Hello everyone,

My name is Julian and I'm a CQI Q Instructor based in London, UK.

Here is an overview of this interesting course:

This class explores the Robusta species through historical, biological, and organoleptic lenses. The history of Robusta and the Robusta market are used to create context for the present state of Robusta and its potential as a specialty coffee. Topics covered span genetics to cup quality. Throughout the class, relevant comparisons to Arabica are made, including market statistics, farming and production practices, and cup quality. The goal of this class is to introduce Robusta coffee to a wide breadth of coffee professionals. Learners will realize the potential of Fine Robusta.

Besides the theoretical part, we will also taste a good range of different Robustas.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

IMPORTANT: The course takes 4 hours (half day)

CQI Course: Robusta for Arabica Lovers

This course consists of two corresponding parts over six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3-day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners’ job-relevant skills including cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification and matching pairs of coffee acids.  Testing also includes recognizing and recalling CQI Flavor Standards in aqueous solutions.

Q Arabica Grader Combo Exam & Training Course V5.1

CQI Q Arabica Combo

Licensed Q Arabica Graders must calibrate with each other every three years in order to test their abilities to accurately evaluate coffee quality based on their gained experience, knowledge, and standards/protocols learned in Q training. It is mandatory for all Q Graders to participate in a calibration if they wish to remain active as a Q Grader in good standing.

The calibration consists of three cupping flights, (or tables- 6 samples each) of coffees with distinct attributes. All Q Graders must be in calibration and pass two of the three flights in order to renew their licenses and continue as Licensed Q Graders. Upon passing, the Q Grader license will remain valid for another 36 months, starting from the day of the calibration course.



CQI Q Arabica Calibration

Aleksander Smęt

Shirin Moayyad

Taking a Q course is difficult enough as it is, let alone having an instructor who isn't encouraging. But Julian is such a kind person, he gets you through the personal stresses and anxiety of the process with calm and warm bolstering. "You can do it, you're going to be just fine!" With gratitude for your attitude :)

CQI Arabica Calibration for active Q Graders

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

Introduction to Coffee is an ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink.

It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world.

From coffee process, roasting, brewing to tasting, this course gives a general overview of coffee’s supply chain. This half day course also includes a “coffee cupping” which allows you to taste the various flavors of coffee.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

NOTE: This is an online course. I will send the samples for the cupping a week ahead of the course. Please state your address when booking the class.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Introduction to Coffee

IMPORTANT: The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

The Green Coffee Intermediate course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the learner for more complex job functions found in the green coffee profession.

Specifically, these include a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

﻿Learners are also introduced to grading, defects, and attributes as they relate to green coffee contracts. 

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Green Coffee Intermediate

Enzo  Frater

Julian was a great host, and a knowledgeable & patient teacher.

IN PERSON COURSE HELD AT DRURY TEA & COFFEE, LONDON, UK

IMPORTANT: The course takes 7 hours (a full day).

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark. Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Rosting Foundation

IMPORTANT: The course takes 21 hours, divided in 3 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

The Roasting Intermediate course builds upon the introductory concepts of the Foundation course.

It is ideal for someone who has roasting experience and desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time.

Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. Thereafter there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza



SCA Roasting Intermediate

This course consists of two corresponding parts over six days. In the first part, over 3 days, learners review assumed knowledge and theoretical principles, including practice of all activities. The second part is a 3-day series of exams regarding the material presented. The course includes 20 exams over 9 Modules to test the learners’ job-relevant skills including cupping protocols, olfactory and gustatory senses, green coffee defect identification, roast sample level identification and matching pairs of coffee acids.  Testing also includes recognising and recalling CQI Flavor Standards in aqueous solutions.

CQI Q Arabica Combo 

Julian Loayza Sanjines

Drury Tea & Coffee Company

The Independent Coffee Lab / The Coffee House

ITC Academy

A detailed report will be sent back to the customer by email (or by post if chosen). 

The sensory analysis can be done either using the 2004 SCA Form or the SCA Coffee Value Assessment. 
 
Usually it takes us around 7 working days to send the reports to customers, depending on the number of samples.

**Please specify by email what type of sensory assessment you are looking for: 2004 SCA Form scoring or the CVA (Descriptive/Affective assessments).**

**Please bear in mind that this is NOT a Q Certification by CQI. For that, an ICP (In-Country Partner) has to be contacted directly. More information on the CQI website.**



Coffee Sample Analysis

Complete coffee sample analysis: Green coffee grading, moisture content measurement, sample roasting and sensory assessment. 

CQI Course: Robusta for Arabica Lovers

Age Requirement