Product Testing
Expert coffee grading and testing services.
Monitoring product performance and consistency is essential for successful modern coffee companies. Our coffee quality assurance services support the full value chain, covering all elements from green coffee pre-purchase, through roasting to finished coffee products.
Grading Services
Do you need to know if your coffee is specialty or commercial quality? With our on-site certified Q Arabica and Q Robusta grader, we offer expert coffee grading services using globally recognised standards to define quality. You might be looking for third party grading of coffee for a number of reasons, including:
Understanding the quality produced on your farm
Selecting the highest quality for competition or auction submission
Confirming pre-shipment sample quality
Checking the quality of landed samples
Pre-arbitration quality review
Testing Services
Our analytical coffee testing services enable businesses of all sizes access affordable tests to support decision making and manage quality assurance. Our services include:
Oxygen testing of finished packs
Green coffee moisture testing
Water activity measurement
Destructive moisture analysis of roasted coffee
Roast colour analysis
pH analysis
Single serve extraction analysis
Sensory analysis
The final taste and flavour of any coffee can be the ultimate defining factor in its success or failure, and for this reason sensory quality control of coffee is a crucial method of testing. Coffee Nexus team are trusted partner of many businesses for independently verifying coffee quality to product standards. We work for producers, exporters and importers, roasters and brands offering cost effective and confidential testing solutions:
Sensory profiling of green coffee components
Taste and flavour monitoring of finished products
Independent product monitoring of coffee to sensory standards
Assessment of inventory to company standards
NEXT DATES: Training Dates 10th & 11th November 2026 / Exam Day 12th November 2026
SCA COURSE: GB-CSPSS2-10NOV26-GA
The SCA Sensory Skills Intermediate course will give you a deeper understanding of sensory evaluation and how to apply it consistently and accurately in a work context. You will explore the science behind taste and aroma perception, how to identify and describe sensory attributes with greater precision, and how to use structured evaluation methods to assess coffee quality.
You will learn how to apply the SCA cupping protocol at an intermediate level, work with elements of the CVA (Coffee Value Assessment), and develop the vocabulary and technique needed to communicate your evaluations clearly and reliably.
An introduction to triangulation protocols and other assessment methods that can be analysed statistically is also covered.
The SCA Sensory Intermediate course is ideal for coffee professionals who have completed the Sensory Foundation course and want to deepen their practical tasting skills. Anyone with regular cupping experience and a solid grounding in sensory evaluation will also find it valuable.
The practical assessment takes place on the third day of the course and covers cupping evaluations and taste/aroma sensory identification.
*SCA Learner registration fee is not included in the course cost
Successful completion of the Intermediate course will result in 10 points gained towards the SCA Coffee Diploma.
AST: John Thompson