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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 11 - August 4, 2000
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In This Issue:

1. Welcome
2. Costa Rica Coffee Field Trip
3. Some Words from Our Sponsors
4. Infusion Coffee by MoJocoffee Company
5. Nancy's Fuzzy Navel
6. Brief History of Coffee in Nicaragua by Eddy Kühl
7. Harriet's World Famous Kugel Recipe
8. Sustainable Coffee Farming by Eddy Kühl
9. Modifying a Hot-Air Popcorn Popper by Jeffrey I. Mielke
10. Links to My Friends
11. Feedback

1. Welcome

Happy August, my friends, and thank you for subscribing.
We have a good issue this week. It's a little wordy, I admit,
but there is some good reading to plow through.

You have probably heard about "Sustainable Farming." You'll find
a good explanation from Selva Negra, a coffee estate in
Nicaragua.

Want to open your own coffee shop? (That would be an interesting
survey of our readers.) Check out Coffee Fest's ad.

There are some freebies in the ads: free freight, free coffee,
discounts, and more. Please tell my sponsors you saw their ad
here, so they will think they are spending their money wisely.
(I don't charge for ads, but tell them anyway. I don't want them
thinking they're getting what they're paying for.)

Good recipes for fuzzy navels and kugels.

Want to put some pizzazz in your popcorn popper/home roaster? Check out Jeffrey's article on modifying the WB Poppery II.

Have you ever tried coffee from Nicaragua? You might like the
history article, also from Selva Negra.

Take a look at my website, please. The Links Page has been
updated. Also, I recently joined the "Express Top 50" webring.
It is a good collection of coffee websites. My site's rating
jumped to 38 this week, because of your help. I appreciate it.
http://www.badgett.net Go ahead and hit the link, then come back here.

I don't yet have the Past Issues page up to date. I will send any issue to you if you request, so please don't hesitate to ask. Also, send me your comments and suggestions.

Warning: Some of my articles are really advertisements posing as
articles. There, you've been warned. An ad posing as an article
doesn't mean you can't get something from it, right?
(Kinda like TV, where the programs are there to induce you to
stay for the next commercial.)

My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every Friday via email
and readers include coffee consumers, home roasters, coffee
geeks, retailers, growers, roasters, and equipment dealers. If
you want to learn more about our most wonderful beverage, this
is the place. I don't sell anything and subscription is free.

If you want to advertise here or submit an article, contact me.
I don't charge for ads, links, or advice.
mailto:robert@badgett.net

Please visit my newly rebuilt website at http://www.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.

To subscribe or unsubscribe, click here: http://www.badgett.net


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"I don't belong to any organized political party. I'm a Democrat." Will Rogers
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2. Costa Rica Coffee Field Trip

We are planning a wonderful trip to Costa Rica and need your
input. We are looking at either 7 or 10 days, depending on what
you want. Contact me for details. The trip will focus on coffee
plantations but there will be ample opportunity to enjoy the
beautiful sights of Costa Rica. If you need more info about
Costa Rica, visit a travel agent or one of these excellent
websites:

http://www.tourism-costarica.com
http://www.coffeetour.com/travel_secrets.htm
http://www.coffeetour.com/combotours.htm
http://www.ptbo.igs.net/~travelogues/costa92
http://www.lonelyplanet.com.au/dest/cam/costa.htm
http://comdinet.com/tn/cencos.htm


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"Well done is better than well said." Benjamin Franklin
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3. Some Words From Our Sponsors


For GREAT coffee deals....Check out The Coffee Corral!! Your
Neighborhood Gourmet Coffee Shop -- ONLINE! From espresso beans
to espresso machines, we have it all. See our latest specials
at: http://www.coffeecorral.com/specials.htm


FREE FREIGHT to anywhere within the US (or to US Military Bases)
with the order of two or more pounds. Mention Badgett's Coffee
eJournal. You can order online by clicking the link:
http://www.ahrre.com or you can call the shop at: 800-991-7977


SEMINAR
Planning to open a coffee shop, drive thru, espresso bar or add
espresso-based beverage to your current operation?
Coffee Fest's "Specialty Coffee Business Seminar" has trained
over 750 to open, operate and profit with their own coffee-by-
the-cup business. The best seminar available!
(800) 232-0083 ext. 13 Email- mailto:davidh@coffeefest.com
Also visit http://www.coffeefest.com.


