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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Volume 1, No. 27 - December 1, 2000

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Spicing it Up
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Contents of Past Issues
7. Recipes from Armeno's Kitchen: Cappuccino Bread Pudding
8. Calling All Coffee Newsletters
9. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

Happy December. Three good things about winter: sweatshirts,
fireplaces, and no lawn mowing.

I have just recently come to an unhappy conclusion. Not everyone
enjoys good coffee. I don't understand it, but it is true. Wait,
don't delete me yet for these blasphemous words. I don't like to
admit it any more than you like to hear it. If you're like me,
you probably are under the naïve assumption that the only reason
most folks don't enjoy fresh roasted arabica is because they
haven't tried it yet. They haven't experienced the wonderful,
full-bodied taste sensation of a sip of good coffee. If they
had, you reason, they would never settle for inferior swill
again. They would never again think that the swoosh of a newly
opened can of coffee is the best they can expect.

I recently sent some of my fantastic, home roasted coffee to my
sister and my daughter. I just knew they would each call
immediately after tasting, asking for more. Weeks went by with
no call, not even an email extolling the virtues of my coffee
roasting expertise. I could wait no more so I called them. (No
pride) My sister said, "I don't know. It tasted kinda funny." My
daughter said, "it was a little strong for me." I couldn't
believe my ears. My bubble burst. That was when I realized that
everyone just doesn't enjoy good coffee, the way coffee should
be enjoyed.

I'm repeating the "In This Issue" for the first 10 issues. Next
week I will list the contents for Issues 11 through 26.

Some of the best articles I have published have come from non-
commercial coffee consumers. If you have an interesting coffee
story, please share it with our readers. Contact me with your
idea and we can discuss getting it published.

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 (USA).

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

Robert Recommends PayPal

Wanna make a quick five bucks? You can get a $5 reward both for
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use it frequently when I buy stuff on eBay. (Four vac-pots and a
scuba wetsuit) Sign up for this free service at:


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If you would like information on opening a store please visit
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HOME ROASTER CHRISTMAS SPECIAL runs until Dec. 17th, 2000 or
until supplies last.

Alpenrost Home Roaster------ONLY $269.00 US plus shipping or
$399.00 CDN plus shipping.
Precision Roaster-------------ONLY $122.00 US plus shipping or
$180.00 CDN plus shipping

Check out my prices on Gourmet Coffee. Our process is small
batch roasting and we package the product while it is still warm
in one way valued bags to ensure the freshest taste at your
door. The prices are in CDN Dollars and they do include the
shipping in Canada. If you are from the USA, remove $2.50 CDN
from the price, because you will be charged the shipping. or call 1-403-258-3400


Take a look. You can now enjoy the world's finest coffee,
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Coffee Wholesalers: Your Internet Source for Green Beans

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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,
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Visit us at:


Now order your coffee and syrups online at

We have implemented a shopping cart that will allow you to
purchase coffees directly online. As always free shipping of all
coffee orders of 10 lbs. or more to a commercial address.

Kaldi Gourmet Coffee Roasters
118-105 N Cardinal Drive
Wilmington, NC 28405
(910) 350-0990 Phone
(910) 350-0608 Fax
(800) 221-5368 Toll Free

"It takes a heap of sense to write good nonsense." Mark Twain ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3. Spicing it Up

We don't usually advocate messing with a good thing, i.e. adding
flavors to an already great tasting coffee. But occasionally, it
is fun to try new things and some people actually prefer flavors
in their coffee. Our advice to you is simply, do it properly so
as to not ruin a perfectly good cup of coffee.

The first thing we want to do is strongly dissuade people from
buying pre-flavored coffee. On top of the list of problems is
the fact that they permanently stain your coffee making
equipment with their scents. Pre-flavored coffee is not flavored
with syrups but with very powerful oils. Avoid them at all
costs. Other problems exist but that is not the purpose of this

That being said, let's talk about the next most common way of
flavoring coffee; syrups. Syrups work great. They come in a wide
variety of flavors and are easy to use. The bad thing about
syrup is that they are difficult to find. And when you do find
them you have to buy large bottles of them. But don't worry
there are alternatives, such as natural spices and fruits. This
is the method we recommend.

