Re:co Budapest

Re:co Budapest 2017-06-11T13:35:35+00:00

reco budapest web header

Featured at the 2017 World Of Coffee Budapest show.

12 JUNE — RE:CO TALKS: PESTI VIGADÓ
13-15 JUNE — RE:CO INTERACTIVE: WORLD OF COFFEE

Theme:

Opportunities & Challenges In A Changing World

Monday Re:co Talks @ Pesti Vigadó:

9:00 AM – 11:00 AM On Risks And New Solutions

11:00 AM – 11:30 AM Coffee Break

11:30 AM – 12:30 PM On Flavor And Microbiology

12:30 PM – 2:00 PM Lunch

2:00 PM – 3:30 PM On Generations And Innovations

3:30 PM – 4:00 PM  Coffee Break

4:00 PM – 5:00 PM On Sensory Science And Sensory Design

5:00 PM – 5:15 PM: Closing Remarks

Monday Reception & Dinner @ The Boscolo Hotel

6:30 PM – 8:00 PM Welcome Reception

New York Café At The Boscolo Hotel

8:00 PM – 10:00 PM Dinner

Rome Room At The Boscolo Hotel

Tuesday Re:co Interactive @ WOC

10:15 AM – 1:00 PM: Speaker Salons

2:00 PM – 4:45 PM: Speaker Salons

Wednesday Re:co Interactive @ WOC

10:15 AM – 1:15 PM: Research Workshops

2:00 PM  – 5:00 PM: Research Workshops

Thursday Re:co Interactive @ WOC

10:15 – 12:15 PM: Research Workshops

12:15 PM – 1:15 PM: Fellows Presentations

2:00 PM – 3:00 PM: Sensory Science Discussion & Debate

3:00 PM – 4:00PM : Fellows Presentations

The registration fee for Re:co Symposium is €1095, with a discount available for multiple ticket purchases.

A Re:co Symposium pass includes access to all sessions, the Re:co dinner, and social events at Re:co, as well as the exclusive Re:co Interactive space, and the Exhibit Hall, programs, and World Coffee Championships at the World of Coffee Budapest show.

Register Here!

Re:co Symposium comes to Budapest in a new and exciting format combining Re:co Talks, a focused day of topic presentations by leading thinkers, and Re:co Interactive, featuring three days of discussions, workshops, and sensory explorations in an exclusive engagement and connection space.

CONTACT:
SCA: +44 1245 426060 Or visit: worldofcoffee-budapest.com

Download the 2017 Re:co Budapest Program Here!

Re:co Talks

On Monday, 12 June, join other attendees at the iconic Pesti Vigadó, Budapest’s second largest concert hall, for a full day of speakers from multiple disciplines and backgrounds giving focused presentations designed to provide the awareness and understanding necessary to act effectively in our rapidly changing global coffee landscape.

Sessions:

What are the risks facing us as an industry? What are the tools we can use to manage that risk, in everything from sourcing, to policy, to decision making around the future of coffee?

Speakers: Jessi Baker, Joel Jelderks, Albert Scalla, Ric Rhinehart, Sara Morrocchi

Take a look at how microbes can affect flavor, using craft cheese as a case-study for the potential of microbiology in coffee.

Speakers: Saša Šestić, Bronwen Percival, Francis Percival

Every industry is subject to the challenges of generational change. This session explores new perspectives and new approaches during historic shifts.

Speakers: Raphael Studer, Daniele Giovannucci, Susana Robledo, Hortensia Solis

Pulling from the field of sensory science to give us the tools we need to understand our experiences from the science of smell, to the incredible role that visual experience can play.

Speakers: Dr. Henry “Hoby” Wedler, Dr. Simon Gane

Re:co Interactive

Tuesday, 13 June

Salons:

10:15 AM – 11:30 PM On Risks & New Solutions

11:45 AM -1:00 PM On Flavor And Microbiology

2:00 PM – 3:15 PM On Generations And Innovations

3:30 PM – 4:45 PM On Sensory Science And Sensory Design

Wednesday, 14 June

Research Workshops:

10:15 AM – 11:15 AM  Benchmarking: A Tool To Construct Better Coffee Businesses

11:15AM- 12:15PM  Through A Lens: Collaboration & Culture

12:15 PM – 1:15 PM Cascara – Novel Food & The Opportunity Of A New Category

2:00 PM – 3:00  PM Ways To Integrate Supply Chain Sustainability Into Your Organization

3:00 PM – 4:00 PM Can Science Save Specialty Coffee?
— A Conversation With World Coffee Research

4:00 PM – 5:00 PM ECX – Regulations To Help Build Traceable Supply Chains

Thursday, 15 June

Research Workshops:

10:15 AM – 11:15 AM Costs Of Production

11:15 AM – 12:15 PM How To Improve Information On Both Sides Of The Supply Chain

Fellows Presentations

12:15 PM – 1:15 PM Presentations Group 1

3:00 PM – 4:00 PM Presentations Group 2

Debate Panel:

2:00 PM – 3:00 PM The Value Of Sensory Science

Tuesday, 13 June

Morning Sensory:

Managing Microbes For Cheese Flavor

Synthetic Smell: The Building Blocks Of Aroma

Afternoon Sensory:

A Focus On Wine Aroma

Coffee & Rum Vintages With Nespresso

Wednesday, 14 June

Morning Sensory:

Le Nez Whiskey And Coffee Expanded

Sensory Performance Testing Tasting

Afternoon Sensory:

F1 Hybrid Coffee Tasting Activity

Exploring Aroma: Why My Nose Isn’t Yours

Thursday, 15 June

Morning Sensory:

Flavoractiv Coffee Lexicon Challenge

Exploring Coffee Processing With Saša Šestic

Afternoon Sensory:

