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The purpose of this Q Arabica ONLINE Preparation Course is to give information on each of the tests and how to prepare for each one.

(This is NOT a classroom-based program. This is NOT registration for the Q exam. It is PREPARATION ONLY.)

This course covers:

The Coffee Quality Institute, the Q system, and the work that CQI does that Q Graders support.
What it means to be a Q Grader, guidelines, rules, calibration and re-certification
The Q Arabica Tests-- What each test measures, test description, passing score and how to prepare for each test, and helpful information to increase your understanding in order to pass each test:

Cupping Tests
Triangulation Tests
Olfactory Tests
Sensory Skills Tests (with recipes to practice)
Matching Pairs Test
Green Coffee Test
Roasted Coffee Test
Sample Roasting Test
General Knowledge Test (with supplemental materials)

The complete Q Arabica on-site course is no longer given at Ally Coffee (we only do Q Arabica Calibration sessions). However, because the Q exam is standardized, this material is universal for any location at which you sign up to take the full course. Here is what to expect when you attend a complete Q Arabica course anywhere in the world:

The Q Arabica Course and Exam is is 6 days in total. The exam evaluates coffee sensory analysis ability in 8 testing categories that total 18 practical exams and 1 written exam. The first 3 days are test practice with a review of information related to the exams. The second 3 days are the exams only.

This is not a comprehensive learning program for new entrants to coffee, but rather an assessment of an experienced coffee professional's skill and knowledge of green coffee, cupping and sensory analysis-type activities. It is test prep and testing primarily, although many participants agree that they learn a great deal during this week, despite their years in the coffee industry.

Pricing:

Online Preparation Course: $150.00

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Ildi has designed and conducted educator training for over 25 years for companies, educational institutions, government projects and NGO’s. She lived and worked on a coffee farm for 13 years, has been a roaster for 20 years and is a Q Arabica Instructor. She managed the design and development of all the SCA courses with subject matter experts at SCA, and has delivered classes to coffee professionals around the world.

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