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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Volume 1, No.19 - September 29, 2000

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Coffee Bean Traveler Part 3 of 3
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Vacuum Pot Brewing Jack Denver
7. Weird Experience with New Vacuum Brewer, by Mark
8. Answer to Mark's Question, by Alan
9. WARNING: WATER IN MICROWAVE, by A Concerned Reader
10. Raised Donuts Recipe
11. Four Essentials for Espresso
12. Classified Ads Section
13. Links to My Friends
14. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

This is a great time of year. The season is changing, there's an
autumn nip in the air, the air is cleaner, the tourists have
gone home, (I live on the Atlantic Ocean) and coffee just tastes
better now.

Rosh Hashanah begins tonight at sundown, so it's a time of
renewal for many of us. L'Shana Tovah.A Good Year to all.

The coffee seeds deal has really gone berserk. I knew I would
get a few takers, but I am astounded at the tremendous response.
The seeds were shipped yesterday from Hawaii, so they should be
here next week. I have already received some envelopes; so send
yours now and then let me know how your coffee plant progresses.
See below for full instructions.

You'll find some interesting articles on vacuum brewers and some
good safety tips for coffee brewing and the microwave.

Try to read through the donuts recipe without your mouth
watering. Does the name Pavlov ring a bell?

Our Coffee Bean Traveler concludes and we have more tips for
espresso lovers.

I had a request from a reader in last week's issue for a
roaster, and I (and the grower who requested) appreciate the
response. This gave me an idea that I discuss below, the
Classified Ads Section. Check it out.

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. 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. My deadline for ads
and articles is Wednesday at 6:00 p.m., Eastern.

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:
If you have problems with subscribing or unsubscribing, please
contact me directly.


2. Some Words From Our Sponsors

VISIT WWW.ROASTEREQUIPMENT.COM for the latest home coffee
equipment. Solis Swiss-made espresso machines: regular price
$349.00, but if you mention Badgett's Coffee eJournal your price
is only $300.00 plus shipping. (while supplies last).
Or purchase any flavored TORANI SYRUP bottle (25.4fl.oz.)
regular price $8.95 mention BCE and pay only $
shipping, 3 bottle minimum order. That is wholesale pricing!!
(all items subject to prior sale, all items shipped bestway via
Mpls MN.)
We accept Visa, Mastercard and American Express.


Click to the World's Finest at low, low prices.
See the Jamaica Blue Mountain Coffee Store in the
Stargate Super Mall at The Global Shopping Net


One Pound Roaster from Coffee Project

I would like to let everyone know about the one pound roaster
we're carrying. They are available now, and just perfect for a
coffee house or budding entrepreneur to get into roasting their
own coffee.
Wholesale beans from The Coffee Project average $3.25 or so per
pound and if one sells the roasted coffee at $10 to $13 per
pound, the numbers look pretty good. It's a great machine,
beautiful, small, and easy to use.
Roasts about three pounds per hour and can run all day long.


24 hours, 7 days a week! You can order fresh roasted gourmet
coffee and have it delivered right to your home! Everything
from espresso beans to espresso machines, frothing pitchers to
flavored syrups. Not to mention our own special coffee blends!
Visit us at and
discover your neighborhood gourmet coffee shop -- ONLINE !


Ahrre's Coffee Roastery's 'Back to School Special!'

Order a five-pound bulk package of any of my fresh-roasted
coffees (whole bean only!) and pay my wholesale price plus
shipping. This offer is insane!
But I'm making it good through the end of September 2000. For a
list of my coffees, please check-out my website, but.

.You must phone the order in (800-991-7977) mentioning Badgett's
Coffee eJournal.

Here are some examples of the available coffees and the prices
you'll be paying:

5 Pounds of French Roast = $18.95 + Shipping
5 Pounds of Colombian Supremo = $19.95 + Shipping
5 Pounds of Kenya AA = $22.95 + Shipping
5 Pounds of Sumatra Mandhelling = $19.95 + Shipping
5 Pounds of Hazelnut Creme (or any of my flavored coffees)
$22.95 + Shipping

Shipping charges vary, but you'll pay exactly what I pay
Assume about $5.00 per 5-pound bag.

Coffee; because it's legal!


