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.
Sca cupping
SCA Coffee Skills Program modules
An overview of the Specialty Coffee Association (SCA) Coffee Skills Program (CSP), its structure, and the key modules that support professional coffee careers.
Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
SCA cupping protocol step-by-step
The official step-by-step Specialty Coffee Association (SCA) cupping protocol used globally to evaluate coffee quality with consistency and objectivity.
Sampling protocols (offer, pre-ship, landed)
This topic explains the three main sampling stages in coffee trade—offer, pre-shipment, and landed—why each is important, and how they ensure quality and consistency across the supply chain.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.