Martin Wiesinger, co-Founder of Cropster, explains how data has the potential to revolutionize coffee quality. A computer scientist, Wiesinger explains data-driven approaches and how advances in computing are pushing us into new territory, starting with “rate-of-rise” and correlating cupping and roasting data.
Hanna Neuschwander of World Coffee Research gives an illuminating talk on our most fundamental of coffee technologies: the plant itself. She calls attention to the disparities in innovation between the coffee plant and other technologies, and the critical need for more research and development.
Carla Martin, Founder and Executive Director of the Fine Cacao and Chocolate Institute, explores how value consolidation, historical trends, and modern economics collide in the issue of Labor in the Cacao industry, and what lessons there are for all quality and sustainability focused industries.
Streamed live on Jul 26, 2016
In order to understand what farmworkers in coffee are facing, it’s important to hear their experiences. In this Re:co Atlanta talk, Kim Elena Ionescu amplifies the voices of Nicaraguan coffee farmers, smallholder members of the Cinco de Junio cooperative, and workers from larger farms.
Kim Elena Ionescu, Director of Sustainability at the Specialty Coffee Association of America (SCAA), opens up the Farm Workers session of Re:co Symposium in Atlanta, GA.
Michael Sheridan tells a story of progress, discussing Brazil’s history of farmworkers in coffee from 1882 through present day.
Streamed live on Jun 29, 2016 Roasters Guild Trierside Chat explores regional roasting groups: the good, the bad, the ugly, and how to form one.
All CoLab: Paris ‘coffeetalks’ – by speakers such as Klaus Thomsen, Katie Carguilo and Morten Münchow – were produced by our content partner Tamper Tantrum. We’ll be releasing the videos of these talks over the next months so we keep fuelling discussion and building an inventory of knowledge. Don’t hesitate to share your comments, thoughts or …
Michael Kiser of Good Beer Hunting discusses the parallels between craft beer and the cold brew coffee category at Re:co Symposium Atlanta.