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W E L C O M E T O Badgett\'s Coffee eJournal \"All The Coffee That\'s Fit To Print\"
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Badgett's Coffee eJournal
Issue No. 1 - May 26, 2000
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In This Issue:
1. Welcome
2. Trip to Costa Rica
3. Some Words From Our Sponsors
4. The Haitian Coffee Story
5. A Little Humor
6. Ken's Korner: The Melitta Aromaroast
7. Home Roasting
8. Trees - Did You Realize?
9. Coffee Website Survey
10. Coffee Storage Tips from Coffeeman
11. Kona Coffee - Pure Paradise
12. Websites Worth a Click
13. Computers and Internet
14. Feedback

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1. Welcome!

This is the first issue and I am excited to finally get it done and hit the "send" key... My goal is to promote our most wonderful beverage and my hope is that this newsletter will teach, entertain, and offer a forum for you to both gain and to share knowledge. I love to buy, roast, brew, drink, and talk about coffee, but I promise to not do all the talking. A warning: this first issue is longer than I had planned, but so many nice folks contributed articles and specials, I wanted to include as many as possible. Use the scroll bar and find what interests you the most.

Please share your knowledge and expertise with us by writing an article. Some topics I want to include: the art of roasting, trends in coffee roasts, countries of origin, organic coffees, how Starbucks has helped or hurt the specialty coffee business, flavored coffees, home roasting, robusta vs. arabica, processing from the tree to the roaster, brewing methods and appliances, storage of roasted beans, coffee recipes, decaf methods, cupping, estate coffees...and the list goes on.

If you would like to contribute an article, please contact me at robert@badgett.net.

DISCLAIMER: All information contained here is obtained by Badgett's Coffee eJournal from sources believed to be accurate and reliable. Because of the possibility of human and mechanical error as well as other factors, neither Badgett's Coffee eJournal nor its publisher, Robert L. Badgett, is responsible for any errors or omissions. All information is provided "as is" without warranty of any kind.

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2. We are planning a trip to Costa Rica, origin of some of the finest coffee on the planet. Stay tuned for details.

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3. Some Words From Our Sponsors :)

If you are in the Eaton, Ohio area, go to Taffy's Main Street Coffee for great coffee and live music. This weekend (May 26-27) hear Anacnorythm on Friday Night 8:00 pm till Midnight And Diamonds & Rust Saturday Night 8:00 pm till Midnight. Mention Badgett's Coffee eJournal and get 50% off your second coffee or coffee desert drink when you buy the first one at regular price. Visit Taffy's website for more info at http://www.taffyscoffee.com.

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FREE FREIGHT on your first order of at least two pounds if you mention Badgett's Coffee eJournal:
Dragon's Lair Coffee Farm - 100% Kona Coffee
http://www.pendragonhawaii.com
Phone 808-328-7345 or Fax 808-328-8972

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FREE FREIGHT to anywhere within the US or to US Military Bases) with the order of two or more pounds. Ahrre Maros Ahrre's Coffee Roastery http://www.ahrre.com

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We are www.e-java.com and we give FREE chocolate espresso beans to each first order along with extra SAMPLES of coffees. Just mention Badgett's Coffee eJournal. Marci Relyea http://www.e-java.com

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Mention Badgett's Coffee eJournal and get a FREE pound of CAPULIN with your order of the Roasters Special, which is a minimum 3 pound order of CAPULIN in regular 1 pound paper bags at $9.95 per pound plus shipping. http://www.capulincoffee.com

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I have this wonderful, sweet, superb Espresso that I would like your subscribers to try. It is called MRS ROSE. Mrs. Rose comes packaged in a 3 kilo (6.6 #) decorative, metal can. Mrs. Rose's can is captivating, elegant, mellow, soothing- just like its content of 100% arabica beans roasted to perfection by Italian Master Roaster, Gioacchino Onivle. Ahhh!....Che buono questo caffe'. Provalo anche tu. All right now, the price. The regular price for Mrs Rose Espresso is $54.- /per can of 3 Kilos, FOB New York. Mention Badgett's Coffee eJournal and you can buy two cans and get the third FREE ( BUY 2 and get 3 for the price of 2) Right? Don't forget to send all your subscribers to my site: http://www.gensaco.com

