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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 2 - June 2, 2000

In This Issue

1. Welcome
2. Alto Grande from Puerto Rico
3. Some Words From Our Sponsors
4. The Haitian Coffee Story, Part II
5. A Little Humor
6. Ken's Korner: Storage..Air-Tight or Leave the Lid Off?
7. Home Roasting
8. Parkinson's Disease and Caffeine
9. Coffee Website Survey
10. Coffee Storage Tips from Coffeeman
11. Hungarian Honey Cake Recipe from Armeno's Kitchen
12. Coffee Glossary
13. Websites Worth a Click
14. Computers and Internet
15. Links to Our Friends
16. Feedback

1. Welcome!

What a great response to the first issue! A hearty and full-bodied thank you to all of you who sent such nice and encouraging messages. Our list of subscribers is growing much faster than I had thought possible. Thanks to you who have brewed up some interest with your coffee loving friends and favorite vendors. We have a very interesting mix of readers, with a nice balance of consumers and coffee professionals. I had hoped for such a mix, since I think both groups have a lot to offer in experience and expertise. We are really an international group. We have readers so far in England, New Zealand, Australia, Canada, Costa Rica, Guatemala, and the Netherlands. There are even readers from my home country of Texas. If you would like to contribute an article, please contact me at

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: SUBSCRIBE-UNSUBSCRIBE

2. Alto Grande Super Premium Coffee Puerto Rico

ALTO GRANDE TM, DEEP IN THE MOUNTAINS OF LARES, PUERTO RICO There are only three Super Premium Coffees in the world and Alto Grande, from Puerto Rico, is one of them. During the second half of the 19th Century, coffee from Puerto Rico was the favorite of the Vatican and the Royal Courts of Europe. But, "The Coffee of the Popes and Kings" almost disappeared from the world's markets when the Island of Puerto Rico was hit by several devastating hurricanes. Yet, ALTO GRANDE, a Coffee Hacienda deep in the central mountain range of Puerto Rico, continued without interruption, a commitment to grow a unique kind of coffee. Coffee from Latitude 19 North, where nature provides the ideal conditions to grow the world's best coffee; the same fine quality Arabica variety that gained fame in Europe among the connoisseurs of Paris, Madrid, London, Hamburg and Rome. We invite you to rediscover the glorious past of ALTO GRANDE Super Premium Coffee. We are now supplying Roasted and Green Beans of Alto Grande Super Premium Coffee to coffee shops from coast to coast. You may buy a 1/2 pound sample of Alto Grande bean for $12.50 ($11.50 for green bean) including shipping and handling. Visit our website at

3. Some Words From Our Sponsors :)

15% Discount on Hawaiian Coffee The Coffee Store roasts in small batches every day to ensure the freshest Kona coffee available to the public. We have been voted "Best in Maui" for six years. See what Maui is talking about. Visit our website at You must mention Badgett's Coffee eJournal in your order to receive 15% discount.


Bellissimo is offering $10.00 off on the following products when you mention Badgett's Coffee eJournal in the comments box at the bottom of the order form: Espresso 101 (video) Espresso 501 (video) Achieving Success in Specialty Coffee (book). Visit Bellissimo at


Armeno's Coffee Roasters is offering FREE FREIGHT to addresses in the continental U.S. on orders of at least $30.00 if you mention Badgett's Coffee eJournal. Visit Armeno's website at


Place an order in the eCoffeeShop this month, and you'll be entered to win a case of delicious cookies from Monster Cookie Co.! Visit's eCoffeeShop today at


Treat yourself to the World's Highest Quality Coffee at the lowest possible prices. Jamaica Blue Mountain Grade 1 from the Wallenford Estate. Buy 3 lb at our wholesale price and get Free Moca Beans 4oz bag. Please Mention Badgett's Coffee eJournal to get this special.


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 Phone 808-328-7345 or Fax 808-328-8972


We are 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


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.


Ahrre's Coffee Roastery roasts, blends and flavors a variety of coffee beans from around the world. All of this is done in our little downtown location in Westfield, NJ. The shop was opened by Ahrre Maros -- a New Jersey native -- in 1990. We are now celebrating our TEN-YEAR Anniversary! WOW!! Ahrre's Coffee Roastery has over seventy coffees to choose from -- twenty of which are Flavors (all available in regular AND decaf!). Our beans are roasted to the "Full City Roast" which is a little darker than most Americans prefer, but not quite as burnt as the beans from 'BigBucks, the evil empire.' So, please give us a try... 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: or you can call the shop at: 800-991-7977


