coffee Association of America (SCAA) standards.

Conducted by an authorized instructor, the six-day course comprises of 22 individual tests (click for test details) that evaluate competency and sensory acuity in cupping and grading coffee. Candidates are required to pass all sections in order to qualify for certification, and those who do not pass all sections may retake the tests during the course period or any time after within 18 months. A Q Grader certificate is valid for three years and is renewable upon completion of an accredited calibration exam. 

 

Why do you need to learn Q Grader?

No matter what part of the industry you are in, sensory is the foundation of specialty coffee. From farmers learning to evaluate their micro lots to roaster learning about purchasing and QC all way to baristas being able to more accurately describe the flavours in coffee to customers Q has something for everyone.

Course Contents:

  1. General Knowledge

  2. Sensory Test

  3. Olfactory Test

  4. Triangulation

  5. Matching Pairs

  6. Roast Sample ID

  7. Green Grading

  8. Roasted Grading (quakers)

  9. Coffee Cupping

A complete study guide for your Q - Grader Class. 

  1. Tips for all the 9 course contents breakdown

  2. Test Overview. 

  3. Passing Score requirement

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SCI Foundation of Coffee (3-day course)

Need more confidence for your Q–Grader?

Two days theory: Coffee history, coffee form seed to cup, green bean, foundation, sensory foundation, cupping practice, green bean and roasted bean defects introduction.

Third day is coffee farm tour.

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