SCA Coffee Value Assessment
NEXT DATES: Distance Learning 9th 10th July 2025 / 3rd & 4th September 2025
Understand the New Global Standard in Coffee Quality Assessment
This two-day certified course introduces experienced cuppers to the Specialty Coffee Association’s new Coffee Value Assessment (CVA)—a globally aligned system that replaces the 2004 SCA cupping protocol. Designed for those actively engaged in sensory evaluation, including Q Arabica Graders, green buyers, roasters, and quality managers, the course provides practical training in applying the CVA framework with precision and consistency.
The CVA replaces the legacy 2004 cupping form with a structured framework grounded in sensory science. It allows professionals to describe flavour attributes consistently while aligning evaluation with real-world value in context. This shift supports more consistent communication across the supply chain and better decision-making throughout sourcing and quality control.
Participants will learn to apply the new sensory references and cupping forms that define the CVA approach. Using 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales, learners will practice both the descriptive and affective components of the system. The course includes structured cuppings, sensory exercises, and group calibration, alongside focused sessions explaining the development and use of each tool.
By the end of the course, participants will be able to apply the CVA independently and contribute to quality assessment using an internationally aligned method.
What You’ll Gain
For Q Graders
Convert your existing Q licence across to the updated system
For Green Buyers
Calibrate consistently across a wide range of origins and processing types
Communicate expectations precisely with suppliers and exporters
Align sourcing with current global protocols and scientific evaluation
For Roasters
Evaluate green and roasted coffee using a more objective framework
Build a common language of quality within production and sourcing teams
Use flavour data to inform roast decisions and meet target profiles
For Quality Leads and Cuppers
Implement a traceable and repeatable cupping protocol
Identify specific cup attributes using a consistent method
Provide structured, usable feedback to internal and external teams
This course is designed for those already confident using the 2004 SCA cupping form and looking to adapt to the next phase of sensory development in specialty coffee.
AST: John Thompson
NEXT DATES: Distance Learning 9th 10th July 2025 / 3rd & 4th September 2025
Understand the New Global Standard in Coffee Quality Assessment
This two-day certified course introduces experienced cuppers to the Specialty Coffee Association’s new Coffee Value Assessment (CVA)—a globally aligned system that replaces the 2004 SCA cupping protocol. Designed for those actively engaged in sensory evaluation, including Q Arabica Graders, green buyers, roasters, and quality managers, the course provides practical training in applying the CVA framework with precision and consistency.
The CVA replaces the legacy 2004 cupping form with a structured framework grounded in sensory science. It allows professionals to describe flavour attributes consistently while aligning evaluation with real-world value in context. This shift supports more consistent communication across the supply chain and better decision-making throughout sourcing and quality control.
Participants will learn to apply the new sensory references and cupping forms that define the CVA approach. Using 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales, learners will practice both the descriptive and affective components of the system. The course includes structured cuppings, sensory exercises, and group calibration, alongside focused sessions explaining the development and use of each tool.
By the end of the course, participants will be able to apply the CVA independently and contribute to quality assessment using an internationally aligned method.
What You’ll Gain
For Q Graders
Convert your existing Q licence across to the updated system
For Green Buyers
Calibrate consistently across a wide range of origins and processing types
Communicate expectations precisely with suppliers and exporters
Align sourcing with current global protocols and scientific evaluation
For Roasters
Evaluate green and roasted coffee using a more objective framework
Build a common language of quality within production and sourcing teams
Use flavour data to inform roast decisions and meet target profiles
For Quality Leads and Cuppers
Implement a traceable and repeatable cupping protocol
Identify specific cup attributes using a consistent method
Provide structured, usable feedback to internal and external teams
This course is designed for those already confident using the 2004 SCA cupping form and looking to adapt to the next phase of sensory development in specialty coffee.
AST: John Thompson
NEXT DATES: Distance Learning 9th 10th July 2025 / 3rd & 4th September 2025
Understand the New Global Standard in Coffee Quality Assessment
This two-day certified course introduces experienced cuppers to the Specialty Coffee Association’s new Coffee Value Assessment (CVA)—a globally aligned system that replaces the 2004 SCA cupping protocol. Designed for those actively engaged in sensory evaluation, including Q Arabica Graders, green buyers, roasters, and quality managers, the course provides practical training in applying the CVA framework with precision and consistency.
The CVA replaces the legacy 2004 cupping form with a structured framework grounded in sensory science. It allows professionals to describe flavour attributes consistently while aligning evaluation with real-world value in context. This shift supports more consistent communication across the supply chain and better decision-making throughout sourcing and quality control.
Participants will learn to apply the new sensory references and cupping forms that define the CVA approach. Using 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales, learners will practice both the descriptive and affective components of the system. The course includes structured cuppings, sensory exercises, and group calibration, alongside focused sessions explaining the development and use of each tool.
By the end of the course, participants will be able to apply the CVA independently and contribute to quality assessment using an internationally aligned method.
What You’ll Gain
For Q Graders
Convert your existing Q licence across to the updated system
For Green Buyers
Calibrate consistently across a wide range of origins and processing types
Communicate expectations precisely with suppliers and exporters
Align sourcing with current global protocols and scientific evaluation
For Roasters
Evaluate green and roasted coffee using a more objective framework
Build a common language of quality within production and sourcing teams
Use flavour data to inform roast decisions and meet target profiles
For Quality Leads and Cuppers
Implement a traceable and repeatable cupping protocol
Identify specific cup attributes using a consistent method
Provide structured, usable feedback to internal and external teams
This course is designed for those already confident using the 2004 SCA cupping form and looking to adapt to the next phase of sensory development in specialty coffee.
AST: John Thompson