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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 12 - August 11, 2000

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Coffee Basics: The Press Pot
4. "Caffe Corretto". By Espresso Coffee Shop
5. Cappuccino Grasshopper
6. Touring the Highlands of Nicaragua in Matagalpa and Jinotega
7. Aged Sumatra - Pawani Region By Armeno Coffee Roasters Ltd.
8. Espresso: Love at First Sip
9. Tiramisu--Recipes from the Armeno Kitchen
10. Links to My Friends
11. Feedback

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1. Welcome

Welcome, my friends, and thanks for subscribing.

My list server was down for maintenance most of this week so if
you know of anyone who tried to subscribe but had problems,
please be so kind as to inform them that everything is back up
and working now. They may visit my website and enter their email
address into the subscribe box.

Ever go on a diet and notice that everyone you see is eating
something, and every tv commercial and billboard has food on it?
Well, if you're on a diet now, don't look at this issue because
I have some scrumptious recipes in it. Tiramisu, anyone?

I have been promoting a Costa Rica Coffee Field trip for several
weeks, you've probably noticed. My wife is ready to go but since
she is apparently the only person I have convinced, I'm going to
stop nagging you. If my wife and I go, I will tell you all about
the trip. If you are interested, please email me.

Speaking of trips, Coffee Fest has a show in Las Vegas in
ebruary. There's one in Seattle this year, too. Let me know if
ou're interested and I can get details and maybe even a free
pass or two for you.

If you haven't visited my website lately, please take a quick
look. The Links Page has been updated. Also, I recently joined
the "Express Top 50" webring, which is a good collection of
coffee websites. My site's rating jumped to 35 this week,
because of your help. I appreciate it. Go ahead and hit the
link, then come back here.

If you would like a past issue, please email me and I will send
it to you or anyone else.

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.

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:

"Keep your eyes open and your mouth shut." John Steinbeck

Does the name Pavlov ring a bell with you?

2. Some Words From Our Sponsors


Coffee Wholesalers: Your Internet Source for Green Beans
Does $3.50 per pound for Costa Rica Tarrazu or Kenya AA get your

Just received: Sumatra Blue Lintong, $4.10 per pound
This is an incredibly good Sumatra with less earthiness and a
sweet finish. A nice looking bean too, almost indistinguishable
from Celebes.

How about a FREE POUND of green beans with your order?
Buy 11 pounds for the price of 10, and you can buy one pound of
each coffee variety. A great way to start your coffee cellar!

Mention Badgett's Coffee eJournal to get a FREE POUND
of green beans with your order of 10 pounds or more.

Visit us at:


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
And think of The Coffee Corral with your next cup of GREAT
coffee or cappuccino!


If you enjoy great gourmet coffee, why fight the traffic and the
crowds at the mall? Now you can have gourmet coffee shipped to
your door from Adams Gourmet Coffee! We offer a variety of
gourmet coffees and your favorite flavored coffees. Subscribe
to our FREE ezine: A.G.C. Ezine! And enjoy subscriber discounts.
Visit us at:


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
Also visit


Mention Badgett's Coffee eJournal


Fresh coffee, Bourbon Excelso, House blend , Moka Java,
boxes of 42 packets of 45 grms each ( 1.6oz )
PRICES : $ 4.95 USD per box
F.O.B. : Montreal plant
DELIVERY : ready to ship

We are looking for avenue of business partnerships, joint
venture, alliance or simply sell our coffee products, with other
companies involved in the coffee, foods business industries or
foods distribution as well.

We are Canadian manufacturer and coffee roaster serving since
1947. Offering a complete range of quality coffee type of
packing and packaging covering all aspects of the coffee
packages you can see on the market.


Cafe Campesino Coffees - Check out our new website at 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!"

"I used to be Snow White--but I drifted." Mae West

Join the Buffalo for breakfast. We are serving up a batch of
TastyChips (adult jokes) with Lynn's Links and a garnish of
free offers . For reservations send a blank e-mail to :
or visit
Buffalos Jokes not one of those vegetarian jokelists.

3. Coffee Basics: The Press Pot

The press pot, aka French Press, Brazilian Press, and maybe
other names, is a great way to brew coffee. It is inexpensive,
very fast, and easy to use and clean up after. Look in
department stores or kitchen shops for many brands, such as
Bodum and Bonjour. Prices start in the low teens for a three cup
size. The one I use most is a Bodum 3 cup that cost $10 at
Macy's. It makes a nice size mug of full flavored coffee that's
hard to beat, no matter what you spend. Here's how.

