Melbourne – CVA Cuppers Course (SCA). Instructed by Craig Simon.
Saturday 20th & Sunday 21st December, 2025. 9:00 am – 5:00 pm (each day)
Location: 37 Wirraway Drive, Port Melbourne. Victoria.
All cupping materials, coffee, reference sets, exam fees, morning tea, lunch, and refreshments are included. BYO cupping spoon if preferred.
About the course
The Coffee Value Assessment (CVA) is the Specialty Coffee Association’s newest tool for describing and communicating coffee quality. It moves beyond the familiar 2004 cupping form to provide further resources to determine a coffees valuable.
At Criteria Coffee, our education programs are centered around practical application, focusing on the development of professional coffee skills. The two-day CVA course is designed for experienced cuppers who want to understand the CVA framework and how it can be applied in daily practice. Whether you’re a Q Grader, a green buyer, or a roaster, this course will give you the knowledge and confidence to use CVA as a professional tool for tasting, sourcing, and communicating about coffee.
What you will learn
Across two days of lectures, discussion and hands-on cuppings, you will:
– Explore how CVA was developed and why it represents a step forward for the industry
– Learn the difference between intrinsic attributes (flavour, aroma, mouthfeel) and extrinsic attributes (story, price, context) in shaping value
– Train with the new 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales
– Calibrate against the CVA sensory references used globally
– Use the Descriptive, Affective, and Extrinsic forms to evaluate coffees from different processes, origins, and market positions
– Apply CVA in your own workflow—whether for buying decisions, QC, roasting evaluation, or client communication
Assessment and Certification
To complete the course, participants will undertake:
– Identification of olfactory references
– Descriptive assessment (intensity scales & CATA)
– Affective assessment (hedonic ratings)
– Extrinsic assessment
– Written exam
On successful completion, you’ll receive an SCA Certificate of Acknowledgement confirming your training in CVA.
Who is this course for?
– Cuppers with experience using the 2004 SCA cupping form
– Current or lapsed Q Graders
– Green buyers, QC professionals, and roasters
– Coffee educators and sensory trainers who want to align with the latest SCA protocols
Instructor
Craig Simon — AST, CQI Q Arabica Instructor, Founder of Criteria Coffee.
Craig has over 20 years of professional coffee experience with qualifications including Australia’s first CQI awarded Q Grade Instructor status, multi-award-winning barista and WBC finalist, WBC Sensory and Roasting Judge, past Head of The Roasters Guild Australia and many other achievements. As the Founder of Criteria Coffee, Craig applies his expert knowledge daily in a real-world environment, as both a roaster and green buyer. He has dedicated many years to passing on his knowledge, having taught hundreds of students around the globe. His teaching combines technical precision with a practical, industry-focused approach. As an Educator, Craig has over 30 years combined teaching in both the music and coffee industry.
Please Note. Attending this course is not qualification for your Q Grader certificate.
Current or lapsed Q Graders (Arabica or Robusta, certified by 30 September 2025) and holders of the SCA Sensory Skills Professional certificate are eligible to fast-track their Evolved Q application after completing this course (up to 31st December 2025)
Interested in the Q-Grader Course (SCA)?
Expressions of Interest are now open for upcoming events in both Melbourne and Sydney instructed by Craig Simon. CLICK HERE TO REGISTER YOUR INTEREST
Have a question?
We are happy to answer any other queries you might have about this course or other training that we offer. Contact us here.
Once your ticket has been purchased, we’ll contact you to finalise your registration.
