Inside the Future of Coffee Evaluation, One Cupping at a Time
At Reading Coffee Company, we’ve always been passionate about quality, from the way we source our beans to the way we roast and serve every cup. That commitment to excellence for our entire team is led by none other than our President & CEO, Frank Orman, who recently attended the Specialty Coffee Association (SCA) Coffee Value Assessment Recertification Class to renew his certification as an SCA-CQI Certified Arabica Q Grader.
For those unfamiliar, a Q Grader is the coffee world’s equivalent of a sommelier, rigorously trained and certified to evaluate the quality of Arabica coffee using industry-standard protocols. And yes, it involves a lot of slurping.
But this wasn’t just any recertification. Frank’s recent experience came at a pivotal time for the specialty coffee industry, with the SCA ushering in a significant shift in how coffees are evaluated. New forms, new processes, and a fresh approach to cupping have been introduced—all part of the updated Coffee Value Assessment protocol.
So, what’s changing?
Historically, the Q Grading system focused on a highly structured numerical scale that rated coffees based on flavor, acidity, body, balance, and a host of other factors. While that system served the industry well for decades, it was largely producer-centric and product-focused.
The new Coffee Value Assessment framework adds a more holistic, value-based layer to the evaluation process — one that considers not just cup quality, but the experience, intention, and market potential of each coffee. Think of it as moving from a checklist to a compass.
“This shift is exciting,” Frank shared. “It’s no longer just about finding the ‘perfect’ cup on paper—it’s about understanding the story behind the bean, the context of its origin, and the unique experience it brings to the table. That allows us to bring even more intentionality to what we roast and how we connect with our customers.”
The Recertification Experience
During the recertification course, Frank and fellow Q Graders revisited foundational skills—like identifying flavor attributes and calibrating scores—while also diving into the new forms and methodologies.
“It’s humbling,” Frank noted. “You realize that coffee isn’t static. It’s alive, evolving, and deeply tied to people and place. This new approach reflects that.”
The updated framework pushes tasters to engage more thoughtfully with each coffee—not just judging its characteristics, but assessing how it fits into a broader value chain from farm to cup.
What This Means for Our Coffee
At Reading Coffee Company, this continued education directly impacts the coffees we select, roast, and serve. With Frank at the helm as an active Q Grader and thought leader, we’re better equipped than ever to bring exceptional—and exceptionally evaluated—coffees to our customers.
Whether you're enjoying a single-origin pour-over in our Birdsboro café or sipping your favorite house blend at home, know this: we’re cupping, calibrating, and curating every step of the way, with your coffee experience in mind.
The future of coffee is here, and it’s more nuanced, inclusive, and exciting than ever.
And yes, Frank passed with flying colors.