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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Volume 1, No. 20 - October 6, 2000

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. What is the difference in foamed and steamed milk?
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Home Roasting.Popper vs Hearthware Precision Roast
7. I've Been Hoaxed!
8. Coffee in the World
9. Response to "Did You Know" Article, by Gary Talboy
10. Calling All Coffee Newsletters
11. Classified Ads Section
12. Links to My Friends
13. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

Happy October to everyone. Following the election? I really
enjoy it. Wouldn't miss the debates for anything. I have already
made up my mind, but I still like to watch them spar with each
other. I get really nervous, though. It's the same kind of
nervousness I have when watching ice skating or gymnastics
competition. I just know there will be a slip, a fall, a
mistake, and I don't enjoy it when something bad happens to a

You're probably tired of hearing about voting by now, but I'm
adding my voice to the campaign to get out the vote. Please
don't wake up on November 8 and feel bad about not voting. If
you have not yet registered to vote, the deadline is next
Tuesday, October 10, so run, don't walk to wherever you have to
go to get yourself registered. Winning an election with only
half the eligible voters voting is a hollow victory for the
winner. Take part in this election. It is the most important
election in a long, long time and you owe it to yourself and to
your fellow Americans to put out the effort to vote.

While I'm asking for favors, would you please do a favor for me
and go to my website? It's no big deal, but if every one of you
will hit the link below to my website just once per week, I will
get into the Espresso Top 50 ranking, which will increase my
exposure, which will increase readership, which will make me
happy. You never know, but we might attract someone who will
contribute some great coffee articles so we all will benefit.

We have some great articles this week, thanks to some very nice
folks who want to share their coffee knowledge with us. Also,
there is a letter from Gary Talboy, who is responding to an
article in my first issue. Very few of you received the first
issue, since our readership has grown so much since then, so
please contact me and I will send it to you.

Check out the Classified Ad Section for some used coffee
equipment. This section is just beginning, but I think it will
be a regular feature for you, whether you're interested in
equipment for your business or for your home.

If you would like any 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

Coffeehouses and retail coffee sellers, roast your own coffee
using the Santa Fe Roaster. Imagine offering your own line of
coffee for less then a $3,000 investment.
Check out the roaster at


Buy fast as Asian markets are ordering hundreds of pounds at a
time. FREE Chocolate covered Beans (4 oz) with order of 5 LB of
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Click to Global Shopping Net and go to the Coffee Department in
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Sip and Reflect Quote of the Week:

"It takes a person who is wide-awake to make their dream come
true." -- Roger Babson

Brought to you weekly by Sterling Moon Specialty Coffees - Exclusively a 'Net outlet for 88
of the world's finest international coffees


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.


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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:

For of all sad words of tongue or pen,
The saddest are these: "It might have been!"
John Greenleaf Whittier, 1854

3. What is the difference in foamed and steamed milk?

Milk Chemistry

Milk is comprised of fats, proteins and sugars. The milk
proteins are agents for milk foaming. When the air is
introduced forcefully to the milk the proteins form a film
around the air to create bubbles. The fats will tend to inhibit
and then break down the foaming process, although whole milk
will tend to have a softer foam than non-fat because of the fat
content. Milk that has been "fortified" - where proteins have
been added back into the milk - will tend to foam more easily
and to greater volume than milk that has not. This is why non-
fat milk, which is almost always fortified, will froth to the
greatest volume because of the high protein and low fat content.

It is best if milk frothing is started at 40 degrees F. Once
the milk temperature has reached 161 degrees F and maintains
that temperature for 15 seconds it has effectively been
pasteurized. Any bacteria that may have been present is killed.

Steamed Milk

Steamed milk is milk that has been heated and is the same
consistency as cold milk, i.e., all liquid and no bubbles or
foam (froth). Milk can be heated in several different ways,
however using the steaming wand on your espresso machine is a
quick and easy way. Care must be taken to ensure adequate
circulation occurs during the steaming process or you may scald
the milk and diminish the flavor quality. By keeping the wand
below the surface of the milk, you will not allow any air into
the milk and no "frothing" should occur. Do not save any extra
milk after steaming that you do not use. Discard all unused

Frothed Milk

Frothed milk has had air forced into it so that it has a foamy
By placing the steaming wand barely below the surface of the
milk, the circulation of the milk will draw in air and combine
it with the milk, creating a foamy froth. The texture may vary
depending upon how the air was introduced and how long the
frothed milk was allowed to sit.
Different textures are desired for different drinks and
sometimes combinations of textures are used for multiple layers
of drinks.
Mastery of the creation of frothed milk can only be accomplished
by practice, practice and more practice!!


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

In Your Hands -------------

Meditate on a single pool left by the tide and all the life it
On a single leaf and all the genius within it. On all the
forests of the world, all its seas, and all the life of the

Then meditate that all this He has entrusted in our hands. And
each person must say to him or herself: All this He has placed
in my hands alone.

