Evolved Q Grader Course (SCA)
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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.
What You'll Learn
Coffee Value Assessment (CVA) Foundations
- Understand the four assessment categories: Physical, Descriptive, Affective, and Extrinsic
- Learn global calibration standards for coffee quality evaluation
- Practice accurate, consistent use of CVA forms
Physical Assessment
- Identify and classify green coffee defects (primary vs. secondary)
- Measure and evaluate bean size, moisture, and color
- Practice standardized grading of green and roasted samples
- Understand how physical quality impacts sensory evaluation and value
Sensory & Descriptive Skills
- Develop sensory acuity through olfactory and gustatory exercises
- Practice descriptive analysis of aroma, flavor, acidity, body, and aftertaste
- Calibrate descriptors with peers for consistency and reliability
Affective & Extrinsic Evaluation
- Judge distinctiveness, balance, and desirability of coffees
- Learn how extrinsic factors (origin, processing, claims) affect market value
- Apply professional cupping language to communicate quality
Exam Readiness & Practical Training
- Hands-on practice for all 19 Q Grader exam components
- Two exam attempts per component within the course window
- Strategies for time management and accuracy during practical exams
Professional Impact
- Apply certification to roles in sourcing, roasting, and quality control
- Strengthen credibility and recognition within the global coffee industry
- Position yourself for career advancement with the industry’s highest sensory certification
Who This Course is For
This course is designed for experienced coffee professionals such as roasters, green coffee buyers, quality managers, cuppers, and anyone responsible for evaluating and sourcing coffee. It’s intended for those already comfortable with cupping and sensory evaluation who want to formalize their expertise with the highest credential in coffee.
Course Prerequisites
Participants should already have solid sensory skills, be comfortable with standard cupping protocols, and have experience evaluating roasted coffee. This preparation increases your chances of passing the exams.
What's Included
- Facilitator Fee
- Facility Usage
- All Required Coffee
- Sensory Activity Supplies
- Cupping Equipment & Supplies
- Printed Handouts & Resources
- Lunch and Snacks
- Course Certificate (upon successful completion)
Meet Your Trainer
Trent Rollings is the founder of Timberline Coffee School, a certified SCA trainer, and a World Coffee Championships Representative and Judge. With over a decade of international experience in coffee education and competition, Trent brings deep industry insight and a passion for helping others grow.
Frequently Asked Questions
Who should take this course?
This course is designed for experienced coffee professionals such as roasters, green coffee buyers, quality managers, cuppers, and anyone responsible for evaluating and sourcing coffee. It’s intended for those already comfortable with cupping and sensory evaluation who want to formalize their expertise with the highest credential in coffee.
Do I need prior experience before enrolling?
Yes. The Q Grader course is not an introduction to coffee cupping. Participants should already have solid sensory skills, be comfortable with standard cupping protocols, and have experience evaluating roasted coffee. This preparation increases your chances of passing the exams.
How long is the course?
The course runs for six days in sets of three days with one day off in between the sets. The course has a minimum of 48 hours of instruction, practice, and exams. Each day includes both practical cupping sessions and theory components.
What certification do I receive?
Participants who pass all 8 practical exam and the online written exam earn theQ Grader Certification. This is the highest global credential for sensory evaluation and coffee analysis, recognized across the specialty coffee industry.
What happens if I don’t pass all the exams?
Each exam can be attempted twice during the course window. If you do not pass the exams, then you need to retake the course.
What exams are included?
There are 8 practical exams in total, covering:
- Cupping Skills
- Physical Assessment
- Olfactory Category Examples
- Descriptive Assessment
- Triangulation
- Roasting Problems
- Main Taste Solutions
- Affective Assessment
Additionally, there is an online written exam that covers the theoretical content of the course.
How will this certification help my career?
The Q Grader credential sets you apart as an authority in coffee quality. It opens doors for roles in green buying, sourcing, roasting, and quality control, and demonstrates to employers and peers that you’ve achieved the industry’s highest level of sensory expertise.
How many people are in a class?
Our courses range from6–12 participants, with a minimum of six required for valid descriptive cupping exercises. This ensures group calibration while keeping the environment interactive and focused.
What should I bring?
We’ll provide all coffees, cupping supplies, and exam materials. Just bring a notebook, comfortable clothing for sensory work, and your full focus—this is an intensive week.
Where is the course held?
The course is hosted at Timberline Coffee School in Calgary. Venue details and logistics will be emailed to you after registration.
