CVA for Cuppers

- Course title

Green Coffee Training – SCA Coffee Value Assessment for Cuppers Course

- Target audience

Coffee Professionals

-Prerequisites

No

- Purpose of the training

At the end of the training, the trainee will be able to:

Use and integrate Coffee Value Assessment (CVA) tools Identify and use new CVA sensory references

Explain the function and context of the main sensory assessment tools used in the CVA

Use CVA descriptive and affective forms to describe and evaluate coffee, including extrinsic assessment tools

- Training duration in hours

12 hours (including exams)

-Trainer

Mr. Ludovic Maillard, official trainer of the Specialty Coffee Association (SCA)

- Educational content of the training

Theoretical principles:

History of cupping

The cupping protocol

The Wheel of Flavors and the World Coffee Research Lexicon

Definitions of Specialty Coffee

Evolution to the CVA

Physical Assessment

Descriptive evaluation

Affective assessment

Extrinsic evaluation

- Pedagogical, technical and supervisory resources

Material and pedagogical elements of the training: Presentation on Power Point, tasting, taste and olfactory tests

- Method of assessment of prior learning

Practice

Online written theory exam

Practical Exam