<strong>как сдержать экзамен q grader по арабике</strong>

Когда я впервые начал работать с кофе, меня всегда увлекала та мысль, как этот маленький зернышко стал таким знаменитым по всему миру. Во время своего первого проекта с компанией-плантатором, я бросил взгляд на масштаб кофейной индустрии. В то время я был управляющим фермой, и мое любопытство в конечном итоге привело меня к контролю качества. В качестве помощника дегустатора в лаборатории по контролю качества, мне постоянно поручали категоризировать и классифицировать кофе на основе профилей предпочтений клиентов, и именно там я встретил эксперта Q Arabica. Я слышал об этой квалификации раньше, но никогда особо не задумывался об этом. Все, что я знал, это то, что это экзамен для оценки ваших сенсорных навыков в дегустации кофе и что его довольно сложно сдать!

Сертификация Q-Grade – это международно признанная сертификация для оценки зеленого кофе и калибровки дегустации. Это означает, что каждый, кто сдал экзамен по квалификации Q, даст откалиброванный балл за один и тот же кофе. Также стоит отметить, что курс тоже довольно дорогой.

В течение первых двух дней, когда мы практиковали то, что нас ожидало, я постарался узнать как можно больше и начал планировать, как я буду подходить к предстоящим экзаменам.

Несмотря на то, что это были напряженные пара дней, мои усилия наконец окупились, и я сдал!

В чем состоит экзамен по квалификации Q-Grading?

Экзамен на кофе Arabica состоит из 19 различных тестов, где участников проверяют на их навыки

План обучения, помогший мне сдать экзамен Q

Хотя звучат просто и почти тривиально, я не могу достаточно подчеркнуть важность отдыха и регулярного сна.

Отдохните – это очень важно, начните свой день свежими с много энергии. Хотя мне было трудно выспаться из-за чрезмерного стратегического мышления и беспокойства, это не поможет, пока вы не выспесь хорошо. Вы будете дегустировать много кофе, и если вы не привыкли к этому регулярно, ваш язык устанет, и все начнет казаться и пахнуть одинаково.

Расслабьтесь – старайтесь сохранить спокойствие. Прослушивайте свои любимые треки, когда это позволяет время.

Также не меняйте свой режим. Если вы привыкли к употреблению определенных продуктов или блюд, не меняйте их перед тестом.

Структура экзамена

Распределена на 5-6 дней, из которых первые три посвящены пробным тестам в качестве практики. Остальные 2-3 дня сосредоточены на 19 тестах, начиная с утра и заканчивая вечером.

Основные группы тестов.

Состоит из 100 вопросов с выбором ответа. Имейте в виду, что вопросы касаются широкого спектра тем – от зеленого кофе; сбор, выращивание, обработка, кубинг, классификация, обжарка и заваривание, до торговли. Большинство необходимой информации можно найти в буклетах и на веб-сайтах SCA. Поэтому убедитесь, что вы хорошо знакомы с основной информацией, широко применяющейся в отрасли.

Гастрономические навыки (мой архинеприятель)

Тест

Тест разделен на два уровня.

Первая часть довольно простая. Вам нужно будет определить три интенсивности соли, кислоты и сладости и классифицировать их. Это было довольно просто.

Но в следующем наборе вам нужно будет определить восемь смесей различных модалей – из вышеперечисленных интенсивностей. Это означает, что вам будут предложены восемь чашек, и вам нужно будет определить различные присутствующие вкусы и их интенсивности.

Это чрезвычайно сложно. Потому что существующий вкусовой профиль меняется при добавлении другого. Например, сладкий, интенсивностью 2, будет вкусить по-другому, когда его смешивают с кислотой интенсивностью 1.

Более того, у вас будут проблемы с передачей вкуса. Это означает, что если вы попробуете одну чашку с высокой кислотностью, следующая чашка, которую вы попробуете, автоматически будет казаться более сладкой, из-за кислотности, которую вы испытали в первой чашке. Если вы плохо подготовились и не разработали стратегию, это сложный тест для выполнения.

