The Q-Grader program by the Coffee Quality Institute (CQI) is the world's most renowned training course for coffee sensory analysis. Q-Graders go through a demanding training and examination program. In 20 exams, they prove their ability to evaluate coffee sensory-wise, as well as identify and evaluate defects in green (unroasted) coffee.
Q-Graders analyze the quality of coffee using a standardized cupping and evaluation protocol. They are calibrated to provide objective ratings. They rate the quality and intensity of a coffee's acidity, body, flavor, and aroma on a scale from six to ten. Coffees rated with more than 80 points are considered specialty coffee.
A Q-Grader in Singapore evaluates coffees on the same basis as a Grader in Korea or Mexico. A Q-Grader's license is valid for three years. Afterward, a Q-Grader must undergo calibration and license renewal.
The Q-Grader program was created for the evaluation of Arabicas. There is now also a protocol for evaluating Robustas, the so-called R-Grader program.
Swiss, German, and Austrian Q-Graders
Currently, the following Q-Graders are active in Switzerland (follow the link and search for “Switzerland”). By now, around 50 Q-Arabica Graders are certified in Switzerland. That is a very high number compared, for example, to Germany, where 31 Q-Arabica Graders are certified. This high density also reflects that Switzerland is an important hub for the trade and assessment of coffee quality. Austria has 6 Q-Graders, Great Britain has 9.
Q-Grader Exams
All 20 exams must be passed. Failed exams can be retaken twice within 18 months.
General Coffee Knowledge
100 questions on coffee cultivation, processing, brewing, roasting, and the coffee market. Knowledge of the SCAA handbooks is required (Water Quality, Coffee Cuppers, Coffee Brewing, Coffee Processing, etc.).
3 x Sensory Skills Test
Three tests must be completed. They all revolve around identifying and evaluating salt, acidity, and sweetness in solutions.
- 1 – 2: Identification and ranking of three solutions each
- 3: Mixed samples, where, for example, sweetness of intensity I is paired with salt of intensity II, must be identified.
4 x Cupping Skills Test
Coffees from the following four groups must be correctly evaluated in their own respective coffee sessions.
- Washed Milds (Central America)
- African coffees
- Asian coffees
- Natural processed coffees
Olfactory Skills Test (4 tests in 2 parts)
The different aromas of le Nez du Cafe must be identified and categorized.
Triangulation Tests
A triangulation is performed for each of the four groups of the cupping tests. The participant must identify the one odd cup out of six sets of three cups each.
Organic Acids Matching Pairs
Four of the acids found in coffee must be identified: acetic, malic, phosphoric, and citric acid.
Arabica Green Coffee Grading
350 g of green coffee must be sorted and evaluated. Defects must be noted, counted, and evaluated, and the coffee must be graded.
Arabica Roasted Coffee Grading
Roasting defects must be identified in a 100 g batch.
Roasted Sample Identification
From four brewed coffees, one must identify which coffee is “underdeveloped,” “over-roasted,” “baked,” or “perfectly” roasted.
More information about Q-Graders can be found here directly from the Coffee Quality Institute.
Starting in October 2025, a new evaluation form, the Coffee Value Assessment, will be introduced. Here we have discussed and analyzed this in detail.
The profession of a Q-Grader
Q-Graders work as professional coffee tasters in export and import. They occupy a relay function, as they provide feedback on the coffee's quality to the coffee producer while also informing potential buyers. The Q-Grader's assessment significantly influences the sales price of green coffee.
In addition, many larger companies have positions in development and quality control filled by Q-Graders. More and more smaller roasteries also have a Q-Grader, thereby gaining access to a shared vocabulary.
Part of the Q-Grader training is the development of linguistic expressions that match sensory impressions. One learns to describe coffee as precisely as possible along a grid. If one speaks this language, navigating trade becomes significantly easier.
Originally, both Philipp and I experienced that many conversations with local tasters became easier through the Q-Grader training. For one, you are united by the fact that you have passed a truly difficult exam. Secondly, you don't have to spend a long time determining what each person means by quality. It makes communication much easier when what is being sought can be verbalized.
Our Q-Graders![]()
Nadja Schwarz is now the fourth Q-Grader on our team. She learned to precisely analyze and describe green coffee during her time as a lab manager and confirmed this with the Arabica and Robusta Q-Grader certifications. Her affinity for wine (WESET 3) and her interest in the influence of the environment on the sensory development of food give her a multifaceted insight into the field of flavor complexity. She is, therefore, also our sensory course instructor.
Michel Indelicato is our third Q-Grader. Theoretically, the three of us can now form a complete panel, as the evaluation of three Q-Graders is required to finalize a coffee's rating. From our perspective, however, it makes sense for at least one external Q-Grader to contribute to an evaluation, as we are very well calibrated with each other through our daily work. This also carries the risk of collectively drifting slightly away from global calibration.
Philipp Schallberger has been a Q-Grader for several years now. He completed this training while working in research and development at Delica AG. Due to his years of experience as a juror at national and international coffee championships, he is an experienced judge. Philipp taught our sensory courses for a long time, as he can formulate flavor descriptions to the point like no other. He benefits from the fact that he is also a well-trained wine connoisseur and can draw numerous cross-references.
Benjamin Hohlmann is an Arabica and Robusta Q-Grader. He has also successfully completed a sensory license in the field of coffee at the ZHAW Wädenswil. The German Cup Tasting champion and permanent fixture on the podium of the Swiss Cup Tasting championship has delved deeply into the subject of coffee sensory analysis, especially through his own championship participations. A breakthrough for this was his participation in the Brewers Cup and also the Cup Tasting World Championship. Months of training and concentrated tasting permanently shift the limits of one's own taste perception.
Sensory training is possible through private practice, courses, and constant daily exercises. Our sensory courses can contribute to this.
