Licensed Q Arabica Graders must calibrate with each other every three years in order to test their abilities to accurately evaluate coffee quality based on their gained experience, knowledge, and standards/protocols learned in Q training. It is mandatory for all Q Graders to participate in a calibration if they wish to remain active as a Q Grader in good standing.

The calibration consists of three cupping flights, (or tables- 6 samples each) of coffees with distinct attributes. All Q Graders must be in calibration and pass two of the three flights in order to renew their licenses and continue as Licensed Q Graders. Upon passing, the Q Grader license will remain valid for another 36 months, starting from the day of the calibration course.



CQI Q Arabica Calibration

Aleksander Smęt

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 :)

Bruna Costa

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

Lisa  Lawson

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

Alda Maria  Carvalho Cruz

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

Tim Medley

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

CQI Arabica Calibration for active Q Graders

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 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 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

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.

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 

Drury Tea & Coffee Company

Julian Loayza Sanjines

The Independent Coffee Lab / The Coffee House

ITC Academy

Coffee Centre London

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

Age Requirement