Hello everyone,

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

Here is an overview of this hands-on course:

The Barista Skills Foundation course focuses on the key skills required to set a grinder, make espresso and foam, and texture milk for cappuccinos.

This course allows one to gain an introductory understanding of the coffee itself and set a foundation from which to build practical skills for milk technique and latte art, while implementing health and safety practices and customer service.

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 Barista Skills Foundation

Scott Carr

Excellent experience, this was my fifth session with Julian. He is both knowledgable and humble, listening and responding to the questions and skills of his students. Also great snacks!

Yuqi Wu

The teacher's lectures were extremely excellent

IMPORTANT: The course takes 7 hours (full day)

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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

Erico de Carvalho Pimentel

Excellent balance between theory and hands-on roasting time. Julian has deep knowledge and explained complex concepts in a simple and clear way. I really appreciated the practical tips and discussions during the sessions. The group was friendly and collaborative, which made learning even better.  Definitely recommend!

Sachin Kotecha

Julian is a great trainer who shares the information in an interactive way without it feeling like a lecture. He strikes a great balance between helping and letting us get on with things ourselves rather than intruding and doing everything for us. Answered all the questions promptly. Looking forward to attending another session with him soon.

Jaideep  Shah

Julian is an exceptional educator. I really enjoyed doing the roasting foundation course with him. He not only explained all the essentials of the curriculum in depth but he also got me to think about factors that I would never have thought about which might be affecting the quality of roasts. The practical element of the course was really fun and Julian was super organised to get me to roast, check profiles and even do a cupping session for roasts we had made. He listens to you and genuinely cares about your learning. I highly recommend him!

SCA Roasting 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 and challenging course:

*The Roasting Professional course is designed to build upon the concepts and skills introduced in the Roasting Intermediate course.*

*Learners will gain advanced skills in profile development and sensory analysis evaluation. This course dives deep into a wide range of topics including control and color matching within different and specified time limits, use and configuration of roast profile software, molecules involved in browning reactions, gas formation during roasting process, chemical causes of color and impact on solubility, visual identification of roasting defects, blending, quality control as well as an exploration of production options to help meet differing customer preferences.*

*A written exam confirms professional course knowledge while a practical exam assesses the learner’s ability to roast to different development time targets within narrow limits, score a roast color visually, identify common roast defects through cupping and finally distinguish between small and large differences in a roast profile to simulate production quality control processes.*

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

Julian Loayza Coffee Training and Consultancy - SCA Roasting Professional

SCA Roasting Professional

Sara Domolo

Julian is a great trainer, very attentive and detailed. 

Antonio Perleonardi

Amazing training, Julian explains everything very clearly. Highly recommend 

The Q Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). 

Using research-informed, industry-standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. 

Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts.

Course participants who pass all assessments become licensed Q Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation.

After completing this course, learners will be able to…

**1. Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.**

**2. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.**

**3. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives.**

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.

CQI Q Arabica Combo

Mohamed Jelali

Great Course with Julian. A load of information presented in a great manner, very supportive and meticulous teacher. Highly recommended

Derick Fredericks

The training that firstly, I would like to thank Francois who is the individual who has given every single student & CQI Q Arabica Trainer, who has come to the Independent Coffee Training Facilities. Hi has given us all the opportunity to use this building and its equipment. Secondly,  I would like to thank, Julian from Bolivia, the CQI A Arabica Teacher for his detailed explanation of the  course, practices and examinations preparations too. 

I would recommend anyone taking these QGrader courses to take this with Julian and his team.

Mauro Laruffa

Great experience with Julian, very good communication skills and very knowledgable trainer .

Kavish Sanghrajka

Julian has been a great instructor for this course. He is very frank about the certification and has shared loads of relevant industry tips, tricks, and perspectives. 

It has been great being a part of the #7059 Combo! 

Cesar Mendieta

Julian has been a great instructor. Very knowledgable, organised and dedicated to his students. Also Alejandro was a machine making sure that all the tables were set for the practices and exams. Those two make a fantastic team. Well done boys!!

Michalina Szymanska

The Q Grader course with Julian was a great experience.
Julian explains things in an easy-to-understand way and encourages discussion. Even though I was retaking the course, I learned a lot.

The lab had a friendly and supportive atmosphere, which helped a lot during the week. The course was challenging but well planned. I was really impressed by how organized Julian was—I felt well informed before, during, and after the course. Thank you for all.

