Q-Grader Course
A course for experienced coffee professionals to deepen their understanding of Coffee Value Assessment (CVA) through practical exercises, sensory evaluations, and real-world applications. Participants learn to assess coffee using industry-standard methods, and those who pass all tests earn the licensed Q Grader certification.
  • DURATION
    6 consecutive days
    (approximately 8 hours per day)
    3 days of training + 3 days of exams
  • PEOPLE IN THE GROUP
    6–12 participants
  • EXAM
    Upon successful completion of all exams, participants receive the SCA Q Grader License, valid for 36 months
The Q-Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). Using research-informed, industry-standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts. Course participants who pass all assessments become licensed Q-Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation.
After completing this course, learners will be able to…
  • Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.
  • Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.
  • Apply a high level of self-awareness and a knowledge of market preferences to
    evaluate a coffee’s value from different perspectives.
6-Day Schedule
Day 1
Sensory Foundations & Cupping Calibration
  • Introduction to the Q Grader program, standards, and SCA cupping form
  • Sensory calibration and practice cuppings
  • Review of flavour attributes, balance, acidity, body, aftertaste
  • Understanding and using the Coffee Value Assessment (CVA) form
  • Practical session: comparative cuppings and group calibration
Day 2
Olfactory & Triangulation Training
  • Aroma recognition: using Le Nez du Café set and olfactory standards
  • Triangulation practice: differentiating between coffees by sensory characteristics
  • Green coffee grading introduction: identifying primary and secondary defects
  • Roast identification exercises (light, medium, dark)
  • Cupping rounds with feedback and instructor guidance
Day 3
Green & Roasted Coffee Evaluation
  • Hands-on green coffee grading and defect recognition
  • Understanding roast degree and uniformity
  • Overview of sensory theory and exam structure
  • Mock tests for olfactory, triangulation, and cupping exams
  • Final Q&A before exams begin
Day 4
Exam Day 1
  • Cupping exams (3 tables): identifying and scoring coffees accurately
  • Olfactory test: aroma identification using standardized sets
  • Roast ID test: identifying roast level and uniformity
  • Review and debrief with instructor
Day 5
Exam Day 2
  • Triangulation exams (4 sets): distinguishing different cups in each set
  • Green coffee grading exam: identifying and quantifying defects in green beans
  • Sensory skills test: basic taste recognition and organic acid identification
  • Optional calibration cupping
Day 6
Exam Day 3 & Review
  • General knowledge exam: written assessment on coffee production, processing, roasting, and sensory theory
  • Final cupping calibration and evaluation
  • Results review and next steps discussion
  • Closing session: certification procedure and professional pathway
Outcome
Upon successful completion of all exams, participants receive the SCA Q Grader License, valid for 36 months. Graduates become part of the global community of certified coffee quality professionals.
PHOTOS FROM THE COURSE
7000 AED
Sign up for a course using the form
We are happy to offer the following discounts for all active workshops, as well as for all SCA and Barista Hustle courses currently available:
  • Bundle Discount: When you book any course bundle, you receive 15% off the total price.
  • Returning Student Discount: If you have previously attended any of our trainings or workshops, you are eligible for a 10% discount on your next course.
Discounts cannot be combined and apply to individual bookings only.
PRICE
*reservation of a place occurs after the prepayment of the course through the  application form.
CANCELLATION POLICY
  1. If you cancel your booking more than 3 weeks before the course starts, you will get a full refund.
  2. If you cancel your booking more than 2 weeks before the course starts, you will get 70% of your booking refunded. The remaining 30% off your payment will be deducted as administration charges.
  3. If you cancel your booking less than 1 week before the course starts, you will not get a refund. However, you can use 70% of the initial payment as partial payment to avail of our next scheduled course. The remaining 30% off your payment will be deducted as administration charges.
  4. If, in rare circumstances, Sharipova Coffee needs to cancel a course, you will get a full refund. Refunds will be made in approximately one month.
  5. Paying this fee does not guarantee that you will pass any of the exams scheduled in the course/s.
  6. By proceeding with your payment, you agree to these terms and conditions.
TRAINER IRINA SHARIPOVA
  • Licensed Q Instructor, authorized by the Specialty Coffee Association
  • Coffee consultant
  • Q-Arabica Grader
  • Certified taste judge of coffee championships
  • Champion of the international championship The Barista League 2017, 2019
  • Winner of the Barista Championship in St. Petersburg 2012–2014
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