Traditionally (meaning in practice for many years throughout the
world) spices have been brewed right in with the coffee.
Flavorings are merely added to the grounds before you brew. Some
examples of flavorings used this way are cinnamon, nutmeg, nuts,
and orange zest. Just grind them and add them to the coffee
grounds. These spices are gentle and won't permanently stain
your equipment with smells. You'll have to experiment to find
how much you like but that is part of the fun. Other flavors
that are easy to add post brewing are vanilla extract,
chocolate, mint flavoring or almost any kind of liquor is nice.
Add extracts and liquids after you brew to avoid any problems
with staining your coffee pot.

Use common sense when adding flavorings. Don't add too much
flavoring, because you still want to enjoy the original coffee
taste. And it is important to keep in mind what type of coffee
you are using. For example most any flavoring will work well in
a nice balanced Central American coffee. However, in a heavy
Indonesian coffee you may only want to try flavors that will
complement the rich thick body, such as chocolate or liquor.
Have fun, and try to remember to use flavors like you would
perfume or cologne. You only need a hint to add a little mystery
and intrigue, too much and it will overpower your senses.
Fini C.B. Miller, BetterBeans.Com America's coffee club

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


Panic, confusion and pessimism are the product of a heart gone
When the mind holds the heart's reigns, these beasts are
replaced with courage, optimism and a drive to go forward.
Especially when the guidance comes from the essential wisdom of
the mind, the inner eye that perceives the process of creation's
renewal at every moment from the Source of All Good. From that
perspective, there is reason for joy even at the darkest moment.
Brought to you by

"What a writer asks of his reader is not so much to like as to
listen." Henry Wadsworth Longfellow

5. Free Kona Coffee Seeds

If you missed our offer, I still have some seeds left, so please
contact me and ask for Issue #20. It has instructions for
ordering your seeds and for growing them into you own mini
coffee plantation.

"We should all do what, in the long run, gives us joy, even if
it is only picking grapes or sorting the laundry." E.B. White

6. Contents of Past Issues 1 - 10, (More to Follow Next Week)

If you would like past issues, please contact me. Send an email
and specify the issue number.

In This Issue:

Issue No. 1 - May 26, 2000

Trip to Costa Rica
The Haitian Coffee Story
A Little Humor
Ken's Korner: The Melitta Aromaroast
Home Roasting
Trees - Did You Realize?
Coffee Storage Tips from Coffeeman
Kona Coffee - Pure Paradise
Computers and Internet


Issue No. 2 - June 2, 2000

Alto Grande from Puerto Rico
The Haitian Coffee Story, Part II
A Little Humor
Ken's Korner: Storage..Air-Tight or Leave the Lid Off?
Home Roasting
Parkinson's Disease and Caffeine
Coffee Storage Tips from Coffeeman
Hungarian Honey Cake Recipe from Armeno's Kitchen
Coffee Glossary
Computers and Internet


Issue No. 3 - June 9, 2000

Trip To Costa Rica
The Haitian Coffee Story, Part III
A Little Humor
Ken's Korner: Storage..Air-Tight or Leave the Lid Off?
Comments to Ken's Korner From Bryce in Kona
Iced Coffee
Tips For Home Espresso Baristas
Robert's Comments
Coffee History
Making The Perfect Cup by Armeno
Caffeine: Physical and Psychological Effects, Part 1


Issue No. 4 - June 16, 2000

Trip To Costa Rica
Comments on Costa Rica Trip
A Little Humor
Ken's Korner: The Melitta Aromaroast Part 3
The Story of Adams Gourmet Coffee
The Caffeine Archive
Guatemalan Coffee History
Robert's Comments
Caffeine: Physical and Psychological Effects, Part 2