Beer Through Hops

Physiology Of Taste

World of Coffee Exhibit Hall Map

Re:co Interactive is a new discussion and sensory-rich experience debuting at World of Coffee Budapest, in a dedicated Re:co space at the heart of the WoC exhibit floor. Stop in to catch a discussion or workshop with a favorite speaker, hear a Re:co Fellow’s presentation, or experience one of twelve rotating sensory experiences, such as:

with Dr. Henry (Hoby) Wedler

In this engaging activity, participants will have the opportunity to learn about another of Dr. Hoby Wedlers’ passions – wine. We will be introduced to some of the key aromas in wine through aroma references. We will be able to look at them, smell them, and touch them to learn about these important individual aromas that can be found in wine. Naturally, we will apply this knowledge in a wine tasting, which will allow us to think about the sensory properties of wine in a new way. We will practice identifying key aromas that are typically discussed in wine but not experienced firsthand while tasting wines.

with Dr. Henry (Hoby) Wedler

Have you ever thought deeply about the components that make up beer? Beer has four main components: Water, malt, hops and yeast. Come find out how two of these main components, malt and hops, smell and taste on their own and then try beers that really highlight both malt and hops. This engaging sensory experience will involve tasting malted barley and smelling both whole hops, hop teas, and hop teas with a special ingredient added to really explode the aroma of hops. What is this ingredient? Stop by and find out! Then, we will taste two beers made right in Budapest and break down the flavor profoundly to discover where we taste both the malt and hop characters. We will also discuss the impact water has on beer. Come to this hands-on, interactive sensory experience and tap into the art of beer!

with Francis and Bronwen Percival

Our coffee world is changing rapidly, and we are entering an era of advanced processing technology. What can we learn from other industries to propel us forward? How are microbes harnessed, utilized, and explored in other products? At Re:co Interactive, explore the impact of different approaches to microbe management on the sensory properties of cheese. Speakers Bronwen and Francis Percival will walk you through the decisions that cheesemakers face when it comes to fermenting their milk. In this advanced tasting, you will have the chance to taste theory in practice across two contrasting flights of cheese while discussing pros and cons and risks and benefits with the experts.

Discover, taste, and learn about three recently developed F1 hybrid coffee varieties. F1 hybrids are a new class of coffee varieties created by crossing common cultivated varieties with genetically diverse wild-type varieties that have not been used before in breeding. The result is a new group of varieties that achieve new gains in resistance and other agronomic qualities that matter to farmers without sacrificing the thing that matters most to buyers, flavor. The creation of these varieties illustrates how essential it is that we preserve coffee genetic diversity in coffee genebanks, and that these collections be accessible to breeders so they may continue to innovate. This activity was made possible through partnerships of World Coffee Research, which currently has a project developing more F1 hybrids and whose mission is to grow, protect, and enhance supplies of quality coffee while improving the livelihoods of the families who produce it. Be some of the first people in the world to try these new and unique coffee varieties by visiting us at re:co interactive.
Taste receptors of various types are bundled together in taste buds on the tongue. Sweet receptors are sensitive to sugars, while bitter receptors can detect quinine, caffeine, and a wide array of other molecules. Bitter and sweet blockers bind to these receptors or change their configuration, diminishing their sensitivity to taste-active molecules. By temporarily blocking these receptors, we are afforded a unique view of the role of taste in flavor. In this activity, participants will get to experience coffee in a completely new and novel way – with the bitterness blocked. Sweetness is known to enhance flavor. In addition to making the food’s flavor profile more intense, it can mask other tastes, such as bitterness and sourness. In this activity, we will experiment with the loss of sweet perception. This will be followed by an exploration into the sweetness in coffee by trying a sweet receptor blocker. This is a unique way to consider our favorite beverage in an unexpected way and will force participants to understand these taste fundamentals in a new way.
Coffee and Whisky have a lot in common. We will use aroma to understand and relate these strong and powerful beverages. By dissecting their olfactive identity, Le Nez du Café and Le Nez du Whisky will present a series of activities to explore these fantastic drinks. · Workshop n°1 : the Aromatic Family An introductory game where we will smell different aroma vials that are common to both beverages. · Workshop n°2 : The Aromas Appearance A second option will challenge us identify aromas and guess their point of origin within the specific beverage. For example, either from the origin of the bean/grain, from a fermentation, from the Maillard Reaction, or from extraction. By smelling and recognizing the aromas, participants will grow familiar with the steps to both whisky and coffee processing. · Workshop n°3 : Whisky and Coffee — much more than the Irish cocktail ! Finally, we will be presented with 2 very different types of whiskies and coffees to shine a light on those common aromatic components.
Using sweets and other tricks we’ll explore the variation in the human sense of smell and gain an insight into the uniqueness of your nose. We’ll find out why coffee doesn’t taste like it smells and why you lose your sense of smell when you have a cold.
The human sense of smell doesn’t just break odor down into pieces. Complex smells are perceived as a gestalt, a whole. We’ll look at the simple smells which go into making a very famous flavor and conjure a new sensation from the basics.
Designed by FlavorActiV.

Standardizing coffee flavor vocabulary and calibrating our palates to align around it is one of the key challenges in our global industry. Join FlavorAciV to learn something about your tasting skills and practice recognizing coffee flavors that match the World Coffee Research Sensory Lexicon.

How Sensory Profiles Evolve upon Aging and Harmonize upon Pairing

The process of aging is well known in spirits, wine and cheese but is less known in coffee. Take the opportunity to taste two different vintage espressos paired together with two Rums and experiment the sensory characteristics of these finely aged products.

Speakers

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Fellows

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Host

 

Event Partners

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