Featured at the 2017 World Of Coffee Budapest show.
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.
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.
SCA: +44 1245 426060 Or visit: worldofcoffee-budapest.com
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.
Speakers: Jessi Baker, Joel Jelderks, Albert Scalla, Ric Rhinehart, Sara Morrocchi
Speakers: Saša Šestić, Bronwen Percival, Francis Percival
Speakers: Raphael Studer, Daniele Giovannucci, Susana Robledo, Hortensia Solis
Speakers: Dr. Henry “Hoby” Wedler, Dr. Simon Gane
Tuesday, 13 June
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
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
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
12:15 PM – 1:15 PM Presentations Group 1
3:00 PM – 4:00 PM Presentations Group 2
2:00 PM – 3:00 PM The Value Of Sensory Science
Tuesday, 13 June
Managing Microbes For Cheese Flavor
Synthetic Smell: The Building Blocks Of Aroma
A Focus On Wine Aroma
Coffee & Rum Vintages With Nespresso
Wednesday, 14 June
Le Nez Whiskey And Coffee Expanded
Sensory Performance Testing Tasting
F1 Hybrid Coffee Tasting Activity
Exploring Aroma: Why My Nose Isn’t Yours
Thursday, 15 June
Flavoractiv Coffee Lexicon Challenge
Exploring Coffee Processing With Saša Šestic
Beer Through Hops
Physiology Of Taste
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:
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.
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!
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.
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.
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.