По итогу тренировочного раунда у меня было довольно неплохо, и это подняло мне самооценку. Но, правду говоря, это было самым сложным из всех.

Советы

Никогда не оставляйте пустой клетке

Например, вам предлагают восемь образцов; четыре из которых имеют два компонента и четыре – три компонента. Это означает, что на вашем листе ответа будет четыре пустые клетки интенсивности. Однако снижение баллов за неправильное отметку не присутствует составляет четыре балла. Но штраф за отметку наименьшей интенсивности, когда на самом деле ничего присутствовать не должно, составляет всего два балла. Так что, если не уверены, никогда не оставляйте пустые клетки.

Обратите внимание на свой вкус

Логическая стратегия заключается в том, чтобы понять, как каждая из интенсивностей чувствует себя на вашем нёбе, обратите внимание на то, как они ощущаются на вашем языке и как они реагируют на различные вкусы. Где вы почувствовали сладкое? Где я почувствовал кислоту? Соль? Это покалывание или нет?

Просяйте о помощи

Вам предлагается практический прогон, где вы можете попросить инструктора или помощника инструктора подсказать вам и дать вам некоторые советы. Это очень помогает, и здесь я смог смешать переданные мне чашки и откалибровать себя на них. Каков вкус сладкой 3 и соли 2? Какой вкус у кислоты 2 и соли 1? И так далее.

После этого я сразу пошел на экзамен. Провалился с первой попытки, несмотря на то, что использовал похожую стратегию, которая работала для меня. Так что на второй попытке я придерживался своего инстинкта, использовал ту же стратегию и сдал!

Цель – распознать 36 различных ароматов, которые можно найти в кофе.

Почти все на моем экзамене выучили различные ароматы по номерам. И это чрезвычайно полезно.

Что для меня было крайне полезно, так это запоминание, какие ароматы есть в наборе и какие ароматы относятся к каким категориям. 36 ароматов классифицированы на четыре группы.

Если вы находитесь в середине ферментативной категории, знать, какие ароматы искать, а какие игнорировать, крайне полезно.

Кислоты. Подбор пар.

Этот тест особенно сложный, поэтому разумно заранее тренироваться. Вам придется идентифицировать четыре кислоты: лимонную, яблочную, уксусную и фосфорную кислоты.

Жаль, что язык не надевается

Во время теста вам будет предложено сопоставить 2 из 4 слабо заваренных чашек кофе, содержащих различные кислоты в восемь наборов. Так что вам нужно будет распознать кислоту и соотнести две чашки с одной и той же кислотой. По-вашему, легко? Ну подумайте еще раз!

Арабика Грин Грейдинг

На этом экзамене вам придется зелено оценить три образца зеленого кофе, загрязненных определенным количеством и типом дефектов. Вам нужно будет очистить два из трех, чтобы сдать экзамен.

Самым большим препятствием при сдаче этого теста является время. Вы имеете только 20 минут на оценку и правильное заполнение вашей формы, что включает в себя математическую работу. Это очень-очень короткий срок.

Составьте расписание времени для себя. Потратите 10 минут на оценку. Потратите 5 минут на определение категорий найденных дефектов. Потратите 5 минут на заполнение формы. И следуйте своему расписанию. Если вы потратите слишком много времени на оценку, вам будет трудно завершить форму.

Арабский Обжаренный Кофе

Это самый легкий из всех тестов! Так что наслаждайтесь им.

Вы должны правильно определить количество красных зерен (легко обжаренные зерна) в образце весом 100 грамм. Затем отметьте образец как кофе специального, премиум или коммерческого класса. Убедитесь, что вы правильно заполняете форму, иначе вы не сможете пройти этот тест!

Идентификация Рекомендуемого Образца

Многие люди нашли этот тест действительно очень непростым, включая меня!

Во время этого экзамена вам нужно идентифицировать идеальную обжарку для дегустации кофе. Есть идеальная обжарка, сильно обожженная обжарка, обжарка слишком светлая и обжарка слишком темная, и вам придется их идентифицировать в ходе дегустации в темной комнате.

