SCA Q Grader Course

1. HQJ SCA Q GRADER COURSE

The HQJ SCA Q Grader Course is a 6-day professional certification program that prepares coffee evaluators to confidently use the full SCA Coffee Value Assessment (CVA) system. This version of the course is designed by a Q Arabica & Q Robusta Instructor, and incorporates additional real-world training not found in the standard global Q Grader curriculum.

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Built for working sensory professionals, QC teams, roasters, green buyers, and competitors, this course combines rigorous SCA assessments with HQJ enhancements that strengthen calibration, sensory accuracy, defect recognition, and value-based decision-making.

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2. What Makes the HQJ Version Unique

HQJ Instructor Enhancements:

• Integrated Arabica + Robusta sensory development

• Additional calibration cuppings for both species

• Expanded green grading practice with more defect examples

• Roasting-problem identification used in QC labs

• Incorrect-preparation analysis with real-world scenarios

• Applied market-value interpretation for buying & roasting

• Strengthened sensory-science explanations

• Practical use of CVA data across the value chain

These enhancements ensure students not only pass the exam but also perform like professional evaluators in real environments.

 

3. What You Will Learn

• Cupping & Sensory Mechanics

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Master SCA cupping protocols, contamination control, and sensory workflow—with scientific reasoning behind each step.
(HQJ enhancement: professional cupping behaviors & sensory-science explanations)

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• CVA Assessments

Learn and apply all four SCA assessments: Descriptive, Affective, Physical, Extrinsic.
(HQJ enhancement: real QC and buyer-level interpretation)

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• Physical (Green) Assessment

Color, defects, full-defect conversion, moisture, screen size.
(HQJ enhancement: more defects and deeper operational context)

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• Olfactory & Main Taste Calibration

Olfactory categories, sweet/sour/salty/bitter calibration for Arabica & Robusta.
(HQJ enhancement: reinforced Robusta calibration & sensory-acuity training)

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• Descriptive Assessment

Multiple rounds of descriptive cupping with accuracy and consistency checks.

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• Triangulation & Discrimination Skills

Develop precise difference-testing ability used in QC and competitions.

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• Affective Assessment

Learn how distinctiveness and desirability vary by market preferences.
(HQJ enhancement: real market-preference scenarios)

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Incorrect Preparation + Roast-Problem Detection

Identify and diagnose real-world cupping and roasting errors.

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• Arabica & Robusta Calibration

Two calibration cycles for each species to strengthen cross-species sensory confidence.

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• Extrinsic Assessment & Value Discovery

Understand transparency, processing information, sustainability claims, and how they affect value.
(HQJ enhancement: matching coffees to markets & customer segments)

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4. Certification Requirements

To earn the SCA Q Grader License, students must pass:

• 9 practical exams (Physical, Olfactory, Main Tastes, Descriptive, Affective, Triangulation, Roasting Problems, Calibration, Cupping Mechanics)

• Written exam (55 questions, 60 minutes, 80% passing score)

Two attempts for each exam are included during the course.

Who This Course Is For

• Coffee professionals seeking Q certification

• Sensory panelists & QC teams

• Roasters & green-coffee buyers

• Professionals who want deeper sensory accuracy across Arabica & Robusta

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5. Outcome

Graduates leave with the skills to:

• Evaluate coffees using the full CVA system

• Communicate sensory attributes with precision

• Make buying, roasting, and quality decisions

• Understand how value is created in different markets

• Perform confidently as certified Q Graders​