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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 3- June 9, 2000

In This Issue:

1. Welcome
2. Trip To Costa Rica
3. Some Words From Our Sponsors
4. The Haitian Coffee Story, Part III
5. A Little Humor
6. Ken's Korner: Storage..Air-Tight or Leave the Lid Off?
7. Comments to Ken's Korner From Bryce in Kona
8. Iced Coffee
9. Tips For Home Espresso Baristas
10. Coffee Website Survey
11. Robert's Comments
12. Coffee History
13. Making The Perfect Cup by Armeno
14. Websites Worth a Click
15. Links to Our Friends
16. Feedback


1. Welcome!

Please visit my newly rebuilt website at It will be revised and improved often so if you can't get it the first time, please try again. You can find Past Issues, Coffee Links, subscribe/unsubscribe, and much more to come. You can also send the page or the link to a coffee loving friend. You'll be doing two people a big favor with just one link, your friend and me!

Speaking of links, my last issue had some html errors in the website and email links. No, it was not your email program and I apologize for the inconvenience. I did not check all the links as I usually do and I missed some errors. I knew you are pretty internet-savvy and knew how to copy and paste url's, so I'm sure you were able to make the desired connections with just a little extra work.

You can help make this journal better. Share your coffee expertise. Write an article about any coffee related topic and see it published. I'll give full credit, or you can write under a "nom de plum" if you prefer.

If you or someone you know 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. Trip to Costa Rica

Let's all go on a field trip to Costa Rica. What a great way to start or further your coffee experience and education by visiting the country of origin for some of the best coffee on the planet. We will visit as many coffee plantations as we can and get hands-on experience you will cherish for the rest of your life. Costa Rica is a beautiful country, with high mountains, lush rain forests, and beaches on both the Pacific and Caribbean. I will have more details in the next issue, but in the meantime, please let me know if you are interested.

3. Some Words From Our Sponsors :)

1st-line Equipment, LLC Espresso and Cappuccino Machines - Commercial & Home Models Accessories - Granita Machines - Espresso Grinders - Coffee Roasters Rancilio - Grimac - Elektra - Gaggia - Solis - Pasquini - Capresso
La Pavoni
Toll-Free Order Line (888) We-E-Kwip
Information/International (732) 441-1216
Facsimile Orders: (732) 441-1216


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


The, Inc. Coffee and Tea company is proud to offer a fine selection of products from around the world. Come visit us today at our web site or by calling 1-800-Coffees. We will be undergoing many changes over the next few months, and so we welcome your suggestions for what kinds of products and services you would like to see - and to drink! We also offer a wide variety of free email accounts, using such expressive domains such as,,, and so on. We also have a sale every month; this month, there is a $5 discount on any order of $20 or more, for Badgett's Coffee eJournal readers. Check it out, and tell your friends!


Place an order in the eCoffeeShop at and you'll be automatically entered in our monthly drawing for a prize from one of our eCoffeeShop Coffee Partners! Visit 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 III
Lyndon Shakespeare

It might not be obvious from the previous articles that I have much hope in the Haitian coffee industry. After all, the country is in political turmoil and coffee is losing its position as an important crop. These things are true but I would say that there is much to look forward to from Haiti and it's coffee. As the gourmet market for coffee increases throughout the US, Europe, Australia and many other countries around the world, there is a growing demand for coffees that are not stamped "Brazil", "Columbia" or "Kenya". Not that the quality of these coffee giants is decreasing, but rather, the demand for the unique, the unusual or the hard-to-find is increasing. This is good news for Haiti. The basic rule of "supply and demand" will foster the already re-establishing of Haitian coffee on the world market. This is not naïve rhetoric nor is it empty promises for the struggling Haitian farmer, rather it is direction the gourmet coffee market seems to be heading.

One of the recent proofs of this trend can be found in the relative success of Haitian Bleu. Born out of a co-operative effort between 18,000 Haitian coffee farmers and the U.S. Agency for International Development (USAID), Haitian Bleu is a trademarked name for a high grown, washed bean from the southern part of Haiti. Notably, the "Bleu" sounds remotely similar to another Caribbean coffee that sells at above premium prices. The "Bleu" experiment has turned out to be a success with an estimated 300,000 pounds being exported to five US roasters per year. Like the famed Jamaican bean, Bleu is sometimes hard to find and is often priced above its fellow gourmet coffees. As noted earlier, there are only five roasters in the US that are licensed to roast Bleu, a move, I think, that promotes consistency for the consumer. I also think it helps to keep the coffee from becoming unconnected with the project and the people struggling to make an income from growing these beans.