Мой самый большой вызов был в идентификации обжаренной обжарки; некоторые считали, что это идеальная обжарка; другие думали, что это светлая обжарка. Сосредотачивайтесь на послевкусии и послевкусии. Возможно, вам также удастся понять это по запаху, если у вас получится сделать соединение, после чего просто подтвердите свою логику вкусом.

Это один из самых важных тестов, и мой любимый из всех!

Есть четыре разные дегустационные сессии

Это были одни из лучших кофе, которые я когда-либо пробовал, поэтому не стесняйтесь ставить им высокие оценки.

Каждая сессия, или стол, состоит из шести образцов кофе – лучшего, с дефектом и совпадающей пары. Идентифицируйте и оцените пару также. Честно говоря, оценивайте кофе на основе отдельных параметров, и у вас все получится хорошо.

Вы должны правильно заполнить форму дегустации SCAA, дать соответствующие оценки, откалиброванные вашим тренером, и быть способными распознать чашки, просоченные дефектами.

Этот тест действительно не такой сложный, если вы уже работали с формой дегустации SCAA раньше. Так что если вы практиковались с этим, у вас все будет хорошо.

Я порекомендую вам обсудить протокол дегустации, который вы используете, с другими участниками. Найдите удобный рабочий процесс и обеспечьте достаточное пространство для других, чтобы попробовать кофе и уважайте всех вокруг вас.

Если им нравится пить очень горячий кофе, а вам нравится прохладный, убедитесь, что сказать им не всасывать его полностью в первые 15 минут.

Было ли все это того?

This is not, without a doubt, a training programme, but rather a week-long exam in which I learned a lot from the instructor, the assistant instructor, and my batch mates. I also met a lot of interesting coffee professionals, forming a network that I will cherish for the rest of my life.

But perhaps the most motivating factor for me was the validation of it all. The Q Grader helped me to become more confident with cuppings, and helped me benchmark this practice. This is a step toward professionalism and a scientific approach to understanding and communicating coffee measurements in defined terms, in relation to what we do and teach the community.

The world of coffee is as complex as it is captivating. Within this realm, the Q Arabica Grader certification stands as a beacon of expertise and excellence. At Kudu Coffee Roasters, we are not just offering a course; we are providing a gateway to mastery in the art of coffee.

Why is the Q Arabica Grader Certification So Important?

The Q Arabica Grader certification is a distinguished mark of professional achievement in the global coffee industry. It’s a testament to an individual’s comprehensive knowledge and skill in assessing coffee quality. This certification:

Our Courses: A Deep Dive into Coffee Quality

Kudu Coffee Roasters, having recently achieved the status of a Certified CQI facility, is proud to host two comprehensive Q Arabica Grader courses:

In-Depth Course Overview

Our Q Arabica Grader course at Kudu Coffee Roasters, is meticulously structured, ensuring a thorough and immersive learning experience:

Meet Our Esteemed Instructor: Lucy Bai Fang

Leading these sessions is Lucy Bai Fang, a renowned Q Instructor whose expertise in coffee quality evaluation is unmatched. Lucy brings a wealth of experience and a deep passion for coffee to the classroom. Her teaching style is both engaging and informative, making complex concepts accessible to all. Under her guidance, you will not only learn the technical aspects of coffee grading but also develop a deeper appreciation for the art and science of coffee.

Significance of Practical Assessments

The Q Arabica Grader course is not just about theoretical knowledge; it emphasizes practical, hands-on learning. This approach ensures that participants can apply their skills in real-world situations, making the certification both relevant and practical.

Why Choose Kudu Coffee Roasters for Your Certification?

At Kudu Coffee Roasters, we pride ourselves on providing an exceptional learning environment. Our certification as a CQI facility reflects our commitment to quality and excellence. By choosing to undertake your Q Arabica Grader certification with us, you are not just enrolling in a course; you are embarking on a transformative journey that will deepen your understanding and appreciation of coffee.

The Q Arabica Grader certification is more than a professional milestone; it’s a journey into the heart of coffee. It’s about understanding the nuances that make every cup unique and the skill to articulate and ensure this quality. We invite you to join us at Kudu Coffee Roasters for this enlightening experience. Together, let’s shape the future of coffee.