Issue No. 5 - June 23, 2000

Trip To Costa Rica
A Little Humor
Ken's Korner: New Brewing Method?
Caffé Roma
Coffee in the Garden
Robert's Comments


Issue No. 6 - June 30, 2000

Coffee Field Trip to Costa Rica
A Little Humor
Coffee Slang
Summer Coffee Tip
Home Roasting by Dung Truong
Patriotic History of Coffee and Tea


Issue No. 7 - July 7, 2000

Coffee Field Trip to Costa Rica
A Little Humor
Readers' Comments
Granita Guru
Home Roasting by Dung Truong
Robert's Chocolate Coffee Truffles


Issue No. 8 - July 14, 2000

Coffee Field Trip to Costa Rica
What Is Fair Trade?
Opening Your Own Business
Home Roasting by Dung Truong


Issue No. 9 - July 21, 2000

Coffee Field Trip to Costa Rica
What IS decaf anyway?
Say Later to Caffeine Laden Latte
Spam Legislation
Evolution of a Coffee Junkie
A Little Humor
Hearthware Roaster Review by The Coffeeman
Coffee Basics
A Bit of Caffeine Trivia


Issue No. 10 - July 28, 2000

Coffee Field Trip to Costa Rica
Who Benefits from Fair Trade?
Origins of Coffee by Coffeeman
Golden Rules for a Real Cappuccino
Coffee Bean Traveler Part 1 of 3
Frozen Beverages by Granita Guru
A Little Humor
Home Roasting Coffee by Robert
A Bit of Caffeine Folklore
Caffeine in Beverages and Foods

"An hour of winter day might seem too short
To make it worth life's while to wake and sport."
Robert Frost

7. Recipes from Armeno's Kitchen
Cappuccino Bread Pudding

For custard:

1/2 cup brewed espresso or strong coffee
1/2 cup plus 2 tablespoons sugar
6 large whole eggs
4 large egg yolks
3 cups half-and-half
3 cups 1-inch cubes day-old brioche or challah (about 1/2 pound)
1/3 cup sliced almonds if desired

For caramel sauce:

1/2 cup sugar
1/4 cup water
3/4 cup heavy cream
2 tablespoon unsalted butter
Preheat oven to 325 degrees F.
Make custard: In a small saucepan combine espresso and 2 tabl.
sugar and boil until reduced to about 1/4 cup. Cool syrup. In a
large bowl whisk together whole eggs, egg yolks, remaining 1/2
cup sugar, half-and-half and syrup.

Spread bread cubes in a 9 inch sq. baking dish and sprinkle with
almonds. Pour custard over bread, making sure bread cubes are
covered, and let stand 30 minutes.

Put baking dish in a larger pan and add enough water to pan to
reach halfway up sides of dish. Bake for 55 min, or until golden

Make caramel sauce: In a small heavy saucepan combine sugar and
water and bring to a boil, stirring until sugar is dissolved.
Boil syrup, without stirring but swirling pan occasionally,
until deep golden caramel. Remove pan from heat and add cream
slowly (mixture will bubble up). Cook sauce over low heat,
stirring, until smooth and fully dissolved. Add butter and stir.

Serve bread pudding with warm caramel sauce and cinnamon whipped
cream. Serves 6 to 8.

Reprinted with kind permission from
Armeno Coffee Roasters Ltd.
"Estate Arabica Coffees to Suit Every Taste."

"If your Riches are yours, why don't you take them with you to
t'other World?" Benjamin Franklin, 1751

8. Calling All Coffee Newsletters

Please do our readers and me a favor and send me links to all
the coffee newsletters you know about.
Send the links to:

Coffee/Tea Guide at About

Café Campesino

The Coffee Chronicle

Ground Control

African Coffee Newsletter Weekly
Coffee Chronicle TM

"It is error alone which needs the support of government. Truth
can stand by itself." Thomas Jefferson, 1784

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. Check it
out. You might find some old friends and make some new ones.

"I never yet talked to the man who wanted to save time who could
tell me what he was going to do with all the time he saved."
Will Rogers

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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