CQI QCE – Quality Cupping Essentials
CAD$1699.00
Course Date: Sept. 30 – Oct. 02, 2024
Course Fee: CAD $1650 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) / [course fee including: CAD 250 certificate fee / course enrolment fee]
Course Description: CQI QCE- Quality Cupping Essentials
Quality Cupping Essentials: a new course in the Q Program, teaches students the cupping skills they need to properly evaluate specialty-coffee quality. The course can be completed either as a stand-alone Q Cupping Essentials certification, or as preparation to take CQI’s Q Arabica Combo Training and Exam Course, the pathway to earning Q Grader certification
Q Cupping Essentials Student Profile: The course is geared toward a broad range of people who are interested in evaluating coffee quality but aren’t involved in or are newer to everyday quality control. This could extend from baristas, cafe owners, and coffee executive to home enthusiasts, restaurant industry workers, and others.
Through the Q Cupping Essentials course, students will learn how to properly use the Specialty Coffee Association (SCA) cupping protocol and form, the internationally accepted system for evaluating coffees. The course focuses first on individual elements of the cupping form-such as intensity, sweetness, descriptive terms, and defects – and then progresses to using the full form. The course also integrates other elements linked to the cupping form, including olfactory evaluation and green coffee grading.
By the end of Q Cupping Essentials, students will have a thorough understanding of how to accurately and comprehensively cup coffee samples for the purposes of scoring, identifying, and differentiating individuals lots. Additionally, participants will have learned all the practical applications of the SCA protocol, allowing them to set up cupping exercises for other or for themselves.
This course will include 3 EXAMS (certified only issued upon of PASSING all 2 exams) – 1). Written, 2).Cupping.
Description
This is the skills fine tuning (training) workshop for potential students who wants to get certified as Q GRADERS!!!
Please consider of taking the SCA SENSORY FOUNDATION, SENSORY INTERMEDIATE, SENSORY PROFESSIONAL, as STEP BY STEP to know how to taste and evaluate specialty coffee!!!
Quality Cupping Essentials: a new course in the Q Program, teaches students the cupping skills they need to properly evaluate specialty-coffee quality. The course can be completed either as a stand-alone Q Cupping Essentials certification, or as preparation to take CQI’s Q Arabica Combo Training and Exam Course, the pathway to earning Q Grader certification
Q Cupping Essentials Student Profile: The course is geared toward a broad range of people who are interested in evaluating coffee quality but aren’t involved in or are newer to everyday quality control. This could extend from baristas, cafe owners, and coffee executive to home enthusiasts, restaurant industry workers, and others.
Through the Q Cupping Essentials course, students will learn how to properly use the Specialty Coffee Association (SCA) cupping protocol and form, the internationally accepted system for evaluating coffees. The course focuses first on individual elements of the cupping form-such as intensity, sweetness, descriptive terms, and defects – and then progresses to using the full form. The course also integrates other elements linked to the cupping form, including olfactory evaluation and green coffee grading.
By the end of Q Cupping Essentials, students will have a thorough understanding of how to accurately and comprehensively cup coffee samples for the purposes of scoring, identifying, and differentiating individuals lots. Additionally, participants will have learned all the practical applications of the SCA protocol, allowing them to set up cupping exercises for other or for themselves.
This course will include 2 EXAMS (certified only issued upon of PASSING all 2 exams) – 1). Written Exam, 2)Cupping.
Posted by Jianwei fan •
I spent 3 days to finish the CQI QCE course. After the course, I have gained competencies in coffee processing through a scientific and technical approach with the goal of improved quality, standardized procedures, and reduced. Right now, i am able to add value through differentiating coffee through processing techniques. I love this course so much because it make me become more professional for evaluating the taste and quality of coffee. And also good path for preparing the CQI Q Arabica Grader test. I learn the protocols for assessing coffee, so many sensory training and develop a wide and strong personal aroma sensory memory. And also teaching us how to recognize defects in green coffee and how they appear in the cup. The most important progress for improving my skills is it develop a knowledge of how to use the standard cupping form, for it is a from looked simple but very complicated of using, and also the procedure of how to cup according to industry standard and do the things most correctly. And now, i understand and appropriately apply cuppers’ concepts of intensity, quality and balance and i think that i am already build the set the skills required required by a professional cupper.
This course is really useful if you want to take the CQI Q Arabica Grader test and boost your skills to another level. And I take it and I can say this is the most wroth course i take in 2020. Right now, I feel so confident when i cupping with others and I can communicate with other professional or non-professional cuppers after the cupping and differentiate whether they said are make sense or not.
Thank you Jingbo, thank you bicerin coffee lab!!!!
Posted by ZHi cheng huang •
This is going to be a class that full open and structure on how you can score on the cupping form. It will be a great chance of you do before doing the Q. Is a very useful course that u want to achieve higher level in the industry.
