Description
SCA Evolved Q Grader Certification
Coffee’s highest sensory credential. Six transformative days. Global recognition.
The SCA Evolved Q Grader Course is the industry’s most respected certification for professional coffee tasters and quality assessors. Over six intensive days, you’ll master the Coffee Value Assessment (CVA) system – a comprehensive framework that evaluates coffee through four critical perspectives: physical (green coffee analysis including color identification, moisture, bean sizing, and defects), descriptive (sensory profiling and flavor articulation), affective (quality perception from different market perspectives), and extrinsic (origin story, processing, and value attributes).
The program
Six consecutive days combining theory, hands-on practice, and rigorous examination. You’ll develop expertise in aroma identification (Le Nez du Café), triangulation exercises, taste recognition, roasting defect analysis, multi-perspective cupping, and real-world market applications (value discovery). The course culminates in 9 comprehensive exams (8 practical + 1 written). Each exam allows two attempts. You have to pass all to earn your credential.
Your instructor
Alin Giriada, licensed SCA Q grader instructor, has certified hundreds of Q graders and trained thousands of coffee professionals globally. Alin consults for the UN’s International Trade Centre, USAID, and the African Fine Coffees Association. As founder and CEO of Coffee Laboratory, he brings world-class industry expertise and pedagogical excellence.
Who should attend
Experienced cuppers, green coffee buyers, roasters, and quality professionals with solid cupping skills and sensory vocabulary. If you are new to professional cupping, it is recommended that you complete at least the SCA Sensory Skills Foundation, Green Coffee Skills Foundation and Roasting Skills Foundation courses first.
What you’ll gain
SCA Evolved Q Grader License (valid 3 years), globally recognized credibility, precision sensory skills, industry connections, and the ability to evaluate and communicate coffee quality at the highest professional level.
