You may already be familiar with what a Q Grader is – essentially an expert coffee sommelier who can assess the quality of a coffee based on its taste.
Well now, following the Specialty Coffee Association (SCA)’s introduction of a new assessment criteria to replace the 2004 Cupping Protocol, we have entered the era of the Evolved Q Grader.
The evolution of Q Graders marks an exciting moment in the coffee industry. The SCA has rolled out its new updated criteria for coffee analysis called the Coffee Value Assessment. This encompasses a more holistic view of coffee’s intrinsic and extrinsic attributes to determine its value.
Coffee experts who have been tested and qualified in this new kind of assessment are now known as Evolved Q Graders.
So how has the SCA changed coffee evaluation?
The biggest change to the evaluation of coffee is the introduction and consideration of extrinsic attributes. Whilst the attributes traditionally considered in coffee tasting cover intrinsic physical characteristics such as fragrance, flavours and mouthfeel, extrinsic attributes account for more of the story behind the coffee. This includes valuable information such as its country of origin, its farming methods and any environmental certifications attached to it – all factors which impact our modern impression of what makes one coffee stand out from another.
How does the new Coffee Value Assessment work?
Coffee evaluation will still begin with a physical assessment of green coffee to measure its size and moisture level as well as recording any defects which will impact the quality of the coffee.
Then, as is the case with traditional cupping, coffee evaluation will include a descriptive assessment which sees the taster separate and describe the coffee’s characteristics according to a set criteria and vocabulary. This spans the coffee’s fragrance, aroma, flavour, acidity, sweetness and aftertaste and can be summed up as the coffee’s flavour notes – the kinds of information available on packaging and menus to quickly give an overview of what to expect from a coffee.
*CVA form June 2025
The new test however will also involve a separate affective assessment which determines whether the taster likes the flavours found in the coffee and if they align with the characteristics we know most coffee drinkers enjoy. This section of the assessment uses a nine-point hedonic scale ranging from ‘Like Extremely’ scoring 9 to ‘Dislike Extremely’ scoring 1 and forms the basis for the coffee score which helps to determine its quality and value.
* CVA Form June 2025
The final element of the Coffee Value Assessment and the biggest differentiator between this and former testing structures is recording the extrinsic attributes of the coffee.
Extrinsic attributes are the details surrounding the coffee such as its origin, variety, farming and processing method or certification information. Extensive research, across the coffee industry as well as outside of it, has shown the impact of extrinsic attributes on both our sensory perception and our impression of quality, which is why it’s really exciting to now include this kind of information in our assessment and evaluation of coffee.
We know from our own research that consumers are more likely to pay more for fairtrade or sustainably sourced coffee and that coffee drinkers are increasingly interested in the stories behind their coffee, so it seems only right that this information is factored into our assessment of quality.
Will Q Graders have to retrain?
Current Q Graders will need to complete an additional course to become qualified in the Coffee Value Assessment and be a certified Evolved Q Grader.
We’re very proud that all four of our in-house Q Graders, Chris Tough Tom Altoft, Thomas Hirst and Mollie Harvey have already received their new certifications.
Evolution not revolution
One of the many things that makes the coffee industry so exciting is the fact that it’s always changing. At Lincoln & York, we pride ourselves on keeping pace with the ever-evolving coffee industry and this new holistic approach, enabled by the Coffee Value Assessment, marks a significant step forward in how we assess coffee.
Shining a light on the places, people and passion that goes into producing great quality coffee is a shift which we feel should be celebrated and we look forward to continuing to share the expertise of our Evolved Q Graders with our customers.