4. The Haitian Coffee Story - Part II

Lyndon Shakespeare The flight into Haiti's capital, Port-au-Prince, is very unlike anything I have experienced before. The flight from Miami is pleasant enough but as you begin to descend through the clouds, it becomes apparent that something is missing from the mountains. The missing element is that of trees. At first, the mountains look quite normal, but as the plane continues it's descent, one quickly notices that brown is the dominant color with only a smattering of green. Large patches of nothing or low growing bushes or shrubs replace the expected tree cover. At present, there is only 5% of the natural forest left untouched in Haiti (according to a report from 1997, where 6 million saplings are planted every year, 30 million trees are cut down for firewood, farmland or timber chop). The primary reason for this decimation is the need for charcoal for cooking and timber for building. The choice between a green mountain and family survival is not really a choice at all. Throughout the tumultuous centuries since Haiti's independence from France, many more trees have been cut down than have been planted. Erosion is ubiquitous and its effects can be seen from even 10,000 feet in the air.

The correlation between the decimated forests and the slum in coffee production in Haiti is obvious. In the 18th Century when Haiti ruled the coffee world, thousands of acres were cleared to plant the precious coffee crop. The clearing did not completely take out all the trees, for the French used shade growing just like most of the other coffee producing countries in the world. In the post-revolution Haiti, these "shade" trees became objects for charcoal just as much as any other tree. The slow destruction of the forests led ultimately to the death of many coffee plantations. In place of coffee, farmers turned to "cash crops" like fruit, vegetables and sugar in order to raise money. Presently, coffee farmers are still turning to cash crops (e.g. soybeans) and more and more coffee farms disappear because of this.

Driving down the major road between Port-au-Prince and the southern half of the country, the deforestation is painfully obvious. In two of the smaller coffee growing regions in southern Haiti (i.e. Camp Perrin and LaPrete), the coffee plants grow under the shade of everything from large softwood trees to banana plants. In one of the plantations that I walked through, I wasn't initially aware that what I was seeing was coffee plants. It looked like wild scrub, but upon entry, I could see the coffee plant layout as well as smell the perfume from the little white flowers of this precious crop. This experience however is a rare one in this troubled country. Coupled with the ongoing deforestation is the age of the coffee plants. At one of the coffee growing villages, a coffee speculator told me that the plants in the mountains were very old and, therefore, the bean quality inferior. I will admit that my understanding of Creole (the language of the people in Haiti) is poor, but when the speculator told me that some of the trees dated back to the 18th Century, I nearly fell out of my chair. Whether or not this is true or hyperbole, I do not know, but the point was made. Fortunately, there are several nurseries that are beginning to grow coffee and then sell the seedlings to the farmers. At one nursery, we were able to buy a dozen healthy looking plants for $1US! There is hope, but the road ahead is a rough one. Haitian coffee is making a come back and next week, I'll talk about Haitian Coffee today and its availability for consumers.

-- Next week: Grades, Availability and Bleu. Comments?

5.. Humor

Four old ladies meet for lunch. One says, "Oy." The next one says, "Oy vey." The third one says, " Oy vey is mir." The fourth says, "I thought we agreed that we were not going to talk about our children."

6. Ken's Korner

Coffee and Roasting Research by Ken Mary Coffee Storage...Air Tight or Leave the Lid Off?

The second part of my Aromaroast article will appear in the near future. I found that some important info has gone missing. It will detail the modification to the Aromaroast heater elements to enable faster heatup and shorter roast times.

I will now present a controversial theory regarding the "resting" of coffee after roasting. I made a series of 3 roasts in which half of each was stored in a closed but not airtight jar, and half put out in a shallow dish on the kitchen windowsill. My initial intent was to characterize spoiled coffee due to deliberate exposure to air and light, and compare with properly stored coffee over several days. This was to be in preparation for a more extensive test, and the limits had to be determined.

I made no attempt at a proper cupping but instead prepared coffee in my french press or cafetiere as usual and took notes on fragrance, aroma, and flavors of the brew (cup profile) as it cooled during normal consumption. There were 2 different coffees and one was roasted to 2 different levels, city and full city. Two brews, one from the jar and one from the exposed coffee were made daily for 3 days for each roast. All 3 roasts yielded the exact same totally unexpected results. The coffee "properly" stored in a closed jar had no significant change in cup profile. After 3 full days, the jar coffee was either slightly better or slightly worse than the brew made immediately after the roast.

HOWEVER, the exposed coffee IMPROVED daily and in my opinion, the cup profile was better in every description even (and especially) after a full 3 days exposure. There appeared to be an evolution or development of certain chocolate-like flavors, and an increase in the duration and sweetness of the aftertaste.

