Host a Class

Hosting your own Q Grader certificate course or other custom-developed coffee training program can be a cost-effective option for small groups or internal company workshops or offer a valuable learning experience.

For as little as US$10,000 (plus instructor travel, CQI certification fees, material costs, supplies and lab rental, if applicable) your small group of 6-12 participants can receive coffee quality training customized to your specific needs and conduct your own Q Grader or R Grader certification exam or calibration and recertification exam in the convenience of your own company facility or a nearby accredited teaching laboratory.

Course requirements:

Custom courses conducted by our company that are not for certification may be conducted at any reasonable location.

Q Arabica, Q Robusta or other CQI certificate courses within the United States must be conducted at an SCAA Certified teaching laboratory. A minimum of six (6) students are required for all certification exams.

Certificate courses held in any other country may be conducted in any reasonable laboratory facility, so long as no SCAA certified laboratory exists within that country. A minimum of six (6) participants are required for certification exams and prior approval must be gained by CQI in order to proceed.

SCAA teaching laboratory requirements:

  1. Cupping area – A room for coffee cupping with a cupping table(s) to chest height of between 42″ (106 cm) to 46″ (116 cm) tall and at least 5′ (150 cm) long by 2′ (60 cm) wide. A minimum of 3′ (90 cm) clearance is required around each table: 6′ or 90cm when back-to-back. Natural light or a full spectrum artificial light source is necessary in the cupping area, as is the ability to darken and illuminate the area with overhead or table lamps for some cupping and sensory exercises.
  2. Lecture area – A room for lectures and testing with appropriate supporting presentation equipment including a data projector and screen.
  3. Roasting area – A roasting area separate from the cupping and teaching area so that roasting may be conducted concurrently and not interfere while teaching.
  4. Environment – Rooms should be temperature controlled and free of odors, noises or other distractions.
  5. Water – The laboratory should have access to a water supply (treated or bottled) with a Total Dissolved Solids (TDS) count of between 75-250 mg/L, hardness of 17-85 mg/L (1-5 gpg) with a pH value of between 6.5 – 7.5 and be free of any chlorine and odors.
  6. Equipment
    • Sample roaster capable of meeting sample roast parameters
    • A laboratory grinder, preferably two or more
    • Roast color identification kit (Agtron tiles) or device (e.g. Agtron machine, Probat Colourette, Javalytics, etc.)
    • Hot water boiler(s) capable of serving adequate hot water to meet course demand (SCAA specifies 1.7l / student / flight, instantly on demand)
    • Le Nez du Cafe kits, two sets (2) per six (6) students. Le Nez du Vin kits are additionally required for Robusta (R Grader) certification courses. Note that these must be replaced every two (2) years.
    • Cups, spoons and other supplies to meet course requirements. Please contact us for complete details and a list of supplies and sources.

Any laboratory (in any country) meeting strict SCAA’s laboratory standards may voluntarily apply for SCAA certification.