What is a QGrader? Interview with Roukiat Delrue

QGrader program is managed and operated by SCAA’s charitable trust, the Coffee Quality Institute (CQI). The training and tests are similar to the SCAA Cupping Judge exam, but the Q Grader Program includes a general knowledge exam and results in a professional accreditation. Anyone grading coffees under CQI’s Q Coffee System must be a Licensed Q Grader. 



We have a chat with Roukiat Delrue, Q Instructor; she explained what is a Qgrader. See the video

More about Roukiat DelRue: She has a degree in international business and a longstanding history in the coffee industry, with over ten years of experience. She is originally from Belgium, and currently resides in Guatemala. She is a certified Q Grader and Q Instructor, as well as R Grader and R Instructor. She is a WCE Certified Judge and Head Judge, and has been on staff and a regular consultant for the Coffee Quality Institute. Among her other consulting jobs in the coffee industry, Roukiat also serves as the WCE National Bodies Manager. She is WCE’s liaison to our diverse and growing community of national bodies spanning over 70 countries!






Originally pubished in Wilbur Curtis Online News

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The key to a well-executed coffee program is serving hot, fresh coffee cup after cup. Monitoring the holding time and amount of coffee in a dispenser is crucial to freshness and quality. To simplify this challenge Curtis is introducing the new Thermal FreshTrac™ System. Activated from the moment coffee is brewed it provides a simple, visual system that communicates time and volume at a glance that’s easy to see, even from across the room.

Curtis’s new Thermal FreshTrac (TFT) is an innovative, simple and highly visual system for restaurants, c-stores and other high-volume foodservice operations that depend on coffee profits and satisfied customers. Designed to fit existing models of Curtis Thermal Servers, the TFT is offered in three sizes - 64 oz, 1 gallon and 1-1/2 gallon - to accommodate even the busiest operations.

Through sensors in the lid, the system is activated and volume measured the moment coffee starts flowing into the dispenser. Liquid level bars eliminate the need to guess the amount of coffee in the dispenser at any time. An LCD timer immediately begins to count UP or DOWN to show operations when it’s time to brew again. Plus, an active LED light display allows servers to track coffee freshness and volume anytime at a glance.

“A great cup of coffee is rightfully a badge of honor and customer magnet for so many operations,” says Kevin Curtis, Curtis EVP. “Our new Thermal FreshTrac system is just the latest in a long line of Curtis innovations, each designed to help deliver the excellent brew everyone wants.”

Caleb Lummer