This 2-Day course is taught by a licensed Q Grader Instructor and is the ideal compliment to a Q Grader's License for a career in sansory analysis and quality assurance. Completion of this course with your Q Grader License will enable you to earn your Coffee Taster Level 1 Certificate.
16 & 17 FEB, 2017
11 & 12 APR, 2017 - This date series is no longer accepting registrations.
The Price Above Reflects SCAA, SCAE, NCA & CQI Member Discounts
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.
Customer Service Essentials: Outstanding customer service is a critical component of creating the specialty coffee experience. Students will identify common keys to great customer service and also steps of service recovery for when things go wrong. During group discussions, students strategize how to improve customer service interactions and exchange experiences and approaches that have been successful. The class focuses on the specialty coffee barista, but is relevant for all members of the specialty coffee community.
Brewing and Extraction Principles: This class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA’s vetted standards.
Seed to Cup: A fundamental skill of any specialty coffee professional is to be able to identify key points and explain the journey coffee from seed to cup, having a basic grasp of concepts of coffee’s history, growing conditions and chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista.
Brewing and Extraction Principles Applied: This class continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods. Students get hands-on time with several hand pour brew methods including but not limited to: French Press, Clever Dripper, V60, Chemex, Kalita, Siphon and Aeropress.
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".
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The prices above reflect SCA, SCAA, SCAE, NCA and CQI member discounts. The Coffee Taster...