Interested in participating?

CQI’s Q Coffee System is an internationally recognized program for evaluating cup quality based on a standardized system for Arabica coffee using protocols developed by the SCA. A Q Arabica Grader is a highly trained and calibrated coffee taster who evaluates coffee using SCA cupping standards and protocols.

This course consists of two corresponding parts over six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3-day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners’ job-relevant skills including cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification and matching pairs of coffee acids. Testing also includes recognizing and recalling CQI Flavor Standards in aqueous solutions.

The Q Arabica Grader Combo Training and Exams six-day course is rigorous and consequently some students find it difficult to pass all exam portions the first time through. The final day will allow participants to retake certain tests as needed in hopes of completing the certification. Participants who pass all exams earn a Q Arabica Grader certificate.

Many coffee professionals choose to become Q graders for a number of reasons. Whether it’s to know more about sourcing green coffee or achieving more defined roast profiles, the Q grader certification programme can be a useful – or even necessary – tool to progress in your specialty coffee career.

In light of this, certifying as a Q grader has become something of an industry standard. But like many other certifications across the coffee supply chain – ranging from carbon neutral to organic – maintaining a Q grader licence requires regular recertification.

So how often do coffee professionals need to retrain as Q graders and why? And more importantly, does regular recertification make the programme more inaccessible than it’s already considered to be?

You may also like our article on the Q grader programme and how you can certify.

What are Q graders?

Before we look at how often Q graders need to recertify, let’s break down what the Q grader programme is.

First launched in 2004 by the Coffee Quality Institute (CQI), the Q grading system was created to develop a standardised means of assessing and evaluating green coffee to be used by coffee professionals around the world. It’s estimated there are currently more than 7,000 certified Q graders working in the coffee sector.

Similar to a sommelier in the wine industry, a Q grader is a trained and CQI-licensed cupping professional who can evaluate arabica coffees using the Specialty Coffee Association (SCA) grading system. The CQI also offers a R grader programme to train as a licensed robusta cupper.

As part of the CQI and SCA standards and protocols, Q graders assess arabica coffees based on several sensory attributes. These can be found on the SCA cupping form, which has recently been updated to be more inclusive and mitigate any “intersubjectivity” when evaluating coffee.

The new cupping protocol and guidelines are split into four separate assessment stages. Coffee professionals can either use these separate to one another or collectively:

Using the SCA’s 100-point scale, any coffee which scores 80 or more points is classified as “specialty”. Arabicas which receive 87 points or above are usually considered to be high-quality specialty coffees.

How to qualify as a Q grader

Cecilia Sanada is a Q grader and coffee consultant.

“To become a licensed Q grader, you must complete the CQI certification course,” she says. “The six-day programme has 19 different exams, including cupping, sensory skill, and triangulation tests.”

The course is split into three days of training and three days of tests. All Q grader programmes take place at SCA-certified facilities and are led by qualified instructors.

“Trainees also need to identify different types of acidity, aroma, and roast profiles, as well as showcasing general knowledge of green coffee grading and the coffee supply chain,” Cecilia adds.

Why do we need Q graders in specialty coffee?

Without the Q grading system, there would be no industry-wide standardised system to evaluate green coffee quality, flavour, and aroma. The CQI’s rigorous training and assessment procedures mean Q graders have the ability to make objective evaluations about a wide range of coffees – including different origins, varieties, and processing methods.

Spencer Turer is the Vice President of Coffee Enterprises, a US coffee consultancy and laboratory testing company.

“In turn, this helps sellers pick out the best coffees for certain customers,” he adds. “When industry stakeholders evaluate coffee using the same protocols and resources, such as the Q grading system, everyone benefits.”

Moreover, developing more formalised and rigorous quality and sensory analysis systems means licensed professionals can apply their skills to other areas of the coffee industry more accurately and efficiently.

