SCA Coffee Value Assessment (CVA) for Cuppers Course

• The SCA CVA for Cuppers will replace the 2004 version of the cupping score sheet.
• The CVA will change the coffee industry by setting new quality assessment trends. COE and ACE have signed a Memorandum of Understanding (MoU) at the World of Coffee Copenhagen trade show. This collaboration aims to unify the approach to defining and appreciating top-quality specialty coffees, ushering in a new era for the industry. .

The Coffee Value Assessment Course for Cuppers is a two-day professional update for coffee cuppers. During the course, participants will learn and become familiarized with the SCA’s new Coffee Value Assessment (CVA) system as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes some lectures and time for discussion. A certificate will be issued to those students who pass both the theoretical and practical tests, attesting that they have acquired CVA as a cupping tool.

This will potentially benefit students who want to discover if CVA aligns with their coffee aspirations through an engaging practical session. This in-person introductory session is a fantastic opportunity to learn, explore, and ignite passion for this new, more comprehensive Cupping System.

Objective:

• General Objective: After completing the CVA Course for Cuppers, participants will be able to correctly use and integrate the SCA’s Coffee Value Assessment (CVA) tools into their cupping practice.
• Specific Objectives: After completing the CVA Course for Cuppers, participants will be able to:
  • Identify and utilize the new CVA sensory references.
  • Explain the function and background of the key sensory assessment tools used in CVA: 15-point intensity scales, CATA lists, and hedonic scales.
  • Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.
  • Explain and use the new CVA system, which includes the descriptive, affective, and extrinsic evaluation tools, and learn how they are replacing the 2004 scoring system.

Target Audience:

• Coffee lovers who are experienced with cupping and wish to learn the new SCA CVA system.
• Coffee Professionals: Baristas, roasters, cuppers, buyers, etc.
• Coffee Cupping Professionals: Q Graders, Sensory Skills Students from Intermediate Level and above.

The Course:

• Specialty Coffee Association CVA Curriculum.
• Duration: 2 days (10:00-18:00) 
• Tuition fee: HK$6,200  (SCA fee included)
• Date: 29/11-30/11

>Your SCA trainer teaching experience 15+
​Please whatsapp 9386 8490 for registration
For a larger group, please let us know.
課程內容：
本課程旨在深入介紹咖啡價值評估（CVA）系統，涵蓋以下主題：
– CVA 介紹：了解咖啡價值評估的基本概念與原則。
– 15 分強度量表：學習如何使用強度量表進行評估。
– 描述性評估參照物：建立並使用描述性評估的標準。
– CATA 描述性評估應用：掌握 CATA 描述性表單的使用。
– 9 分情感性量表：探索情感性量表的應用及其在杯測中的重要性。
– 情感性杯測：進行情感性杯測以提升品鑑技巧。
– 外在評估：學習香氣類型的分類及其在評估中的應用。