Become the coffee professional people turn to when quality matters.
Describe what you taste with confidence. Recognize differences that affect buying and roasting decisions. Explain your findings clearly to colleagues, producers, and customers.
At Boot Coffee Campus in California, the six-day SCA Q Grader course combines hands-on Coffee Value Assessment training with the assessments required to earn your license. You’ll learn with Valerian Hrala, an SCA Authorized Skills Trainer with more than 25 years in coffee.
Bring your experience, your questions, and the skills you want to sharpen. We’ll help you put them to work.
Why take your Q Grader course at Boot?
High passing rates backed by years of teaching experience.
After more than 60 Q Grader courses, we’ve developed our own practice systems to help students progress faster. Our strong passing record reflects focused preparation and coaching. Every student must meet the required assessment standards; passing is not guaranteed.
An independent school. No green coffee or equipment sales pitch.
We don’t sell green coffee, roasters, or equipment. Our focus is your education: helping you develop your palate, your confidence, and your own judgment.
Free retakes + a free one-hour consultation. Your savings grow with every eligible retake.
Save $300 per eligible assessment retake, plus $300 for your consultation. Three retakes and the consultation would normally cost $1,200. For Boot students, they’re included.
Optional Q Grader Accelerator. Boot students save $500.
Give yourself four extra days to practice challenging skills before assessments. Combine the Accelerator with your Q Grader course and save $500.
SCA course fees are included in tuition. Free retakes are subject to SCA eligibility and Boot’s published terms.
Meet your instructor: Valerian Hrala
SCA Authorized Skills Trainer · 25+ years in coffee · Boot Coffee Campus Director for six years
If you’ve ever thought, “I have a bad palate,” come taste with me. I’ll help you notice differences, find words for what you taste, and build confidence in your own judgment.
When an exercise feels difficult, we’ll figure out where you’re getting stuck and practice with a clear focus. Ask questions. Make mistakes during practice. We’ll work through them together, with plenty of coffee and a few laughs.
I draw on teaching experience spanning 16 years and my interest in sensory science and the psychology of tasting to help you sharpen your senses, manage second-guessing, and prepare for assessments. My background includes teaching SCA sensory, roasting, brewing, and barista courses, as well as developing Boot’s Start Coffee Roasting Business and Bean to Bar curricula.
Choosing me as your trainer means trusting me with your time, your investment, and something you care about. I feel honored by that trust, and I’m excited to help you work toward becoming a Q Grader. I want you to feel supported throughout the course and more confident the next time someone asks, “What do you taste?”
And if that confidence gives a sommelier some friendly competition at your next wine tasting, even better.
About the SCA Q Grader Course in California
Designed for coffee professionals with cupping and sensory experience, this six-day course develops your ability to evaluate coffee using the SCA Coffee Value Assessment framework.
You’ll combine guided practice with eight practical assessments and one written exam. Passing all required assessments earns the internationally recognized SCA Q Grader license.
Q Grader Course Structure and Learning Outcomes
What You'll Master with Q Grader
Upon completing this course, you will have the ability to:
Command the Coffee Value Assessment (CVA): Articulate the core theoretical principles of the CVA and provide strategic guidance on its professional application across diverse contexts.
Execute Complete Coffee Evaluations: Precisely perform the system’s four essential assessments to develop a full-spectrum profile of any coffee:
Physical Evaluation: Examine green coffee to determine color classification, moisture content, bean sizing, and defect identification.
Descriptive Evaluation: Chart the sensory landscape, accurately pinpointing aromatic characteristics, flavor notes, and textural qualities.
Affective Evaluation: Assess coffee quality and market potential beyond personal preference, modeling the expectations of specific consumer segments.
Extrinsic Evaluation: Capture the value-adding “story” attributes including geographical origin, producer narrative, certifications, and sustainable practices.
Analyze Through Multiple Lenses: Develop heightened self-awareness to separate subjective taste from objective evaluation, recognizing how a coffee’s value shifts across different clientele and market segments.
Daily Breakdown of the Course
The curriculum unfolds across 6 intensive days, each focused on distinct modules and skill assessments. Every day we start at 8:30am finish ~4pm.
Day 1: Building Your Foundation. Course orientation, essential cupping principles review, and comprehensive exploration of green coffee physical evaluation (CVA Physical Assessment).
Day 2: Mapping Sensory Profiles. Thorough examination of descriptive evaluation techniques (CVA Descriptive Assessment), perspective-shifting tastings, aroma recognition training, and fundamental taste identification tests. Initial practical examination on physical assessment.
Day 3: Sharpening Sensory Precision. Triangulation challenges to enhance discrimination abilities, roasting defect analysis, and initial practical examination on aroma identification.
Day 4: Understanding Perceived Quality. Deep dive into quality perception evaluation (CVA Affective Assessment), developing the ability to score coffees from varied market viewpoints. Practical examinations covering triangulation and descriptive assessment.
Day 5: Beyond the Cup. Examination of cup-transcending attributes (heritage, certification standards) and concentrated practical testing on roasting defects, basic tastes, and affective evaluation.
Day 6: Real-World Application and Final Opportunities. Integration of all acquired competencies through authentic market scenarios (Value Discovery). Dedicated session for second examination attempts for candidates requiring them.
