CQI QCE – Quality Cupping Essentials

CAD$1200.00

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.

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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.

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