Q Grader Certification
Tests Description
1. General Coffee Knowledge Test (90 minutes – one test)
The objective of this test is to examine the level of general coffee knowledge in the
categories of cupping/grading, roasting, brewing and growing/harvesting/processing This
exam contains 100 multiple-choice questions. The test subjects respond by drawing a circle
around the correct answer.
2. Sensory Skills Test (60 minutes – one test with three parts)
This exam is made up of three parts and the objective of this test consists of having the test
subjects identify the solution tastes and intensities in three different formats. The tastes they
have to identify are salty, sour and sweet at three different levels of intensity. The test
subjects are given two opportunities to pass this exam.
Part I – Reference Set Identification
Tests subjects are given the taste types asked to rank the samples in increasing intensity
levels of tastes. There are three different taste types: sour, sweet and salty. There are
three different intensities levels (low, medium, high) of each taste – 3 sets / 3 levels –
each presented separately.
Part II – Blind Set Identification
Tests subjects are asked to identify the taste and intensity levels of each of nine samples.
There are three different tastes: sour, sweet and salty. There are three different intensities
levels (low, medium, high) of each taste – 3 sets / 3 levels – all presented simultaneously.
Test subjects will need to identify the taste by filling in a blank and identity the intensity
by drawing a circle around the intensity (I, II, III) of that particular taste.
Part III – Mixture Set Identification
Test subjects are asked to identify the taste and rank the intensity of each of eight
mixtures. Each mixture will have two or three different tastes in one, two or three
different levels of intensity. There are four mixtures with two different taste types and
four have three taste types. Test subjects will identify the taste and intensity by drawing
a circle around the correct level (I, II, III) in the correct column (sweet, salty, or sour).
3. Cupping Skills Test (60 minutes for each test – 4 tests)
There are four cupping sets covering Washed Milds, African, Asia, and Natural coffees. The
objective of this exam is to test the individual’s knowledge of the SCAA cupping protocol
and cupping form, and to measure the individual’s ability to cup and rate coffee flavor
attributes in a consistent manner.
Q Grader Test Descriptions
4. Olfactory Skills Test (30 minutes for each test – four tests)
The objective of this test is to evaluate the individual’s ability to recognize 36 common
aromatic scents often found in coffee’s fragrance, aroma and nose. This test is given in four
sessions, one for each aromatic group of nine scents. These are categorized into four basic
groups: Enzymatic, Sugar Browning, Dry Distillation and Aromatic Taints. Test subjects
have to match six number vials to their corresponding alphabetic vials among the nine vials
in their aromatic group. Secondly, test subjects have to identify the name of three specific
scents in each category and write their names in the space provided.
5. Triangulation Skills Test (45 minutes for each test – 4 tests)
Test subjects will be measured on their ability to successfully differentiate coffees by flavor
attributes relating to origin. There are four triangulation sessions that relate to the cupping
sessions. Test subjects receive six sets of three cups each. One of the three samples is
different from the other two. Test subjects need to identify which of the three cups is
different by placing an X next to the odd cup in the space provided.
6. Matching Pairs Skills Test (45 minutes – one test)
Test subjects are evaluated on their capacity to identify and match specific acidic taste
attributes at varying intensity levels created by citric, malic, acetic and phosphoric acids.
Test subjects are presented with eight sets of four cups each. In four sets two of the cups
have been fortified with an organic acid, the other two have not; they need to match which
two of the four are fortified. In four sets all of the cups have been fortified by an acid; they
need to match the correct pairs and also identify the acid in that set.
7. Arabica Green and Roasted Coffee Grading Skills Test (20 minutes per sample – one
test with two parts)
The objective of this test is measure the individual’s knowledge of the SCAA Green Arabica
Coffee Classification System (GACCS) and Defect Handbook. This exam is composed of
four coffee grading boxes. Three boxes contain 350g of green coffee and one box contains
100g of roasted coffees. For the green coffee, test subjects need to identify each single
defect, correctly convert each single defect count to a full defect count and identify the
correct grade of the coffee, i.e. specialty, premium, or commercial. For the roasted coffee,
Test subjects will also be given a 100g box of roasted coffee. They will have to find and
count the defects according to the SCAA Roasted Coffee Grading System and identify the
correct grade of the coffee, i.e. Specialty or Not Specialty.
8. Roasted Sample Identification and Grading Skills Test (60 minutes – one test)
The objective of the test is to measure the individual’s knowledge of the SCAA Cupping
Protocol roasting instructions. The test subjects are given five samples of coffee. One of the
sets meets SCAA Cupping Protocol specifications. The other three are either: a) Under-
roasted, b) Baked or c) Over-roasted. Test Subjects should identify in their answer sheet,
which is the sample that is roasted as per specification and why. One of the samples has
been repeated, so that students cannot use the process of elimination to fill in the answer
sheet. This is a red room exams and cupping is the process used.
Q Grader Test Descriptions