My theory is that coffee must be deliberately exposed to the open air for some period of time so that desirable flavors can develop. This exposure may enable the very element most want to avoid, Oxygen, to combine with precursors to form the flavor chemicals. Some of you may say that I have been drinking bad (not home roasted) coffee for so many years that I prefer the taste of spoiled coffee. Let me say that I am all too familiar with rancid, spoiled, burnt, store bought coffee, and I can tell the difference between that and properly developed home roasted.

The experiment is simple and I encourage all readers to try it for yourselves. Since the experiment was completed a few months ago, I have stored all of my roasted coffee in jars without lids. I am continually impressed with the improvement in flavor with time. Further research on exposure is planned, and will be reported here. Comments?

7. Home Roasting - Robert's Comments

Is there a better aroma you can fill your nose with than freshly ground coffee that you roasted the night before? Then, if that smell wasn't good enough, how about the first smell of the coffee as it foams and swells when you pour just enough hot water to wet the grounds. Those two sensations make it fun to get up in the morning. Sometimes I think I enjoy smelling coffee as much as I enjoy drinking it.

We need a better home roaster! I don't understand why American ingenuity hasn't come up with a good home roaster that will roast a pound at a time and sell for around $100. Am I asking for too much? I don't think so. We have some very fine roasters but they either cost too much or they roast batches of 10 or 12 cups at a time. This home roasting community is huge, and I don't think many home roasters would hesitate to spend $100 for such a machine. They are doing it now and roasting a morning's worth at a time. It gets the job done but wouldn't it be so much better to roast a three or four day supply at one roasting? What do you think?

Gotta go now. UPS brought today some Mexican HB San Pablo Tres Flechas that I have to roast tonight for tomorrow morning's sniffing and sipping. If you have an interesting story or advice about home roasting, share it with our readers by replying to:

8. Parkinson's Disease and Caffeine

In case you just came out of winter hibernation and haven't yet heard all you want to hear about the recent study, visit the following link for the story:

9. What is your favorite website?

Pick a favorite for two categories: Roasted Beans and Green Beans and let me know.

10. Coffee Storage Tips From Coffeeman

STORING COFFEE When coffee is roasted, an oil is drawn to the surface of the bean. This oil is called coffee essence/coffeol/coffee oil. The oil is what makes coffee have its flavor. Without this oil, coffee would taste like a bitter brown powder.

Coffee oil is very fragile and will evaporate at an accelerated rate when exposed to oxygen or moisture. To prevent coffee from deteriorating, it should be stored in an air tight glass container at room temperature and placed out of direct sunlight. Glass should be used because it will not retain odor from the beans and will prevent contamination if you choose to store another type of bean in the same container.

Storing coffee in the refrigerator will destroy the flavor of the coffee. The moisture will dilute the oils, which are actually delicate water soluble substances. Refrigerators tend to be damp and most contain other odors which will be absorbed by the coffee bean.

Freezing is a better way to store coffee but the beans must be placed in a glass air tight container. Only lighter roasted coffee should be stored in the freezer. The darker roasted coffees tend to be more fragile. - Coffeeman
Visit Coffeeman's website: Comments?

11. Recipe from Armeno's Kitchen

Hungarian Honey Cake

1 cup honey
2 tsp. baking soda
1 cup granulated sugar
1/4 tsp. Salt
1 cup packed brown sugar
2 sticks soft butter (unsalted)
4 eggs
4 cups sifted cake flour
4 tsp baking powder
1 tsp each of cloves, cinnamon and ginger
1 cup cold black coffee cup brandy, rum or whisky
1 cup white raisins cup nuts, walnuts or almonds
1 tablespoon flour

Blend honey and soda thoroughly. Slowly add sugars, salt, soft butter and eggs one at a time.

Sift cake flour with baking powder and spices.

Alternately add dry ingredients with coffee and brandy to wet ingredients. Sprinkle fruits and nuts with one tablespoon of flour, fold into cake batter. Pour into a greased, floured (12 cup) bundt pan or angel food pan.

Bake at 350 degrees for one hour or until cake tester comes out clean. Let the cake cool in pan until easy enough to handle. Remove and sprinkle with powdered sugar.

Published with kind permission from Armeno Coffee Roasters, Northborough, Mass. Visit our friends at Armenos at

12. Glossary of Coffee Terms

Arabica: The type of beans from which specialty coffee comes. These are grown at high altitudes in tropical countries and generally are dark roasted and fuller flavored than other beans.

Barista: Person who makes espresso and specialty coffee drinks. A coffee bartender.