25% OFF ALL HAWAIIAN/KONA COFFEE FOR THE MONTH OF AUGUST!
Mention Badgett's Coffee eJournal
http://www.mauicoffee.com


Cafe Campesino Coffees - Check out our new website at
http://www.cafecampesino.com and get free shipping on your
first order of three pounds or more! Simply mention Badgett's
Coffee Journal in the "Special Instructions" area of our
checkout page. Or call us at 888-532-4728 for more information.
"From crop to cup, a fair trade!"


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"Never doubt that a small, thoughtful group of citizens can change the world. Indeed, it is the only thing that ever has." Margaret Mead
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Flavored Coffee? By San Giorgio Coffee

Well, everything in the coffee industry seems to grow and become
popular very quickly. Flavored coffee especially. You will see
most stores, even your local supermarket carrying anywhere from 5 or more flavors on the shelves. Café's and Coffee Shops, up
to 20 or more and you can usually request special flavors not in
stock. Now as for online Internet Shops/Roasters, many carry
flavored coffees. San Giorgio Coffee alone offers over 90
flavors online currently and we add new ones all the time. So
what does this all mean? Well basically flavors are in and it
looks like they will be for a long time to come. So which ones
should you try?Well, the basics would be a nice place to start,
but be adventurous and try something crazy! You never know, you
just might enjoy it. A few popular flavored coffees are
hazelnut, Vanilla, Irish Cream, and Raspberry Cream.Remember
though it's all preference. You might like Cola Coffee or even yet, Root Beer!

San Giorgio Coffee
2238 Hayes Street
Hollywood, FL 33020
954-927-2281
http://www.sangiorgiocoffee.com


The eCoffeeShopTM at SmellTheCoffee.com is sizzling in August
with some hot items for all your coffee needs! The
eCoffeeShopTM has over 200 products including t-shirts,
thermoses, coffee bean jewelry, and even commercial espresso
machines, all from a variety of partners! Place an order during
the month of August and you'll be entered in a drawing to
receive a coffee sampler gift basket, a $30 value, from
Something Special Coffee House! Visit us today at
http://www.smellthecoffee.com/cgi-bin/ptr/multishop.cgi


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"A good scare is worth more to a man than good advice."
Edgar Watson Howe
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"COOL" GELATO A "HOT" SELLING FROZEN DESSERT

YOHAY BAKING COMPANY INTRODUCES EDIBLE CONE TARTS AND
LOVE BOAT SHELLS TO SERVE GELATO IN CAFES

Yohay Baking Company, Brooklyn, New York, is calling on its 50
years of experience in the ice cream cone business to market
new, unique, edible cake cup tarts and love boat shells.
These specialty tarts and shells have the flavor and texture of
an old-fashioned cake cone used for dipping ice cream. The new
shapes will used to dip the delicious Italian frozen dessert-
Gelato. This creamy, flavorful frozen dessert is being made in
batch machines similar to those that are used to create old-
fashioned frozen custard. Many cafes and gourmet outlets are
starting up Gelato operations.

The procedure is very easy, quick and simple. Gelato is made
from a dry mix to which milk is added. Then various flavors,
such as orange, lemon, cappuccino, chocolate, hazelnut and etc.
are added. Yohay edible tarts and shells are excellent
containers to serve this gourmet frozen dessert. It adds to the
presentation and will bring a higher price to each serving of
gelato.

WAFER ROLLS

Yohay Baking also makes a wonderful line of Wafer Rolls in over
40 varieties. These delightful melt-in-your-mouth treats are
excellent to complement gelato and other frozen desserts. Wafer
Rolls add color and pizzazz to Gelato presentations.

Call toll free: 800-255-9642 for more information.

YOHAY BAKING COMPANY
75 GRAND AVENUE
BROOKLYN, NY 11205
TEL: 718-857-4514
FAX 718-230-0759
E-MAIL: COOKIE@YOHAY.COM
WB SITE: http://WWW.YOHAY.COM


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"Always do right--this will gratify some and astonish the rest."
Mark Twain
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4. Infusion Coffee by MoJocoffee Company

Infusion coffee makers are generally known as French Press and
Vacuum. What this type of coffee maker does is let the coffee
grounds steep in hot water, this like tea allows all the flavors
to be transferred. A drip machine does a pretty good job but not
as good as an infusion type but they are easy to use, automatic,
and easy to clean.

