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This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Tim delve into the complexities of evaluating coffee quality. They discuss the importance of using methods like cupping forms, while highlighting the industry's misalignment with reducing coffee quality to just a score.

The conversation also touches upon the controversial new CVA form by the SCA, including its implications, reception, and comparisons to the 2004 cupping form.

Tim shares his insights from years of experience in coffee evaluation and sensory education, emphasizing the need for balanced, multi-faceted approaches to coffee quality assessment.

00:00 Introduction to Coffee Evaluation

01:10 Upcoming Workshop Announcement

01:35 Welcome to the Series

02:02 The Importance of Open Conversations

03:09 The Role of the SCA and CVA

06:02 Issues with the 2004 Cupping Form

15:55 The Evolution of Coffee Evaluation

20:12 The Future of Coffee Certifications

35:00 Conclusion and Next Episode Teaser

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

• https://www.instagram.com/sustainable_coffee_institute/

• https://www.instagram.com/timheinzesea/

• https://www.sci-coffee.com/

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