As I’ve embarked on my coffee journey, I’ve had the opportunity to meet some amazing people and learn more about the art and science that goes into specialty coffee. Before diving into my interview with Q Grader Jayy Terrel, here’s some background.
What is a Q Grader?
A Q Grader is the equivalent of a wine sommelier for coffee. Q Graders are certified coffee professionals who are skilled in sensory evaluation and qualified to score and rate the quality of coffees. To obtain a Q Grader status you need to pass a 5-6 day exam comprising approximately 20 tests (cupping, triangulating, scoring coffee). The series of rigorous tests is issued by the Coffee Quality Institute (CQI) who measure your sensory abilities. There are approximately 7,500 Q graders in the world, and the majority are outside of the United States.
The Role of Q Graders in Designating Coffee
The Coffee Quality Institute (CQI) was founded to distinguish the unique characteristics and qualities of different coffees from different origins, ensuring that farmers producing high-quality coffee are fairly rewarded for their efforts and the premium coffee they produce.
Coffee-producing farms around the world send their coffee to in-country, certified Q Grader partners to evaluate their coffees. Q Graders then roast, cup, and score coffees using a common language and a common scoring system. Specialty coffee needs a score of 80 and above to be considered a specialty. Coffee that scores below 80 is considered to be commercial.
Meet Jayy:
Jayy Terrel serves as a Quality Control Specialist at Inter American Coffee, where they oversee the processing of green coffee, conduct coffee roasting, meticulously examine coffee for defects, and manage the sending and receiving of green coffee samples. Their recent achievement involves successfully passing the demanding Q Grader exam, now holding an official Q Grader certification.
Before assuming their current role at Inter American Coffee, Jayy was selected as one of only three participants for the NGK Pace QC training program, marking the beginning of their journey toward becoming a Q Grader. Initially, they held mixed feelings about pursuing this certification, believing that it might not be necessary to explore a diverse career opportunities in the coffee industry. However, after dedicated study and successfully completing the Q Grader exam, Jayy feels that one of the biggest benefits of taking the Q is confidence.
‘It really has made me a little bit more comfortable in my skin, in the cupping room, in the industry…and because there are not that many black Q Graders it makes me feel like I deserve to stand here too.”
Jayy’s extensive educational background and diverse skillset have played a crucial role in their achievements as a coffee professional. With a degree in English and Anthropology, Jayy was on the path to obtaining a welding degree before their fascination with the captivating world of coffee took hold. During their time as a server in a coffee shop, Jayy found themselves captivated by the artistry of the baristas and the creative concoctions they crafted behind the bar.
“I wasn’t a really big coffee drinker; it was by chance that I was allowed behind the bar. At that moment, I was like, ‘What is this? What is this process? What is dialing in? What are you doing to the milk?”
From that moment they were fascinated and committed to learning more about coffee.
It can be challenging for those seeking a Q certificate due to financial barriers, access to education, as well as the freedom to take a week off of work to be available to sit for the exam.
Jayy is among the few Q Graders of color in the United States. When Jayy was preparing for the Q Grader certification, they were only acquainted with a small number of other Q Graders of color. Their inspiration stemmed from the exemplary work of Q Graders such as Kenzel and Tio Fallen from Three Keyes Coffee.
If you’re preparing for the Q exam or just looking to expand your coffee palate and knowledge, Jayy shares these tips to help you prepare for the journey.
5 Tips to Q Grader Success:
1. Get familiar with the Q Grader form and learn how to fill it out completely.
2. Understand the tasting process and coffee attributes: Flavor, Aftertaste, Acidity, Body, Balance, Sweetness, Uniformity, Cleanliness, and Sweetness.
3. Cup with other people as much as possible to learn to distinguish flavors from cup to cup.
4. Check your biases at the door. The coffee you are drinking may not be your favorite but try to see it as its own thing, taking stock of its strengths and weaknesses.
5. Drink as much coffee as possible and try to associate the coffee you’re tasting with as many different flavors and make as many connections as you can.
If you’re looking for more educational resources, reach out to your favorite local coffee shop and roaster for cupping opportunities, sensory classes, and coffee education. Network with fellow coffee nerds and learn together.
YouTube also offers valuable resources for gaining insights into coffee processing, green grading, and various intricate aspects of coffee knowledge. Jayy recommends following Trish Rothgeb’s YouTube channel and watching videos by Rob Hoos and Boot Coffee for valuable insights.
Additionally, Jayy recommends exploring a wide array of foods and coffee varieties. Building your personal library of tastes and experiences, you’ll enrich your well of knowledge and help build a personal repository of tastes and experiences to draw from when tasting different coffees.
Getting the opportunity to chat with Jayy was like talking to an old friend or favorite local barista. They have a positive relaxed demeanor, their humor is infectious and their passion and knowledge of the coffee industry made speaking with them effortless and informative.
