Images And Pathway Class Descriptions used with the permission of SCA
 

Coffee Taster Level 1 / Foundation and Intermediate Certificate

The prices above reflect SCA, SCAA, SCAE, NCA and CQI member discounts.

The Coffee Taster Level 1 Certificate Pathway is an excellent way to build the skillset that is evaluated during the Coffee Quality Institute's Q Grader Training and Exam Course, LINKED HERE. It is also the ideal training for a career in sensory analysis and quality assurance.

This 4-Day course is taught by a licensed Q Grader Instructor. 

When cupping the Comparative Cuppings, World Regions and Triangulation portions of this certificate, we will cup, discuss and calibrate in the style that I teach my Q Courses. 6 Coffees per flight / 4 flights. You will have access to a wide variety of coffee of varying degrees of quality and score.

Class Dates

  • 24 - 27 JAN, 2017

  • 14 - 17 APR, 2017
  • 16 - 19 MAY, 2017
  • 1 - 4 AUG 2017

The Price Above Reflects SCA, SCAA, SCAE, NCA & CQI Member Discounts

This course does not include Foundations of Coffee. Information regarding Foundations of Coffee at the Academy of Coffee Excellence is LINKED HERE. 

From acids to extraction, the SCAA flavor wheel to triangulations, Coffee Taster Level 1 Certificate presents the tools required to dissect coffees for flavor and evaluate them in a nuanced, careful manner, ensuring the best product makes its way to the consumer. Building a vocabulary of taste descriptors and adhering to cupping protocols, Tasters will quickly build world-class sensory skills alongside a knowledgeable and licensed Q Grader Instructor. Level 1 graduates will be prepared to contribute to quality control departments and programs, working alongside roasters, green coffee buyers and producers to evaluate and critique quality. 

Classes at the Academy of Coffee Excellence generally run from 8:00 am to 5:30 pm unless otherwise noted.

Coursework Includes: 

  • Our customized and extensive workbook and study guide
  • Coffee Taster Level 1 Practical Exam
  • Academy of Coffee Excellence Coffee Passport
  • SCA Arabica Green Grading Handbook
  • Academy of Coffee Excellence Flashdrive with additional and supplimental materials
  • Coffee, baked goods, fruit, snacks and lunch each day 

Day 1

Introduction to Sensory Analysis: Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as “specialty”. The quality of the sensory information can affect the quality of business decisions.  Understanding the broader scope of Sensory Analysis, Tasters will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats. Individual differences and bias are touched on in this class, but covered more in depth in advanced grading and evaluation classes.

Defect Cupping: Using SCAA Cupping Protocols and alternating between direct, small group cuppings, brief lectures and small group discussions, you will evaluate coffee with known defects. Defects in coffee have known and predictable causes as well as distinct impacts on cup quality. Tasters will be able to identify the defects by taste and understand where in the supply chain these defects most probably originated. This is a critical skillset for communicating and problem solving within the coffee supply chain.

SCA Cupping Form and Peer Evaluation: The SCAA Cupping Form was developed specifically to score quality coffees. This class demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup six coffees, score them, and calibrate to an experienced Q Instructor. Open discussion and active participation is the driving force as students align on the methods and concepts used to evaluate coffee.

Comparative Cupping - Asia / Indonesia: A primary goal of this is to advance the skill of calibration among coffee tasters. Through small group cupping, discussion and a brief lecture, Tasters become familiar with several different coffees from the Asia / Indonesia growing region. This class is essential for developing skills necessary to cup coffee objectively and consistently.

Day 2

Comparative Cupping - Africa: A primary goal of this is to advance the skill of calibration among coffee tasters. Through small group cupping, discussion and a brief lecture, Tasters become familiar with several different coffees from the African growing region. This class is essential for developing skills necessary to cup coffee objectively and consistently.

Le Nez du Cafe Aroma of Coffee – Fruity / Floral and Brown: This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Café kit, which represent an array of scents found in coffee’s fragrance & aroma. Using the Le Nez Du Café aroma kit for coffee, Tasters will self-asses their ability to recognize and categorize aromas found in coffee.

Green Coffee Grading: Evaluating green coffee is critical for numerous sectors of the coffee industry. This class combines studying and using the SCAA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce Tasters to SCAA Specialty Coffee Grading Standards. Focusing on the physical evaluation of green coffees, Tasters learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and remedies. 

Triangulation Cupping Part A: Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. Part A will triangle cup the African coffees from earlier in the day.

Day 3

Comparative Cupping – Latin America: A primary goal of this is to advance the skill of calibration among coffee tasters. Through small group cupping, discussion and a brief lecture, Tasters become familiar with several different coffees from the Latin American growing region. This class is essential for developing skills necessary to cup coffee objectively and consistently.

Le Nez du Cafe Aroma of Coffee – Roasted and Other: This class provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Café kit, which represent an array of scents found in coffee’s fragrance & aroma. Using the Le Nez Du Café aroma kit for coffee, Tasters will self-asses their ability to recognize and categorize aromas found in coffee.

Triangulation Cupping Part B: Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. Part A will triangle cup the Latin American coffees from earlier in the day.

Day 4

Sensory Skills Test Preparation: Discriminating the basic components of taste is the first step towards successful cupping. This series of tests evaluates a taster’s ability to identify and discern different taste modalities (Sweet, Sour, Salt) and intensities (Barely Perceptible, Perceptible, Very Perceptible). Tasters are presented with sets of aqueous solutions, each containing varying levels of salt, sweet and sour and they train their palate to recognize them and to discern them in blended solutions.

Organic Acids in Coffee: Organic Acids are some of the most important flavor compounds in coffee and this class introduces Tasters to four of the most prevalent organic acids found in coffee. By deepening the knowledge of the chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focusing their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality.

Coffee Taster Level 1 Practical Exam: This Coffee Taster Level 1 Practical Exam tests the most critical and frequently-done practical skills of a coffee taster in terms of standard processes and protocols. Candidates set up a cupping from start to finish. They must also correctly perform the SCAA Cupping protocol and use the SCAA Cupping Form properly.

Prior to arriving at the course you will need to receive an SCAA Account Identification Number. This number is how all of your class credits are compiled for receiving a certificate. It is currently free to create. If you do not have an SCAA Account Number, go to Create SCAA ID Number and create an SCAA Account Identification Number. After you have created an account, your SCAA ID Number will appear in red, right below the words "My Profile". 


Continue Shopping or Checkout



Related Items