CQI - Introduction to CQI Cupping

For all coffee people, especially newbies, and coffee enthusiasts. This hands-on, learn-by-doing course sets the foundation and instils the method and discipline for cupping and evaluating coffee quality — consistent with the CQI's best practices and protocols for Q Graders.

In this two-day class, students will first learn the fundamental mechanics of olfaction (fragrance & aroma), gustation (flavor & aftertaste), and texture (body & mouthfeel), alongside aroma memory recall. They will also apply these mechanics, as they learn the industry’s common language to describe and compare the coffee attributes expressed by two different coffee species, Arabica and Robusta.

The instructor will then walk the students through the logistics and choreography of cupping, including how to determine proper dosing for cupping bowls and set up a table. To synthesize their learnings, the class will cup multiple flights of coffee and calibrate their evaluations with the instructor.

Beyond learning the common language of coffee quality and practicing the fundamentals of cupping, students are encouraged to explore the ways to continue their professional cupping and coffee education.

New coffee people, novice cuppers, and coffee enthusiasts who want to better understand coffee flavor perception and how quality is professionally evaluated.

Also relevant for Q Grader candidates and experienced coffee professionals who have not attended other CQI Quality Evaluation programs and are looking to refresh their foundational knowhow.

Highlights:

- Basics of Perception
— Olfaction (fragrance & aroma)
— Gustation (flavor & aftertaste)
— Texture (body & mouthfeel)

- Common Language of Quality
— Describing coffee attributes
— Comparing Arabica and Robusta

- Cupping Fundamentals
— Proper dosing for cupping bowls
— Setting up the table

- Hands-on Practice
— Cupping multiple flights of coffee
— Calibrating evaluations

Dave Peralta is Co-Founder & Head of Education at Archers. Throughout his 15 years in the coffee industry, he has taken each opportunity to expand his knowledge & give back by teaching a range of coffee disciplines to diverse students in the UAE & abroad.

He is an SCA AST, Q Lecturer, Q Grader, & holds Q Processing credentials. He also obtained a CAS in Coffee from ZHAW University and WSET in Wine & Spirits: Level 2 to complement his coffee education.

CQI - Introduction to CQI Cupping

CLASS STARTS AT: 09:00AM
CLASS ENDS AT: 05:00PM

Date

We accept all major debit and credit cards. All of our transactions are handled on a secure server using bank-grade encryption. Payments can be handled through trusted third parties like Stripe, Apple Pay, and Tabby.

Students who wish to pay cash upon date of class or pay with Tabby, feel free to e-mail us at hello@archerscoffee.com with your full name, company, desired class, and contact number. OR you can call 065316869 so we can assist you and reserve you a slot.

1. If you cancel your booking more than 12 weeks before the course starts, you will get a full refund.

2. If you cancel your booking more than 6 weeks before the course starts, you will get 70% of your booking refunded. The remaining 30% off your payment will be deducted as administration charges.

3. If you cancel your booking less than 6 weeks before the course starts, you will not get a refund. However, you can use 70% of the initial payment as partial payment to avail of our next scheduled course. The remaining 30% off your payment will be deducted as administration charges.

4. If in rare circumstances Archers Coffee Academy needs to cancel a course, you will get a full refund. Refunds will be made in approximately one month.

5. Paying this fee does not guarantee that you will pass any of the exams scheduled in the course/s.

6. By proceeding with your payment, you agree to these terms and conditions.

If you have additional inquiries about the course or wish to request for the study materials of your class, feel free to e-mail our Head of Education and In-house Instructor, Dave Peralta. And we'll get back to you as soon as possible.

CLICK HERE TO SEND AN E-MAIL.