Toasted Bread and Roasted Almonds

Summer vacation is coming to an end. And while I've been busy roasting, I haven't had time to keep up w/ the blog between camping trips, swimming lessons, beach time and the daily routine that includes keeping a 5 year old busy. With that said, I did manage to make it out to Skamania Lodge the 2nd week in August to participate in a Q-Grader's Lecture and Test. The Q Grader program is put on by the Coffee Quality Institute. They are a nonprofit org that works internationally to improve coffee quality and the lives of people who produce it. The Q Grader program is a rigorous testing and certification program that is the first comprehensive professional accreditation for coffee grader and cupper. The total number of Q graders worldwide is 678! To get certified Q graders must pass a 3-day exam comprising of 22 sections on coffee related subjects. They include green coffee grading, roast identification, coffee cupping, sensory skills and sensory triangulation. Our tests included the last 3. Just when I thought I could tell the difference between toasted bread and roasted almonds. I actually really enjoyed the Olfactory Recognition test and felt very positive about my skills here. However, would I be able to detect the scent of coriander seed in a cup of coffee...not too sure. The most difficult of the 3 sessions was the Organic Acid evaluation. After a very short overview we were presented with groups of 3 cups of coffee and we were to determine which 1 of the 3 was different in relation to the following acids: malic, citric, phosphoric & acetic. Some groupings seemed obvious, but it wasn't long before my mouth was ready to call it a day. I never did see the results of my test, as I was unable to stay for the weekend's Roaster's Retreat. Maybe they'll contact me? I'm guessing I didn't pass, they don't accept less than 100%. I originally signed up because I thought is was more seminar than tests, but given the experience I would do it all over again.