SCA Q Grader Course | 咖啡品鑑師 證書課程

online ordering system for the course is currently unavailable, and it shows as "sold out." If you are interested in signing up, please contact us directly via WhatsApp for registration details.

很抱歉，目前網路下單功能暫停，如因此課程顯示為「已售完」。若您對報名感興趣，請直接透過WhatsApp聯繫我們，以獲取報名詳情。*

SCA Q Grader course | 咖啡品鑑師 證書課程

Language | 課程語言

Cantonese/ Ｍandarin with official SCA English Material supply

廣東話/ 普通話 及官方英文教材提供

Duration | 課程時間

6 Days (48 Hours) | 6天 (48小時）

Audience & Prerequisites | 適合對象與先備條件

This course is designed for coffee professionals with substantial prior experience in cupping, roasted coffee sensory assessment, and green coffee evaluation. Learners should have:

• Familiarity with the Coffee Value Assessment (CVA), including mechanics and use of Physical, Descriptive, Affective, and Extrinsic Forms.
• High sensory acuity to detect sample differences and accurately profile coffees.

＊Recommended to take SCA the Introduction to Coffee, Sensory Skills Foundation+Intermediate, and Green Coffee Foundation courses first.

這門課程是為具有豐富杯測、烘焙咖啡感官評估及生豆評估經驗的咖啡專業人士設計的。學習者應具備以下條件：

• 熟悉咖啡價值評估（CVA），包括物理、描述性、情感性和外在因素等評估形式的運作方式與應用。
• 具備高敏的感官辨識能力，以準確區分樣品差異並評估咖啡的特性。

＊建議先修讀SCA《咖啡入門課程》、《咖啡感官技巧基礎+進階課程》和《生豆基礎課程》

Course fee | 課程費用

HK$15,000/person | HK$28,500/ For 2 | HK$40,5000/ For 3

【Early Bird | 早鳥優惠】: HK$13,500/person | HK$25,650/ For 2 | HK$36,000/ For 3

• Course fee including CQI fee, Tutor fee, Exam fee, Training materials | 費用包含：SCA費用、導師費、考試費、材料費。
• [Early Bird] Enroll Three weeks before the course begins. |【早鳥優惠】在課程開始前三周完成報名手續。
• A 50% deposit is required upon registration to secure your seat, with the remaining balance to be paid in full before the course commences. | 註冊時可需支付50%的學費以確保您的席位，餘款需在課程開始前全額付清。

Minimum enrollment｜開班人數

3 person or above | 3人或以上開班

Cancelation policy | 取消政策

Before proceeding with enrollment, please ensure that you have carefully read and understood the cancellation policy. https://truecoffeehk.com/pages/cancellation-policy

Course OVERVIEW | 課程總覽

The Q Grader Course Builds On Key Concepts And Skills In Coffee Sensory Evaluation And Value Assessment. It Is Ideal For Professionals Seeking To Become Certified Q Graders, Enhancing Their Ability To Assess Coffee Quality, Identify Defects, And Discover Value Through Structured Cupping And Analysis. | 咖啡品鑑師课程基於咖啡感官評估與價值評估的關鍵概念與技能。它適合希望成為咖啡品質鑒定的專業人士，增強他們評估咖啡品質、識別缺陷，並透過結構化杯測和分析發現價值的能力。

THIS COURSE COVERS TOPICS | 課程涵蓋主題

• Cupping – Key Concepts and Skills | 杯測 – 關鍵概念與技能
• Introduction to Coffee Value Assessment (CVA) | 咖啡價值評估 (CVA) 介紹
• CVA Physical, Descriptive, Affective, and Extrinsic Assessments and Forms | 咖啡價值評估：物理、描述、情感及外在評估與表單
• Multi-Perspective Cupping | 多視角杯測
• Olfactory Category Examples | 嗅覺類別範例
• Main Taste in Coffee | 咖啡的主要味道
• Triangulation | 三角測試杯測
• Roasting Problems | 烘焙問題
• Value Discovery | 價值發現
• Daily Reviews, Reflections, and Flexible Practice Time | 每日回顧、反思與彈性練習時間

How to get the certificate? | 如何獲取證照?

• Attend all Theory and Practical training sessions | 參加所有理論與實操訓練課程
• Passed both practical and online written exam (9 exam components.) | 通過所有實操考試及線上筆試 (共9個考試項目）。

Online-General Knowledge Exam Details | 線上-綜合知識筆試 :

Total Time Allowed for Written Exam: 60 Minutes | 筆試時間：60分鐘

Number of Questions Presented: 55 | 題目數量：55題

Passing Score | 及格分數： 80%

＊Beginning January 19, 2026, all Q Grader students will have access to three attempts at the online written exam at no additional cost. | 自2026年1月19日起，所有Q Grader學員將免額外費用獲得三次線上筆試機會。

Practical Exam details | 實操考試 :

Learners are offered two attempts to pass each practical exam component per

course, the exams including | 每項實操考試提供兩次機會，考試項目包括 :

• The Cupping Skills | 杯測技能
• The Physical Assessment | 物理評估
• The Roasting Problems | 烘焙問題
• The Descriptive Assessment | 描述評估
• The Affective Assessment | 情感評估
• The Olfactory Category Examples | 嗅覺類別範例
• The Triangulation | 三角測試
• The Main Taste Solutions | 主要味覺

   

  About Lecturer | 導師介紹 -

  Kris Wang (王姿穎)

  A Taiwanese specialty coffee expert based in Hong Kong since 2011, specializes in tasting and brewing. Certified in CQI Arabica Q Grader, Q Processing Generalist, SCENTONE Flavorist, SCA Barista/Brewing/Sensory, and Coffee Diploma.As an educator, she is an authorized SCENTONE instructor, 2020 SCA Trainer (Barista, Brewing, Sensory, Water&PM, CVA), and 2024 CQI QE/PH Lecturer. Achievements: 2012/2015 Hong Kong Barista finals, 2017 Asia Brewers Cup champion, 2017 Coffee Power runner-up, 2018 SCENTONE third place. Judging: 2016 Barista technical, 2018/2023 Brewers Cup sensory, 2019/2023 Coffee in Good Spirits sensory.

  自2011年起活躍於精品咖啡行業的台灣女孩，現居香港。她擁有CQI阿拉比卡Q Grader、Q Processing Generalist、SCENTONE Flavorist、SCA Barista/Brewing/Sensory專業證書及Coffee Diploma，專精品鑑與沖煮。作為教育者，她是SCENTONE授權導師、2020 SCA Trainer（Barista、Brewing、Sensory、Water&PM、CVA）及2024 CQI QE/PH Lecturer。競賽成就：2012/2015香港Barista決賽、2017亞洲Brewers Cup冠軍、2017 Coffee Power亞軍、2018 SCENTONE季軍。評審經驗包括2016 Barista技術、2018/2023 Brewers Cup及2019/2023 Coffee in Good Spirit感官評審。

  About Venue | 教室介紹

  Holistic Roastery is one of the largest coffee roasteries in Hong Kong, building direct relationships with producing countries to source the finest and freshest beans. It offers roast-to-order services and comprehensive one-stop coffee solutions. The venue accommodates up to 24 students, equipped with the latest coffee apparatus in a bright and comfortable classroom environment, delivering the optimal professional learning experience.

  香港葵涌 Holistic Roastery 是本港其中一家最大型咖啡烘焙廠，與產地直接合作，嚴選最新鮮優質咖啡豆，提供訂製烘焙及一站式咖啡解決方案。場地可容納高達24位學生，配備最新咖啡器材，明亮舒適的上課環境，為學員帶來最佳專業學習體驗。