Fill the pot to the band and then pour the water into a kettle.
While heating the water, grind your beans a little on the course
side (corn meal grind) and pre-heat your press pot with hot
water. I use 1/8-cup beans for the 3 cup press. Pour out the
water from the pot and add the ground coffee. When the water is
just under boiling, pour slowly into the press pot. Stir briefly
with a plastic spoon and place the plunger on top but do not
press down yet. It holds in the heat while the coffee is
brewing. Time it for 3 to 4 minutes, depending on taste, and
then gently and slowly press down the plunger. Pour and enjoy.

You'll have to experiment with the time to suit your taste. I
like 3 1/2 minutes. Some say 4 minutes is the optimum time and
you go down quickly in quality after that. With a little
practice you can produce a great mug of coffee with this method
in 7 minutes, from kettle to cup.

"No change of circumstances can repair a defect of character."
Ralph Waldo Emerson

4. "Caffe Corretto". By Espresso Coffee Shop

Here in Italy we are used to drinking espresso in many ways.
Today we talk about "caffe corretto".Make espresso as usual and
just add a little spoon of"grappa" (Italian liquor ).Instead of
grappa you can use sambuca (sweet liquor) or even brandy or
whisky (for international audience).

We recommend to put a spoon (or two) of sugar to appreciate
the second part of "caffe corretto". After drinking surely some
sugar remains in the cup, so just add another drop of your
favorite liquor and taste this delicacy, a perfect cocktail of
sugar, liquor and espresso!!

Espresso Coffee Shop-the best of home espresso machines
Visit us at

"Our vocabulary is defective; we give the same name to woman's
lack of temptation and man's lack of opportunity."
Ambrose Bierce, 1912

5. Cappuccino Grasshopper serves one

1 shot espresso
1 1/2 teaspoons Creme de Menthe
1 1/2 ounces steamed milk
1 1/2 teaspoons Creme de Cacao
1 1/2 ounces foamed milk
1/4 cup Whipped cream
Sweetened chocolate powder
Fresh sprig of Mint for garnish
Mix the espresso, liqueurs and chocolate syrup into glass or
mug. Add 1 1/2 ounces steamed milk and 1 1/2 ounces foamed
milk. Top with whipped cream, chocolate powder and mint sprig.
(Note: also delicious served over ice.)

"Man is distinctly more aggressive, cruel, and relentless than
any of the other apes." Benjamin Spock

6. Touring the Highlands of Nicaragua in Matagalpa and Jinotega
by Eddy Kühl, Selva Negra Mountain Resort and Coffee Estate

While visiting the northern Highlands of Nicaragua you will see
the change of geography when driving north from Managua to
Matagalpa (130 Kms.) and then to Jinotega (160Kms).
As soon as you leave Managua heading north you start to see the
blue mountains in the foreground. That is the historical
"Segovia" as the Spanish Conquistadores baptized it.

Passing the villages of Tipitapa, San Benito, Maderas, get to
Ciudad Dario, formerly named Metapa , where one of the most
famous poets of the Spanish language was born, here you can
visit his birth place and historical church with its murals.
Then you get to Sébaco City, Sébaco was an Indian village, later
chosen to be the head of the Province of Segovia by the

There is a beautiful legend since 1590 about an Indian princess,
a young Spanish soldier and the "golden tamarinds" (gold
nuggets) they found in a mysterious cave, which nobody has
managed to explore up to now. Would you try?

Then you get to Matagalpa city, nowadays the capital of the
province. Its population is 100,000. Visit its Cathedral, built
by the Jesuit fathers in 1874, with its domed roof, this
precious temple was spared from attack during the Indian War of
1881 because the Indians have helped building it.

Worth visiting also is the "Foreign Peoples Cemetery" in the
outskirts of the city, Matagalpa is the town where North
European immigrants came to plant coffee trees and married local
girls in the XIX Century. Since they were not Catholic, they
were not allowed to be buried in the local cemetery. That's why
they built their own cemetery. See the names on the tombstones,
maybe you can find somebody from your town. Look around for
photo opportunities

Here in Matagalpa you can buy adorns of black ceramics, also
purses, bags and articles more made by the local Indians.

Lodge in the Mountains
You are ready to go up the mountains to take the adventurous
road to Jinotega. You will get to 4,300 feet where you will
enter the well-known Selva Negra Mountain Resort. This is a
preserved mountain with lodging and restaurant services, where
you can hike in the virgin mountains, ride horseback, bird watch
and learn about gourmet coffee.

Scenic Road
Continuing to Jinotega you will pass the most scenic road of the
country at altitudes of 5,500 feet, with valleys and mountain
views, and local people selling flowers and vegetables.