Coffee Wholesalers: Your Internet Source for Green Beans

Organic Guatemala Hue Hue Tenango Shade; Co-op Grown,
Smithsonian Bird Friendly; Current Crop, only $3.75 per pound.

Organic Colombia Mesa de Los Santos; Shade Grown, Smithsonian
Bird Friendly; Current Crop, only $4.10 per pound.

Organic New Guinea; A Grade, Shade Grown, Smithsonian Bird
Friendly; Current Crop, only $3.75 per pound.
Mention Badgett's Coffee eJournal in the Comments section of the
Shopping Cart to get 1 POUND of green beans FREE with every
order of green coffee.

For Great Deals on other Organic Beans, Roasted Coffee,
Chocolate, and Gift Baskets
Visit us at:

"All civil mankind have agreed in leaving one day for
contemplation against six for practice."
Ralph Waldo Emerson, 1883

3. Coffee Bean Traveler Part 3 of 3

This month we conclude our story of a coffee bean's life. Over
the last two months we took you on a condensed journey through
the entire life cycle of a bean. We first took you through with
our bean to Harvesting, then went on to Processing which
included Hulling, Grading, and Sorting. In the next issue we
followed our bean into the Warehouse, the Exporting, Delivery,
Roasting and Grinding. Our journey concludes here with

Drinking: (Remember to imagine yourself a bean) You believed
brewing was it, you found your destiny, you have become one with
all beans But there is more. You've been poured into a mug and
looking out you see a smiling face. The face exchanges a few
coins with your barista and carries you away. Your final resting
place is near. As you are brought up to anonymous lips your
aroma wafts and tantalizes the nostrils and prepares the mouth
for something delicious. You stream over gums, teeth and tongue
causing taste buds to fire a pleasing signal to the brain. You
now truly understand your destiny. Your long hard journey was to
bring this mysterious pleasure to this one lucky human being,
and you feel proud that you were selected to take part in this
Fini C.B. Miller, BetterBeans.Com

BetterBeans.Com: Our Reason for Be'an
Small coffee roasters are perking up all over the country,
recreating styles and blends which were nearly impossible to
find just a few years ago. The quality of these blends remains
unparalleled by those of the giant coffee companies. However,
it is difficult to experience these wonderfully fresh roasted
coffees because the roasters are scattered all over the country.
That is until now! BetterBeans.Com is committed to finding the
best coffee roasters in the nation and delivering their coffees
fresh to your door each month. Visit our site at BetterBeans.Com
to learn more about our coffee adventure.
Support your local roaster!

Copyright 2000


4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman

Working It Out--------------

Every idea has many applications. When you find yourself in
disagreement with a friend, look beyond your positions to the
idea within them--perhaps it is the same one. If so, you should
be able to find a third application which satisfies both your

Brought to you by

"From his cradle to his grave a man never does a single thing
which has any first and foremost object save one--to secure
peace of mind, spiritual comfort, for himself."
Mark Twain, 1906

5. Free Kona Coffee Seeds

Our Kona coffee seeds offer has been very popular, so I'll
repeat the information for those readers who either just
subscribed or may have missed the deal. Issue #17, Sept. 15, had
instructions for starting and growing your own coffee tree from
seed. Issue #18, Sept. 22, had instructions for getting the
seeds, which we are repeating this week. This seed offer is
compliments of Kona Purple Mountain Coffee and Badgett's Coffee

A little info about Kona Purple Mountain Farm. Family owned and
operated, this hand-crafted Estate Kona is amongst the most
elite of coffees grown in the world. These beans come solely
from the farm's 8 acres, are sun ripened, hand picked, on-site
home processed following traditional methods, and naturally sun
Here's how to get your free seeds. Send a stamped, self-
addressed, padded envelope (small size) to me.

Robert L. Badgett
305 N. Vendome Ave.
Margate City, NJ 08402

Put 55 cents postage on the small padded self-addressed envelope
and mail it inside a larger envelope to me. If you are outside
the U.S., put enough postage for 2 ounces. Then, print the
growing instructions from last week's issue. If you are a new
subscriber (or have lost the issue) email me and request Issue
#17 and I will send it to you.

When you get the seeds, visit the Kona Purple Mountain Coffee
website at and send Donna a big "Thank
You" for sponsoring this project.

