Q Robusta Cupping Essentials | Zug

CHF 891.37 zzgl. MwSt

When August 25 – 27, 2021 | 09:00 – 17:00
Where NKG Quality Service
c/o Bernhard Rothfos Intercafé AG
Bahnhofstrasse 22
CH-6300 Zug
Language English
Instructor Gloria Pedroza
Deadline July 28, 2021
Registration CQI
SKU: #3637 Category:


This is a brand new course offered by CQI: Q Cupping Essentials! The three-day course is for professional cuppers and coffee lovers, who would like to get familiar with the Q grading system. The participants will learn to set up and conduct cuppings of green and roasted Robusta coffee to evaluate and score the samples based on the CQI/UCDA protocol. The course covers green grading, sensory and olfactory skills training and protocols for cup profile evaluation.

The course will be conducted in English and is open to all. For further Information please contact us.

Note: This course is being held in a SCA Premier Training Campus for Green / Sensory.

Cancellation terms
If the participant is unable to participate in a course, the provider must be informed immediately and in writing – by letter post or e-mail. The date of receipt of such written notification is decisive for any refund of the course fee. The following refund guidelines apply:

  • Cancellation up to 4 weeks before the course starts = 100% of the course fee will be returned
  • Cancellation up to 2 weeks before the course starts = 50% of the course fee will be returned
  • Cancellation less than 2 weeks before the course starts = no refund

The participant has the possibility to name a substitute participant instead of cancelling the participation. An exchange is subject to acceptance by the certification bodies and can take place up to 3 working days prior to the start of the course.
If the minimum number of participants is not reached, the provider reserves the right to cancel the course. The paid course fees will be refunded in full to the respective participants. The execution of the course will be confirmed the latest four weeks before beginning of the course.

Additional information



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