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4. The Haitian Coffee Story

Most people do not associate Haiti with coffee. This is not all surprising considering the proliferation of coffees now available for the avid coffee drinker. It is also not surprising considering the unfortunate fact that Haiti has pretty much fallen off the radar screen of many Americans. Given a map of the world, how quickly could you identify Haiti's location? I pose this question not as a conflated challenge, but as the sad reality faced by many of the third-world coffee producing countries in the world. Unfortunately, many coffee consumers suffer naiveté when it comes to the countries of origin of their favorite brew. In the following weeks, I will be discussing several aspects of Haiti and its coffee including my first hand experiences of one of the coffee producing areas in southern Haiti. This week the focus is on a brief history and background of coffee in Haiti.

So, you may ask, what does Haiti have to do with coffee? I would say that in the present market, Haiti has very little impact; perhaps no impact at all. It was with surprise that I recently read that Haiti once garnished half of the world's coffee production. The French first planted coffee in Haiti early in the 18th century. By 1791, Haiti ruled the world as the leading coffee producer, an enterprise that required approximately 30,000 African slaves every year to be "imported" to work on the plantations. When you finally find Haiti on that map of yours, you will marvel that a country so small could have produced so much coffee. Even though consumption in the 18th C. is hardly as it is today, it is still amazing that there was any land left in Haiti for any other crops or livestock.

The story behind the demise of Haiti's coffee industry reads like a summer blockbuster movie. The slaves, mistreated, abused and over-worked did the impossible in 1793; they collectively overthrew the French and successfully became the only nation in the West where a slave revolt ended with the withdrawal of the landowners. A Haitian Priest friend of mine explained that because the slaves had little to no experience in running a country, Haiti soon fell into chaos. As in other cases where social unrest is the rule, most of the Haitian industries that had been managed by the French quickly became demised. Haitian coffee had been primarily funneled through France and now the victorious Haitians had no one to buy their precious beans. As the new leaders of the country focused their energies on establishing peace and starting along the hard road of independence, the coffee industry began to shrink. A Haitian coffee "speculator" (i.e. broker) recently told me that coffee production never fully recovered from the post-revolution slump. There are obviously many other factors associated with the depleted coffee industry but most them are rooted in the circumstances following the revolution (some of the other factors will be discussed in later articles). Continued next week. Lyndon Shakespeare, http://www.blessedmorning.org

Comments? haiti@badgett.net

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5. Humorous

A horse walks into a coffee bar and up to the counter. He asks the barista, "Can I get a double shot, please." The barista replies, "Sure, Buddy, but why the long face?"

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6. Ken's Korner
Coffee and Roasting Research...The Melitta Aromaroast

A bit of history: Melitta manufactured about 4 million (?) of these in the early 1980s. Production was halted and product was removed from store shelves due to patent infringement. But apparently, warehouse stocks were not destroyed, and one may still find these roasters for sale in various discount stores.

Before use, I recommend the following modification: Cut off about 1/4 inch from the switch lever. This will permit closing off more air for higher temperature. Remove the bottom and the housing holding the switch lever/air valve. Check how the lever operates, as it reaches the "roast" mark or the end of its travel. You will see the stop that prevents it from closing further. Looking up through the housing, see the tabs that hold the lever in place, they can be moved with a fingernail or small screwdriver to pop off the lever. Do this carefully so they do not break. With a vise and hacksaw, cut off about 1/4 inch from the part that touches the stop. Do not cut too much off because the design of the air vents will admit more air beyond this point.

