Q Arabica Cupping Essentials
*Important: This class is offered in partnership with the Coffee Quality Institute. Students must also register for the course on their website using this link.
Email Miranda Haney at email@example.com with any questions or concerns.
January 31 - February 2, 2022 | 8 a.m. - 5 p.m.
Q Arabica Cupping Essentials (QCE) is a stand-alone course with newly developed materials, designed for a beginner, but offering a very thorough understanding of the Specialty Coffee Association (SCA) cupping form and protocol.
Over three days, students will be exposed to cupping activities, and progressively trained on the entirety of the cupping form, along with important sensory references for assessing quality coffee.
Those who take the course and successfully pass the tests achieve an internationally recognized Q Cupping Essentials certification. While QCE could be taken to preview the sensory education process, students who are looking to pursue higher level classes are generally experienced in the coffee industry and are encouraged to review the pre-work recommended by CQI. The materials are more comprehensive, and familiarity is more likely to result in class success.
About your instructor: Tim Heinze is a Coffee Professional who has been working across the entire coffee supply chain since 2009. He has been pursuing the cultivation and production of specialty coffee as well as the development of a farmer-focused, regenerative coffee supply chain. He currently serves as the Coffee Education Manager for Sucafina and the Director for The Center (thecenter.coffee).