CQI QCE – Quality Cupping Essentials

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

CAD$1250.00

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.

For registration, please complete the class fee payment with Bicerin, and enrol the class officially with CQI from the course listing as below:

Oct. 02-04, 2020 https://database.coffeeinstitute.org/course/3657

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Description

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.

For registration, please complete the class fee payment with Bicerin, and enrol the class officially with CQI from the course listing as below:

Oct. 02-Oct. 04, 2020 https://database.coffeeinstitute.org/course/3657
Nov. 30-Dec. 02, 2020 https://database.coffeeinstitute.org/course/3590

1 review for CQI QCE – Quality Cupping Essentials

  1. Posted by  • 

    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!!!!

    Rated 5 out of 5
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