Operation: The operating procedure that I follow is to preheat for 3 to 4 minutes with the air valve at full closed (the new position that you just made). Then move the valve to the open position, just touching the internal switch, and add the beans (at the 10 cup level on the plastic measuring cup) and start your timer. The beans should be moving around sort of like boiling at the circumference of the chamber. At the 2 minute mark, move the lever half way to the full closed position. The beans should still be moving around, if they are not, reopen the air for another minute or so. Then two minutes later, move the lever half the distance again to the 3/4 closed position. Again look at the bean motion. Two minutes later, move it to the 7/8 closed position, and finally if necessary to full closed. First crack usually begins at about 5 to 6 minutes and ends at 8 to 9 minutes. Second crack usually begins 2 to 3 minutes after end of first crack. The reason for this method is that the beans will lighten as they roast and less air is needed to lift the beans for adequate mixing. As the air is reduced, the temperature rises. You can vary the times and lever positions if you want. Roast volume: Do not use much more or much less that the recommended volume of the supplied measuring cup, between 1.5 and 2.5 ounces. The fan is not strong enough to lift any more than this. If the beans do not agitate you will burn them. One way to vary the roast profile is to change the volume of beans. Using more beans will raise the roast temperature, less beans will lower the temperature. Problems: The roaster as modified above cannot be used in ambient temperatures less than about 60F. Roast times can be very long for dark roasts, up to 20 minutes. The small batch size has caused this roaster to be frowned upon by most high volume users, especially considering the long roast time.

Solutions: Stay tuned, as in the next issue I will present another modification to increase the heat input and greatly improve the quality of the roast. In future issues I will present original research on various coffee related topics. (This article supplied by Ken Mary.)

Comments? melitta@badgett.net

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7. Home Roasting - Robert's Comments

When more people discover how easy home roasting is and how much better the coffee tastes, home roasting will take over the coffee business. It's easy and fun. You know how fresh it is, and you can experiment with different coffees and different roast times and temperatures. There are already many fine websites for green beans and home roasting appliances and supplies and I predict mega-growth in the years to come. Try it and you will change your outlook on coffee.

If you have an interesting story or advice about home roasting, share it with our readers by replying to: robert@badgett.net

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8. TREES - Did You Realize!

Saving the TREES, grandest and noblest creations of the plant kingdom, is definitely an admirable pastime. It helps save everyone and every living thing!

Did you realize there is a way!

Did you realize young GIANT TREES need 'MAMA GIANTS' and 'PAPA GIANTS' to protect them as they grow? With out this environmental cover, there will be no new GIANT TREES!

Did you realize that over 80% of the remaining TREES in the mountain tropics exist because they still have Arabica coffee plants growing underneath them?

Did you realize that hybrid coffee plants have been developed by the corporations, which do not need the TREE shade essential to Arabica coffee plants?

Did you realize this allows the corporations to 'quick harvest' timber and replant with these flavorless coffee hybrids in their place, then slip them into your coffee unmentioned or in blends or Robustas?

Did you realize that people without their TREES lose their native food supplies, water supply, building materials, their traditional ways - and become more dependent on the western corporate cultural system?

Did you realize that the price paid to traditional coffee producers for their coffee cherries is so, low, that they are just barely able to survive economically, and in essence, work as slave labor? "Can't afford to pick them and can't afford to let them drop!"

Did you realize that there are Government Supported Programs that pay hungry and desperate landholders to burn themselves out? For the peasant, it is better than starving and for the corporate land mongers, it's cheaper than NAPALM and Bombers. A high cost lesson learned in Viet Nam!

Did you realize that TREES are what keep folks from starving? After the TREES are removed, the only thing peasant landholders can do to feed their families, is 'sell their land'.

Did you realize that the western corporate cultural system controls and sets the "price" paid to the people for their products and the 'hidden agenda' of this same system wants the only thing in this world that they aren't making any more of..... LAND!

Did you realize that the "price" paid for the their products is artificially manipulated to be so low that the peasants can not exist on their harvests? Eventually, they must starve, cut their TREES or sell their lands to the same western corporate cultural system that has forced them into the situation in the first place!

Did you realize that the water-bath coffee corporations gladly take the money, which you unknowingly give them for 'water-bathing your coffee', and exchange it for the land heritage of the peasant land holders whose traditional labor and way of life has been lost to this low-labor technology.

Did you realize the term, 'water-bathed', means that the corporations have processed your coffee by floating it in water to remove the bad seeds and the labor cost of hand removal and sorting?

Did you realize the sugars in your coffee have been fermented into alcohol to prevent the sticky sugars on a bad bean from floating off a good bean.

