Level Up Your Cupping: SCA’s CVA Course Comes to Dubai This August
Dubai is set to host one of the most anticipated sensory training events in the coffee industry this summer—the Coffee Value Assessment (CVA) for Cuppers course by the Specialty Coffee Association (SCA). Taking place from August 2 to 3, 2025, this immersive two-day workshop will be held at the Victoria Arduino and Nuova Simonelli Experience Lab, located in Al Quoz Industrial Area 3.
Designed specifically for professional cuppers, Q Graders, roasters, and seasoned coffee tasters, the course introduces participants to the SCA’s updated Coffee Value Assessment methodology—an evolution that goes beyond traditional scoring systems by focusing on perception, consumer preferences, and contextual value.
Led by Authorized SCA Trainer Sitaram Napit, the course combines practical cupping sessions, expert-led lectures, and open discussions to help attendees master the newest CVA tools and techniques.
What You’ll Learn:
-
How to use the new CVA sensory references for cupping
-
Mastery of 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales
-
Practical use of Descriptive & Affective CVA Forms
-
Integration of descriptive, affective, and extrinsic evaluation into your cupping workflow
The CVA framework encourages coffee professionals to assess coffee holistically—not just in terms of flavor intensity but also in how it’s perceived, appreciated, and valued in real-world markets.
Course Details:
-
📅 Dates: August 2–3, 2025
-
⏰ Time: 10:00 AM – 5:00 PM (local time)
-
📍 Location: Victoria Arduino and Nuova Simonelli Experience Lab, 139 Umm Suqeim Street, Al Quoz Industrial Area 3, Dubai, UAE
-
🌐 Language: English
-
🧑🏫 Trainer: Sitaram Napit
-
📧 Contact: [email protected]
-
📞 Phone: +971 56 598 9425
-
🔗 Enrollment link: Click here to register
This course is an essential opportunity for any professional aiming to refine their sensory analysis and align with the SCA’s latest global standards. Participants will gain practical tools to elevate the quality and consistency of their evaluations—ensuring they stay competitive in a rapidly evolving coffee market.
Whether you’re cupping at origin or working in a specialty coffee bar, this course will transform the way you evaluate coffee—from the bean to the cup, and beyond.
