ESPRESSO ACADEMIC
COFFEE QUALITY & SENSORY ASSESSMENT

ESPRESSO ACADEMIC
COFFEE QUALITY & SENSORY ASSESSMENT

 

Since 2022, Espresso Academic has continued to support the coffee community across Thailand, Laos, Myanmar, the Philippines, Nepal, and neighboring regions through professional coffee quality and sensory evaluation services.

 

What began as an alumni-support evaluation program has continued to develop into a more structured, education-driven assessment service. Our goal is to help producers, roasters, associations, and coffee professionals better understand the quality, sensory identity, and market potential of their coffee through clear, transparent, and professionally prepared reports.

 

As an SCA Premier Training Campus, CQI Q-Venue Professional, and active education center for coffee quality training, Espresso Academic continues to improve our evaluation process to reflect the latest international standards and the evolving direction of the specialty coffee industry.

 

Evaluation Philosophy

 

Coffee evaluation is not only about assigning a score. It is about understanding the coffee clearly.

 

Our current evaluation direction follows the updated SCA Coffee Value Assessment framework, with a stronger focus on purpose-driven evaluation, sensory transparency, and value communication. Each coffee is assessed not only by its physical condition and cup quality, but also by how well it aligns with its intended profile, market purpose, and sensory expression.

 

This approach allows each coffee to be presented in a more complete and meaningful way, helping producers, roasters, buyers, and educators better understand both the technical quality and the sensory value of the coffee.

 

Evaluation Process

 

Each sample is evaluated under controlled and structured protocols by our certified team, including:

 

• SCA Q Grader Certified Licensed
• CQI Licensed Q Arabica and Q Robusta Graders
• Q Processing Professional & CQI Lecturer
• SCA Sensory Skills Professionals
• SCA Authorized Trainers and certified coffee educators

 

To ensure objectivity, all samples are coded before roasting and sensory evaluation. Our process includes physical green coffee assessment, controlled sample roasting, descriptive sensory evaluation, affective assessment, and final quality interpretation.

 

Current Assessment Structure

 

Our updated report format is designed to reflect the current direction of the SCA Coffee Value Assessment system and to communicate coffee quality more clearly.

 

Each evaluation may include:

 

• Physical assessment and green grading information
• Defect assessment summary
• Moisture content, bulk density, water activity, and screen size distribution
• Sample roast profile reference
• Descriptive assessment using CATA and structured sensory descriptors
• Intensity and sensory profile interpretation
• Affective assessment score and value interpretation
• Final quality summary for each coffee
• Market-relevant communication notes and report assets

 

This structure helps communicate not only the final score, but also the physical quality, sensory identity, intended evaluation purpose, and potential value of each coffee.

 

Scoring and Standards

 

Espresso Academic continues to respect and apply established coffee quality protocols, including green coffee grading standards and sensory cupping practices that remain widely recognized across the industry.

 

At the same time, we have continued to update our reporting direction to better align with the SCA Coffee Value Assessment framework. This includes separating the evaluation into physical, descriptive, and affective components, allowing each coffee to be understood from multiple perspectives.

 

Rather than relying only on a single number, our reports aim to explain why a coffee performs the way it does, what sensory attributes it presents, and how those attributes may support its intended use or market positioning.

 

Descriptive and Purpose-Driven Evaluation

 

Under the SCA CVA framework, coffee quality is understood in relation to purpose.

 

This means a coffee can be evaluated based on its intended sensory direction, such as clarity, sweetness, balance, fruit-forward character, floral expression, nutty/cocoa depth, body, acidity, or overall cup structure.

 

Our descriptive assessment uses structured sensory tools such as CATA methodology, intensity mapping, taste note summaries, and visual sensory profiles. This allows the coffee to be described more clearly and helps different stakeholders understand the coffee beyond only a score.

 

Transparent Reporting

 

We do not simply classify coffee as “specialty” or “commercial.” Instead, we present factual results from the evaluation, including physical findings, sensory descriptors, intensity, affective score, and quality interpretation.

 

This allows producers, roasters, associations, and buyers to make their own informed decisions based on transparent and professional findings.

 

Continuous Improvement

 

Our evaluation program continues to evolve each year.

 

As international standards and industry expectations change, Espresso Academic continues to refine our report format, sensory tools, data presentation, and quality interpretation. Our goal is to ensure that every evaluation remains useful, current, and aligned with the needs of today’s coffee market.

 

From CQI-based cupping and green grading to the current SCA CVA direction, our work continues to move toward clearer communication, stronger sensory education, and more practical value for producers and coffee professionals.

 

Access and Commitment

 

This service was originally created to support Espresso Academic alumni during the post-harvest season at a minimal fee. Today, we continue to prioritize education, community support, and professional development while also supporting selected projects, associations, and partners who share the same goal of improving coffee quality communication.

 

The process mirrors the rigor of professional cupping labs and can also serve as preparation for official Q Arabica, Q Robusta, Q Processing, Sensory Skills, or SCA CVA-related learning.

 

Espresso Academic remains committed to supporting our alumni and the wider coffee community with professional, transparent, and education-driven evaluation services that continue to match evolving international standards.