Did you realize that they dried your water-bathed coffee in giant ovens so it wouldn't rot before it dried naturally in the sun?

Did you realize why they didn't even tell you about it?

Did you realize that this was 'NOT DONE' in an effort to improve your coffee product, but in an effort to avoid paying the traditional labor to the villagers thereby creating deprivation and hunger?

Did you realize purchasing water-bath, corporate coffee removes the traditional coffee processing worker's incomes, thereby removing their food supply, thereby creating extreme hunger, thereby forcing them to cut their TREES in order to survive and finally, thereby forcing them to sell their lands while making billionaires out of their exploiters?

DID YOU REALIZE WE MUST STOP BUYING INTO AND SUPPORTING THIS "WHEEL OF SHARP WEAPONS" (the Tibetan expression signifying conduct that injures both victim and victimizer)!!

DID YOU REALIZE WE DO HAVE A CHOICE AND WE MUST CHOOSE!

Did you realize Coffee is the world's largest agricultural commodity, second only to petroleum?

Did you realize OUR buying power can force these unconcerned mega-giant corporations into protecting the trees, the birds and the people while providing you a superior, old fashioned cup of coffee?

Did you realize buying CAPULIN-hand sorted, hand processed, traditionally dried, naturally shade grown, 100% fully mature, Arabica coffee is the first step in reversing this direction and brings support directly to village producers participating in the CAPULIN EFFORT?

Did you realize the CAPULIN EFFORT more than doubles the coffee income of all villagers participating in the project and is designed to end the economic enslavement of the world's traditional people 'held hostage' by the corporate plan to obtain control over all traditional peoples and all of their lands?

Did you realize you can make a difference? You can print, post and email this expose' to everyone you know and every group of good folks who just don't realize what's going on because no one has taken the time or courage to tell them. Help begin the journey of a thousand miles! While there is time, we must act!

Let the light brighten your insight.

Let the TREES shade the coffee.

http://www.capulincoffee.com

Comments? trees@badgett.net

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9. What is your favorite website? Pick a favorite for two categories: Roasted Beans and Green Beans and let me know. survey@badgett.net

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10. Coffee Storage Tips From Coffeeman

GREEN COFFEE BEANS
Green Coffee Beans are stored in a dry environment and can last up to ten years or more. Green beans that have been stored are called aged coffees. As green beans are aged, they lose their acidity and gain body.

ROASTED COFFEE
Coffee beans that have been roasted have a shelf life of two weeks if the coffee has been properly stored. After two weeks, the coffee will start to lose flavor. To ensure the most flavorful coffee, it is best to brew your coffee within one week of roasting. After two weeks the coffee becomes stale.

GROUND COFFEE
Ground coffee has a shelf life of one hour before it begins to lose flavor. Therefore, coffee should be ground just before using.

Traditional Arab culture actually roasts, grinds, and brews the beans all in the same setting. They believe that this reveals the most flavorful coffee. Visit coffeeman's website: http://www.coffeeman.com

Comments? storage@badgett.net

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11. 100% Kona Coffee - Pure Paradise
Why is our unique coffee so prized?

Like a fine vintage wine, 100% Kona is distinguished from lesser coffees by the tremendous extra care taken through every step of its production.

Kona, on the west coast of Hawaii island (also known as The Big Island), has produced coffee continuously since the early 1800's. On the slopes of two volcanoes, Hualalai and Mauna Loa, the coffee growing district is about 22 miles long and two miles wide, at an elevation between 500 and 2800 feet approximately. Kona's sunny mornings and cloudy afternoons is the exact climate the coffea arabica plant prefers. The trees thrive on the volcanic rocky land, and mild frost-free temperatures. Coffee that is grown elsewhere in Hawaii cannot be called Kona coffee.

But "100% Kona" is not just a regional standard, it is a quality standard too. Most Kona coffee is graded Prime or better because of the climate, the careful hand-cultivation, and the wet-method processing used throughout the region. Those coffees grown in Kona that grade out below Prime cannot be called "Kona" but are sold as "Hawaiian". This dedication to quality has made Kona coffee one of the two most highly valued coffees in the world.