Posted by David Wei •
After the 3-day course, I feel more confident for Q mentally and physically.
Posted by Celia •
3 days where practice takes most of the place and where you will be able to assess your level of preparation for Q. But more than just a pre-Q, this course is a way to validate and complete the lessons learned in the 3 SCA Sensory Skills courses. I highly recommend.
Posted by Chanthaly •
After completing the full Sensory Professional training, I continued with the CQI QCE. I find this training essential and allowed me to complete and develop my senses and improve my quality of cupping. For people who want to be a Q Grader, I think it is essential to complete the 2 courses: Full Sensory package + CQI QCE because they complement each other. We learn to recognize a coffee impacted by defect’s beans and bake coffee. The teaching is given under strict exam conditions to prepare us for the Q exam.
Jingbo teaches us how to best use and optimize our olfactory and gustatory system for the coffee industry.
Posted by Ying •
It was challenging and developing three days, to push yourself a lot, to calibrate again, to develop more and recognize the real Q system is. Jingbo is strict and well-knowledged, that is a great experience for me. It worth to take before anyone need to Q grader. 😊
Posted by jingbodeng •
🙂
Posted by Antoine Vautherot •
Another fantastic class with Jingbo, different from the SCA classes but so valuable once again. I really recommend completing the 3 levels of SCA sensory prior to taking this class as they really represent a logical to develop a solid foundation to further build upon. Many things we learned during the 3 classes came in very handy throughout the QCE one, I would have felt quite lost and overwhelmed otherwise as I didn’t necessarily have any prior cupping experience.
Beyond fine tuning our ability to taste and cup coffee, we learned how to grade green beans samples and further developped our odor memory. Leaving this class and writing this review a couple of days after while drinking my morning coffee, I am so impressed with the notes and nuances I am able to pick up and describe, which are so much more precise and elaborate than before the class when I could simply say “I like this coffee, it’s fruity!”. Thank you Jingbo, see you soon for the roasting class!
Posted by jingbodeng •
Very much appreciate, Antoine, it was so great to have you back into Bicerin’s life and we will always be here to support you whenever you’ll need in the future! Take good care!
Posted by Charlene Zhao •
This was a 4-day intense sensory training and fine-tuning class. I took all 3 levels of the SCA sensory course priory to join in the QCE course. I found this is especially helpful as a build-up on the knowledge I learned in SCA classes, as we focused more on enhancing sensory skills instead of learning from the ground up during the QCE. After the whole series of training with Jingbo, I have built a good foundation. The whole experience is also very helpful for future self-improvements!
Posted by jingbodeng •
Thanks a lot, Charlene, wishing you the best down the coffee journey 🙂
Posted by Kelvin •
CQI QCE is another step to developing your skills and knowledge for quality grading. Not only does this course build your sensory skills, it will also develop your cupping knowledge and test your senses to its full potential. It is important to understand that your coffee scores will have a huge impact for producers and it must be done right. This is a great course to complete if you are planning to test for the Q Grader certification.
Posted by jingbodeng •
Thank you, Kelvin, appreciated!
Posted by mustardgrin •
This course really pushed my boundaries in terms of cupping. After three days of calibration, I have built more confidence as a cupper and have finer tuned my sensory skills. I would recommend taking the sensory courses before this though, since this is more about fine-tuning than building up sensory system from scratch. This course has helped me in a different way from SCA sensory, I would like to thank Jingbo for her help along the way.
Posted by Cesar Morales •
Throughout the multidisciplinary activities that are part of this course, I witnessed the progress on my sensory skills to identify specific characteristics of coffee that I had never experienced before. It’s been a great opportunity not only to become familiar and learn about specialty coffee, but also to be able to communicate with others on a more professional level.
Posted by Michelle Ocfemia •
Jingbo is a great instructor and provides thorough feedback on how you can improve to do better. She also provides simple analogies to explain concepts. I’ve been in the specialty coffee industry for 3 years and it was only through this class I learned how to score the cupping form with guidance and calibration from Jingbo. I have a better understanding of so much more of my sensory skills and how it aligns with the the standard. I feel more confident in myself thanks to Jingbo’s encouragement and expertise. The structure of the class is great and gives you some insight on how the Q exam will be. I recommend this class if you are looking to improve your skills in coffee and as an actor in the coffee supply chain.
Posted by jingbodeng •
Thank you so much for the thorough and sincere feedback, very much appreciated your trust!!
Posted by Laura •
This course is a must for anyone considering the Q exam!!! Jingbo is a great instructor with extensive knowledge of coffee. Jingbo is patient with her students and gives valuable feedback on how to finetune your coffee descriptors and coffee grading. I am a better coffee professional because of this course.