Pedro Lisboa is the Head of Coffee Relations at Nude, a oat milk manufacturer and distributor in Brazil. He explains how becoming a licensed Q grader helped him to develop barista-formulated plant milks.

“I used the Q grader sensory analysis protocol to better understand how the flavours and textures of cow’s milk complement different coffees,” he says. “With these insights, we then tested different plant milks to identify different attributes which don’t overpower the complex flavours in coffee.”

When do Q graders need to recalibrate & recertify?

Cecilia tells me that in order to retain a long-term licence, Q graders must recertify every three years. This is to ensure all certified professionals stay on top of any changes to the CQI’s programme, as well as to make sure they can accurately evaluate coffee quality and sensory attributes.

Our palates and olfactory systems are responsible for identifying flavours and aromas in all food and beverages, including coffee. However, there are many external factors which affect the development of our palates. Some of these include:

Considering all of these, regular palate calibration is essential for Q graders to correctly assess coffee quality, as well as to identify the full spectrum of flavours and aromas.

“Formalised and standardised calibrations are necessary because it means licence renewals can be objectively verified,” Spencer says.

“The CQI offers courses led by certified instructors to renew Q grader licences, which include cupping tests,” he adds. “To renew their certificates for three years, Q graders must pass two out of three tests.”

However, Spencer explains terms like “calibration” and “recalibration” are not the most accurate to use when talking about Q grading and cupping. He tells me that “alignment” is more reflective of the protocols involved – especially when developing more standardised systems.

For Q graders who don’t pass licence renewal courses, they must take the full CQI course again.

The Q grading system was originally developed for producers so they could understand more about coffee quality. However, it’s safe to say that not all farmers – and even coffee professionals more generally – can afford to take the course.

Depending on location and the instructor, the price of the CQI programme can vary somewhat. Many coffee professionals, however, can pay up to US $2,000 for the full course and exams.

What’s more, some trainees may even need to travel to their nearest SCA-certified facility to certify or renew their licence – meaning costs can quickly add up.

“In some cases, employers will consider expensing Q grader courses as part of their educational and professional development programmes,” Spencer says. “However, many trainees need to cover the costs – including travel – themselves.”

But Spencer does believe there are ways to make the certification process more accessible and convenient.

“The course could be less expensive if coffee professionals could take part at other industry events,” he tells me. “Some examples of local and international events are the Coffee Roasters Guild Retreat, Specialty Coffee Expo, World of Coffee, Sintercafé, Café Show Seoul, World Coffee Producers Forum, and Brazil International Coffee Week (SIC).

“Hosting Q grader courses at these events could provide cost-effective opportunities to both instructors and students who are already in attendance,” he adds.

Not always a necessity

We should acknowledge the important role the Q grader programme plays in specialty coffee. Without it, quality and sensory evaluation of arabica coffees would be far less standardised and formalised.

However, Pedro points out that not all coffee professionals need to qualify as Q graders.

“I don’t need a Q grader licence to do my job,” he says. “And considering the costs, recertifying wasn’t a priority for me.”

Sharing a common language to objectively assess coffee quality and sensory attributes is essential to the future of specialty coffee. In turn, industry professionals across the supply chain need access to courses like the Q grader programme.

At the same time – especially with recertification required every three years – finding ways to make the programme more accessible is also important.

Enjoyed this? Then read our article on five key tips when training to be a Q grader.

Perfect Daily Grind

Description

This is the Q ARABICA GRADER COMBO EXAM WORKSHOP – 3 days calibrating (not training, calibrating ONLY is the process to help with attendees to get ready for the exams) + 3 days 20 EXAMS (upon of passing all the 20 exams to get certified as Q ARABICA GRADER)

Q ARABICA GRADER CERTIFICATION 20 EXAMS – – 4 CUPPING TABLE: MILD, AFRICA, NATURAL, ASIA – 4 TRIANGULATION CUPPING TABLE: MILD, AFRICA, NATURAL, ASIA – 4 LE NEZ DU CAFE SETS: ENZYMATIC, SUGAR BROWNING, DRY DISTILLATION, AROMATIC TAINTS – 1 FLAVORACTIVE – 2 SENSORY SKILLS: SINGLE MODALITY, MIX MODALITY – 1 GREEN GRADING – 1 ROASTED COFFEE GRADING – 1 ROAST LEVEL IDENTIFICATION – 1 MATCHING PAIRS (ACIDS: CITRIC, MALIC, ACETIC, PHOSPHORIC) – 1 GENERAL KNOWLEDGE (bring computer to the lab and to take online together on Day 6)

