Theoretical and practical training developed in our laboratory as a result of expertise and continuous research.
This is a course that will allow you to become familiar with the sensory attributes of coffee and acquire guidelines and skills for its identification, acquiring a unique and in-depth knowledge of the raw material.
The programme of this course covers units such as:
> Introduction to the SCA cupping protocol.
> Practice of olfactory and gustatory skills (aromas, flavours, defects...).
> Evaluation of green and roasted coffee.
It lasts three days and is recommended for beginners and experts seeking to acquire knowledge and calibrate themselves in all aspects involved in the quality of coffee.
Theoretical-practical training aimed exclusively at professionals in the coffee sector, who must pass a total of 20 tests to graduate and become an international cupper certified by the CQI (Coffee Quality Institute).
The course is based on the Q System for evaluating coffee. The Q System confirms that the beans used are among the highest quality in the world and have distinguishable characteristics that set them apart from other coffees. It uses mainly cupping complemented by physical analysis to determine the level of quality.
After graduating, the acquired skills include:
> Identification of flavour and aroma attributes.
> Identifying defects.
> Scoring objectively.
> Describing the cup profile.
> Understanding quality based on a scale of 0-100.
The Q Grader Course lasts six days: three days of practice and three days of exams. It is an advanced course and it is a prerequisite to have previous knowledge or to have taken courses such as Fundamentals of Specialty Coffee Cupping.
Training is specifically aimed at those who hold a Q Grader Licence, which is valid for 36 months and must be renewed in a time window of 6 months before or 6 months after the expiry date of the licence.
The programme of this course is divided into two units (one per day):
1st. Review of Q Protocols and proper use of the SCA Form in front of a cupping session.
2nd. Calibration test, consisting of the evaluation of three tables (three of the four origins) of six coffees each.
Training is specifically aimed at those who hold a Q Grader Licence, which is valid for 36 months and must be renewed in a time window of 6 months before or 6 months after the expiry date of the licence.
The programme of this course is divided into two units (one per day):
1st. Review of Q Protocols and proper use of the SCA Form in front of a cupping session.
2nd. Calibration test, consisting of the evaluation of three tables (three of the four origins) of six coffees each.
Theoretical and practical training for those who are in contact with the roasting process and need to know the aspects and techniques to be taken into account for an optimal roasting process.
The programme of this course includes units such as:
> Search for roasting profiles starting from the study of the raw material.
> Searching for results based on a pre-established objective set by the master roaster.
For a better development of the course, the student must understand and use the cupping process, since for the evaluation of the results of the roasting process it is essential to have pre-established sensory skills. It is therefore necessary to have taken courses such as Fundamentals of Specialty Coffee Cupping or similar.
Phone: +34 629 198 613
E-mail: info@xorxios.com
Bajada a Playa Camposancos, s/n
36788 A Guarda (Pontevedra)
SPAIN
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