Below is the secret to make infusion coffee in a drip machine,
its easy, works well and gives you a better cup of coffee:Set up (You only have to do these steps once).First you need is a drip
coffee maker that has a little valve on it to prevent coffee
from coming through if the pot is not in place. If yours is this
type your in business! If not then go get one, they are
inexpensive.

The first thing you need to do is put a filter and the normal
amount of grounds in the filter holder area. Use any old coffee
here because it will get thrown out later. Using 1-cup measure
pour water into the filter holder area until full. Take note of
how much water that takes. Put the same amount of water into the coffeepot and mark the water line with a magic marker. Move the
filter basket holder into its normal position for brewing, and
replace the coffee pot to its normal brewing area, and let the
filter basket drain into the pot. Now to brew your first pot,
it's easy.

Fill the coffeepot to the mark with GOOD WATER, pour that into
the water tank just like normal. Put a fresh filter into the
filter area, and your normal amount of coffee. You can use your
regular coffee, but its so much better with FRESH ROASTED
MoJocoffee, and you're worth it! Move the filter basket holder
into its normal position for brewing, and turn on the brew
switch. DO NOT PUT THE COFFEEPOT BACK IN THE BREWER. The little
valve will prevent any leakage. Wait for the brewer to stop, you
can tell when it stops chugging like a train. You want to note
the time it took now wait for 3-5 minutes. Put the coffeepot
back into the coffee brewer, the coffee will now drain into the
pot for serving. If you add the two times together, the cycle
time and the steeping time, you can set a timer so you can do
other things while the coffee is steeping. See, we told you it
was easy, now put the coffee in a air pot or
thermal carafe and you are done.

The Result

What you have just done is made a pot of infusion coffee, just
like French press, except its lots easier to clean up. The
process is the same, let the coffee steep in a volume of water
over time. Think of it this way, steeping is like a long
luxurious bath; a drip machine is like a quick shower. You will
no doubt notice that the coffee is stronger and has better
flavor, so you can leave it that way or use less grounds, after
all MoJocoffee is about HAVING IT YOUR WAY. If you want to take
some to the office or just have it around, don't leave great
coffee in a open pot, pour the coffee into a clean thermal
carafe, it keeps the coffee warm and all the FLAVORS in. Enjoy,
and don't forget, different roast different flavor and caffeine
level, and different beans and blends have different flavors as
well. Welcome to the REVOLUTION!

Visit us at http://www.mojocoffee.com


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"Middle age is when you've met so many people that every new
person you meet reminds you of someone else." Ogden Nash
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5. Nancy's Fuzzy Navel serves 1

1 double espresso
1/2 ounce orange syrup
1 ounce peach syrup
8 ounces steamed milk

Pour both syrups into a 12-ounce latte mug or bowl. Pour the
espresso into the mixture first and filling the mug with steamed
milk. Top with whipped cream and garnish with cinnamon if
desired.
http://www.coffeecorral.com


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"According to American principle and practice the public is the
ruler of the State, and in order to rule rightly it should be
informed correctly." William Randolph Hearst
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6. BRIEF HISTORY OF COFFEE IN NICARAGUA.

(By: Eddy Kühl, Selva Negra Mountain Resort and Coffee Estate)

According to an old story, coffee was brought to Martinique
Island by the year 1720 supposedly by the French captain Gabriel
DeClieu. The Dutch and the French also almost simultaneously
brought coffee to their Guyana colonies in South America.
Coffee growing was soon extended to the rest of the Caribbean
Islands initially to Haiti and Jamaica followed by Cuba and
Puerto Rico.

It is believed that Catholic priests brought the first plants
mainly as a decorative plant to El Salvador in 1740,Guatemala in
1750 , Costa Rica and Nicaragua in about 1795.
By 1835 coffee was being produced for local consumption in these
two countries, and by 1835 the first exportation of coffee beans
was reported from Costa Rica, and 1859 from Guatemala.

First coffee growers-

It is said that the first seeds of coffee for commercial
exploits were brought to Nicaragua in 1845 by a university
student, Manuel Matus, and planted in his father's farm, La
Ceiba, near the town of Diriamba in the Pacific range of
Nicaragua. However, it is known that coffee was produced in
Nicaragua earlier than 1845. Writers like the American diplomat
George Squier, and the German Julius Frouler, both explorers
visiting Nicaragua during the middle XIX Century reported that
they found coffee being served almost every where. During those
times coffee was used only for local consumption, it was not
until 1845 that coffee was grown in Nicaragua with aim of
exportation.

