Courses & Community

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.

Day 5 of the Laos Q Grader course focused on assessment and calibration. The recap records a second olfactory attempt, triangulation and roast identification, alongside discussion of differences between baked, scorched, dark and light roast examples.

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.

The fourth-day recap from our Q Grader course in Laos looked at consistency. Four coffees were presented three times in random order, giving the group a way to compare their observations across repeated samples.

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.