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 fee: HK$20,800 (including SCA fee)

🌈 Promotion in progress

• Add a two-day preparatory course (7+5 hours).One course, two certificatesWe'll send you an SCA Sensory Foundation certificate and CQI Q Grader training guide.- Cost $3000 (The price includes all classroom learning materials, SCA administrative fees, examination fees, and certificate fees. 
  
• One free retake is offered, applicable to other designated classes throughout the year.

🌈CQI Course Model

• Six-day official course, including three days of classes and training, three days of exams
• Teaching in CantoneseProvide English or Chinese notes and basic classroom translations, simple and easy to understand (simple Cantonese translations can be provided upon request).
• Venue: Room E, 6th Floor, TLP132, 132-134 Dalian Pai Road, Kwai Chung, New Territories
  
• No need for a group of six

🌈 CQL Preparatory Course + SCA Sensory Course Content (One course, two certificates

• It is very necessary for 95% of the students to understand the contents and tests to be faced in the next six days, help strengthen the basic practice, and greatly improve the pass rate of the examination!!
• In particular, it helps students with shallow experience or lack of confidence in cupping to learn in advance and adapt to high-intensity training.
• Learn about Q Grader course overview, exam content and guidelines
• Learn basic sensory knowledge
• Basic training based on CQI standard for assessment content, including coffee cup test, triangle cup test, roasting degree test, etc.
• Master the skills of cup evaluation (there is only one chance for each subject to cupping during the examination, and there is no make-up examination!)
• Aroma Kit Fragrance Guidance & Training
• Simultaneous Professor SCA Sensory Foundation, Completed After Examination SCA Securities
  
• 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.