The great Nicaraguan poet Ruben Dario, one of the most famous
Spanish speaking poets, refers in his book "Travel in 1907" that
Jose Dolores Gámez was one of the first coffee growers in the
Sierras close to Managua, the capital city.Coffee is responsible
for the awakening of Nicaragua to modern economy. It was the
first product that was exported in great amount that could bring
hard currency, like US Dollars, Sterling Pounds, German Marks.
Coffee formed and reinforced the economy in Managua in such a way that could sustain its recent nomination as capital of
Nicaragua in 1852.

Coffee in the highlands of Nicaragua-

The best quality coffee of Nicaragua is nowadays produced in the
central mountain range of Sierra Isabelia and Sierra Dariense in
the provinces of Matagalpa, Jinotega, and Nueva Segovia at
elevations of more than 3,000 feet.

The history of coffee in this region is a fascinating one.
In 1848 when the news of gold discovery in California spread all
over the world, a German couple, Ludwig Eslter and his wife
Katherina Braun planned their trip to California looking for a
more promising future. They took a steamboat in Hamburg to New
York. Soon they realized that the passage to California was
difficult and expensive, especially for a couple with a baby
boy. Later they found out that they could reach California by
boat, taking the way of Nicaragua where they could cross the
Isthmus to San Juan del Sur and from there take a boat to San
Francisco. While they were waiting for the next boat to
California, Ludwig was told by Americans who where on their way
back to the East that there was not much gold left in
California. Ludwig inquired local Nicaraguans where he could
find gold and was told that there were rumors that gold has been
discovered in the Highlands of Matagalpa. They came to Matagalpa
traveling on oxen carts, bought some land from the local Indians
and settled there.

It is said that Katherine planted some spices and vegetables in
her garden to make their food more palatable. While Louis had to
make trips to Leon and to Managua to sell the nuggets of gold.
In one of those trips he found coffee in the Indian market of
Managua and brought some seeds to his wife who was delighted to
see coffee.She planted the seeds and took care of them for four
years. They made the first crop in 1862.Coffee had been planted
and harvested for the first time in northern Nicaragua and we
owe it to a woman who dedicated her time and love to make it
possible.

Soon the government issued decrees to promote planting of coffee
in this region, offering free land to those who would do it.
About a hundred German, British and North American young
colonists showed up and started the first coffee plantations,
followed by young Nicaraguan pioneers,converting this region by
the end of the Nineteenth Century intothe most powerful
economical region of the country.

By 1930 Nicaragua exported 325,000 sacks mostly to Germany.
In those years there were several Nicaraguan coffee brands well
known in the European market like Verona, Hammonia, Bavaria,
Mascota, Maravilla, etc. By 1978 coffee exported from Nicaragua
reached 2,200,000 sacks (100cwt).In 1979, the social revolution
tightened controls and provided no incentives to exportation,
thereby reducing coffee export to 600,000 sacks by 1988.In 1990
free elections led to a free market government. Seven years
later in 1997 the coffee exports rose to 1,200,000 sacks. This
year 1999 we are expecting an increase to 1,500,000 sacks.Coffee
industry returned to private hands. Many children of the
original coffee growers are taking over, most of them studied in the U.S. and they are making Nicaragua Coffee world known once
again.

The main buyers of Nicaraguan coffee have been up to 1996 in
this order: Germany, France, Holland, Belgium, Spain and the
United States. Since the free market economy started in
Nicaragua in the 1990's the US has moved to fourth place and
tends to be closer to the first place after meetings like this
one of SCAA get the good news of Nicaragua to American coffee
buyers.For example, the Nicaraguan presence in this kind of
exhibition and conferences has been increasing every year.
During last year and this one you can feel our people in every
place.

That's the reason we are here, to share with you our history and
the way we work.

