The Coffee Quality Institute Q Cupping Essentials Certificate course is where someone goes to begin building the skills of a professional cupper and coffee taster in the Specialty Coffee Industry.
The Q Cupping Essentials course (QCE) builds and teaches the foundational principles required of quality and specialty coffee professionals. This course is specifically designed to be taken by a broad range of coffee practitioners who are interested in building their skills for evaluating coffee consistent with a globally recognized standard for Specialty Coffee. Further, QCE develops the methods used to calibrate cuppers worldwide in the recognition of and appropriate assessment of quality.
This Coffee Quality Institute certificate program is where someone should start to build the skills that we evaluate at the Q Grader Combo Training and Exam. People who attend an Academy of Coffee Excellence QCE receive tuition credit towards a Q Grader Course taught by the Academy of Coffee Excellence.
Coffee Quality Institute (CQI) is the globally recognized standard bearer for the accurate assessment of a coffee's quality.
This course is taught be Todd Arnette, Q Grader Instructor for CQI. This course is offered in our Williamsburg VA USA, Guatemala City Guatemala & Pokhara Nepal training labs.
In this course you will:
Understand taste modality thresholds and relate these sensory experiences to the cupping form's concepts of intensity and balance.
Learn categories of aromas and understand how to use them to develop an ever broadening aroma sensory memory.
Recognize the parameters of the Green Arabica Coffee Classification System and apply them in the assessment of the physical defects of green coffee.
Learn what the protocols for assessing quality coffee are and why they exist.
Develop a working knowledge of how to use the cupping form consistent with a global community of professional cuppers.
Learn CQI's proper and appropriate methodology for dealing with cupping defects when they present on a cupping table.
Apply all of the above developed skills to multiple flights of coffee cupping to calibrate your assessment to other coffee practitioners.
This course is officially credentialed by CQI and upon successful completion and passing of skill evaluation exercises, a certificate from the Coffee Quality Institute will be issued.
Held 7 - 10 February 2020 in GUATEMALA
Held 24 - 26 March 2020 WILLIAMSBURG VA. This course is being postponed not cancelled.
ADD March 23rd to this course below and also earn your SCA Sensory Intermediate Certificate
7 - 9 May 2020 WILLIAMSBURG VA
ADD May 6th to this course below and also earn your SCA Sensory Intermediate Certificate
9 to 12 November 2020 in GUATEMALA
The Guatemala courses will be taught in English with Spanish translation.
Your registration includes:
Tuition for the training and education
Academy of Coffee Excellence workbook
Academy of Coffee Excellence cupping spoon
Academy of Coffee Excellence Q Grader Course Tuition Credit of $200.00 usd
Morning coffee, fruit, baked goods, snacks and lunch each day (Dietary preferences or restrictions are respected)
We open at 8:00 am for coffee, fruit and baked goods and self directed skill practice with the coursework beginning promptly at 8:30 am. Attendees should plan on being at the Academy of Coffee Excellence from 8:00am (08:00) to between 5:30pm (17:30) to 6:00pm (18:00) each day.
If registering for the Q Cupping Essentials QCE only, from the registration category please select either Early or Standard. Then select the appropriate 3 Day course.
If registering for the QCE + the Added Content of the SCA Sensory Intermediate, from the registration category please select either Early Added Content or Standard Added Content. Then select the appropriate 4 Day course.
Coffee Quality Institute QCE Only
$845.00usd Early Registration (closes 21 days prior to start date)
$990.00usd Standard Registration
Payment Plan Options (QCE Only):
Payment 1 = $330.00usd 60 days prior to start date
Payment 2 = $330.00usd 30 days prior to the start date
Payment 3 = $330.00usd 15 days prior to the start date