ESPRESSO ACADEMIC
COFFEE QUALITY & SENSORY ASSESSMENT

ESPRESSO ACADEMIC

COFFEE QUALITY & SENSORY ASSESSMENT

 

Since 2022, as part of our ongoing commitment to the coffee community across Thailand, Laos, Myanmar, and neighboring regions, Espresso Academic has supported our alumni through professional coffee evaluation services. Leveraging our status as an SCA Premier Training Campus and CQI Q-Venue Professional, we continue to offer evaluations at a minimal fee to help alumni refine their processes and prepare for advanced quality certifications.

​

Evaluation Process

​

Each sample is evaluated under strict protocols by our certified team:

​

• CQI Licensed Q Arabica and Q Robusta Graders

• Q Processing Professional & CQI Lecturer

• SCA Sensory Skills Professionals

 

To ensure objectivity, all samples are coded prior to roasting and cupping. Our process includes both green coffee grading and sensory analysis.

​

Scoring and Standards

 

Although CQI is transitioning in its global role, we remain committed to its green grading standards and sensory cupping protocols, which are still widely recognized and understood in the industry. These methods provide a reliable and consistent foundation for evaluating physical quality and flavor development.

 

In parallel, we have adopted the SCA Coffee Value Assessment (CVA) protocol—officially rolling out in 2025—as part of our sensory reporting. This includes descriptive sensory evaluation using check-all-that-apply (CATA) methodology and other structured sensory tools designed to clearly communicate a coffee’s attributes and perceived value.

​

Comprehensive Evaluation

 

By integrating CQI’s quantitative approach and SCA’s CVA descriptive framework, our evaluations now offer a complete view of each coffee sample—covering both technical standards and consumer-perceived value.

 

We do not classify or label any coffee as “specialty” or “commercial.” Instead, we report the factual results of the evaluation, including flavor notes, scores, and key attributes. This allows producers, roasters, and buyers to make their own informed judgments based on transparent, professional findings.

​

Alumni Access & Commitment

 

Currently, this service is offered exclusively to our alumni during the post-harvest season for a minimal fee. However, the process mirrors the rigor of international cupping labs and can serve as preparation for official Q Arabica, Q Robusta, or CVA certifications.

 

We remain committed to supporting our alumni and the wider coffee community with professional, education-driven evaluation services that meet evolving industry standards.