The International Barista & Coffee Academy offers courses from the Coffee Quality Institute (CQI)! These classes are part of CQI’s mission to improve the quality of coffee and uplift the communities that grow it. CQI envisions a future where coffee producers thrive independently, supported by a universal coffee language and the best scientific practices to make exceptional coffee.
Through CQI’s programs, coffee producers earn fair value for their unique, high-quality coffee, gaining respect and recognition in the market. And as consumers learn to appreciate the rich flavors and complexity of specialty coffee, demand grows.
CQI’s impact reaches across the entire coffee journey—from farm to cup—by:
Promoting a shared global language for coffee,
Offering education that empowers producers, boosts coffee quality and value, and raises consumer awareness, and
Building connections between producers and markets.
This approach is transforming the specialty coffee industry for the benefit of everyone involved.
Contact us if you have any questions about registration for any classes below!
This class teaches people new to sensory analysis how taste, smell, mouthfeel are used in the context of evaluating coffee.
Description: This hands-on class begins with fundamental learning activities for the three key elements of flavor (taste, aroma, and mouthfeel). The class builds by introducing the standard sensory analysis tools of aroma and flavor references and uses them the context of coffee quality evaluation. The class concludes by conducting quality testing of coffee and simulating an individual calibration with flavor standards.
Who is it for: People interested in an entry level class that builds the foundation for the sensory analysis of food and beverage.
This half-day class is designed to introduce CQI Flavor standards to aspiring Q Graders or anyone coffee.
Description: The attendee will learn through practice how to recognize CQI Flavor Standards. The class will provide a basic understanding of how the senses of taste and smell work. The class will discuss different methods to make sensory memories. The learners will then be introduced to the flavor standards and practice recalling them in groups. Finally, a practice test will be given, comprised of a randomly selected 6 flavors.
Who is it for: People who want to get acquainted with flavor standards and the way we use them to train for coffee evaluation.
This class teaches all new coffee people how to set up a cupping and evaluate coffee consistent with the CQI's best practices and protocols for Q Graders.
Description: In this 2-day class, attendees will learn the fundamental mechanics of olfaction (fragrance & aroma), gustation (flavor & aftertaste), texture (body & mouthfeel) and aroma memory recall. They will apply these mechanics while learning how to compare and describe coffee attributes found in both Arabica and Robusta species of coffee.. Attendees will be taught how to determine proper dosing for cupping bowls and set up a table. They will cup multiple flights of coffee and calibration their evaluations. Attendees will begin to learn the common language of coffee quality and explore ways to continue their professional cupping and coffee education.
Who is it for: New coffee people, novice cuppers, or even coffee enthusiasts looking to better understand coffee flavor and how quality is professionally evaluated.
This class continues the development of coffee-centric quality evaluation skills by introducing the main sensory tools and testing methods used by large food & beverage companies around the world to standardize and unify their production.
Description: Flavor and quality context is a trained, practiced, and continually evaluated skill. This class works to build this context using sensory reference standards and sensory evaluation techniques. Participants will develop skills to define what quality means in their company and recognize acceptable and unacceptable flavors. They will be introduced to the main sensory testing techniques utilized by food and sensory professionals in academic and industry settings. In this interactive class, learning is facilitated through practice and professional feedback, and builds on basic sensory understanding to establish working knowledge of systematic quality control practices using the most up-to-date tools of the trade.
Who is it for: Coffee people working in procurement, green coffee buying and quality assurance, product development and inventory management. Anyone who need to understand how to apply professional quality control testing to coffee.
In this course, learners will gain a thorough understanding of how to accurately and comprehensively cup coffee samples for the purpose of scoring, identifying, and differentiating quality coffees.
Description: In QCE, novice cuppers will expand the depth of their knowledge of the cupping form. The course goes into detail on each section exploring the how and why of the cupping form. Each box on the cupping form will be explored theoretically and experienced practically via multiple methodologies using coffee as well as other sensory tools. Cuppers earning their Q Cupping Essential certificate will be able to cup consistent with the CQI protocols and procedures and demonstrate a working understanding of the cupping form.
Who is it for: QCE is a great course for someone looking to advance their understanding of cupping, a vital skill in the coffee industry. It is ideal for people who need to build the skills necessary to become professional cuppers. This includes Q Grader candidates, quality control staff and coffee product developers, prospective coffee buyers and roasters working with coffee producing partners in the value chain.
Intro to Post-Harvest Processing is accessible to all through live online instruction.
Description: Intro to Post-Harvest Processing is a 5-hour online or one day in- person class geared towards coffee people who want to better understand the basic processing methods. The class covers a brief history of coffee processing, coffee harvesting methods, pre-cleaning measures, and the standard post-harvest processing methods: natural, honey, mechanically demucilaged, fully washed, and wet hulled. Non-Certificate.
Who is it for: Coffee people who are interested in learning the basics of processing.
It is a short (half-day), accessible class that is designed for any coffee professional who is curious to expand their knowledge and fill a knowledge gap for Robusta.
Description: The class explores Robusta through historical, biological and organoleptic perspectives. The history of Robusta and the Robusta market are used to create context for the present state of Robusta and its potential as a specialty coffee. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, and cup quality. The goal is to introduce Robusta to a wide breadth of coffee professionals so that learners will realize the potential of Fine Robusta.
Who is it for: People who want to fill their knowledge gap for Robusta.
Visit https://www.coffeeinstitute.org/ for more information.
