The Q-Grader program of the Coffee Quality Institute (CQI) is the world's most renowned coffee sensory training. Q-Graders undergo a demanding training and examination program. In 20 exams, they demonstrate their skill in sensorily evaluating coffee and identifying and assessing 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 assessments. For example, they rate the quality and intensity of acidity, body, flavor, and aroma of a coffee with a score between six and ten. Coffees rated with more than 80 points are considered specialty coffees.
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. Afterwards, a Q-Grader must undergo a calibration and license renewal.
The Q-Grader program was created for the evaluation of Arabica coffees. Meanwhile, there is 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"). Around 50 Q-Arabica Graders are now certified in Switzerland. This is a very high number, especially when compared to Germany, for example, where 31 Q-Arabica Graders are certified. This high density also indicates that Switzerland is an important location for the trade and assessment of coffee qualities. Austria has 6 Q-Graders, Great Britain 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 manuals is required (Water Quality, Coffee Cuppers, Coffee Brewing, Coffee Processing, etc.).
3 x Sensory Skills Test
Three tests must be completed. They all focus on recognizing and evaluating salt, acidity, and sweetness in solutions.
- 1 – 2: Identification and ranking of three solutions each
- 3: Mixed samples, in which, for example, sweetness of intensity I is paired with salt of intensity II, must be identified.
4 x Cupping Skills Test
6 coffees from the following four groups must be correctly evaluated in their own separate coffee.
- Washed Milds (Central America)
- African Coffees
- Asian Coffees
- Naturally Processed Coffees
Olfactory Skills Test (4 Tests in 2 Parts)
The various aromas from le Nez du Cafe must be identified and categorized.
Triangulation Tests
For each of the four groups of cuppings tests, a triangulation is performed. Here, the participant must discriminate one differing cup from six sets of three cups each.
Organic Acids Matching Pairs
Four acids found in coffee must be identified: acetic, malic, phosphoric, and citric acid
Arabica Green Coffee Grading
350g of green coffee must be sorted and evaluated. Defects must be noted, counted, and evaluated, and the coffee graded.
Arabica Roasted Coffee Grading
Roasting defects must be identified in a 100g batch.
Roasted Sample Identification
From four brewed coffees, it must be identified which coffee is "underdeveloped," "over-roasted," "baked," or "perfectly" roasted.
More information about Q-Graders is available directly from the executing Coffee Quality Institute.
From October 2025, a new evaluation form, the Coffee Value Assessment, will be introduced. We have discussed and analyzed this in detail here.
The Profession of a Q-Grader
Q-Graders work as professional coffee tasters in export and import. They serve as a relay function, providing feedback on coffee quality to coffee producers and information to potential buyers. The assessment of a Q-Grader significantly influences the selling price of green coffee.
Furthermore, many larger companies have filled positions in development and quality control with Q-Graders. More and more smaller roasteries also have a Q-Grader, thereby developing a common vocabulary.
Part of the Q-Grader training involves developing linguistic expressions that match sensory impressions. It teaches how to describe coffee as precisely as possible along a grid. Speaking this language makes orientation in trade significantly easier.
In the origin, both Philipp and I have experienced that Q-Grader training made many conversations with local tasters easier. On the one hand, there is a shared understanding of having completed a truly difficult exam. On the other hand, there is no need to extensively determine what each person understands by quality. It makes communication significantly easier when what is being sought is verbalized.
Our Q-Graders![]()
Nadja Schwarz is now the fourth Q-Grader in the team. She learned the precise analysis and description of green coffee during her time as lab manager and confirmed it 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 complexity of flavor. She is also our sensory course instructor.
Michel Indelicato is our third Q-Grader. The three of us can now theoretically form a complete panel, as the evaluation of three Q-Graders is required to finalize a coffee assessment. In our opinion, however, it makes sense for at least one external Q-Grader to contribute to an evaluation, as we are very well calibrated among ourselves through our daily work. There is also a risk that we might collectively drift away from global calibration.
Philipp Schallberger has been a Q-Grader for several years. He completed this training while working in research and development at Delica AG. Through his years of experience as a judge at national and international coffee championships, he is an experienced judge. Philipp has long taught our sensory courses, as he can formulate taste descriptions to the point like no other. It helps him that he is also a well-trained wine connoisseur and can make numerous cross-references.
Benjamin Hohlmann is an Arabica and Robusta Q-Grader. He also successfully completed a sensory license in coffee at ZHAW Wädenswil. The German Cup Tasting Champion and regular on the podium of the Swiss Cup Tasting Championships has deeply immersed himself in the subject of coffee sensory analysis, primarily through his own participation in championships. A breakthrough for this was participating in the Brewers Cup and also the Cup Tasting World Championship. Months of training and concentrated tasting permanently push the boundaries of one's own taste perception.
Sensory training is possible through private training, courses, and continuous practice in daily life. Our sensory courses can contribute to this.
