Earlier this yr, DOMA’s Ian Nelson traveled to Kailua-Kona, Hawaii, to take the Espresso High quality Institute’s Arabica Q-grader course. Who’s Ian, you might ask? And what’s a Q-grader? Ian works on high quality management at DOMA and helps us supply and purchase inexperienced espresso, which suggests he drinks plenty of espresso, thinks quite a bit about espresso, and works to ensure our DOMA tons are top-notch.
Ian determined about 4 years in the past that getting his Q-grader license was the following factor he wished to pursue in his espresso profession. A Q-grader license means an individual has achieved a sure degree of ability in evaluating and grading espresso. (Type of like changing into a sommelier within the wine world.) Ian has been working for years to organize for the course by way of cupping triangulations, style modalities, and familiarizing himself with the Le Nez du Café aroma package. Like we mentioned — he’s tasted and smelled a LOT of espresso. It is arduous work, however somebody has to do it.
Ian headed to Hawaii this spring to undertake the Q-grader course, profiting from his tropical journey with a 6-day espresso training and sensory boot camp, the place he labored to calibrate to among the different Q’s to attain grading with out private bias. On the finish of the session, changing into a licensed Q-grader requires passing 19 exams. (Learn it once more: NINE.TEEN.) After rigorous coaching, Ian handed all the exams (Yay, Ian!).
Ian’s current certification now makes him much more certified to guage inexperienced espresso buying samples which might be despatched in from importers. In brief, he helps select the following coffees we’ll roast. He can suss out when a espresso pattern is flawed, or discover when it has been over- or under-roasted. He can consider a espresso for ICPs (in nation companions/ producers), which lends their espresso a CQI/Q-grader seal of approval. He additionally helps create the exact tasting notes on all of our DOMA coffees. Better of all, he’s been sharing his training along with his fellow DOMA staff, which provides our complete group a lift.
Congrats once more, Ian, and thanks for being a frontrunner in DOMA’s journey for high quality, great-tasting espresso.
