IMPORTANT: The course takes 16 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

*The Coffee Value Assessment Course for Cuppers is a two-day professional update for coffee cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes a few lectures and time for discussion. A certificate attesting the participant has acquired CVA as cupping tool will be issued to those students who pass both practical and theoretical tests.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA - CVA for Cuppers

Giuseppe  Seminara

Clear explanations, friendly atmosphere and a lot of learning.
Thanks!
:-)

Anna Nordström

The course was well prepared and Julian is a very skilled educator who created a friendly and safe space for learning.

IMPORTANT: The course takes 16 hours, divided in 2 days in a row.

IMPORTANT: The course takes 21 hours, divided in 3 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Roasting Intermediate course builds upon the introductory concepts of the Foundation course.*

*It is ideal for someone who has roasting experience and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time.*

*Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Roasting Intermediate

Edward  Gudgeon

Julian was fantastic, it was a very relaxed and informative course. I can't wait to take what I have learnt and apply it to  my day to day roasting. 

**IMPORTANT:** The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.*

*This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

IN PERSON COURSE HELD AT DRURY TEA & COFFEE, LONDON, UK

SCA Sensory Skills Intermediate

This course consists of two corresponding parts over six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3-day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners’ job-relevant skills including cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification and matching pairs of coffee acids.  Testing also includes recognizing and recalling CQI Flavor Standards in aqueous solutions.

Q Arabica Grader Combo Exam & Training Course V5.1

CQI Q Arabica Combo

IMPORTANT: The course takes 7 hours (a full day).

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

*The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark.* 

*Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Rosting Foundation

This course consists of two corresponding parts over six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3-day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners’ job-relevant skills including cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification and matching pairs of coffee acids.  Testing also includes recognising and recalling CQI Flavor Standards in aqueous solutions.

CQI Q Arabica Combo 

A detailed report will be sent back to the customer by email (or by post if chosen). 

The sensory analysis can be done either using the 2004 SCA Form or the SCA Coffee Value Assessment. 
 
Usually it takes us around 7 working days to send the reports to customers, depending on the number of samples.

**Please specify by email what type of sensory assessment you are looking for: 2004 SCA Form scoring or the CVA (Descriptive/Affective assessments).**

**Please bear in mind that this is NOT a Q Certification by CQI. For that, an ICP (In-Country Partner) has to be contacted directly. More information on the CQI website.**



Coffee Sample Analysis

Complete coffee sample analysis: Green coffee grading, moisture content measurement, sample roasting and sensory assessment. 

CQI Q Arabica Calibration

Tim Medley

Julian's calm and clear demeanor made a stressful recalibration as comfortable and clear as possible. Thanks Julian!

Alda Maria  Carvalho Cruz

He’s a wonderful teacher — patient, caring, and truly knows his subject. I can’t recommend him enough.

Lisa  Lawson

A well-led and well-organised calibration class. Julian was a great host and trainer.

Bruna Costa

Julian was a great instructor. Made us feel confident and aware of all the regulations

Learn to taste and brew coffee - Wecandoo

Carol  Greenhalgh

Bought as a Christmas present for a friend. We weren’t sure what to expect but our experience exceeded our expectations. We had a great time. Julian was a fantastic host and explained everything really well. I would definitely recommend doing this coffee experience. 

Shirin Moayyad

Taking a Q course is difficult enough as it is, let alone having an instructor who isn't encouraging. But Julian is such a kind person, he gets you through the personal stresses and anxiety of the process with calm and warm bolstering. "You can do it, you're going to be just fine!" With gratitude for your attitude :)

Aleksander Smęt

In case you need to Cancel or Reschedule, please get in touch with Julian to find the best solution possible.

Julian Loayza Coffee Training and Consultancy

Currently working as Head of Quality and Training for Drury Tea & Coffee in London, UK.

I was born in La Paz, Bolivia. Was lucky enough to live in different parts of the world: Bolivia, Spain, UAE (Dubai) and now in the UK.

AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills.  I'm also an AST for the new SCA Coffee Value Assessment (CVA).

Q Arabica Grader '17, '20, '23. 

Q Arabica Instructor for the CQI. 

Teaching all things coffee and training people are my biggest passions. I learned so much from each of the students that took the time to book a course with me. Education for adults is more like a two way conversation.

Currently working as Head of Quality and Training for Drury Tea & Coffee in London, UK.

I was born in La Paz, Bolivia. Was lucky enough to live in different parts of the world: Bolivia, Spain, UAE (Dubai) and now in the UK.

AST for Introduction to Coffee, Roasting, Barista Skills, Green Coffee and Sensory Skills. I'm also an AST for the new SCA Coffee Value Assessment (CVA).

Q Arabica Grader '17, '20, '23. 

Q Arabica Instructor for the CQI. 

Teaching all things coffee and training people are my biggest passions. I learned so much from each of the students that took the time to book a course with me. Education for adults is more like a two way conversation.

About me

If you have any questions, feel free to contact me anytime. 

Get in touch

Julian Loayza: Coffee and Training Consultancy

Julian Loayza Coffee & Training  Consultancy

Coffee Training and Consultancy

List of products we offer besides courses.

Products

Here you will find a list of all the SCA, CQI and private courses available.

If you don't find a suitable date, please get in contact with me to talk about alternatives. 

Julian Loayza Coffee & Training Consultancy

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