About the Course
📅 Hosted by AST & CQI Instructor Zoey Thorson & Brit Horn | Wednesday- Monday April 1-6 9 am – 5 pm | 6-Day Course | Cost: $2150
Experience world-class coffee education in the vibrant growing region of Hawai‘i, where Pacific Coffee Research provides a dynamic setting for immersive, hands-on learning. Surrounded by active farms and a thriving local coffee community, participants gain a rare opportunity to connect theory with practice in an authentic production environment.
The SCA Evolved Q Grader Course represents the pinnacle of global coffee evaluation training and certification. Developed by the Specialty Coffee Association (SCA), this program is designed for experienced coffee professionals seeking to master the most advanced sensory and quality assessment system in the industry.
Over six intensive days, you will engage deeply with the Coffee Value Assessment (CVA), the SCA’s most comprehensive and contemporary framework for evaluating coffee quality. Through guided instruction, applied exercises, and rigorous testing, you will refine your sensory acuity, analytical precision, and professional judgment across every dimension of coffee evaluation.
Upon successful completion of all examinations, you will earn the SCA Evolved Q Grader Certification, a globally recognized credential that validates your exceptional expertise and leadership in coffee assessment.
Course Structure
Duration: 6 intensive days (48 total hours)
Location: Pacific Coffee Research, Hawai‘i
Format: Integrated theoretical instruction, practical exercises, and SCA certification exams
This advanced course merges conceptual learning with hands-on mastery, preparing you to perform at the highest international standard of professional sensory evaluation.
Learning Outcomes
By the end of the course, you will be able to:
1. Command the Coffee Value Assessment (CVA)
Understand and articulate the CVA’s theoretical foundations, and apply its principles strategically across professional and market contexts.
2. Execute Comprehensive Coffee Evaluations
Perform all four pillars of the CVA with precision and confidence to construct a full-spectrum profile of any coffee:
- Physical Assessment: Examine green coffee for color classification, moisture content, bean sizing, and defect identification.
- Descriptive Assessment: Map the sensory landscape by accurately identifying aroma, flavor, and textural attributes.
- Affective Assessment: Evaluate coffee quality and potential objectively, considering diverse consumer perspectives.
- Extrinsic Assessment: Identify and communicate value-adding attributes such as origin, producer story, certifications, and sustainability practices.
3. Analyze Through Multiple Lenses
Develop the ability to separate subjective taste from objective evaluation and to recognize how perceived value shifts across cultures, clients, and market segments.
Course Schedule
Day 1 Building Your Foundation: Orientation, cupping principles review, and in-depth exploration of CVA Physical Assessment (green coffee evaluation).
Day 2 Mapping Sensory Profiles: Comprehensive instruction in Descriptive Assessment, aroma and taste identification training, and the first practical exam on physical evaluation.
Day 3 Sharpening Sensory Precision: Triangulation and discrimination exercises, roasting defect analysis, and aroma identification testing.
Day 4 Understanding Perceived Quality: Deep dive into CVA Affective Assessment, evaluating coffees from multiple market viewpoints. Includes practical exams on triangulation and descriptive analysis.
Day 5 Beyond the Cup: Exploration of extrinsic attributes including heritage, certifications, and sustainability. Includes testing on roasting defects, basic tastes, and affective evaluation.
Day 6 Real-World Integration: Apply all learned competencies through authentic market scenarios (Value Discovery) and complete any second exam attempts if required.
Rigorous Testing Standards
The Evolved Q Grader program includes nine comprehensive examinations: eight practical and one written, covering all areas of professional expertise.
Each participant receives two attempts per exam during the course week and three attempts at the online written exam at no additional cost.
Please note: No retake opportunities exist beyond the course week. Failure to pass any exam will require full re-enrollment to pursue certification.
Important Additional Details:
- The total for the course is $2150 and payment will be due when the course is confirmed, a link will be sent to registrants
- Please register here and request enrollment through the SCA if you are interested in joining this course
- A minimum of 5 students must be enrolled in order to confirm the course and we will notify registrants if the course is confirmed one-month prior to the start date
- SCA course enrollment fee is included in the price of our course
- Lunch, refreshments, and all materials provided and included in course fee
- SCA Q Grader Course Enrollment Link
About the Instructors:
Zoey Thorson is a Q Instructor (SCA EQ and former CQI Q) and a SCA Authorized Skills Trainer (AST), currently consulting on coffee quality projects across the supply chain. She serves on the Standards Development Panel for the Specialty Coffee Association and is a council member for Living Wage for Us. With experience from farm to cup, Zoey brings a values-driven approach to specialty coffee. A passionate advocate for Hawaiian coffee since 2013, she remains actively involved in supporting its local communities. Outside of coffee, she enjoys the ocean, dogs, community building, and permaculture.
Brit Horn is a Q Instructor and has been a SCA Authorized Skills Trainer since 2014 for the Sensory Skills, Green Coffee, and Sustainability modules. She is PCR’s founder. Outside of coffee she loves taking art classes, cooking for friends, and learning about wine.
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