CVA Cuppers Course with Stephen Vick

Each instructor brings their own flair and experience, along with their own selection of coffees to this course. The more people in our local industry that have this knowledge the better we can participate with the global community and have our own impact on these platforms.

LOCATION: Zuka Green Coffee, 188 Olympic Duel Ave, Johannesburg.

DATES: 9&10 December, 9am - 5.30pm daily

The Coffee Value Assessment (CVA) represents a groundbreaking evolution in how the specialty coffee industry evaluates, describes, and communicates coffee quality. Rooted in sensory science, the CVA framework provides a standardized and inclusive method for assessing coffee across four dimensions — Physical, Descriptive, Affective, and Extrinsic — with the goal of fostering transparency and equity throughout the value chain.

Over two intensive days, participants will gain both theoretical understanding and practical cupping experience. Through lectures, guided tastings, and group calibration, learners will develop proficiency in using the Descriptive and Affective CVA forms, while deepening their understanding of reference creation, intensity scaling, and sensory communication.

For current Q Graders:

This course provides an ideal opportunity to refresh sensory calibration and cupping methodology in alignment with the latest scientific and industry standards. While it does not replace the Q Grader renewal exam, the CVA for Cuppers course reinforces many of the same sensory skills — including reference recognition, intensity scaling, and descriptive accuracy — making it an excellent preparation or complement to renewal. Many Q Graders take this course to stay current with the SCA’s evolving sensory frameworks and to strengthen their professional sensory practice within or beyond CQI calibration.

Learning Objectives

By the end of this course, participants will be able to:

1. Explain the purpose and structure of the Coffee Value Assessment system.
2. Correctly use the CVA Descriptive and Affective forms.
3. Understand and apply the 15-point intensity scale for attribute evaluation.
4. Develop and use sensory references for calibration and descriptive consistency.
5. Interpret sensory data and communicate findings effectively across the value chain.

You can find the detailed course program here.