Why is there so little Qgrader? why is the pass rate of Qgrader so low?

Q Grader is a coffee quality appraiser certified by CQI International Coffee quality Accreditation Association, a partner of the American Fine Coffee Association. It's a professional certification. Q Grader belongs to an exam with a total of 20 items. The contents include: 1, coffee knowledge and theory examination, 100 multiple choice questions.

2, sour, sweet and salty three basic taste tests, commonly known as "devil water".

3. Four organic acid resolution tests.

4. There are four coffee nose olfactory tests in caramelization, dry distillation, enzymolysis and odor group.

5. Grading examination of raw beans.

6. Grading examination of cooked beans.

7. Six coffee cups for each of the four items: washed beans, sun beans, African beans and Asian beans.

8. Water-washed beans, sun beans, African beans and Asian beans were tested in 6 coffee cups in each group. All exams need to be completed in high density within three days. If you pass all the projects, you can get Q Grader certification. If you have any projects, you can pass the make-up exam within 18 months. In general, if there is still time for the sensory test after three days of high-density examination, the invigilator will arrange to retake the exam, but the Cupping part fails the exam, so the understanding and familiarity of beans in each region is very important. And sensory skills in weekdays can also carry out some intensive training, such as coffee nose smell intensive training, sour, sweet and salty basic training and so on.

1. Coffee theory examination, covering Scaa coffee defect classification, coffee producing area knowledge, Scaa cup test standard, ICE coffee futures trading contract, coffee tree planting, coffee raw bean treatment and other comprehensive coffee theory knowledge, usually pay attention to accumulation, strengthen bad compensation during the examination can successfully pass.

2, sour, sweet and salty three tests, the first is each group of three cups to distinguish between sour, sweet and salty and intensity; the second is 9 cups of water to find out the sour, sweet and salty three flavors and to distinguish the intensity; the third is the most difficult and easy to fail, that is, to find out which four cups of mixed liquid have two flavors and which four cups have three flavors, and you need to distinguish the intensity of different flavors. Generally speaking, the combination of sweet and sour will increase the sweetness, the combination of salt and acid will reduce the acidity, and the liquid with three flavors tastes more complex than the liquid with two flavors. However, when there is only one degree of sour, sweet and salty, the degree of recognition is very low, so, generally, we first use the exclusion method to find out the two flavors added, and the rest are three flavors, so we need to mark the taste contained in each cup of liquid. then the sweet ones are concentrated and the strength is compared; then the acid ones are concentrated to compare the strength, and so on.

3. It is also easy to fail the discrimination of organic acids. Letao is just talking about personal experience. According to the strength of acid, Letao feels citric acid, malic acid, acetic acid and phosphoric acid in turn. In high temperature, citric acid and malic acid are relatively easy to distinguish according to the intensity, while acetic acid will volatilize, so it is necessary to rule out impetuous, quiet comparison, remember to see the students leave the field after the exam, random guess and hand in the paper. After finding citric acid and malic acid, wait quietly, wait for the temperature to drop, and then compare acetic acid and phosphoric acid. I have heard that some people have done experiments in the past. When phosphoric acid is added to instant coffee, the coffee becomes bright and delicious in varying degrees. It can be seen that acid is the soul of coffee, which will increase the complexity and performance level of coffee taste experience. Therefore, Letao understands that the examination of organic acid is not only a process that increases the difficulty of the examination, but also hopes that students can really have their own understanding and judgment about acid. For the taste experience of acetic acid and phosphoric acid, mellow taste feels the tingling and tingling of phosphoric acid on the tip of the tongue. After volatilization, the acidity of acetic acid is the lowest. Therefore, the above judgment of acid is only the experience of alcohol test, but for coffee practitioners, we still need to make efforts to understand the production, role and form of acid.

4. 4 olfactory tests for scented bottles. The test method is that each group has 9 scented bottles and 6 scented bottles, and it is necessary to write down the taste judgment of 3 of them. The test is conducted in the red light room, and all the scented bottles are entangled with adhesive tape, so it is impossible to judge the number and color. Mellow Pin believes that it is important to cram temporarily before the exam. But the significance of smelling the bottle is that your memory of your taste will help you better interpret a cup of coffee, and even in the triangle cup test, the judgment of smell is very important. The beauty of coffee lies in the double wonderful experience of smell and taste, so olfactory memory training can help you better understand the beauty of a cup of coffee, rather than just taking exams.

5. The grading of raw beans is usually easy to confuse and fail. The key point is that if there are two or more defects in a bean, it will be calculated according to the defects that will most affect the quality and taste of coffee. The classification of all defects must be referenced and compared strictly according to the SCAA raw bean book. if you encounter any defects that are difficult to judge, be sure to ask the invigilator to confirm them before the exam. In addition, when grading raw beans, the timing is very important, usually need to complete the selection of defective beans within three minutes, put the defective beans to one side, and then carry on the classification calculation.

6. The grading of ripe beans is relatively simple, and it is not a high-quality product to jump out 3 failed beans (including 3) in 100g ripe beans. Abortive beans are easy to distinguish, the color is very light, and it looks stiff.

7. The big cup test scores in the four major producing areas. Usually, your score is no less than 4 points from the teacher, which can be understood as your correct judgment of the bean. Therefore, the first three days of the school pair is very important, we must listen carefully, encounter controversial beans must ask questions, find out the unified language of SCAA to beans. There is a difficulty in this, that is, the judgment and calculation of the defect rate, in general, in the case of a cup of defects, consistency and cleanliness need to be deducted 2 points at the same time, but if there is a loss of sweetness in this cup of coffee, the sweetness of the whole coffee is not deducted. The final defect rate deduction points are deducted by 2 points and 4 points respectively according to smelling defects and tasting defects.

8, the most difficult thing is the triangle cup test, that is, three cups of coffee, two cups are the same, one cup is different, you need to find out which different cup of coffee, 6 groups to 5 groups, you can pass. Mellow taste feels that everyone's tongue feels different, experience is different, some people judge by the height of acid, some people judge by defects. The triangle cup test is a comprehensive test of the overall understanding, smell and taste of coffee, exciting and fun, the most test of a person's coffee skills. The experience of mellow products is that it is judged according to the flavor of coffee, which is a comprehensive experience of smell and taste, which needs to be carefully distinguished and marked at the stage of smelling, and when it comes to drinking, it is a proofreading of one's own sense of smell. The test is also conducted in a red light room and cannot distinguish between colors and lustre. Washing beans in Central America is the most difficult, because all the fine beans are basically flawless, and the flavor, taste, and even flavor are very similar, so if you are going to take the Q exam, you can make some efforts in washing beans in Central America. In terms of identification of African beans, sun beans and Asian beans, Le Tao personally feels that as long as they have some understanding of the beans in these areas, it should not be too difficult to drink more on weekdays.