Introduction to Coffee is an ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink.

It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world.

From coffee process, roasting, brewing to tasting, this course gives a general overview of coffee’s supply chain. This half day course also includes a “coffee cupping” which allows you to taste the various flavors of coffee.

SCA Introduction to Coffee - In Person

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

The Green Coffee Foundation course is designed to introduce basic concepts regarding the consuming side of green coffee. Participants will learn about the specialty coffee supply chain from seed to cup, including cultivation, harvesting, processing, drying, shipping, storage, and delivery.

The principles of coffee growing, processing, grading, and trade and portfolio management are also explored. This course is designed for individuals with no previous experience with the green coffee part of the supply chain.

I use Google Classroom to store all the materials we will be talking about during class, so students can have access to the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Green Coffee Foundation

Erico Pimentel

A great introduction to the  green coffee. Julian explained everything clearly and shared a lot of real experience that made the course very practical. The course was informative without feeling overwhelming, and the group atmosphere was relaxed and friendly. A nice chance to learn and meet new people in coffee. Really recommend!

Do you have any dietary restrictions?

IMPORTANT: The course takes 7 hours (a full day).

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

*The Roasting Foundation course gives the learner an understanding of the roasting process, including the physical changes that take place during the process, and how to control sensory aspects of the coffee by roasting light or dark.* 

*Learners will also gain an understanding of the basic structure of the roasting machine, and general maintenance and fire prevention.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Rosting Foundation

Erico de Carvalho Pimentel

Excellent balance between theory and hands-on roasting time. Julian has deep knowledge and explained complex concepts in a simple and clear way. I really appreciated the practical tips and discussions during the sessions. The group was friendly and collaborative, which made learning even better.  Definitely recommend!

Sachin Kotecha

Julian is a great trainer who shares the information in an interactive way without it feeling like a lecture. He strikes a great balance between helping and letting us get on with things ourselves rather than intruding and doing everything for us. Answered all the questions promptly. Looking forward to attending another session with him soon.

Jaideep  Shah

Julian is an exceptional educator. I really enjoyed doing the roasting foundation course with him. He not only explained all the essentials of the curriculum in depth but he also got me to think about factors that I would never have thought about which might be affecting the quality of roasts. The practical element of the course was really fun and Julian was super organised to get me to roast, check profiles and even do a cupping session for roasts we had made. He listens to you and genuinely cares about your learning. I highly recommend him!

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this insightful course:

Introduction to Coffee is an ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink.

It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world.

From coffee process, roasting, brewing to tasting, this course gives a general overview of coffee’s supply chain. This half day course also includes a “coffee cupping” which allows you to taste the various flavors of coffee.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

NOTE: This is an online course. I will send the samples for the cupping a week ahead of the course. Please state your address when booking the class.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Introduction to Coffee

Ronald Goncalves Dos Reis

Really fun and relaxed coffee course with Julían. Julían is super knowledgeable about the coffee world, and we learnt a ton. Highly recommended. 5 Stars!

SCA Introduction to Coffee - Online

**IMPORTANT:** The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this beautiful course:

*The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.*

*This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Sensory Skills Intermediate

Ahmed el-Bozie

Julian’s extensive knowledge and experience combined with his friendly approach facilitated a great learning experience. It’s a real privilege being able to train with him as you progress on your sensory training. 

Dario Scolastico

Julian was supportive and engaging, creating a comfortable environment while teaching us everything.

Iulian Bragaru

This was an amazing experience! Julian shared a lot of knowledge, gave clear examples from his 10+ years of experience, we discussed all the moments that required deeper understanding, and did a lot of practical exercises. 
Now I feel much more confident in my sensory abilities and most importantly - I have a clarity regarding the whole process and using all the updated SCA forms.
I strongly recommend him if you are planning on taking your next sca course.

The Q Grader course provides an opportunity for experienced coffee professionals to sharpen their theoretical understanding and practical application of Coffee Value Assessment (CVA). 

Using research-informed, industry-standard tools and techniques, course participants will use physical, descriptive, affective, and extrinsic assessments to identify attributes and evaluate coffees from a variety of perspectives. 

Through rich discussions and a rigorous series of hands-on activities, this course centers real-world applications of CVA, equipping the experienced coffee professional with a comprehensive set of skills that can be applied in a variety of industry contexts.

Course participants who pass all assessments become licensed Q Graders, a key achievement for any professional seeking to demonstrate their excellence in coffee evaluation.

After completing this course, learners will be able to…

**1. Explain key theoretical concepts in Coffee Value Assessment (CVA) and advise on the implementation of CVA in professional settings.**

**2. Conduct physical, descriptive, affective, and extrinsic assessments to comprehensively identify and document attributes in coffee.**

**3. Apply a high level of self-awareness and a knowledge of market preferences to evaluate a coffee’s value from different perspectives.**

I use **Google Classroom** to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food awaiting for you.

Please don't hesitate to drop me a line in case you have any questions.

CQI Q Arabica Combo

Mohamed Jelali

Great Course with Julian. A load of information presented in a great manner, very supportive and meticulous teacher. Highly recommended

Derick Fredericks

The training that firstly, I would like to thank Francois who is the individual who has given every single student & CQI Q Arabica Trainer, who has come to the Independent Coffee Training Facilities. Hi has given us all the opportunity to use this building and its equipment. Secondly,  I would like to thank, Julian from Bolivia, the CQI A Arabica Teacher for his detailed explanation of the  course, practices and examinations preparations too. 

I would recommend anyone taking these QGrader courses to take this with Julian and his team.