Haitian Bleu is not a grade placed on coffee but rather a marketing label. Coffee from the same regions with the same growing conditions can be found elsewhere in Europe as well as in the US. Most of Haiti's coffee is naturally processed (i.e. the majority of the processing is done with the use of drying either in the sun or less likely, dried mechanically. The coffee is then hulled with the use of a large wooden bowl and a pole that smashed the beans, thereby separating the parchment). Natural coffee is graded using one to five "X's"; XXXXX is the highest quality natural coffee that can be found in Haiti. Unfortunately, naturally processed Haitian (known as Cafe Pilé) does not meet the standards as gourmet coffee. Most, if not all, of the natural coffee is consumed in Haiti. It can generally be bought at the open markets for about $1US for 2 1/2 pounds and is then darkly roasted at home over the fire or in the oven with a sprinkling of sugar. This roasting practice of adding sugar makes for a strong brew that makes waking up in the morning a sudden reality. The coffee is piled to a very fine powder (hence the name Pilé) and then placed in a sock-like device. The heated water is repeatedly poured through the "sock" until the consistency is that of thin syrup. The taste however, is divine! A couple of cups of this coffee in the morning made up for the freezing cold showers that I took.

Unlike the natural coffee, Haitian Bleu, and others like it, are wet-processed (i.e. the process includes the use of water for separating, hulling and cleaning the beans). Wet-processed coffees (known as Cafe Lavé) generally are only further graded as being "high grown" (i.e. grown around 600 metres or 1800 feet) or "strictly high grown" (i.e. grown higher than 1800 feet). These are a superior bean to the natural coffee and are mainly tagged for export. As is the case for many coffee growing countries, the best coffee is exported and is hard to find in its place of origin!

In summary, I hope this brief overview of Haiti and its coffee was helpful. If there are questions or comments on these or any other aspects of Haitian coffee, please feel free to contact me. Comments?

5. A Little Humor

Chris and Wade were partners in a gift shop. One day Chris made a sale to a customer and after the customer left, Chris discovered the customer had accidentally given him an extra hundred dollar bill stuck to another hundred. Chris had a moral dilemma: "Should I tell Wade?"

6. Ken's Korner
Coffee and Roasting Research by Ken Mary
The Melitta Aromaroast Part 2

This article presents a detailed modification to the Melitta Aromaroast heating elements. This is only for those of you who want a short roast time (5 to 7 minutes) and who are familiar with electronics. You will need a digital multimeter for resistance measurements reading to 0.1 ohm, a soldering iron, screw drivers, wire cutters, pliers, drill or drill press, and a small diameter grinder (optional) to fit in drill. WARNING!!! If you do not have the necessary skills, do not attempt this. Either get someone else who has the experience, or leave your roaster as is. There is a danger of fire or electrocution if you make a mistake. Disassembly: Remove the base and air inlet assembly. Remove the blue wire from the screw terminal. Cut the brown wire from the switch at the solder tab. Cut the yellow wire going through the hole to the heater about 3/4 inch from the circuit board. Do not desolder from the circuit board as the copper tracing may be detached. Mark alignment of the roast chamber outside collar and plastic housing with tape or felt tip marker. Remove the 4 screws holding the roasting chamber to the plastic base and carefully pull out the chamber while pushing the wires through the hole. Mark alignment of the roast chamber and metal heater retainer. Grind off or drill out the rivets holding the retainer, remove the retainer, insulator, and the heater. Do not bend this flange or the retainer as they form an air seal. Remember the arrangement of the 3 wires as they must clear the fan blades on assembly. Adjustment: Connect the multimeter to the blue and yellow wires. Connect one end of a jumper wire to the blue wire and touch the other end at various points on the turns of both main heating elements to find the resistance of 11.0 +/- 0.1 ohms, mark the locations, and remove the jumper wire. Fabricate three shunt wires from 16 or 18 gauge (about 1 mm dia.) solid copper wire about 2 to 3 inches long. Fold one end along itself to form a U shape about 1/4 inch long and pinch it fully closed with pliers. Spread it apart just enough so that the element wire will fit into it. It should now be V shaped. Do this to all 3 shunts. Push this end of the shunt into the element through the slot in the mica sheet and pull it back so that it grabs one turn. Move the shunt so that it touches the thermal fuse wire and check that the multimeter reads 11.0 ohms. If not, remove the shunt and replace it on an adjacent turn to obtain 11.0 ohms. Pinch the shunt securely onto the proper turn of the element with needle nose pliers. Form a U shape on the other end where it crosses the fuse wire and pinch securely onto the fuse wire. This joint may be soldered if preferred, just remember to keep the fuse cool with a wet cotton ball and solder away from the fuse. Repeat this with the other main element, connecting the multimeter to the blue and brown wires. There is a third element (the much shorter inner coil) which provides voltage to the fan motor. Connect multimeter probes to the yellow and brown wires. Connect a jumper wire to the brown wire and probe the turns of the inner element until the multimeter reads 4.4 +/- 0.1 ohms. Crimp the V shaped end of the third shunt to the coil at this position. Pinch the other end of the third shunt onto the crimped end of the brown wire terminal on the mica sheet. This adjusts the fan motor voltage for the correct speed. Flatten the 3 shunt wires to the mica sheet to allow fan clearance. You will now find that the resistances of the main elements read 10.7 ohms, do not adjust, this is correct.
Next week: Reassembly and Operation