All information provide on this page are from CQI Website: https://www.coffeeinstitute.org/our-work/a_common_language/what-is-a-q-grader/

About CQI: The Coffee Quality Institute (CQI) is a non-profit organization working internationally to improve the quality of coffee and the lives of people who produce it.

The Q System: A good bean is the first step toward achieving a perfect cup of coffee. Reinforcing the standards of specialty coffee links everyone in the supply chain with an integrity that shows pride in the product. According to SCA standards for arabica, a coffee that is free of primary defects or unclean odors and scores 80 or above on the SCAA cupping form is considered Specialty Grade. While many variables in roasting and brewing affect the taste of coffee, Q Coffees™ confirm that the beans being used are Specialty and among the highest quality in the world. This is the only mark that certified coffees on a quality scale for arabica.

The Q Class: A Q Grader Course and Exam is a 6 DAYS COURSE designed to critically evaluate a broad sensory analysis skillset. The first 3 DAYS period involves some teaching of the subject matter and a practice test version of each of the exams that will be taken over the second 3 DAYS period. The 19 exams are designed to evaluate competency and sensory acuity in a number of areas closely associated with coffee roasting, cupping and grading. An individual who is credentialed by the CQI to grade and score coffees utilizing standards developed by the Specialty Coffee Association (SCA).

The Q Grader License exams are recommended for any coffee professional who routinely evaluates the quality of coffee. Coffee producers, coffee importers and exporters, green buyers, roasters, quality control personnel and baristas can benefit from what they learn about coffee and themselves from the Q Grader License series of exams. The course for becoming a Q Arabica Grader prepares participants for the 19 tests they must pass to become a certified Q Grader. The tests relate to an individual’s ability to accurately and consistently cup and grade coffee according to SCA cupping and grading standards and protocols, including a thorough understanding of the SCA cupping form.

A student who passes these 19 tests is given a professional license as a Q Grader. This license must be renewed every 3 years by attending a Q Grader calibration to ensure the Q Grader is up-to-date.

This Q Course is being held at Bicerin Coffee Lab in Markham Ontario, Canada. The course will run from 8:30 am – 5:30pm.

Re-Take Exams: Candidates pursuing their Q Grader License and requiring Re-Take Exams should the lab for arrangement, as Re-Take Exams will be offered in a limited number at the Q Course.

CQI Q Course Cancellation Policy:

1). Cancellations made within 30 days prior to the start of the course are non-refundable. In a situation that a cancelled spot can be filled by another participant.

2). Cancellations made more than 31 days prior to the start of the course will be refunded at 90% of the course fee. (The 10% fee covers the expenses of credit card processing.). In a situation that a cancelled spot can be filled by another participant.

3). Postponing made within 30 days prior to the start of the course, will be charged 50% postponing fee.

4). Postponing made more than 31 days prior to the start of the course will be charged 10% postponing fee.

Bicerin Coffee Lab reserves the right to cancel or re-schedule courses as necessary. In such case, the processed course fee will be refunded FULLY or SPOT to be transferred to a future course. In no event shall Bicerin Coffee Lab be liable for any cancellation or penalties, assessed by any airline or hotel, as a result of course dates change or cancellations.

Blog | Q Grading Exams at Coffee Project NY, April 2024

Become a certified Q Arabica Grader by taking the famous 6-day course, beginning on Monday, April, 2024, hosted by guest instructor Sandra Loofbourow.

Since its inception over 15 years ago, Q Grading has become the global standard for coffee evaluation. Designed by the Coffee Quality Institute (CQI) to establish and maintain a common language for quality assessment, the Q Arabica Grading and Q Robusta Grading certification programs produce experienced professionals with standardized tools to officially grade coffee samples from around the world.