Mauro Laruffa

Great experience with Julian, very good communication skills and very knowledgable trainer .

Kavish Sanghrajka

Julian has been a great instructor for this course. He is very frank about the certification and has shared loads of relevant industry tips, tricks, and perspectives. 

It has been great being a part of the #7059 Combo! 

Cesar Mendieta

Julian has been a great instructor. Very knowledgable, organised and dedicated to his students. Also Alejandro was a machine making sure that all the tables were set for the practices and exams. Those two make a fantastic team. Well done boys!!

Michalina Szymanska

The Q Grader course with Julian was a great experience.
Julian explains things in an easy-to-understand way and encourages discussion. Even though I was retaking the course, I learned a lot.

The lab had a friendly and supportive atmosphere, which helped a lot during the week. The course was challenging but well planned. I was really impressed by how organized Julian was—I felt well informed before, during, and after the course. Thank you for all.

SCA Q Grader Course

Gabriel Carrion Martinez

Julian is a great trainer, many thanks. 
Also great and convenient location. 

Ioannis Klouvidakis

Julian organized an excellent seminar, as always. Very well structured, insightful, and highly recommended.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this hands on course:

The Barista Skills Intermediate course builds on the concepts and skills introduced in the Foundation course.

It is ideal for someone who has barista skills experience and wants to explore how to improve coffee quality and prepare for more complex job functions found in the barista profession.

Through this interactive course, learners will gain a deeper understanding of the coffee itself, specifically the impact of a coffee’s variety, origins and processing methods on flavor; the parameters of coffee quantity, grind texture, water quality and shot time and their interaction when dialling in a brew recipe; drink construction and taste differences; workflow management and efficiency, sensory aspects of the espresso extraction; milk handling and techniques as well as latte art.

In addition to coffee preparation, this course also covers key concepts regarding health and safety, customer service and basic business practices.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza




IMPORTANT: The course takes 14 hours, divided in 2 days in a row.

SCA Barista Skills Intermediate

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this tasty course:

*The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner.*

*It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.*

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Sensory Skills Foundation

Tommaso Miotto

This was my first SCA course experience, and Julian made it so interesting that I'm already looking forward to the next one. He shared his knowledge and went through technical stuff in the easiest possible way. 100% recommended.

Julian guided us step by step and was always patient and supportive. The exercises and cupping sessions made it easy to understand how to identify flavors and defects  in coffee, as well as improve sensitivity. A warm and welcoming environment with great people. In short: very enjoyable and helpful for building tasting confidence.  Highly recommend!

IMPORTANT: The course takes 7 hours (full day)

IMPORTANT: The course takes 14 hours, divided in 2 days in a row.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

The Green Coffee Intermediate course is designed to build on the knowledge gained in the Green Coffee Foundation course and prepare the learner for more complex job functions found in the green coffee profession.

Specifically, these include a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

﻿Learners are also introduced to grading, defects, and attributes as they relate to green coffee contracts. 

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Green Coffee Intermediate

Enzo  Frater

Julian was a great host, and a knowledgeable & patient teacher.

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this hands-on course:

The Barista Skills Foundation course focuses on the key skills required to set a grinder, make espresso and foam, and texture milk for cappuccinos.

This course allows one to gain an introductory understanding of the coffee itself and set a foundation from which to build practical skills for milk technique and latte art, while implementing health and safety practices and customer service.

I use Google Classroom to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

SCA Barista Skills Foundation

Hello everyone,

My name is Julian and I'm an AST based in London, UK.

Here is an overview of this truly exciting course:

*The Green Coffee Professional course builds on the concepts and skills introduced in the Green Coffee Intermediate course and prepares the learner for managerial job functions found in the green coffee profession.*

*This interactive course covers key aspects of coffee botany, impact of climate change, farm management, processing methodologies, common sensory defects, sample analysis, futures markets as they relate to green trade, portfolio management, factors in the costs of green coffee production, contract considerations, targeted purchasing plans, supplier assessments and third-party accreditations.*

*A written exam tests professional course knowledge while a practical exam assesses the learner’s ability to identify certain sensory defects, conduct sampling processes for consistency, create standards for a client, analyze samples and make purchasing decisions.*

I use **Google Classroom** to store all the materials we will be talking about during class, so students will be able to access the information anytime.

We will have delicious coffee and food waiting for you.

Please don't hesitate to drop me a line in case you have any questions.

See you soon!

Julian Loayza

Julian Loayza Coffee Training and Consultancy - SCA Green Coffee Professional

IMPORTANT: The course takes 21 hours, divided in 3 days in a row.

SCA Green Coffee Professional

Julian Loayza Sanjines

Drury Tea & Coffee Company

The Independent Coffee Lab / The Coffee House

Coffee Centre London

ITC Academy

Brewing Gadgets

Wood St Coffee Roasters

Code.194 Coffee Roasters

PLOT Roasting

Mont58 Coffee

A detailed report will be sent back to the customer by email (or by post if chosen). 

The sensory analysis can be done either using the 2004 SCA Form or the SCA Coffee Value Assessment. 
 
Usually it takes us around 7 working days to send the reports to customers, depending on the number of samples.

**Please specify by email what type of sensory assessment you are looking for: 2004 SCA Form scoring or the CVA (Descriptive/Affective assessments).**

**Please bear in mind that this is NOT a Q Certification by CQI. For that, an ICP (In-Country Partner) has to be contacted directly. More information on the CQI website.**



Coffee Sample Analysis

Complete coffee sample analysis: Green coffee grading, moisture content measurement, sample roasting and sensory assessment. 