The course introduces possible concepts related to the production, trading and evaluation of green coffee. You will learn about the supply chain of specialty coffee from farms to roasters, including growing, harvesting, processing, drying, shipping procedures, storage rules and delivery features. Upon completion of the training, you will also be able to conduct basic observations of green coffee.

The cost of certification is paid separately: 15 000 ₽.

The course is built on the knowledge gained in the Foundation course and prepares you for more complex job functions.
You will study botany, agronomy, seasonality of growth, processing, decaffeination, markets, certification and other parameters in a more in-depth and balanced manner. You will also become familiar with the classification, defects and positive characteristics associated with green coffee contracts.

The cost of certification is paid separately: 15 000 ₽.

The course is built on the concepts and skills introduced in the Intermediate course and prepares you for the management functions of your job.
This interactive course covers key aspects of coffee botany, the impact of climate change, farm management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to green coffee trading, cost factors in green coffee production, key terms of a coffee supply contract, supplier evaluation parameters, and third party certification.

To complete the course, you MUST have an intermediate level certificate.

Certification fee is paid separately: 15 000 ₽.

The course introduces the basics of sensory evaluation in a practical, interactive way. You will understand how your senses influence perception and how to apply this knowledge when evaluating coffee characteristics.
You will gain the ability to distinguish certain sensory characteristics of coffee, including tactility, acidity, bitterness and more. The course introduces recommendations for identifying aromas and also focuses on the purpose and procedure of SCA cupping. The practical training prepares you to identify the main differences in coffee and to independently conduct cupping in accordance with the SCA cupping protocol.

The cost of certification is paid separately: 15 000 ₽.

The course is built on the concepts and skills introduced in the Foundation course and prepares you for more complex job roles in sensory evaluation of coffee and related products.
This course covers a wide range of topics including the physiology of taste and aroma; types of sensory analysis tests, cupping; the variety of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of sensory analysis in your work.

Certification fee is paid separately: 15 000 ₽.

The course is built on the concepts and skills introduced in the Intermediate course and prepares you for managerial roles in sensory evaluation of coffee and related products.
In this interactive course, you will gain knowledge of industry standards for coffee and sensory science; learn about the implementation of sensory evaluation in the coffee industry; acquire the skills needed to evaluate the quality of green specialty coffee; and learn how to accurately measure and describe the characteristics of coffee drinks; learn how to conduct sensory evaluations of coffee, and understand what these results mean.

To complete the course, you MUST have an intermediate level certificate.

The cost of certification is paid separately: 15 000 ₽.

The course will introduce you to various methods of brewing coffee.
You will receive both theoretical and practical instructions on how to use various devices, including automatic and manual gravity coffee makers, as well as other devices that are commonly used when brewing coffee using alternative methods. Practical learning objectives and assignments will prepare you to make delicious coffee by understanding the basic elements of brewing and analyzing the results of brewing.

The cost of certification is paid separately: 15 000 ₽.

The course is built on the concepts and skills introduced in the Foundation course. It is ideal for those with brewing experience who want to delve deeper into how to improve the quality of their coffee.
This course covers a wide range of topics, including examining the brewing process in terms of equipment, extraction modifications and blooming; the basic elements of brewing and their individual impact on the final cup; measuring the concentration of brewed coffee and mapping coffee extraction; analyzing brewed coffee and the adjustments that should be considered to achieve a delicious cup and finally, the importance of cleaning and maintaining equipment.

Certification fee is paid separately: 15 000 ₽.

The course is built on the concepts and skills introduced in the Intermediate course.
You will learn more about the fundamentals of good brewing in a more scientific way, as well as what happens when you change the brewing parameters. You will learn about the importance of the parameters of the water used to brew coffee and how it affects the brewing process. The most powerful tools a professional brewer has are an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help you understand how best to interpret information and then propose a solution that will improve the quality of the finished drink.

To complete the course, you MUST have an intermediate level certificate.

The cost of certification is paid separately: 15 000 ₽.

The course is ideal for those new to specialty coffee. It describes the journey of coffee from its origins in Ethiopia to the staple commodity it is today.
This course provides a high-level overview of the specialty coffee supply chain and explores topics such as history and cultivation, coffee quality, sensory analysis basics, roasting basics, coffee freshness factors, and brewing principles. You will also learn about the importance of water quality, cleanliness, and equipment maintenance. You will also be introduced to cupping, a special way of evaluating and describing the sensory characteristics of coffee.

The cost of certification is paid separately: 10 000 ₽.

The course is a two-day refresher course for cuppers, during which they will learn and become familiar with the new Coffee Value Assessment (CVA) method as a tool for determining the value of coffee.
The course includes the history of CVA, many practical sessions demonstrating the elements of CVA, including several cuppings, lectures and discussions.

The cost of certification is paid separately: 5 000 ₽

The Q Grader course enables experienced industry professionals to apply the theoretical knowledge and practical skills of applying the Coffee Value Assessment (CVA) system.

Using industry-relevant tools and methods based on scientific research, participants will apply physical, descriptive, affective, and extrinsic assessment methods. Through a series of intensive practical and theoretical sessions, this course focuses on the initial application of CVA and provides experienced coffee professionals with a comprehensive set of skills that can be applied in various industry contexts. Professionals will test their skills in working with discriminating differences and defects, describing sensory profiles, and applying coffee valuation tools in natural environments.

Course participants who successfully complete all stages of the test become transitional Q Graders, a key achievement for any professional seeking to advance their coffee expertise.

This course will be taught by two Q Instructors - Maksim Iudin and Sergei Blinnikov.