What Is a Q Grader? SCA Coffee Evaluation
A Q Grader is a coffee professional who has completed the Specialty Coffee Association's intensive Q Grader training and assessment program for calibrated coffee evaluation. The credential is used by people working in green coffee, roasting, quality control, sourcing, importing, exporting, and sensory analysis.
The Q program changed in 2025
The Q Grader program is now operated by the Specialty Coffee Association (SCA). Management transitioned from the Coffee Quality Institute to the SCA beginning October 1, 2025. The current program is aligned with the SCA's Coffee Value Assessment (CVA), which evaluates coffee using multiple forms of information rather than reducing quality to one sensory score alone.
What does the course involve?
As of 2026, the SCA Q Grader course runs for six consecutive days and includes nine assessments: eight practical assessments plus one written assessment. Training covers calibrated sensory evaluation, descriptive assessment, affective assessment, physical coffee evaluation, and the professional procedures used to communicate results consistently.
What a Q Grader credential does—and does not—mean
Passing demonstrates that the participant can perform the required evaluation tasks to the program's calibration standard. It does not mean personal taste disappears, that every Q Grader will prefer the same coffees, or that one score can fully describe value.
Professional coffee buying also considers origin, variety, processing, physical condition, traceability, market context, intended use, and customer preference.
How long does the credential last?
Under the current SCA program, the Q Grader license is valid for three years. Renewal is tied to continued professional development rather than treating calibration as a one-time achievement.
Where Q Graders work
Q Graders may evaluate offer samples, production roasts, green-coffee lots, processing experiments, or quality disputes. The credential is especially useful where different companies need a shared professional sensory language.
For related concepts, read our published guide to coffee cupping and explore the Coffee, Espresso & Brewing Equipment Glossary.