Whether you have been in the specialty coffee industry for years or are just getting started, this year's WRBC Educational Seminars are packed with pertinent, cutting edge topics you won't want to miss—and immerse yourself in coffee culture with this year's art exhibit and social events.

Want to be involved but not compete? We need volunteers ... you’ll get a swag bag filled with great coffee stuff as reward for your efforts! Register today!

Baristas for Bikes/Bikes to Rwanda Fundraising Challenge
Bikes to Rwanda and Pacific Bay Coffee Co. & Micro-Roastery are joining forces to open a new chapter of fundraising and awareness. As the first point of contact to customers who enjoy their specialty coffee, baristas have an opportunity to reach the consumer and make a difference by passing on the message of the Bikes to Rwanda program.

We are challenging all Baristas to raise the funds to purchase one bike ($120) and create awareness for Bikes to Rwanda. It’s as simple as getting twelve customers or friends to support the program with a $10 donation. All Baristas that meet or exceed this amount by March 30, 2008 will receive a limited edition Barista for Bikes/Bikes to Rwanda Tshirt and have their name thrown in a pot for a big prize to be awarded at the end of the WRBC weekend. Download the form for more information.

"Coffee: What Makes it Taste that Way"
Saturday, March 29, 9:30am • Free & open to the public
Presented by Kenneth Davids, CoffeeReview.com

• Kenneth Davids, coffee consultant, researcher and writer, runs through an illustrated overview of what makes certain coffees taste great and different and others taste ordinary and similar.

Specialty Coffee Association of America’s Sensory Skills Class & Test
Saturday, March 29, 10:30am & 2pm • Fee $50
Presented by Joseph Rivera, Specialty Coffee Association of America, Director of Science & Technology, CoffeeChemistry.com

• Understanding the basic components of taste is the first step towards successful cupping. This lab will test a participant’s ability to identify and discern different taste thresholds. Participants will be presented with a set of aqueous solutions, each containing various levels of salt, sweet, and sour. This lab is the first step at qualifying as a “SCAA Certified Cupper” and is part of the Apprentice Journeyman Certification for the Roaster’s Guild and Barista’s Guild. This test is usually only offered at the annual SCAA Conference & Exhibition (held this year in Minneapolis, MN). Limited seating is going fast. Register today!

"Espresso Machine Maintenance"
Saturday, March 29, 1pm • Free & open to the public
Presented by Terry Ziniewicz, Espresso Parts NW

"Crafting Espresso, a Roaster’s Perspective"
Saturday, March 29, 4:30pm • Free & open to the public
Presented by Mike Perry, Klatch Roasting & John Laird, Pacific Bay Coffee Co. & Micro-Roastery

• Mike Perry and John Laird will discuss concepts in roasting for espresso from a roasters perspective. Topics will include: various roasting philosophies and the importance of consistency, the relationship between the roaster and barista, and understanding what you really want in your espresso, knowing your coffee, origin character and its effects on espresso.

"Isn't Milk Just Milk? What are the Differences?"
Saturday, March 29, 5pm • Free & open to the public
Presented by Robert Brewer, Straus Family Creamery

"The History of Barista Competitions"
Sunday, March 30 (while finalist scores are being calculated) • Free & open to the public
Presented by Sarah Allen, Barista Magazine

• Sarah Allen, founding and current member of the Specialty Coffee Association of America’s US Barista Championship Committee, will share her experience with the history of Barista competitions in the United States—and now the world.

The Painted & Photographed Bean: A Coffee Art Perspective
On display throughout the competition, March 28–30

• A themed art show, entries depicting the art and love of coffee from seed to cup (growing, harvesting, roasting, brewing and making espresso) or touching upon the senses of enjoying coffee will be exhibited during the WRBC. Images depicting latte art poured by skilled baristas are encouraged.
• Best of Show: Pacific Bay Coffee Co. & Micro-Roastery and Gaia Arts Center employees will vote on their favorite unmarked (artist name not visible) submission based on creativity and the depiction of the art and love of coffee. The winner will receive some of the best coffee products on the market: a Baratza Virtuoso Burr Grinder, Bodum’s Ibis Kettle, Shin Bistro Press Pot & Mugs, and fresh roasted coffee from Pacific Bay Coffee Co. & Micro-Roastery (retail value $300).
  

Judges Certification Workshop
Thursday, March 27, 8am–6pm
Held at Pacific Bay Coffee Co. & Micro-Roastery, Berkeley

WRBC Welcome Reception
Friday, March 28, 7pm–11pm
Co-Hosted by: Bikes to Rwanda and Pacific Bay Coffee Co. & Micro-Roastery
Preliminary Round BYOV Smackdown!
Held at Pacific Bay Coffee Co. & Micro-Roastery
2332 Fourth Street, Suite E, Berkeley, CA

WRBC Party at Ritual
Saturday, March 29, 7pm–11pm
Final Round BYOV Smackdown!
Held at Ritual Roasters, San Francisco