I can't wait to get the seeds and start my own plants. I'll keep
you posted on my progress and if you have some good tips on
growing, please share with our readers.

LAST MINUTE BULLETIN: The seeds were shipped Thursday, so get
going now to get an early start on your own coffee plantation.
"Mini Plantation" "Finca Poquita" "Coffee Pot?"

"Anyone can do any amount of work, provided it isn't the work
he's supposed to be doing at the moment." Robert Benchley

6. Vacuum Pot Brewing Jack Denver

The ancient Greeks favored using logic over actual experiments.
Logic told them that heavier objects fall faster than lighter
objects. People believed this for 2000 years, until Galileo
climbed the tower of Pisa and proved through experimentation
that this was just plain wrong.

Logic tells you that vac pots heat the water beyond 100C. An
experiment (a thermometer) would prove that you too are just
plain wrong. The water in > the upper (brewing) chamber of a vac
pot is indeed in the ideal range of temperature. Despite the
vigorous bubbling that you see, the water is NOT boiling in the
upper vessel. The water in the lower vessel is boiling, of
course. However, by the time it reaches the upper vessel, it
cools to 95C. or so due to heat loss from contact with the
cooler grounds and glass. The upper vessel is a good distance
from the heat source and is relatively cool. It NEVER reaches
boiling in normal brewing operation. Many people have measured
this temp. and it is always below boiling.

This accounts for the wonderful results achieved by vacuum
brewing vs. most drip methods... the brewing temperature remains
ideal throughout the entire brewing time. The grounds are fully
saturated and agitated, as in a French press. Electric drip
machines are usually below ideal temp and often do not wet the
grounds fully. Manual drip does not control the temp.
accurately either... the water may start out too hot and cool
below ideal by the end of the infusion. Most vacuum brewers use
a "glass filter" which imparts no taste of its own and does not
remove oils, as paper drip filters do. The end result is a brew
with the strength and flavor of French press, but the clarity of
drip. Its also fun to watch the water go up and down.

Why don't you try it yourself?

Jack Denver

"Ever notice someone is always telling you when to buy a stock,
but they never tell you when to sell it?" Anon.

7. Weird Experience with New Vacuum Brewer, by Mark

I just had a strange experience with my recently purchased
vacuum brewer. I had the water heating in the bottom pot, on
medium heat on a gas stove, as I normally do. After grinding my
coffee and checking my email, I went back to the kitchen and saw
that the water was just starting to boil.

"Ok, so I'll just take it off the heat for a minute and let it
cool before I put the top on," I'm thinking. I take one step
towards the stove, and all of a sudden boiling water shoots out
the top, all the way to the ceiling.

Fortunately I wasn't close enough to have any land on me, but I
had to wonder why this happened. Never saw anything like it.
Anyway, the water put out the flame on the stove, so I walked
over, added some water to the pot, and proceeded as normal (over
low heat). No further problems, but this kind of worried me. I
certainly wouldn't want this to happen while I'm standing next
to it. Anyone else ever seen this kind of thing, or was it just
a fluke occurrence?


8. Answer to Mark's Question, by Alan

Not a fluke at all. The water "superheated" (i.e. got ABOVE
100 C without boiling) and then something (a stray dust
particle, an air molecule) provided a nucleation site for the
release of gases from the water, and all the gas came out at
once. You can get the same effect in a microwave, too.

Best bet is a small pinch of ground coffee added to the water in
the bowl before brewing, the equivalent of lab boiling beads.


Thanks to Mark and Alan for the above reminder that we are
working with a potentially dangerous situation when we brew
coffee, no matter what brewing method we use, and we should
always think SAFETY FIRST.

While we are on the subject of safety, the following is a
reminder from another reader.


9. WARNING: WATER IN MICROWAVE, by A Concerned Reader

About five days ago my twenty-six-year old son decided to have a
cup of hot chocolate. He took a cup of water and put it in the
microwave to heat it up (something that he had done numerous
times before).

I am not sure how long he set the timer for but he told me he
wanted to bring the water to a boil. When the timer shut the
oven off, he removed the cup from the oven. As he looked into
the cup he noted that the water was not boiling, but instantly
the water in the cup "blew up" into his face. The cup remained
intact until he threw it out of his hand but all the water had
exploded out into his face due to the build up of energy.

