Judging criteria and practice
The judging systems used in major coffee competitions and how professionals can practice calibration to prepare for judging roles.
Calibration sessions
Q Grader pathway and calibration
The steps to become a Licensed Q Grader, the global standard for professional coffee tasters, and the role of ongoing calibration in maintaining certification.
Spec changes and communication
How to manage specification (spec) changes in coffee programs and communicate them clearly to suppliers, staff, and customers.
Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Repeatability across baristas
How to ensure repeatability in coffee brewing across different baristas by standardizing variables, workflows, and communication.