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.
Flavor wheel
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.
Building a sensory memory bank
How to train your palate by building a sensory memory bank of flavors, aromas, and textures to improve consistency and precision in coffee evaluation.
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Flavor wheel and lexicon use
How to use the Coffee Taster’s Flavor Wheel and Sensory Lexicon to describe and evaluate coffee flavors with accuracy and consistency.