The Kona region contains around 600 independent coffee farms. Most are small, usually three to seven acres in size. Traditionally, as with most farms, they are a family concern. Coffee cultivation is more labor intensive in Kona than in most other regions. Harvest is typically from late August to late January and the crop is all hand-picked - a meticulous process than insures that only cherries at peak maturity are harvested. Since the cherries do not ripen at the same time, each tree will be picked several times throughout the season.

Many Kona coffee farmers sell their fresh-picked coffee cherry to larger processors but there is a recent trend to take a farm's coffee all the way through the process as an "Estate" coffee, similar to estate wines. There are more than 100 private labels for 100% Kona coffee in the State of Hawaii.

Coffee cherry is pulped to remove the outer flesh, carefully fermented, which helps give the coffee its characteristic bright, clear flavor, and thoroughly washed in clean water. Most coffee is then naturally sun-dried on large decks (hoshidanas), and raked regularly to give even drying.

The dry beans are milled to remove the parchment and silverskin, and the resulting green beans sorted, graded, and roasted to produce a superb coffee. The end result is a coffee that carries the unique stamp of the Kona region - delicate yet flavorful and with a rich aroma - a product that is famous among coffee drinking societies throughout the world. The State of Hawaii so values our unique product that we now have a Federal trademark for 100% Kona Coffee.


Dragon's Lair Farm
100% Kona Coffee
http://www.pendragonhawaii.com
Phone 808-328-7345
Fax 808-328-8972
Comments? kona@badgett.net


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12. Websites Worth a Click

My Friend Scott: The source for imprinted coffee mugs for ONLY 99˘ per mug:http://www.formsonline.com/coffee.htm

Coffee Geek Village: newsgroup:alt.coffee If you're not there, you're not a real coffee geek.

Good coffee info: http://aomt.netmegs.com/coffee/index.html

Official US time: http://www.time.gov

Two good sites for satellite pictures: http://www.terraserver.com and http://www.spaceimage.com

Virus Hoax: http://www.stiller.com/hoaxa.htm

Listen to radio through internet:
http://www.npr.org
http://www.kbon.com
http://www.francelink.com
http://www.whrb.com
http://www.wmbr.org
http://www.sportsfanradio.com
http://www.wwoz.org

Live videocam of Western Wall in Jerusalem: http://www.thewall.org

Have a favorite site you'd like to share? click@badgett.net

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13. Computers and Internet

Email: Many email programs do not handle html formatting, such as stationery and background sounds and images, so change yours to send plain text. If you are using Outlook Express, click on Tools, Options, Send, and click the radio buttons for Plain Text.

Forwarding email: When you forward that joke that has been to half the computers in the universe, delete the hundreds of lines or so that no one wants to have to scroll through. Better yet, copy and paste just the good stuff into a new message. Learn how to use BCC (blind copy) in your email program, so each recipient doesn't have to know the contents of your address book. If your program doesn't have BCC capabilities, get rid of it and get Outlook Express. It's free when you get Internet Explorer 5.0 (also free) from http://www.microsoft.com

Security: Get an antivirus program and set it to scan email. If it won't, never open a file that is attached to an email message. Instead, create a folder on your desktop titled, "email", and select "Save to disk". Save the file to the "email" folder. You can then scan the folder for viruses before you open it. This procedure works for any file you download from the internet. There are some really nasty and very intelligent scoundrels out there, so practice safe downloading.

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Please visit our sponsors, and if you learned about them from this newsletter, please make a big deal of it. They help make this newsletter possible. We need more sponsors, both for contribution of articles and for premiums to share with subscribers, so put the touch on your favorite coffee vendor to contact me.

We also need more subscribers, so forward this issue to twenty or thirty of your coffee loving friends. (Just send it to everyone in your email address book, it's easier than trying to decide.)

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14. Feedback

Tell me what you think. What do you want more of..less of...what would you change, add, or delete? feedback@badgett.net

(c) Copyright 2000 Robert L. Badgett. All Rights Reserved.

Please direct all inquiries, comments, article submissions and suggestions to: Robert Badgett email: robert@badgett.net


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