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Introduction to the Specialty Coffee Association Coffee Value Assessment (CVA)
CVA for Cuppers
US-CVAC-3OCT25-YB
Date:
This class is a 2-day class
10/3/2025 9am – 5 (or 6pm)
10/4/2025 9am – 5 (or 6pm)
COURSE LOCATION
Bean & Bean
252-29 Northern Blvd, Douglaston
Queens New York 11362
AST INSTRUCTOR PROFILE
Name: Alex Pond
COE Head Judge, AST
COURSE OUTLINE
The Specialty Coffee Association’s Coffee Value Assessment (CVA) represents a groundbreaking update to how we evaluate, describe, and communicate the value of coffee. Rooted in modern sensory science, CVA offers a standardized and inclusive framework for assessing coffee attributes—ultimately supporting a more equitable and sustainable global coffee industry.
This course is designed for any coffee professional or cupper seeking to understand the evolution of sensory evaluation and its future direction. Over two intensive days, students will gain historical context, theoretical knowledge, and hands-on experience with the CVA system.
Course Overview
· Day One:
Participants will explore the origins of cupping, including the development of the 2004 SCA cupping form. We will analyze why the industry needed a new system and how CVA addresses current challenges. The day includes lectures, guided cuppings, and practical sensory exercises focused on understanding the core components of CVA.
· Day Two:
Students will apply their skills in an SCA-sanctioned environment using the CVA framework in real-world sensory sessions. The day concludes with four assessments:
1. Written Exam
2. Identification of Olfactory References
3. Descriptive Assessment
4. Affective Assessment
Students who successfully complete all evaluations will receive a certificate from the SCA, validating their proficiency in using CVA as a professional tool.
This course is ideal for:
Current or lapsed Q Graders seeking to renew or upgrade to an Evolved Q licence
Coffee professionals looking to sharpen their skills and advance their careers
Enthusiasts and hobbyists eager to deepen their coffee knowledge
Newcomers to coffee who want a solid framework for understanding and evaluating quality
Schedule & Format
Time: 9:00 a.m. – 5:00–6:00 p.m. each day
Lunch: One hour
Format: A blend of lectures, cupping sessions, and sensory exercises, including both seated and standing activities.
TUITION AND FEE INFORMATION
Course Tuition Information: Course Tuition is $900. Need-based scholarships are available. You may apply here.
To register:
1) sign up on the SCA website and
2) make payment below.
Pay Tuition
*Note you are officially enrolled in the class only if you complete both steps. For questions, contact j@beannbeancoffee.com