Brought to you by

"Words can destroy. What we call each other ultimately becomes
what we think of each other, and it matters."
Jeane J. Kirkpatrick, 1982

5. Free Kona Coffee Seeds

I received the shipment of Kona coffee seeds on Monday and
started mailing them the next day. If you have not yet sent your
envelope to me, please get it done right away. The sooner you
get it sent, the sooner I can get them to you so you can start
your own plants. I am repeating the instructions for mailing and
the growing instructions, just in case you missed them in past
issues. This seed offer is compliments of Kona Purple Mountain
Coffee and Badgett's Coffee eJournal.

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
dried on wooden platforms.

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.

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

Here are the growing instructions from Issue #17:

First get yourself some good coffee seeds, there are different
varieties (ours are arabica). Use vermiculite or your favorite
sterile potting soil.
Vermiculite Sprouting Method: Put damp vermiculite and coffee
seeds into clear plastic bag, put twist tie to seal it. Wait
and watch, making sure that the vermiculite doesn't dry out and
within a week or two (possibly longer depending on freshness and
vitality of seed) you will see the coffee seed open and start to

As they open and start to grow, remove starting seeds and put
each individual into a small pot with good sterile soil and good
drainage. The coffee start will look funny at this stage with
the coffee bean standing up, no leaves yet. The plant will
require part shade with temps in 70-low 80, and soil damp,
spritz of water every morning won't hurt.

Coffee loves to be fed. In Kona if you want your coffee to
really thrive you must apply fertilizer 4 times a year.
When the tree is young it requires a fertilizer rich in Nitrogen
and just about any manure will work; chicken (poop) tea is my
favorite with a little maxi crop and humic acid if you can find

If you keep giving your tree more room as it grows (at least a
5-gallon pot) it will start to bear coffee in 2 years - try to
encourage verticals by transplanting each time in a angle of 45

During flowering make sure to apply misted water and/or diluted
chicken tea directly to the flowers (needed in order to bear).

Sean Stiles

Kona Purple Mountain Coffee

"If a man is a fool the best thing to do is to encourage him to
advertise the fact by speaking." Woodrow Wilson, 1919

6. Home Roasting.Popper vs Hearthware Precision Roast

Six months ago I started home roasting coffee with a popcorn
popper, and have bean using a HWP for about a month now. I
haven't dumped the popper though, I like to keep it as a back-up
machine -just in case.

The reason I bought my HWP is the ease of use; it roasts & cools
& doesn't make a horrible mess of the kitchen. Using the popper
is rather laborious, and one eventually grows tired of having
everything, including oneself, covered with chaff.
One less attractive feature of the HWP is the noise it makes;
when the fan is blowing full force, it's hard, if not downright
impossible, to hear the crackling of the beans.

As for the automation, well, I'm still relying on my eyes, ears
& nose, & manually stopping the roast. From my roasting log I
have a good clue on when the beans will be done, so I only need
to really concentrate on the roasting for 1 or 2 minutes per a
batch. Which is when you can see me hanging over the HWP
checking the colour of the beans, and sniffing the fumes, with
my finger on the trigger -ehmm, on the "Cool" button. I prefer
this routing to using the timer -as many have said, it's not
very 'precise', although using it would make roasting a bit

My old popcorn maker does a full city roast in 4 minutes flat,
the HWP roasts a fair bit slower -making home roasting more of a
leisurely stroll, than a 100m sprint. Since it roasts slower,
it's easier to monitor the machine for the right roast style.
Instead of being all hands-on, and fully concentrated for 4
minutes, I spend most of the time doing all sorts of other
household stuff while roasting.

Another advantage of the HWP is its larger batch size. Whereas I
can't roast more than 50g in my popper and the result is usually
very uneven, the HWP will roast a 90g load quite evenly -at
least, my 220V version does. The slower, more even roast does
not seem to impart a significant difference in taste.

The HWP's batch size may still seem a bit smallish compared to
the 500g of roasted coffee I use a week. Roasting the 6 or 7
batches costs me about two hours a week, although, as said, only
a fraction of that is 100% dedicated to roasting.
There are machines such as the Alpenrost that will handle 300g
batches, and some may find it more convenient to roast just two
batches and be done with it. On the other hand, more batches,
means more different varieties in the cupboard to choose from -I
prefer the choice, despite the time it takes. As has been
suggested by others, buying more than one HWP would probably be
the best of both worlds -well, if you can afford it.

Which brings me to the HWP's main disadvantage, its price -and
in the Netherlands it's almost twice the price it is in the US.
The big question is, of course, is it worth it? Well, you
decide. I had the opportunity to buy a used machine at half its
original price -it's certainly worth that.

