What is the Q-GRADER examination course Q Certification helps the sense of Coffee to correct the Taste of Q Certificate

Some people know better than others how to evaluate the quality of raw coffee. These people are Q Graders, who have passed the rigorous training of the Coffee quality Research Institute. This is a specific training, and the whole field of research will eventually add value to the starting point of the coffee value chain. Through the Q Arabica and Q Robusta,Q programs, it has become a trade tool, bringing expertise to coffee professionals around the world. By setting global standards, CQI helps both buyers and sellers benefit through a common understanding of premium coffee. The Q course is based on a standard language for the quality of processing and sensory analysis. To become a certified Q Arabica or Q Robusta Grader, you must pass 19 tests. The course consists of a six-day intensive course divided into three days of practice and calibration, followed by a three-day test-including triangulation, cup test, olfactory test, baking grading, coffee bean grading, sensory skills, organic acid pairing test.

Through the course assessment, what students need to do is:

Learn more about the Fine Coffee Association Cup Meter and the Coffee quality Association boutique Robusta Cup Meter, and how they become useful tools.

The necessary calibration, reference, and vocabulary are needed to coordinate the profile descriptor.

Can identify different types of acids present in coffee.

Different baking protocols specific to cup testing and baking deviations that may affect the cup.

Understand the evaluation of raw coffee and its potential impact on the cup.

But you should know that this is not a plan once and for all. Even if the cup tester was certified at the time, like any other practical skill, the individual must continue to practice the application in order to maintain the calibration of the coffee. After three years, Q Graders will be asked to return to the classroom to recalibrate, and the calibration process is important because it allows everyone to align with their counterparts in the industry to conduct a consistent evaluation, to ensure that cup testing skills are still sharp, to re-understand the cup test table, and to get updates to the Q plan about CQI or any significant progress. For those who do not engage in coffee evaluation every day, skills can easily fade. The first six-day intensive course in the universe is different. Calibration is an one-day review and testing process.

The purpose of the comprehensive training of coffee sample cup testing is to grade and identify individual batches according to the professional quality physical and sensory standards of the American Fine Coffee Association (SCAA). The goal of Q is to provide participants with a professional understanding of how to identify and distinguish coffee using SCAA's internationally recognized scoring system, and to prepare them for the successful completion of the Coffee quality Institute (CQI) rigorous Q Graders courses and exams. The scoring system provides a common language for discussing coffee quality throughout the coffee chain from producers to buyers.