SCA Q Grader Course

Gabriel Carrion Martinez

Julian is a great trainer, many thanks. 
Also great and convenient location. 

Ioannis Klouvidakis

Julian organized an excellent seminar, as always. Very well structured, insightful, and highly recommended.

Hello everyone,

&nbsp;

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

&nbsp;

Here is an overview of this hands-on course:

&nbsp;

*The Brewing Foundation course introduces the learner to the different methods of brewing coffee.*

&nbsp;

*The learner will receive theoretical and practical hands-on instruction for a range of devices including automatic and manual gravity brewers, as well as other commonly used brewers* 

*within their local culture.*

&nbsp;

*Learners will also explore how to produce a tasty brew based on an understanding of the essential brewing elements and an analysis of their brew results.*

&nbsp;

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.

&nbsp;

We will have delicious coffee and food waiting for you.

&nbsp;

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

&nbsp;

See you soon!

&nbsp;

Julian Loayza

Julian Loayza Coffee Training and Consultancy - SCA Brewing Foundation - In person

SCA Brewing Foundation

&nbsp;

7 hours class, based on the Specialty Coffee Association (SCA) curriculum.

SCA Brewing Foundation - In person

Do you have any dietary requirements?

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 Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the learner for managerial job functions found in the green coffee profession.*

*This interactive course covers key aspects of coffee botany, impact of climate change, farm management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to green trade, portfolio management, factors in the costs of green coffee production, contract considerations, targeted purchasing plans, supplier assessments and third-party accreditations.*

*A written exam tests professional course knowledge while a practical exam assesses the learner’s ability to identify certain sensory defects, conduct sampling processes for consistency, create standards for a client, analyze samples and make purchasing decisions.*

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

Julian Loayza Coffee Training and Consultancy - SCA Green Coffee Professional

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

SCA Green Coffee Professional

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

Edward  Gudgeon

Julian was fantastic, it was a very relaxed and informative course. I can't wait to take what I have learnt and apply it to  my day to day roasting. 

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 Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery.

The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain.

I use Google Classroom to store all the materials we will be talking about during class, so students can have access to 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 Foundation

Erico Pimentel

A great introduction to the  green coffee. Julian explained everything clearly and shared a lot of real experience that made the course very practical. The course was informative without feeling overwhelming, and the group atmosphere was relaxed and friendly. A nice chance to learn and meet new people in coffee. Really recommend!

Kaleb  Kibrom okbay

Julian’s profound mastery of the coffee space is matched only by his brilliantly proactive approach to teaching. Rather than lecturing, he cultivates a rich, interactive environment where students actively engage, exchange invaluable insights, and learn organically. An absolutely stellar experience that comes with my highest recommendation!

Do you have any dietary restrictions?

Hello everyone,

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

Here is an overview of this hands on course:

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course.

It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession.

Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and processing methods on flavor; the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialling in a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as well as latte art.

In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service and basic business practices.

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 Barista Skills Intermediate

Julian’s intermediate barista course was both challenging and rewarding. I learned so much and I really appreciate how learned Julian is. He bring both a breadth and depth of knowledge I have not found anywhere else. Thank you for this amazing course! j

Alberto Vespignani

Julian is a fantastic teacher and trainer. Overall course was easy to follow and prepare for the exam.
Can't recommend enough for training and learning.

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 tasty course:

*The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner.*

*It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.*

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 Sensory Skills Foundation

Tommaso Miotto

This was my first SCA course experience, and Julian made it so interesting that I'm already looking forward to the next one. He shared his knowledge and went through technical stuff in the easiest possible way. 100% recommended.

Julian guided us step by step and was always patient and supportive. The exercises and cupping sessions made it easy to understand how to identify flavors and defects  in coffee, as well as improve sensitivity. A warm and welcoming environment with great people. In short: very enjoyable and helpful for building tasting confidence.  Highly recommend!

Julian Loayza Sanjines

Drury Tea & Coffee Company

The Independent Coffee Lab / The Coffee House

Coffee Centre London

ITC Academy

Brewing Gadgets

Wood St Coffee Roasters

Code.194 Coffee Roasters

PLOT Roasting

Mont58 Coffee

De Koffieschool

Cal Nomad, 

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. 