Q GRADER COURSE

The Evolved Q Grader course is the most advanced training and certification path in the world of coffee, designed by the Specialty Coffee Association (SCA) to empower the most experienced professionals in the art of coffee evaluation. In six intensive days, you will refine your theoretical understanding and practical application of the Coffee Value Assessment (CVA), the industry's most comprehensive and modern evaluation system.

This is not a course for beginners. It is aimed at coffee professionals with solid prior experience in cupping, sensory evaluation, and green coffee analysis. Through a rigorous program of theoretical lessons, practical activities, and exams, you will learn to identify and document every attribute of coffee, becoming a benchmark in the industry.

By passing all the exams, you will earn the prestigious Evolved Q Grader license, a key milestone to demonstrate your excellence and competence in coffee evaluation on a global level.

Course Program and Objectives:

An intensive 6-day course (48 hours total) that combines theory, practice, and exams to test and certify your skills at the highest level.

Course Objectives: What You Will Learn to Do

By the end of this course, you will be able to:

Master the Coffee Value Assessment (CVA): Explain the fundamental theoretical concepts of the CVA and advise on its strategic implementation in any professional context.
Conduct Comprehensive Coffee Analyses: Accurately perform the system's four key assessments to create a comprehensive profile for any coffee:
- Physical: Analyze green coffee to classify its color, moisture, size, and defects.
- Descriptive: Map the sensory profile, precisely identifying aromatic notes, taste, and mouthfeel.
- Affective: Evaluate the quality and potential of a coffee not only according to your personal taste but also by simulating the preferences of specific markets.
- Extrinsic: Document the "hidden" attributes that create value, such as origin, the producer's story, certifications, and sustainability practices.
Evaluate from Multiple Perspectives: Apply a high degree of self-awareness to distinguish personal preferences from an objective evaluation, learning to identify a coffee's value for different clients and markets.

Program Structure

The course is divided into 6 intense days, each dedicated to specific modules and practical tests.

Day 1: The Foundations. Introduction to the course, review of key cupping concepts, and a deep dive into the physical assessment of green coffee (CVA Physical Assessment).
Day 2: The Descriptive Assessment. In-depth study of the descriptive assessment (CVA Descriptive Assessment), multi-perspective tastings, aroma identification, and basic tastes tests. First practical exam on the physical assessment.
Day 3: Discrimination Tests and Flaws. Triangulation exercises to sharpen sensory discrimination skills, analysis of roasting defects, and the first practical exam on aromas.
Day 4: The Affective Assessment. Entering the world of perceived quality evaluation (CVA Affective Assessment), learning to provide ratings from different market perspectives. Practical exams on triangulation and descriptive assessment.
Day 5: The Extrinsic Assessment and Final Exams. Analysis of attributes that go beyond the cup (history, certifications) and an intensive session of practical exams on roasting flaws, basic tastes, and affective assessment.
Day 6: Value Discovery and Retake Exams. Application of all learned skills to real-world market scenarios (Value Discovery). Final session dedicated to second attempts for those who did not pass the exams on their first try.

A Demanding Path: The Exams

The course includes 9 exams (8 practical and 1 written) covering all areas of expertise. Learners must pass all nine components to pass the course and receive the Q Grader License. Learners are offered two attempts to pass each practical exam component per course. If any learner fails the first attempt of a practical exam component, the trainer must offer a second attempt of that component before the course concludes.
Learners are offered three attempts to pass the written exam per course. The written exam tests learners’ knowledge of CVA, including concepts related to the system’s theoretical foundations, assessment mechanics, and form use. If a learner fails three attempts of the written exam or both attempts of any practical exam component, they must retake the course.

Want to prepare for the Q-Grader Course? The following link outlines each of the course’s exam components and provides recommended reading and activities to help you get ready. Read on to get recommendation on how to prepare for the cupping skills, physical assessment, roasting problems, descriptive assessment, affective assessment, olfactory category examples, triangulation, main taste solution practicals, and written exams.

This course requires a minimum of 6 people so please contact us to see if the course has enough attendance to happen.

Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.

From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.

We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.

Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.

Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.

Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.

Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.

Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.

Absolutely — our coffees are crafted to shine in any brew method.

Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.

Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.

Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.

Yes. Shipping costs and delivery times vary by country.

Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.

Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.

Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.

Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.

It’s about community — people connected through coffee, moving and growing together.

Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.

Yes! We host tastings and events regularly. Follow us for dates and details.

We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.

All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.

Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.

Use fresh, hot water and steep according to the tea type:

Black tea: 3–5 min at ~95 °C
Green tea: 2–3 min at ~80 °C
Herbal tea: 5–7 min at ~100 °C
Adjust to taste — shorter steeps for lighter cups, longer for more strength.

Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.

Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.

Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.

Bean-to-bar is chocolate made by small, independent makers who handle the process from the cacao bean all the way to the finished bar. It’s a craft approach that celebrates quality, flavor, and individuality.

No — we don’t roast or process cacao. At Coffee Flock, we curate and resell the best bean-to-bar chocolates from producers we genuinely admire for their craftsmanship and transparency.

We select makers who focus on exceptional flavor, consistency, and care in every step of their process. Each bar we carry is chosen for its distinct character and quality — the kind of chocolate we truly love to share.

It’s about attention and intention. Bean-to-bar chocolate is made in smaller batches, with more control over the ingredients and flavor — resulting in chocolate that actually tells a story.

Keep it in a cool, dry place (around 16–20 °C), away from sunlight and strong odors. No fridge needed — just somewhere calm and dry.

Absolutely. The deeper notes in our coffees complement the natural flavors of bean-to-bar chocolate — try pairing them to discover new layers of taste.

Try a robust black tea like Assam or Yunnan, which match dark chocolate’s depth and richness. For something softer, a toasty oolong or smoky lapsang souchong balances the bitterness beautifully.