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Testimonials from Alumni

Cảm nhận học viên lớp SCA

Mr. Willian

Owner of Tao Cakes Bakery in Ho Chi Minh City

"I am a coffee lover and planning to open my own coffee shop. After researching about HQJ, I decided to join to learn more about coffee. In the Brewing Foundation and Intermediate class. I learnt a lot about brewing and how to use various equipment that I had never used before. Now, I can confidently make a delicious cup of coffee to my customers." 

Cảm nhận học viên lớp SCA

Ms. Nguyen Hoang Thuy Van

“The past four days I studied with Mr. Sam, I gained a lot of knowledge, because I didn't know anything about coffee before. But after studying, I feel much that i love coffee so much more. The atmosphere is very fun, the teachers are very professional... and the equipment is great..."

Cảm nhận học viên lớp SCA

Mr. Tran Xuan Thanh

I have learnt a lot of knowledge and it is really interesting. I have been roasting for a while but I did not realize a lot of things until now. It is only when i joined the class, I realized things that I have never known. Sam taught me a lot of valuable knowledge like how to control the heat many other things... After the class, I feel more confident in the way I control the heat 

Cảm nhận học viên lớp SCA

Ms. Nguyen Thi Minh Hai

Co-founder of The Shed specialty coffee shop in Canada

"I have been through a lot of classes at HQJ and they are all great experience. Even classes were kind of stressful as I need to absorb a lot of knowledge and skills at the same time. However, when I can truly understand it and apply to practical exercises continuously, they have been proven to be really helpful. HQJ has opened a whole new coffee world for me."   

Cảm nhận học viên lớp SCA

Mr. Phan Cong Bao 

Owner of Ethi Philia Roasting Factory

"I came here even though I have experience in the coffee industry, but after going through QCE & SCA Sensory class, I found it very interesting, I can recalibrate and re-systemize my knowledge. All activities organized by HQJ were meaningful, from picking up defects to cup triangles or trying different scents. Each activity has its own practical application. And personally, I think that QCE class activities have more practical value than SCA's. If The Academy organizes more Q Grader classes in the future, I will definitely enroll."

Cảm nhận học viên lớp SCA

Ms. Le My Trinh

Owner of The Local Beans and 5D Coffee Chain in Da Nang

"I have been hearing about the Barista class taught by Ms. Bella for a long time, so when I saw that the class was open for registration, I immediately flew from Da Nang to Saigon to attend. And yes! the class did not disappoint me. Is was just a few days but I have learnt so much skills in order to make a good cup of coffee. I'm waiting for more classes in the future, especially classes by Ms. Bella.

Anh Lý Hồng Chánh

Cảm nhận học viên lớp SCA

Owner of Thoai Phat Roasting Factory

He said that the family's traditional roastery needed to transform from a manual roasting model to a modern one. Manual roasting is inherently rudimentary, labor-intensive, and runs on oil with a lantern, not with modern equipment. In the past, there were times when he got turn down ten times by the customers because of the bad quality. After attending the Roasting class at HQJ School. As soon as he finished his studies, he went back to practice, experimented, and then found a way to apply it to the family's roastery model. It is great to see that customers receive and respond very positively. Roastery revenue rebounded and grew by 80% just a few months later.

danh-nguyen.jpg

Anh Danh Nguyễn

Owner of Thoai Phat Roasting Factory

He said that the family's traditional roastery needed to transform from a manual roasting model to a modern one. Manual roasting is inherently rudimentary, labor-intensive, and runs on oil with a lantern, not with modern equipment. In the past, there were times when he got turn down ten times by the customers because of the bad quality. After attending the Roasting class at HQJ School. As soon as he finished his studies, he went back to practice, experimented, and then found a way to apply it to the family's roastery model. It is great to see that customers receive and respond very positively. Roastery revenue rebounded and grew by 80% just a few months later.

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