His whole face is blistered and he has first and second degree
burns to his face that may leave scarring. He also may have lost
partial sight in his left eye.

While at the hospital, the doctor stated that this is a fairly
common occurrence and water (alone) should never be heated in a
microwave oven. If water is heated in this manner, something
should be placed in the cup to diffuse the energy such as a
wooden stirrer stick / spoon, tea bag, etc. It is however a much
safer choice to boil the water in a kettle.

Please pass this information on to friends and family.

Have a safe day.

"One has to grow up with good talk in order to form the habit of
it." Helen Hayes

10. Raised Donuts

1 package (1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
4 cups (1 L) all-purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) nutmeg
1/2 tsp (2 ml) salt
2 eggs, well beaten
1/2 cup (125 ml) vegetable shortening, melted
Vegetable oil for deep frying

Dissolve the yeast in the warm water and allow to proof for 5
minutes. Add the milk, half the flour, and half the sugar. Beat
until smooth, cover and let rise for 30 minutes. Sift together
the remaining flour, sugar, salt, and nutmeg.

In a separate bowl, mix together the eggs and shortening.
Combine the yeast mixture, the sifted ingredients, and the wet
ingredients in a large bowl. Mix until a soft dough forms.
Knead on a floured surface for 5 minutes. Cover and let rise
for 1 hour.

Roll the dough out on a floured surface to a thickness of 1 inch
(2.5 cm). Cut with a floured donut cutter. Cover and let rise
for 1 hour.

Heat the vegetable oil in a large skillet and fry the donuts for
2 to 3 minutes, turning when golden brown. Drain on paper
towels and serve immediately. Makes about 24 donuts.

Bon appetit from the Chef and staff at World Wide Recipes

Reproduced by permission of World Wide Recipes, the world's
largest daily recipe service, delivers a free recipe by email
every day - a complete gourmet menu every week. Subscribe by
sending a blank email to or by
visiting our web site at It's easy,
and it's FREE!

"Everybody is a potential murderer. I've never killed anyone,
but I frequently get satisfaction reading the obituary notices."
Clarence Darrow, 1937

11. Four Essentials for Espresso
Continued from last week
This week the other 3

2) The machine should be carefully looked after to make sure
that the water temperature is correct, the water has the right
degree of hardness and the parts are clean. The nozzle for
frothing the milk should be cleaned every time it is used and
the filters, filter holders and dispenser groups washed at the
end of every day - and no detergent please!

3) The degree of the grind should be carefully adjusted on the
grinder. Coffee is highly sensitive to humidity - in dry weather
the grind needs to be a fine one, while damp or rainy conditions
require a coarser grind. An espresso measure is between 6.5 and
7 grams. The grinder should be cleaned regularly, especially the
bell containing the beans.
4) Finally You should press the measure of coffee so as to
distribute it evenly. A good espresso will pour down in an
unbroken walnut-colored stream for about 20-25 seconds per cup.
The result is a total of 30-35 ml of coffee in a pre-heated
ceramic cup.

Visit LaGondola -a whole section dedicated to the Italian home
espresso machines

"There is very little to be said about the Vice President.
His importance consists in the fact that he may cease to be Vice
President." Woodrow Wilson, 1885

12. Classified Ads Section

This is a new section that is experimental, so bear with me
while I see what works best. I want to see if it is worthwhile
to you. This section will match buyers and sellers of used
coffee equipment of all kinds. Use it to buy or sell grinders,
brewers, and roasters, residential or commercial, big or small.
Be brief and concise in your description and I suggest you give
a price if you are selling, but that is up to you. Send your
items "Want to Buy," or "For Sale" to me at the following email

Please let me know if you want your email address published, or
if you would prefer I forward inquiries to you.

There is no charge for this service, and no liability either way
on my part. I want this section to serve as a forum for buyers
and sellers. Any warranty as to fitness of purpose, pricing, and
shipping will be arranged directly between buyer and seller.

"My movements to the chair of Government will be accompanied by
feelings not unlike those of a culprit who is going to the place
of his execution." George Washington, 1789

13. 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.

"Washington, D.C. combines the charms of a northern city with
the efficiency of a southern city." John F. Kennedy

14. 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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