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QGraderPacket2 (01 06)

The document provides information about exams for coffee cupping skills and sensory skills. The cupping skills exam contains 4 sections with coffee samples to evaluate. The sensory skills exam tests the ability to identify sour, sweet, and salty tastes at different intensities and in mixtures. Both exams require achieving a passing score to pass.

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Claudio Alves
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443 views6 pages

QGraderPacket2 (01 06)

The document provides information about exams for coffee cupping skills and sensory skills. The cupping skills exam contains 4 sections with coffee samples to evaluate. The sensory skills exam tests the ability to identify sour, sweet, and salty tastes at different intensities and in mixtures. Both exams require achieving a passing score to pass.

Uploaded by

Claudio Alves
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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COMPLETE

Q-GRADER
STUDY GUIDE
GENERAL KNOWLEDGE EXAM
综合知识考试
Test: 100 Multiple Choice Questions
考试内容： 100 道选择题
Time: 60 min
考试时间： 60 分钟
Passing score: 75%
及格分数： 75%

The general knowledge exam is a 100 question test about all things coffee. Although most of the
information will be reviewed in class, some of the items will not be reviewed. Students should be
prepared by reviewing SCA resources below.
综合知识考试是100
SCA

The test will contain questions on:


考试包括的问题有：

Coffee farming, harvesting, processing

Coffee cupping and grading


咖啡杯测和分级

Coffee roasting and brewing


咖啡烘焙和冲煮
C U P P IN G S K ILLS
杯测 技 能 考 试
4 Tests
四次考试
Time: 60 minutes each
考试时间：每次考试为60分钟
Passing Score: 80% (86 points)
及格分数：80%（86分）

The cupping skills exams will test the cuppers ability to review and score coffees using sensory
analysis according to the SCA Cupping Protocols and using the SCA Cupping form.

The test will contain four cupping flights of 6 coffee samples:


考试包括六个咖啡样品的四个杯测组：

Central American Milds Session


African Session
Natural Processed Session
Asia/Pacific & Indonesian Session 亚太平洋地区和印尼组

The cupper will be required to cup and evaluate the samples using the SCA Cupping Protocols and
Cupping form. Those whose form falls too close to the statistical middle for each characteristic will
be asked to retake the exam, as will those who fall too far out of calibration. The cupping flights will
vary in quality and scores, therefore you must calibrate with your class within the acceptable range
for that particular flight. Imagine that your class is like a swarm of bees. If your score is in the
middle of the swarm of bees and you are consistently within the swarm of bees, then you pass. If
you are too far outside of the swarm, you will not pass.
BIG TIPS:
• Study the SCA Cupping Protocols
学习精品咖啡协会杯测标准

• Practice cupping using the SCA Cupping form which can be found on the SCA Store under
“downloadable”
线上店铺下载

• Create your own flights of the following origins and practice the protocols using the cupping form.

• Avoid grading the coffee’s characteristics similarly as this may indicate that the cupper is unsure of
their performance.

• Practice blind tasting from different origins and processing methods to test your palate
and become familiar with coffee origins.
S E NSO RY S KILLS
感官技 能 考 试
The sensory skills exam will test the participants ability to sense sour, sweet, and salty at different
intensity levels and combinations.

Taster will be tasting 3 odorless liquids: sour, sweet, and salty of different intensity levels (low,
medium and high)

Part 1 – Reference: 10 minutes, Instructor led, no credits


-参考组：10
Taster will taste 9 liquids, 3 of each modality (sour, sweet, salty), and 3 intensities (low, medium,
high). Discussion will follow.
测试者将品尝９种液体，3

Part 2 – Blind: 20 Minutes, Passing Score 80% (79 Points).


-盲测：20分钟，及格分数80%（79分）
Taster must blindly identify all liquids, their modality and intensity.
测试者必须盲测识别出所有的液体的味道和强度。

Part 3 – Mixtures: 30 Minutes, Passing Score 70% (68 Points).


第三部分-混合： 30分钟， 及格分数70%（68分）
Taster will receive 8 liquid mixtures, 4 of which contain 2 solutions, and 4 of which contain 3
solutions. Taster must identify the modality and intensity of all of the contents.
测试者将得到8种液体混合物，其中有4种液体混合物包含2种味道，有四种液体混合物包含3种味
道。测试者必须识别出所有的味道和强度。
BIG TIPS:
• Although part 1 is for calibration and the answers are given from the discussion, the
correct answers must be written on your score sheet.

表上。

• Part 2 has no duplicate answers.

• Practice this exam at home by creating you own solutions of sugar, salt, and citric acid.

• Stay hydrated before the test, avoid drinking alcohol the night before, be well rested and
make sure you aren’t hungry when taking the exam. All of these things will increase your
focus.

• Trust your instincts! Those who take longer tend to do worse on this portion.

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