How Is Specialty Coffee Evaluated and Who Checks Its Quality?

We say that specialty coffee is a high-quality product. But how can we be sure that we’re truly dealing with specialty coffee? It turns out that the evaluation of the brew is done by Q-graders, professional sensory experts. In today’s article, we’ll explain how Q-graders evaluate coffee beans.

Who Are Q-Graders, the Sensory Judges of Specialty Coffee?

Q-graders are a select group of specialists who evaluate specialty coffee. Thanks to their assessment, we can be sure that we are dealing with the best quality coffee.

A Q-grader is a person qualified to evaluate the quality of coffee. Sensory judges are appointed by the Coffee Quality Institute. Q-graders are distinguished by an extremely sensitive sense of taste and smell, as well as precision and meticulousness. They must evaluate coffee based on several criteria: aroma, roast quality, bean quality, final taste, aftertaste, acidity, body, sweetness, and balance. Other important aspects include the “clean cup” and, of course, the overall evaluation. The scoring scale ranges from 0 to 100 points. Beans that score at least 80 points by Q-graders may be classified as specialty coffee. Evaluated beans are categorized into five different groups:

• Specialty Coffee,
• Premium Coffee,
• Exchange,
• Below Standard,
• OFF.

How Is Specialty Coffee Evaluated?

Professional coffee evaluation involves testing at least several samples of coffee. The Q-grader fills out a specially prepared form in which aspects such as sweetness and aroma are assessed. Each coffee must be evaluated at least twice to confirm the consistency of its taste. If the brews differ in flavor, the coffee will score lower points.

At the beginning of the evaluation, both the wet and dry aromas of the coffee are assessed. Then, the flavor characteristics, body, and overall aftertaste are analyzed. Finally, defects are checked; up to 5 minor defects are allowed in specialty coffee evaluations. For the evaluation to be reliable, it is conducted by a group of sensory experts. The average score from all evaluations is calculated, which then determines whether the coffee can be classified as specialty. Detailed evaluation protocols and procedures can be found on the official website of the Specialty Coffee Association (SCA). SCA is a non-profit organization that represents coffee producers and baristas worldwide.

What Characterizes Specialty Coffee?

It’s important to note that specialty coffee owes its high quality primarily to careful cultivation. On a coffee plantation, beans are handpicked to minimize defects. After harvesting, the quality is further inspected by farmers and other plantation workers.

Specialty coffee is always single-origin, meaning it comes from a single country or plantation. Beans from different regions are not mixed, which helps to highlight their unique flavor profiles. This approach allows specialty coffee to have a consistent taste that will be well-rated by Q-graders.

Specialty coffees are ordered by roasters based on harvests, meaning that within a year, certain coffees may be available only in limited editions. This ensures that the coffee you purchase is always fresh.

There are many aspects that set specialty coffee apart from supermarket coffee. However, the focus on quality from the very start of the coffee production chain, beginning with cultivation, is the most significant difference.