Visit Selva Negra Mountain Resort and Coffee Estate
Website: http://www. selvanegra.com


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"No man who ever held the office of President would congratulate
a friend on obtaining it. He will make one man ungrateful, and a
hundred men his enemies, for every office he can bestow."
John Adams
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7. Harriet's World Famous Kugel

This recipe is provided as a courtesy of Harriett Rosenfeld of
South Jersey. If you are tired of Coffee Cake and want to try
something delicious with your coffee not only in the morning but
anytime, follow these simple instructions for this awesome
kugel. According to Harriett, this Kugal has won over many
discriminating lovers of great deserts. Harriet can be reached at mailto:teechac@aol.com and would appreciate your comments.

Kugel
1 LB med egg or no yolk noodles cooked
1 lb. Cottage cheese
1 pt sour cream
1/2 lb. cream cheese
1 16oz can crushed pineapple
1 stick margarine
6 eggs
2 tsp. vanilla
1/2 cup sugar
1 cup of raisins

Topping
2 tsp. cinnamon
2 cups grahmcracker crumbs
1/4 cup crushed walnuts (optional)
1/4 cup sugar
melted margarine left over after greasing the pan

Method
Preheat oven to 350 degrees
Melt margarine in foil or glass rectangular pan-use to grease
the pan or pans.
In blender, blend eggs, pineapple, sour cream, cream cheese,
cottage cheese, vanilla, and sugar.
Add to noodles and raisins. Then put in one or two greased pans.

Mix
Then save the rest of the melted margarine to use in topping and
mix with topping ingredients to spread on top of Kugel. Sprinkle
with cinnamon.

Bake for approximately 1hr or until center is firm.
Eat either hot or cold.

Enjoy!


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"In a political fight, when you've got nothing in favor of your
side, start a row in the opposition camp." Huey P. Long
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8. BENEFITS OF SUSTAINABLE COFFEE FARMING (By: Eddy Kühl)

Protection of the environment and social welfare are essential
parts of the present and future of any business, especially
those in agriculture, and in our case in coffee farms.

Why ?

Most of the farms are in developing countries, if we don't take
care of nature we will be depleting our habitat as well as other
people's habitat. If we don't care about our workers, they won't
care about the farm and our produce will lose quality and also
lose price.

What is an Environmental and Socially Sound Coffee Farm ?
It is that farm in which the growing and processing is done in
conditions that do not damage nature and the farm's workers have
good living conditions.

Certified or not.

We should promote sustainable processes even without
certification, because it is fair to the workers, to nature and
to everybody. Sustainability means that the farm will be better
every time and will be there 100 and more years from now.

What makes a farm sustainable?

Each of the following items add to sustainability, some growers
implement some, while other growers implement others: For
example, in the environmental issue : Shaded coffee. Less use of artificial fertilizers. Use of mechanical, not chemical
deweeders. Ecological processing means using less water and not
contaminating rivers. Make compost from the pulp. Use of the
mucilage to produce methane gas. No use of wood for cooking, sun
drying preferably to kiln drying, etc. In the social issue:
better conditions for the workers as good housing and sanitary
conditions, good food, school for their children, medical
clinic, fair salary, etc.

How buyer countries like USA, Japan, Europe, benefit from a
Sustainable Farm?:

First of all they are getting a better product because shade
adds to good aroma and acidity.

1.Coffee forest will help capture the carbon dioxide produced by
industrialized countries.

2. Coffee forest is an excellent habitat for animals like birds
that migrate to northern countries every year, mammals, small
reptiles, bio-diversity and diversified flora.

3. The oxygen produced in these farms eventually will reach USA,
Europe and Japan, major buyers' countries, and finally,

4. Good condition for workers will keep workers from migrating,
and more stability in the producing countries will result in
peace for all of us.
Remember, it is possible to do it and it produces benefits for
both sellers and buyers.


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"A liberal is a man who is willing to spend somebody else's
money." Carter Glass, 1938
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9. Modifying a Hot-Air Popcorn Popper for Coffee Roasting
(By Jeffrey I. Mielke)

This is largely based on the instructions from Gary Gorgen's
page. I have added some pictures and diagrams I made that made
it easier for me to carry out the modifications. I never would
have done any of this if I hadn't discovered Sweet Maria's Home Coffee Roasting, in Columbus, Ohio.

These modifications allow the roaster to switch the two heating
elements on and off independently and control the fan speed with
a dimmer. This gives a lot more control over the roasting
process than with an unmodified popcorn popper (not that there's
anything wrong with roasting in an unmodified popper). You can
turn on the main coil, turn off the motor coil, and put the fan
on high for a slow start (and a more even roast). Then you can
turn on the second coil or slow down the fan for a fast finish.

