About the SCA Q Grader Course in California
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.
Preparing for Success
We strongly recommend taking the SCA Sensory Foundations and Intermediate courses OR the Q Grader Accelerator course before attempting the SCA Q Grader certification. While we cannot guarantee passing, we’ve had great success with this combination in the past, significantly increasing the passing rate of our students. The foundational sensory training provides essential skills that make the demanding Q Grader exams more manageable and helps you feel confident throughout the testing process. As a Q Grader participant, you’ll receive a discounted price on our Sensory courses, making this preparation pathway both accessible and valuable for your certification journey.
