Bloom Coffee College

Beijing, China


September 9 – 12, 2023


2023 ACE Members: 10,080 RMB

Non-Member: 12,600 RMB

地址:北京市朝阳区建外soho 8号楼3层 8308
ADD: #8-8308 3rd Floor, Building 8, Jianwai SOHO East,Chaoyang, Beijing


Scan the QR code to register via WeChat or Email [email protected].

QR Code for Bloom Coffee College course
Bloom Coffee College course


Over the four-day course, you will participate in:

  • In-depth lectures and discussions on CoE, specialty coffee, and what makes CoE coffee unique.
  • Various sensory exercises are designed to help you grow in perceiving and understanding aroma and taste. These exercises will be the start of learning to calibrate with the group.
  • Tastings are designed to demonstrate the importance of the correct cupping procedure and the effects of different variables on cup profiles.
  • Understanding common defects in coffee.
  • Learning about the CoE method for scoring coffee.
  • Calibrating with a diverse group of cuppers over multiple cupping sessions.
  • Introduction and discussion around Coe’s unique way of evaluating cuppers’ skills and confidence.
  • A test designed after the program CoE uses to select National Jury members.

Classes will begin at 9:30 am and finish around 5:30 pm with an hour break for lunch, which will be provided. Be prepared to experience the Cup of Excellence (CoE). You’ll cup many different coffees, processes, and cultivars, practice the logistics and cupping protocol of a CoE cupping, and take an exam just like National Jury sensory professionals. This will show you how you are calibrated with the rest of the jury and your sensory confidence with representative scores samples.

In the first two days, we focus on CoE cupping, the protocol of identifying qualities, identifying common flavor attributes, scoring, and a common language. We then will advance to expose all participants to a technical approach to our quality variables, different varietals, and some common defects. Sessions include lab, lecture, and active discussions. We will also provide coffees from other countries for you to taste and learn about; processed naturals and honey/pulped naturals & varieties, etc.

The third day will be filled with multiple cupping and calibration sessions. The fourth day of the class will be the “test” with three cuppings back-to-back.

We’ll be actively standing during cupping and seated for discussions, so please wear comfortable clothing and shoes. No use of perfume or cologne allowed.

Please bring a notebook and, if you like, samples of your roasted beans. You’ll have the opportunity to see other coffees from other attendees.

You will receive a CoE cupping spoon, and other fun things at the beginning of the class. Upon completing the course, you will receive a certificate of completion signed by your instructor.  Within three weeks, you will receive an email containing your testing results. The information you receive will be in the same format as those who undergo national jury testing.

This experience is intended to share the Cup of Excellence program with you, improve your cupping and sensory evaluation skills, and share with others in a jury setting. This is the best way to learn and calibrate your sensory skills. Thank you for joining us.


Host: Bloom Coffee College

Bloom Coffee College (BCC) has been engaged in coffee skills education since December 2006. BCC operates three labs in Beijing, Guangzhou, and Baoshan, Yunnan China. BCC is an authorized Q Professional Venue as well as a certified SCA premier training lab with full training modules. BCC is also the only authorized CCT coffee training lab by the CHINA GENERAL CHAMBER OF COMMERCE. BCC is one of the leading coffee education organizations in China and has accumulated more than 400,000 students in coffee skills training.




INSTRUCTOR: Scott Conary, CoE Head Judge

As Owner of an award-winning Cafes in Chapel Hill, NC (USA), along with his wholesale roastery, Carrboro Coffee Roasters; Scott has had many opportunities to travel, teach and learn about coffee production, process, selection, roasting, retail, and quality trends for the last 20+ years.

He is an active educator in the industry in almost all disciplines and consults for cafes and businesses nationally and around the world for technical skill, knowledge, and competition.

He serves as a World Coffee Events Representative and Certified Head Judge for the World Coffee Championships for the last 15 years and is also an instructor for the WCE Judge Certification program.  Scott sits on multiple WCE & SCA Committees and has been active as a member of the CQI Coffee Corp. He has been involved in the Cup of Excellence Program since 2007 & a Head Judge for the last 9 years.



CQI certified Q Arabica Grader and Q Processing Professional.
Msc in Food Innovation & Product Design
Msc. in Coffee Economics & Science

A firm believer of education and a dedicated coffee origin servant, CC has been heavily involved in origin development in Asia since her graduation as the 1st Chinese Coffee Master in 2014. Having successfully served as the Manager of International Exchange Department of Yunnan International Coffee Exchange, the China Manager for Coffee Quality Institute (CQI), CC is now a Consultant of ACE/CoE for East Asia.

CC has a solid linguistic knowledge and coffee expertise, and has interpreted nearly 40 SCA/ CQI/CoE professional coffee trainings and lectures. She was the guest interpreter for the International Coffee Research Association (ICRI) 2022 International Coffee Variety and Variety Selection Forum and for Willem Boot’s Workshop with Yunnan producers in 2022.



This SET course requires 12 students to register for the class to run. Once you have registered for the course, we will send you updates on the status of the class and how registration is proceeding.

SET Courses are eligible for a 100% refund for 31 days before class starts. Between 30 and 16 days before the start of class, the courses are eligible for a 50% refund. From 15 days before the beginning of the system, it is nonrefundable unless CoE cancels the course. Refunds requested over 90 days after the initial date of purchase will only be issued in the form of credit for future purchases on the CoE and ACE website.

If students are late or do not show up for class, CoE cannot ensure their cupping data will be included in group discussions, calibrations, or post-class reports, nor to grant the student a Certificate of Completion.

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