Jeroen "HV" Vriesendorp

"The tints of autumn--a mighty flower garden blossoming under
the spell of the enchanter, Frost."
John Greenleaf Whittier, 1844

7 I've Been Hoaxed!

Last week I published an article, Warning: Water In Microwave,
that I was later told by an alert reader (my sister, who lives
near Waco, Texas) that the same article could be found on a
website of internet hoaxes. I looked at the site,, and found the story.

Apparently this story has been around the internet a few times,
but I don't think that the warning is not valid, because I have
done exactly as the story relates. I have had a cup of water
flash boil in the microwave and spray me with hot water, and it
wasn't that long ago when I learned the lesson. That's why I was
eager to publish the story. You might notice that I changed the
story from heating water for instant coffee to hot chocolate. I
couldn't very well include any story about instant coffee in
this journal. It would offend our sense of decorum. Right?

"A man is not old until regrets take the place of dreams."
John Barrymore, 1943

8. Coffee in the World

The world of coffee employs more than 25 million people, most of
them in Third World countries, which grow, harvest, and process
the beans prior to their being shipped. Many of these countries
offer dry or unwashed coffee beans, which provide a full-mouth
feel and a wilder flavour because they are dried out in the air
in the sun and barely processed more. Washed beans go through
many steps, with the end result being a bean that is as clean as
it is pretty, and coffee vendors frequently take further steps
to pick out deformities and broken beans so that what is left is
"perfect. "Specialty" coffee beans, on the whole, are arabica,
washed and balanced for flavour and appearance. One can have an
ugly, poor-tasting arabica and one can possibly have a nice-
looking, good-tasting robusta, but the industry standard is
definitely for washed arabicas of exceptional flavour.

Coffee in Africa

For centuries, coffee was a staple in African cultures, which
used coffee, not as a beverage, but as a solid food. The
Africans would combine the beans with animal fat and chew them
like nuts, enjoying their concentrated sweet taste. They often
made thick flatcakes of pulverized coffee beans mixed with dried
fruit and salted butter. The African explorer, John Speke, wrote
of discovering natives around Lake Victoria offering coffee in
soup, but it is primarily as a "chew" that coffee is most likely
to be found. The Somali's, for example, eat roasted and ground
coffee solids mixed with toasted grains, and their craftsmen are
famous for their specially created wooden mortars used for
grinding up the coffee beans. The dried ripe skins of
unprocessed coffee beans are sold as chews at native markets.
Somalis and Ethiopians brew them into a beverage that tastes,
some say, like straw. Among the many African countries that grow
coffee are Zaire, Sierra Leone, Tanzania, Kenya, Uganda, Ghana,
Burundi, Nigeria, Rwanda, Angola, Congo, Cameroon, Ethiopia, the
Ivory Coast, Sudan, Zimbabwe, Zambia, Mozambique and South


9. Response to "Did You Know" Article in Issue #1
by Gary Talboy

My name is Gary Talboy. I received your solicitation to
subscribe to your newsletter and investigated to read the first
publication with interest. Because I am answering your
solicitation to respond to what I read with an opinion and a
position, I will give you a brief overview of my relevant
experience in the Specialty Coffee Industry.

A partner and I started in the Specialty Coffee business in 1976
with a retail store, built it into one of the largest
roaster/distributor businesses in the U.S. and then we developed
a chain of stores which went public, merged, and finally sold to
Diedrich, becoming #2 in the U.S. My evolutionary history in
the industry is one of strong involvement, both domestically and
internationally. I was the first U.S. coffee roaster (second
"corporation") to identify, arrange third-party certification
for, import, roast, distribute, and promote Organically Grown
coffee. From that time on I worked often and closely with
producers in over a dozen countries. Currently I am retired,
but choose to work on projects with the prospect of helping
small farmers produce better coffee and gain more benefit for
their efforts.

I am a proponent of saving tropical forests, preserving water
and soil quality, helping poor agriculture-based peasants world-
wide, and especially in the proliferation of truth. That is
why I am writing this letter.

It is clear to me that whoever wrote the section in your first
newsletter entitled "DID YOU KNOW" has very little real
knowledge of coffee, its processing, or what has in the past or
is today actually happening in producing countries.
Unfortunately, the writer is spreading a very poisonous attitude
that is both deceptive and destructive in more ways than simply
mis-informing innocent people. Should this information be
passed on to consumers as "fact", a great deal of damage could
be done. There may well be a heart-felt motive behind this, or
it may be the all-too-common tactic to promote "self" for either
commercial or esoteric reasons.

Your newsletter disclaimer that the editor will not be
"responsible" or "liable" for incorrect information is
understandable, however; there are reasonable standards of
ethics and professionalism to which anyone claiming to speak
truth in a periodical publication should be held accountable.
The disclaimer does say that everything in the publication is
"believed" to be accurate and reliable. I cannot imagine anyone
with even a basic knowledge of the production side thinking that
the information presented in the section below is either
accurate OR reliable. The level of mis-information, distortion,
deceptive manipulation, and just plain lame logic here is
absolutely beyond rational reason.