These nine modules don’t only reflect the skills each grader is required to demonstrate in coffee evaluation; they also help standardize the skills each grader brings to the cupping exam.

Why take the exam?

Q Graders are the highest echelon of quality assessment in the coffee industry. Getting certified opens an array of career opportunities in sourcing, roasting, quality control, and import/export.

In the Q Combo course, I felt that I was welcomed into an international industry for the first time. Coffee is a global commodity—we know that! But as a barista or roaster working in a small company, it’s hard to understand the implications of that international trade. The Q Course gave me a compass and some of the vocabulary to be able to become a more confident participant in this world.

As a woman in the coffee industry (and as a latina), becoming a Q Grader allowed me to confidently give feedback to my coffee trader, it made me a better roaster, and it gave me a new language—one that was more universal—to talk about coffee.

Need help with the cost of class?

Check out our installment pay options with Affirm during class checkout.

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SEABRIDGE’s Q Arabica Grader Combo Course SCA certified training campus SEABRIDGEOct 2-7, 2023

We reflect with appreciation on the notable achievements of the SEABRIDGE’s Q Arabica Grader Combo Course, which unfolded at SEABRIDGE in October 2023. This course offered a valuable opportunity for coffee enthusiasts seeking to become licensed Q graders, in collaboration with the Coffee Quality Institute (CQI). Hosted at our state-of-the-art, Belgian certified SCA Specialty Coffee Training Campus, the course was a meticulous exploration of the world of specialty coffee.

The Coffee Journey

In October of this year, participants embarked on a captivating six-day voyage into the world of coffee. The comprehensive course had two distinct phases. The first, known as the ‘Pre Q’, spanned three enlightening days dedicated to the practical and theoretical exploration of coffee. During this phase, we meticulously laid the groundwork, exploring the origins, cultivation, and the science behind coffee tasting, to understand the complexities of this beloved beverage.

Our trainees, brimming with dedication and enthusiasm, actively explored “Le Nez du Café.” This exercise allowed them to uncover distinct aromas found in the world’s finest coffees. The unwavering commitment displayed by this year’s participants to the art of coffee tasting was astonishing.

Throughout the course, participants delved into various enriching exercises contributing to their coffee sensory journey. The standout was the “Le Nez du Café” exercise, where participants honed their aroma recognition skills by exploring different groups of aromas—dry distillation, aromatic taints, sugar browning, and enzymatic aromas.

The Guiding Lights

The Q Arabica Grader Combo Course at SEABRIDGE had esteemed instructors leading the way. Mrs. Marcela Vásquez, a CQI instructor, brought a wealth of experience in coffee quality evaluation. Alongside her, SEABRIDGE’s Green Coffee Quality Expert, Mr. Ivan Lamilla Muñoz, provided professional assistance and priceless insights.

Participants dedicated efforts to fine-tune their coffee-tasting abilities through the Gustatory Sensory Skills test. This test focused on fundamental flavours crucial to the art of coffee tasting. At SEABRIDGE, we encouraged trainees to actively participate in the Gustatory Sensory Skills practice, refining their abilities and evolving into more discerning coffee graders.

The Hub of Specialty Coffee Education

Furthermore, we encouraged trainees to actively participate in the Gustatory Sensory Skills practice, where they diligently refined their abilities, evolving into more discerning coffee graders. The students actively engaged in identifying and matching pairs of coffee acids during one of the exam modules, underlining their impressive knowledge and unwavering attention to detail.

At SEABRIDGE, we wholeheartedly acknowledged the challenges this course presented. We understood that not everyone sailed through all the exams on their first attempt. In a bid to empower our students to attain their well-deserved certification, the final day of the course was thoughtfully designed to offer participants the chance to retake specific tests, providing them with every opportunity to succeed.

‘The Q is the only course that creates a common language in the Coffee Community to properly describe and evaluate specialty coffees. It is also the perfect challenge as a coffee taster to discover your strengths, and the best opportunity to develop your skills to improve’

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