|Date||Location||Class||Sign up Link|
|April 13-18||CoffeePro Hong Kong||Q-Arabica Combo||https://database.coffeeinstitute.org/course/1674|
|April 14-15||CoffeePro Hong Kong||Q-Arabica Calibration|
|May 6-11||Taiwan Coffee Lab||Q-Robusta Combo|
|May 12||Taiwan Coffee Lab||Q-Arabica AND Q-Robusta Calibration|
|May 15-17||Diedrich Manufacturing||Roast Profiling||Sold Out!|
|May 22-27||Coffee Lab Intl Vermont||Q-Robusta Combo (Taught by Mane Alves)||https://database.coffeeinstitute.org/course/1662|
|June 19-21||Diedrich Manufacturing||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|June 24-29||Jas Caffe China||Q-Arabica Combo|||
|Jun 30-Jul2||Jas Caffe China||Roast Profiling|
|July 5-7||ACE Williamsburg VA||Roasr Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|July 17-19||Diedrich Manufacturing||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|July 19-21||ACE Williamsburg VA||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|Sept 18-20||Diedrich Manufacturing||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|Sep 23-28||Jas Caffe China||Q-Arabica Combo|
|Sep29-Oct1||Jas Caffe China||Roast Profiling|
|Oct 16-18||Diedrich Manufacturing||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|Nov 13-15||Diedrich Manufacturing||Roast Profiling||http://diedrichroasters.com/roastlikeapro/seminars/seminar-dates/|
|Dec 4-9||Jas Caffe China||Q-Arabica Combo|
I am blessed to be able to teach Coffee Quality Institutes course material all over the world. In doing that I have discovered different values associated to the education. It basically divides East and West.
In Western Countries, the primary focus is on the knowledge and skills to be learned. In Eastern Countries the focus is on the certificate as proof of knowledge and less about the knowledge itself.
Below are my 5 reasons to get your Q-Arabica or Q-Rubusta education:
Reason 1: Coffee knowledge
Back when I got my Q certification there were NO classes; just tests! It was interesting to know I could pass, but some things were not clear as to why these are important skills. Since that time many experts have added to the class content. Decades of experience are now crammed into 6 days of training and testing. You learn these important things:
Reason 2: Participate fully in the supply chain
With your new skills you will be able to understand the supply chain and how anyone in it can contribute to the success of creating and delivering specialty coffee as well as how they can screw it up. You will be armed with knowledge that can look back in the chain and solve problems .
Reason 3: Essential tool for buying green and Direct Trade
It stands to reason that if you want to talk with a farmer or mill about coffee in order to get what you want and negotiate a fair price, you both should be talking the same language. They are probably Q-Graders and you should be too!
Reason 4: Confidence in skill and calibration with peers
I always knew what I liked and didn't like. With these tools you will be confident in explaining your preferences. You will also know that you are 'just as good' as anyone else in formulating these opinions and will be able to talk fluently with peers about it.
Reason 5: Another Cert can't hurt!
Take pride in your accomplishment and put your cert on the wall. It shows the world you take this seriously. It also looks good on a resume!
5 Reasons to Get Your Q
Education vs. just a piece of paper
Some companies find it a cost burden to send their students away for training and want to have a more formal and customized education program at their own facility. International Coffee Consulting can work with you to develop the curriculum as well as rollout schedule. This can be as specific as one department ie roasting, or a broad coffee awareness program for all employees.
Custom Education for Your Company
The Specialty Coffee Association of America has been trying to formalize their education offerings into accredited classes. This effort has brought forth certain 'tracts' that can be taken depending on what your specific area of work requires.
There are the Barista Level 1, 2, & 3 classes, Roaster Level 1, 2, 3 and A 'Cup Taster' tract as well as a 'Gold Cup' tract.
These classes are sometimes offered together, but most often are taken a couple at a time so you can learn a new skill or two and apply them at your work, and then take some more classes.
SCAA Certification Classes
The Q System has 2 different species of the coffee plant that it works with. In Arabica coffee you would become a Q-Grader and in Robusta you would become a Q-Robusta Grader. This is sometimes known as an R-Grader.
Both of these certification courses involve 5-6 days of intense immersion in coffee with several lectures and 20+ tests that must be passed! It is not an easy class, but when you get certified you know you have earned it!
In order to have an intelligent discussion on coffee quality, everyone must be able to agree on what the attributes of the coffee are. This is known as getting 'Calibrated' with the others in the supply chain.
The universally accepted language to use for calibration is The Q System.
Q Arabica and R Grader Classes
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