It is, in my opinion, this kind of presentation that causes
innocent industry members and consumers to build a hard-shelled
resistance to all those "tree-huggers & environmental nazis" and
close their minds to real information that they may otherwise
employ to help such good causes rather than deny or bad mouth

The author is not named, but I trust he as the "courage" he/she
claims in the body of the writing and will identify
himself/herself. I have taken the time to ask questions from
the author after each of the more difficult assertions in this
piece, and seriously invite an honest response. Clearly the
author who identifies him/herself as one of the brave few with
the "courage" to share the truth and invites others to pass
his/her mis-information on to other innocent people. People
with no reason to have first hand knowledge of the international
coffee industry or producing countries and their coffee
peasantry. Such bravery and altruism of purpose surely will
serve to cause the author to openly and honestly answer my
questions and enter a written published dialogue to clarify
his/her credentials, information sources, and assertions.
Otherwise, this brave individual is no more than a cynical
bystander who feels better about him/herself by shouting and
pointing fingers of accusation at others. Deriving a sense of
purpose by inciting others to take action based upon badly
manipulated mis-information is sad and should not, in my
opinion, be supported by any ethical or person who values truth.

I believe the author who suggests a consumer movement to "force"
evil coffee corporations into improved behavior would also
champion the concept that advertisers should never support media
that is deceptive or manipulative through the deliberate
constructive use of mis-information or statements of untruth
designed for affect. Therefore, I will send a copy of this
solicited writing to the listed sponsors who may not be aware of
the gross mis-statements of fact and innuendo with which they
may be defamed through association. Each of us in this industry
has the responsibility to defend truth and actively expose
deceptive manipulation, misrepresentations, and/or releases of
dis-information by design. To speak of noble purpose and honest
enterprise while shirking from this responsibility, we bear the
weight of hypocrisy, and do a great disservice to our industry.

I look forward to receiving the authors' responses to my

Gary Talboy
Specialty Coffee Consultants

Next Week: Mr. Talboy's analysis of the "Did You Know" Article

"Difficulty, my brethren, is the nurse of greatness--a harsh
nurse, who roughly rocks her foster-children into strength and
athletic proportion." William Cullen Bryant, 1851

10. Calling All Coffee Newsletters

I like newsletters, especially coffee newsletters. I subscribe
to every coffee newsletter I find, but there are probably many
more out there I haven't yet encountered. Please do our readers
and me a favor and send me links to all the coffee newsletters
you know about. I know I will get multiple links to your
favorites, but that's all right.

I will publish the links in subsequent issues so we all can
share and expand our knowledge of our most wonderful beverage.
Send the links to:

"Aim above morality. Be not simply good; be good for something."
Henry David Thoreau, 1854

11. 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.


Beautiful 1989 Probat L-5 coffee roaster (S/N# 89-40333). 5 Kilo
(up to 11 pounds per batch) drum coffee shop roaster. Color is
forest green with gold trim and a polished brass cover over the
roasting drum. It is in like new condition & appearance.

The unit includes bean temperature and roaster temperature
probes with digital readouts that were professionally and
tastefully installed. The LED readouts are mounted on the right
side front of the roaster.

Asking price is $13,500 (US$) as is, where is. Buyer responsible
for pickup and transportation. The roaster is available for
inspection between 8AM and 4PM, Monday - Friday at our roasting
plant located in Madison, Wisconsin.

For further information, please contact:

George Krug
Ancora Coffee Roasters
931 E. Main Street
Madison, WI 53703


Cimbali 2 group semi-auto, reconditioned, in perfect working
condition, 220 Volts - Color: beige Price US $ 1,800. - Plus
La Spaziale 2 group semi-auto, reconditioned, good workhorse,
tested OK, 220 Volts, Price US $ 1,400.- plus shipping.

GENSACO Virtually Brand New 2 Groups - Excellent steam and brew
delivery, automatic water fill, 1/4 turn steam knob for maximum
steam delivery. These machine are floor models, used only for
demonstration. You can get them for US $ 2,800.- Semi or
automatic, 220 V.

Coffee Grinders $ 350. - $ 400. -


Nuova Simonelli Mac Automatic One Group Brand New in Crate!
$ 2200. plus shipping
Also Nuova Simonelli Mac Automatic One Group Demo Unit $1700
plus shipping

Nuova Simonelli Mac SemiAutomatic One Group Demo Unit $1500
plus shipping

Located in Cleveland, OH for details

"Be civil to all; sociable to many; familiar to few; friend to
one; enemy to none." Benjamin Franklin, 1756

12. 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.

"The only reward of virtue is virtue." Ralph Waldo Emerson, 1841

13. 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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