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Courses & Community
Stories from our classrooms, competitions and coffee community, in Thailand and beyond. Explore completed courses, meet the people who joined us and browse the original photo albums.
Q Grader Training in Bangkok: Can You Taste the Difference?
Three cups, two the same and one different. Our Bangkok Q Grader learners practised careful sensory comparison through triangulation.
Sep 231 min read
Q Grader in Chitwan, March 2026: Triangulation, Aroma and Acids
Our March 2026 Q Grader and CQI Post Harvest Processing journey in Chitwan included focused sensory exercises in triangulation, olfactory work and acids.
May 271 min read
Q Grader in Laos, Day 5: Calibration and Assessment
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.
Mar 31 min read
Q Grader in Laos, Day 3: Robusta, Aroma and Calibration
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.
Mar 31 min read
Q Grader in Laos, Day 4: Consistency Across Repeated Coffees
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.
Mar 31 min read
Sensory Skills in Kathmandu: Triangulation with a Purpose
The Kathmandu Sensory Intermediate class explores triangulation, sensory data and practical decisions in product development and quality control.
Dec 24, 20251 min read
Roasting Trainers at the Cupping Table: Triangulation Practice
Cupping triangulation features in a September 2020 update on trainer learning within SCA Roasting Skills at our Bangkok academy.
Sep 17, 20201 min read
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