CQI-Q Grader Coffee Quality Grader Certification Course (Arabica) (Q Arabica Grader Combo Exam & Training Course)

🏆SCA Evolved Q Arabica Grader International Coffee Quality Grader Certification Course
— Hong Kong's only SCA Premium Campus, taught by the official AST and former official instructor team.

Why take the certification exam at Tasse Coffee?

Instructor-level faculty team: Led by an Authorized SCA Trainer (AST), the course is designed by a team of experts with backgrounds as an official CQI Licensed Instructor (Q Instructor) and lecturer.

Hardware Authority: Conducted at Hong Kong's top-tier SCA Premium Training Campus, providing standardized lighting and water quality to ensure absolute accuracy in sensory calibration.

2026 New Evolved Q Standard: Fully Implements the SCA Coffee Value Assessment System (CVA)

🌈 Faculty Qualifications and Background

Tasse Coffee's curriculum is designed according to top international standards, and our instructor team has the following qualifications and backgrounds:

Authorized SCA Trainer (AST) / Inspector

The team previously served as CQI Licensed Instructors (Q Mentors).

Former CQI Lecturer (Official Instructor)

Judges of world-class barista competitions and cupping competitions

Technical consultant background for several professional coffee books, such as "Cupping Bible"

🌈 2026 SCA Evolved Q Course Core Content

This course is fully aligned with the SCA Coffee Value Assessment System (CVA), analyzing coffee value from four key dimensions:

• Physical Assessment: Techniques for identifying defects in raw soybeans, and analyzing moisture content and density.
• Descriptive Assessment: Using the CATA (select applicable items) methodology and standard references to establish flavor profiles.
• Affective Evaluation: Sensory calibration based on market quality preferences and institutional standards.
• Extrinsic Assessment: Analyzing how origin and transparency define the coffee market
• Sensory Acuity: Aqueous solution taste test, olfactory bottle identification (Olfactory Skills)
• Triangulation: Precisely identifies subtle differences in samples under high pressure.
• Roast ID: Precisely detects baking defects and their development.
• General Knowledge (Written Theory Exam): A comprehensive assessment covering the entire coffee industry chain.

Course duration: 6 days
Course Fees:
Special offer: HK$17,980 per person (including SCA fee)
Two people traveling together: HK$16,000 per person (including SCA fee)

(Including SCA fees)

🌈 Promotion in progress

• One free retake is offered, applicable to other designated classes throughout the year, and can be scheduled.
• Special offer: HK$17,980 per person (including SCA fee)
  Two people traveling together: HK$16,000 per person (including SCA fee)

🌈CQI Course Model

• Six-day official course, including three days of classes and training, three days of exams
• Teaching in Cantonese

• Set up English or Chinese notes and basic classroom translation, easy to understand (if necessary, provide simple Cantonese translation)
• Venue: Room E, 6th Floor, TLP132, 132-134 Dalian Pai Road, Kwai Chung, New Territories
• Two people can travel together

• Tasse Coffee-Chief with many years of experience AST and Q Grader are taught in Cantonese, laying a good foundation for successfully obtaining Q Grader Coffee Certification!

🌈 CQI Q Arabica Grader Course Content

Day 1: Infrastructure and Physical Assessment

Theoretical learning:

• Course introduction
• Cupping core concepts and techniques
• CVA (Coffee Value Assessment) - Introduction to Coffee Value Assessment
• Practical operation:
• CVA Physical Property Evaluation and Table Exercises

Day 2: Sensory Basis and Descriptive Assessment

Theory and Practice:

• CVA Descriptive Assessment and Table Exercises
• Multi-dimensional cupping analysis
• Olfactory Category Identification Exercise
• Basic taste solution identification exercises
• Formal exam:
• 🔥 CVA Physical Property Assessment Practical Exam

Day 3: Identification Ability and Error Diagnosis

Theory and Practice:

• CVA Descriptive Assessment and Table Exercises (Part 2)
• Triangulation method
• Identifying incorrect preparation and baking problems
• Formal Examination
  - Smell category identification practical exam

Day 4: Emotional Values and Advanced Practice

Theory and Practice:

• CVA Affective Assessment and Form Exercises
• Formal Examination
  -CVA Descriptive Assessment Practical Exam
• Triangulation method practical exam
• Olfactory Category Identification Retake (Second Chance)

Day 5: Comprehensive Practical Assessment

Theory and Practice:

• CVA External Attribute Assessment and Table Exercises
• Formal exam:
  Baking Problem Identification Practical Exam
  - Practical exam on basic taste solution identification
  - CVA Emotional Assessment Practical Exam
  - CVA Descriptive Assessment Retake (Second Chance)

Day 6: Application Summary and Final Make-up Exam

Theory and Practice:

• Exploring and Applying the Value of Coffee
• Course Summary and Follow-up Notes
• Final retake opportunity (second chance):
• CVA Emotional Assessment Retake
•  Triangular identification method retest
• Basic taste solution identification retest

• Baking Problem Identification Retake
• CVA Physical Property Assessment Retake

The certification process consists of two key parts. For the practical exams, trainees must pass all eight exams, with two attempts available for each.The written test requires completing 55 questions within 60 minutes and achieving a passing score of 80%. Two attempts are also provided for this test.