Cappuccino: Equal parts of espresso, steamed milk and milk foam. A steaming wand is used to heat and aereate, or froth the milk.

Crema: The sweet tasting oily coating atop a properly brewed shot of espresso.

Double: Refers to two shots of espresso per drink.

Double No Fun: A latte made with two shots of decaffeinated espresso and non-fat milk.

Double Tall Skinny: A 12 ounce latte made with non-fat milk and two shots of espresso.

Espresso: A concentrated brew made by forcing hot water over dark roasted, finely ground coffee beans. It's usually made a shot at a time, with a shot being about 1 ounce of water per 6 to 8 grams of ground beans.

Frothed Milk: Thick, velvety, foamy milk that's used before the foam and milk have had time to separate.

Grande: A 16 ounce drink.

Latte: A combination of espresso and steamed milk, only there's a much greater proportion of milk than with cappuccino. There's little or no milk foam.

Leaded: A drink with caffeine.

Long Shot: A shot of espresso made with more water than usual to produce a more diluted drink.

Lungo: Same as a long shot. (Italian version)

Red Eye: A shot of espresso in a cup of American style coffee.

Ristretto: A shot of espresso made with less water than usual to produce a stronger brew. Also called a short shot.

Robusta: The type of coffee bean from which most mass-produced coffee comes. It's higher yielding, less expensive to produce, and not as flavorful as arabica beans. Robusta contains more caffeine than arabica.

Short: An 8 ounce drink.

Skinny: A drink made with non-fat milk.

Split Shot: A shot of espresso made with half regular and half decaf.

Sweet Nothing: A decaffeinated latte made with non-fat milk and artificial sweetener.

Tall: A 12 ounce drink

Upside Down: A drink in which the steamed milk and/or milk foam is added to the cup and the espresso is poured last.

Unleaded: A drink without caffeine.

13. Websites Worth a Click

My Friend Scott: The source for imprinted coffee mugs for ONLY 99 per mug:

A great computer and internet site:

Perpetual Bubblewrap

Useless Games

Official US time:

Free Books Online

Buying or Selling a Car or Truck

Live videocam of Western Wall in Jerusalem:

Have a favorite site you'd like to share?

14. Computers and Internet

Computer Maintenance: Keep your PC running with an occasional tune up. Defrag about once a week and Scandisk every few weeks and your PC will run better and faster. When you add files and remove files, your hard drive becomes fragmented and the data gets scattered, making access slower. Scandisk actually repairs your hard drive clusters and cross-linked files, and will verify proper working order of clusters of data. To find these programs, go to Start, Programs, Accessories, System Tools. You can also use your Task Scheduler to perform these tasks at more convenient times.

Mouse Maintenance: If you cursor skips and moves erratically, it probably just needs cleaning. Turn it over and unscrew the little disk around the ball. Clean the ball with a damp cloth. Blow out the mouse with compressed air (buy cans of air in office supply store) and examine the two pencil-lead sized rollers for lint or build up of gunk. Clean them with fingernail and blow it out.

CD-ROM Drive: That same can of compressed air works well. Just open the drive and blow it out. There's not much else you can do. Never, ever touch the laser lens with anything. Clean your CD-Rom disks by rubbing gently with soft cloth outward from hole. Do not clean in circles, but from hole to outer edge in a straight motion. Also, the label side contains data tracks, so do not scratch. If you must write on the CD label, use a soft, felt-tip pen. Scratches in the shiny underside can often be polished out if they are not too deep, but scratches in the label side are usually fatal.

Monitor: There are thousands of volts of very dangerous electricity inside your monitor, so stay out of the case unless you're qualified. Just like a television, it can do serious harm even after it's turned off. To clean, first turn it off! Clean the screen with a damp, non-scratching cloth made especially for monitor screens and use mild soapy water on your cloth (not too much) for the case.


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.)


15. Links to Our Friends

Taffy's Main Street Coffee

Dragon's Lair Coffee Farm - 100% Kona Coffee

Ahrre Maros Ahrre's Coffee Roastery

The Wallenford Estate Jamaican Blue Mountain Coffee

Armeno Coffee Roasters Ltd.

Capulin Coffee

Gensaco, Inc.

The Coffeeman

Doxpress, Inc. Imprinted Coffee Mugs

16. Feedback

Tell me what you think. What do you want more of..less of...what would you change, add, or delete? SUBSCRIBER INPUT IS WELCOME!!!

We are planning a "Coffee Touring Trip" to Costa Rica sometime in the 4th quarter of this year. All of our subscribers will be invited to come along. Stay tuned for details.

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

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