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Denis

@lamialcoffee

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🎓 Head of Quality and Training @belco.coffee
🥄 Q Arabica Grader from CQI to SCA.
🔍 Q Instructor SCA
📋 SCA sensory judge 🇫🇷

POSTS STORIES REELS TAGGED

PARIS COFFEE SHOW 2026

Another rich edition, with the opportunity to explore different sides of my work.

A talk on coffee fermentation, a real challenge for me: making science accessible and presenting solo for 45 minutes. Thanks to @the_traveling_barista and @jeremievergne for the opportunity!

A roasting defects workshop to explore how different roast profiles influence sensory perception. Thanks, @mathilde_barista !

Judging the Best Espresso final, aiming to be as fair and consistent as possible with all five finalists. Thanks for your trust, Emmanuelle !

And of course, great moments at the @belco.coffee and @belco.equipment stand, meeting people and sharing our passion for coffee.

Tasting, sharing, learning. That’s what I love about my job.

Thanks to @coffeeshowfrance, the Belco team and everyone I met along the way.

See you next year!

#pariscoffeeshow #learningcoffee #specialtycoffee #coffeetalk by @lamialcoffee

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6 days ago

CUP LOG / 001 @getprodigalcoffee

A Proustian moment, taking me back to when I first discovered what coffee could truly be.

A special thanks to @tactilecafe , where I purchased this coffee.

Always curious to discover new coffees, challenge my perceptions and keep learning.

*not Farm but Exporter in this case

#coffeetasting #sensoryskills #qualitycoffee #cuppingcoffee by @lamialcoffee

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9 days ago

CUP LOG PROJECT

A small personal project around tasting.

Tasting without scoring.
Tasting and sharing.

A way to keep challenging myself, keep learning, and keep refining the way I taste.

#tastingcoffee #cuppingcoffee #coffeequality #sensoryskills #learning by @lamialcoffee

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13 days ago

QUALITY MISSION IN COLOMBIA

What I will remember most are the conversations with the many people who shape Colombian coffee: producers, cooperatives, dry mills, coffee shops and roasters.

Different perspectives, but one topic kept coming back to the centre of every discussion: coffee quality.

Spending time with the Belco Colombia team also reinforced something essential for me: quality is never built alone.

It is built by cupping together, calibrating, comparing perceptions, challenging our evaluations and creating shared reference points.
Because a score, a descriptor or a quality decision only has value if we understand what sits behind it. These decisions are never neutral. They can affect a lot, a producer, a purchase decision or a customer.

Quality is a team effort. Applying it with consistency and precision is part of our responsibility as quality professionals.

Our role is to respect each coffee, understand it as accurately as possible and communicate what we observe with clarity.

Thank you to the @belco.coffee Colombia team and to everyone I had the opportunity to meet and learn from during this trip.

Long live quality!

#qualitycoffee #origintrip #colombiacoffee #tastingcoffee by @lamialcoffee

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23 days ago

⚠️ A few spots are still available for our upcoming Q-Grading certification training sessions at Belco in Mérignac!

Get ready to prepare for and pass the international SCA Q-Grading certification.

French session: 12–17 October 2026
English session: 23–28 November 2026

👉 More info: belco.fr – Training
👉 Registration: training@belco.fr

Don’t wait too long to secure your spot!

#specialtycoffeeassociation #qgrading by @lamialcoffee

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a month ago

@beantropy_official is an annual opportunity to step back, gain inspiration, and challenge our assumptions.

This year’s discussions explored the future of specialty coffee: market growth, rising prices, shrinking supply, and the long-term sustainability of the value chain.

Thank you @mihaela_iordache_ , @christophe_servell and @jordan.tachnakian for the moderation.

The diversity of speakers encouraged open discussion and helped everyone build a more informed perspective.

Here some brief notes.

While the entire coffee value chain is not yet fully represented, this event has the great merit of bringing people together to question, learn, and collectively shape the future of quality coffee. by @lamialcoffee

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4 months ago

What a privilege it is to be part of @worldofcoffeeeurope !
For three days, you experience the entire coffee value chain in one place.
A moment to connect, cup, taste, and exchange ideas with producers, partners, roasters, and baristas from around the world.
It was an incredible experience.

Lisbon, here we come!

📸 @jeremy_belco
#worldofcoffee2026 #cuppingcoffee #coffeeroaster #coffeeeducation by @lamialcoffee

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4 months ago

ATTITUDE : one of the most important skills for a coffee taster

A coffee taster’s attitude matters as much as their technical skills. Curiosity, humility, rigor, and openness help transform every tasting into an opportunity to learn, understand, and appreciate the diversity of coffee.

#coffeetasting #cuppingcoffee #coffeeeducation #coffeetaster #coffeeskills by @lamialcoffee

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4 months ago

📢 We are opening 2 new Q-Grading certification training sessions at Belco in Mérignac!

Objective: to prepare for and pass the international SCA Q-Grading certification.

French session: 12–17 October 2026
English session: 23–28 November 2026

👉 More info: belco.fr - Training
👉 Registration: training@belco.fr
⚠️ Limited seats available

#specialtycoffeeassociation #qgrading by @lamialcoffee

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4 months ago

📢 Last February, we launched the first Q Grading training at Belco.

A visual summary of the training led by Denis Mialocq (@lamialcoffee) to prepare for and pass the Q-Grader certification.

6 days, 9 demanding tests, from green coffee evaluation to cupping and descriptive analysis. Participants worked through the core protocols of coffee quality, developing sensory precision and calibration.

A hands-on immersion into the standards and shared language of specialty coffee.

Photos by: @lelab.production by @lamialcoffee

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7 months ago

Sensory Judge for the Brewers Cup 🇫🇷 2026

Competitions are always a special moment: a dialogue between deeply committed competitors and an engaged judging team.

The challenge for every sensory judge is to rise to the level of dedication shown by the competitors.

Evaluation is a brief yet intense moment that requires respect, precision, and transparency in order to provide the fairest assessment possible. Beyond the scores, it is the justifications behind them that demand rigor and consistency, always in service of each competitor.

A huge thank you to @danicapuano, @john_rtfr_stubberud and the @sca_france for the trust and the opportunity to be part of this incredible team.

Many thanks as well to my two Head Judges @berryshadow and @mihaela_iordache_ for their high standards and precision, constantly pushing us to improve.

And of course, thank you to the entire team. From calibration at @belco.coffee to the final at the @bordeauxcoffeeweek — four very intense and inspiring days.

Congratulations to
@angie_katheos from @tanat.coffee 🥇
@nemo.pop from @apaxlab x @tanat.coffee 🥈
@yan.silberman from @motorscoffee 🥉 by @lamialcoffee

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7 months ago

First session as a Q Instructor

An intense and deeply collective experience.

Upstream, the entire Quality team worked on the preparation: coffee selection, roasting, cupping, workshop planning, and testing ratios and flavor standards.

Then came six days of training, with daily coordination to ensure every cupping met the level required for the certification.

Training Q Graders means supporting experienced professionals in becoming more structured, precise, and rigorous, while also reminding them that this title carries responsibility. It requires continuing to build one’s tasting discipline and contributing to knowledge sharing.

Thank you to this first group and to the Quality team.
I felt exactly where I belong: serving rigor, method, and precision.

Thank you @vinibarista for your support

@belco.coffee
@specialtycoffeeassociation
📸 @lelab.production

#qgrader #qgrading #tastingcoffee #coffeeeducation #coffeequality by @lamialcoffee

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7 months ago