SCA Q Grader Course - Summer!

Join us in beautiful Charleston,SC for the new SCA Q Course offered under the Specialty Coffee Association’s current Coffee Value Assessment (CVA) framework.

As the SCA assumes full stewardship of the Q program, this course marks an exciting transition from the heritage SCA cupping form to the new CVA system. The Q is designed for coffee professionals who want a clear, practical understanding of how quality is evaluated within the current SCA system—while building strong, transferable sensory skills that remain relevant across the industry.

What’s Included

• 6 days of Q training and assessment
• All training materials and workbooks
• Course Enrollment Fee
• Lunch, snacks, and plenty of coffee
• Free parking available

Why Q Wth Us in Charleston?

• Learn alongside Q Instructor Traci Armstrong and our highly supportive team!
• Train in our historic downtown Charleston sensory lab
• Wind down in the evenings with fresh local seafood (Chubby Fish and Bistronomy are longtime favorites)
• A supportive, human environment where you’ll be challenged—but not left on your own
• We know this course is demanding. We’re here to help you get through it!

About the Q Course

The goal of the Q course is to license professional coffee evaluators who already have experience with cupping and the assessment of green and roasted coffee. While prior experience with sensory evaluation—and familiarity with the CVA forms—is helpful, there are no formal prerequisites to enroll in this class.

This is a rigorous, exam-based course. Each participant is given two attempts to pass each practical exam and three attempts to pass the online written exam. In accordance with SCA policy, to earn the Q certificate, all required exams must be passed within the allowed attempts. Participants who do not successfully complete every exam will not receive the certificate and must retake the full course in order to qualify.

Course Structure

The Q course is a six-day, immersive program that blends instruction, guided practice, and practical assessments throughout the week. Training and exams are intentionally integrated, allowing participants to apply new skills soon after they’re introduced.

Days 1–3: Foundations and Calibration

Participants will:

• Review cupping fundamentals, setup, and facilitation
• Learn the structure and intent of the Coffee Value Assessment (CVA) system
• Practice physical and descriptive assessment using CVA forms
• Explore multi-perspective cupping and value alignment
• Develop olfactory, taste recognition, and triangulation skills
• Identify incorrect preparation and roasting-related issues
• Initial practical exams begin during this phase, including Physical Assessment and Olfactory Category Examples.

Days 4–6: Continued Evaluation and Assessments

• The second half of the course deepens evaluation skills and completes the assessment process. Participants will:
• Complete descriptive, triangulation, and roasting problem assessments
• Learn and apply affective assessment within the CVA framework
• Explore extrinsic assessment and its role in understanding value
• Participate in value discovery exercises and guided reflection

Second attempts for practical exams are scheduled during this period, along with course review and final reflections.

PLEASE NOTE: After payment is made, please create an account on the SCA website and register for THIS COURSE.

Cancellation Policy: If for any reason we are unable to host this class, you will receive a full refund for the class. We will provide as much notice as possible, however, we strongly recommend that you purchase travel insurance or keep flexible travel arrangements. We are committed to working with all students and will do our best to be as flexible as possible to accommodate everyone!

Know what’s Happening Next — before everyone else does.

Get App

Host or Publisher Balzac Brothers