Finally you get to Jinotega, capital of the province of same
name. Visit the local Cathedral, and its Central Park. Buy local
bakery named "pupusas and rosquillas," famous in the country.
Stroll the calm streets of the town, observe the light
complexion of its people, who are descendant of the first
Spaniards who came here since XVI Century.
Ready to go back to Selva Negra (Black Forest) Mountain Resort,
and spend the night in the mountains!

Visit our website at:

"Man is the only animal that blushes. Or needs to." Mark Twain

7. Aged Sumatra - Pawani Region
By Armeno Coffee Roasters Ltd.

Lake Toba, in the Sidikalang Region of North-West Sumatra
provides a micro-environment specially suited to the growth of
the Typica variety of the coffee Arabica. At an altitude of
3,000 feet, the coffee bushes thrive on small holdings where the
rain, sun and soil nurture the berries to fruition in June and
July each year. At harvest time, our supplier selects from the
farms only the red ripe cherries, which are then scooped into
barrels of water where the "floaters" are skimmed away.

The cherry skin is then removed by a hand operated disc pulper
and the mucous-covered beans are spread out on reed mats, turned
constantly in the sun to dry for two days. The parchment is
milled and the clean green beans are again carefully sun-dried
for a further two days, after which they are bagged and trucked
to the exporter's facility in Medan.

Grading, sorting and hand-picking follows to remove any
offending impurities. This clean coffee is bagged and stored in
a darkened section of the warehouse specially set aside for the
aging process where the temperature and moisture changes are
minimized and the sunlight does not intrude. Every two months,
the beans are turned, rebagged and stacked. This process is
repeated for at least a year until the beans develop the golden,
waxy appearance. An extremely smooth, full bodied, almost syrupy
coffee, it has become a favorite amongst our customers for its
lower acidity due to the aging process.

Published with kind permission of Armeno Coffee Roasters Ltd.
Visit Armeno's at

"I would remind you that extremism in the defense of liberty is
no vice. And let me remind you that moderation in the pursuit of
justice is no virtue." Barry M. Goldwater

8. Espresso: Love at First Sip

They say, "There's a first time for everything". After thumbing
through a book about coffee and specialty coffee drinks, I was
curious about espresso and what it was all about.

My first experience with espresso came about at a local theme
park. It was just after Thanksgiving and my wife and I had
joined my siblings and some friends for a night out away from
the kids. Everyone was enjoying cocktails except us, and we were
already full of soda.

We were entertaining the thought of having coffee, and the
subject of espresso came up. After discussing various coffee
drinks, I decided I would give in to the "go ahead, try it"
remarks and bought my first espresso. The "barista", that's an
espresso bartender, asked me if I wanted sugar in it. Not
knowing exactly how to answer such a question, I said, "Yeah,
what do I have to lose?" The barista gave me a look as if to
say, "what an idiot", and prepared my espresso. Later I found
that she was actually silly for asking such a question, because
espresso wasn't meant to have sugar in it! I had a cappuccino
prepared for my wife, and returned to the table.

Everyone at the table was acting as if something wild was going
to happen to me once I took that first drink. Actually it turned
out to be love at first sip! I enjoyed every drop, until it's
temperature dropped, then it was time to toss it out. As the
evening progressed, my wife and I had a cup of regular coffee,
which was probably the big mistake. We were up all night!
Too much caffeine!

Mark Adams
Adams Gourmet Coffee

"The natural progress of things is for liberty to yield and
government to gain ground." Thomas Jefferson, 1788

9. Recipes from the Armeno Kitchen Tiramisu,
from Karen Bogdesic

4 Eggs separated
4 Tablespoons Sugar
2 Tablespoons Whisky
1 Lb. Mascarpone Cocoa Powder (unsweetened)
28 Savoiardi Italian ladyfingers
2 Cups Cold Espresso Coffee
Mix 4 yolks and 4 sugars until smooth. Add Mascarpone. In
another bowl, beat whites until stiff. Mix all above.

Divide mixture in half and mix cocoa in one half - just enough
for color.

Dip ladyfingers in coffee and line pan (9 x 12). Pour half of
mixture (with cocoa) on top. Arrange another layer of
ladyfingers. Pour remaining mixture on top.

Sprinkle with cocoa through a fine sieve before serving. Cover
with plastic wrap and refrigerate six hours.

Visit Armeno's at

"In America the young are always ready to give to those who are
older than themselves the full benefits of their inexperience."
Oscar Wilde, 1887

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.

"He writes so well he makes me feel like putting my quill back
in my goose." Fred Allen

11. Feedback

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

Please direct all inquiries, comments, article submissions, and
suggestions to: Robert Badgett

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


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