Courses & Community

Taste, describe and assess: CVA for Cuppers learners in Bangkok connected sensory observations with clear, consistent coffee evaluation.

Our Coffee Value Assessment session in Manila on 17 July focused on aroma. Participants explored references, practised identifying and describing scents, and discussed how smell shaped their perception of coffee.

On 12 July, our Manila classroom explored Coffee Value Assessment through tasting, aroma exercises and shared perspectives. Participants considered coffee beyond a single score, practising description and discussing how preferences and context could shape its value.

The final day of this Q Grader course in Laos brought five days of learning into a complete evaluation exercise. Students worked with new coffees, moving through dosing, grinding, pouring, breaking the crust, cupping and recording their observations.

Robusta green grading, flavour references, aroma training and triangulation brought physical assessment and sensory calibration together on Day 3 of our Q Grader course in Laos.

Washed Arabica green grading and a second calibration round helped students connect physical assessment with coffee value on Day 2 of our Q Grader course in Laos.

A look back at the opening day of Q Grader training in Laos: green grading, Coffee Value Assessment and shared sensory language at the cupping table.

Two days of SCA Coffee Value Assessment at Phop Rak Café in Samut Songkhram, with bean examination, aroma practice, tasting and shared learning.

Two days of CVA cupping practice at Espresso Academic Thailand, using Descriptive and Affective forms, the CATA list and Hedonic Scale, with open discussion and shared experiences.

A first-day CVA recap from Laos, bringing aroma recognition, evening cupping and multilingual learning together with participants from across Asia.

A look back at our completed CVA for Cuppers class on 14–15 February 2025, exploring tasting, aroma, green coffee characteristics and origin information.

A look back at our completed SCA Coffee Value Assessment class with Shaun Ong, exploring assessment forms and their practical use in coffee evaluation.

Natt’s June 2023 professional development in Athens, learning about the SCA Coffee Value Assessment with Kim Elena Ionescu and Dr. Mario R. Fernández-Alduenda.