First I tried just bypassing the thermostat on a Poppery II, and
that worked very well, but in order to use the fan independently
of the heaters, it was necessary to add a transformer and some
other parts. I found it helpful to make some diagrams of the
Poppery II circuit in its unmodified form to get a picture of
how to go about modifying it.

On my web page at
http://www.geocities.com/Athens/Oracle/8104/popper.html there
are scanned images of the heater section of a tan and black
Poppery II, and a PDF file that traces the circuit seen in the
scanned images.

Another diagram shows the original and modified wiring of a tan
and black Poppery II. The only part of the modification that
involves the heater section is bypassing the thermostat, and
possibly the thermal fuse. The rest of the modifications inside
the popper involve only the three wires that are attached to the
heater section and the wires attaching to the motor. The power
cord attaches to the control box. Originally I left the thermal
fuse intact. For poppers on which I only bypassed the
thermostat, I have been replacing the 213- and 216-degree
Celsius thermal fuses with 228-degree fuses from Radio Shack.
However, manipulating the fan speed can cause the temperature
around the fuse to be high enough to blow the fuse, so I
bypassed the thermal fuse in the popper I modified to use with
the control box. Keep in mind that this is the last line if
defense against a fire or meltdown, but if you do this
modification, you should be attentive enough during roasting to
notice if a problem is developing...

Salton's popcorn popper is similar to the Poppery II, and much
easier to open up and modify. The wires inside the Salton are
different colors from the Poppery II. If modifying the Salton,
it is necessary to change the wire colors on the diagram as
follows (some of the connections are also made in slightly
different places):

Poppery II - Salton

black - blue
red - black
white - red
light blue - white

Here are the parts I used and where I bought them:

1 25.2 volt 2 amp transformer (Radio Shack)
1 600 Watt dimmer (hardware store)
3 illuminated 10 amp (at 120V AC) switches (Radio Shack)
2 female 6-conductor molded nylon connectors (Radio Shack)
2 male 6-conductor molded nylon connectors (Radio Shack)
1 plastic box (Radio Shack)
nuts and bolts (hardware store)
wire (cut up 13-amp extension cord) (Radio Shack)
solder (Radio Shack)
heat shrink tubing (Radio Shack)

In the pictures I have used DIN plugs and jacks to connect the
popper and the control box to the cable. I have since replaced
these plugs and jacks with molded nylon connectors, which are
intended to carry more current. The DIN plugs are pretty but
they aren't safe. And some of these things are optional, such
as the plugs and the master switch. They don't actually increase
performance; they are conveniences, and they might be
potentially hazardous. They are bottlenecks in the circuit, and
there is a lot of current involved. So if you don't need to
switch poppers and don't mind unplugging the unit to turn it off
(or turning everything off individually), it is safer and easier
to leave these things out. Most of my soldering effort was spent
on the connectors, because the wire I used is very thick, and
the connectors are relatively small.

I have had a lot of success roasting with this design, and with
a modified Poppery I. Your mileage (and your house's
electricity) may vary, so experiment with different settings and
roast trajectories to see what you like. The trick is to
balance the heat of the coils (which raise the temperature) with
the speed of the fan (which lowers the temperature). A
thermocouple wire, which connects to a digital multimeter (both
can be purchased at Sears), makes monitoring the temperature a
lot easier. Happy roasting.

Obligatory Disclaimer: If you intend to try this or anything
similar at home, do so at your own risk. Be aware of the dangers
of electrical shock and fire. Modifying electrical appliances is
extremely dangerous and if you are not skilled and competent,
DO NOT ATTEMPT TO MODIFY ANY APPLIANCE. Neither I nor any of
the people or companies mentioned on this page are to be held
responsible for any harm that may result from attempting to
duplicate what is described here.


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"The greatest superstition now entertained by public men is that
hypocrisy is the royal road to success."
Robert G. Ingersoll, 1886
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10. Links to My Friends

Visit the links page on our website to get the latest links to
both coffee related and unrelated sites of interest. The links
page was last updated on July 29, 2000. Check it out. You might find some old friends and make some new ones too.
http://www.badgett.net


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"He has all the characteristics of a dog--except loyalty."
Sam Houston
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11. Feedback

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

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

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


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