Time: 3 Days (9:00AM - 6:30PM)

Fee: 16.900.000 VND

Combo QCE & SCA Sensory Gold Combo (4 Days): 18.800.000 VND

• Discount 5% if registration and deposit 2 weeks before the first day.

• More 5% discount for alumni.

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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.

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QCE is geared towards 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 executives to home enthusiasts, restaurant industry workers, and others.

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Through the QCE 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.

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By the end of QCE, students will have a thorough understanding of how to accruately and comprehensively cup coffee samples for the purposes of scoring, identifying, and differentiating individual lots. Additionally, participants will have learned all the practical applications of the SCA protocol, allowing them to set up cupping exercises for others or for themselves.

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