7. Comments to Ken's Korner From Bryce in Kona
Coffee Storage Tips (See June 2 Issue)

I think a lot of home roasters eventually discover the phenomenon you describe. You need to let the coffee sit out and de-gas and do whatever else it does to develop that full flavor. I remember thinking: "Wow, I have discovered something no one ever told me about roasted coffee". That was before I got on the net with all the other home-roasted coffee freaks. I'm still learning.

Caution, though, if your storage area is not air-conditioned and your weather is very warm and humid, do not let your fresh roasted coffee sit out too long. Heat and humidity together accelerate staling. I live in tropical Kona and compromise by leaving the coffee for most of a day and then storing it in a VALVED BAG in the freezer. The flavors continue to develop in the freezer, but it takes about 4 days.

About storage in the freezer. In a post I just made to Ken about resting and storing coffee, I described my practice of storing roasted coffee beans in the freezer in the one-way valved bags I save from various coffee roasters, and the rapid staling problems you encounter in warm, humid climates. I stopped using Gevalia's nice ceramic coffee storage jars in the freezer because in my climate they attract runnels of dew as soon as they come out of the freezer, and so much moisture cannot be good for the coffee. The bags attract some condensation, too, but not so much and warm up quickly.

A saving grace in all this is that home roasters usually don't roast more than about a week ahead, and leaving coffee out in open Carolina summer heat excepted, any protection you give it will help it keep for such a short time. -Bryce in Kona

8. Iced Coffee

It's summertime and many folks enjoy iced coffee and other coffee-based summer drinks. Please send in your recipe so we can all share the treat.

Robert's favorite iced coffee: Make a pot from 50% to twice the normal strength in the morning and allow to cool first, then store tightly covered in the refrigerator until ready to serve. In a tall glass, fill with crushed ice, and put two teaspoons sugar and a capful of vanilla extract, then fill about halfway with whole milk and fill the rest with the fresh, strong coffee from the 'fridge. Sometimes I top with a dollop of vanilla ice cream. Ummm Good!

9. Importance of Heating Your Espresso and Cappuccino Cups
1st-line Equipment, LLC

Most new home baristas wonder why their espresso or cappuccino beverages are not as hot as those served in commercial establishments. The reason is that most commercial establishments have their cups pre-heated for hours on the top of the espresso machine. The heat from the espresso machine's boiler dissipates upwards through the top grill to heat many cups simultaneously.

Many home baristas forget the importance of heating the cups prior to serving delicious espresso-based beverages. The temperature of the espresso-based beverage can lose 'as much as' 75 degrees F due to non-heating of the cups. Although most home model espresso machines have cup warmers, the time needed to warm a few cups will be greater than the time desired by most home baristas.

Therefore, we recommend "flash heating" of your cups when using a home model espresso machine. For STEAM driven espresso machines, please pour hot boiling water half way into each cup. Please be careful as to not burn yourself. Remove the hot water prior to pouring in your espresso or frothed milk. An alterantive is to place your cups half filled with water into the microwave.

On PUMP driven espresso machines, use the hot water from the machine to pre-heat your cups. This can usually be accomplished through the grouphead or the steam wand. We ask you to follow your manufacturer's insructions for proper operation to accomplish this task since there are many different espresso machines that have different procedures. The added benefit of removing hot water from your espresso machine is that you are flushing more water though its system... Therefore, you are keeping the machine cleaner internally.

Finally, heating your cups for espresso only is more important than for cappuccino and latte beverages. The reason is that an espresso extraction has far less critical mass (.75 - 3.0 ounce) than steamed/frothed milk which is used for cappuccino and latte beverages. Due to less critical mass, the extracted espresso will lose heat much more quickly.

If you have any questions, please do not hesitate to contact us directly.

Jim Piccinich 1st-line Equipment, LLC
Espresso and Cappuccino Machine Home and Commercial Models

10. What is your favorite website?

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

11. Robert's Comments

I want to express my heartfelt appreciation to those folks who have contributed articles. You have worked very hard and I can't thank you enough. What makes your work even more valuable and commendable is that you did it with the sole purpose of sharing your knowledge with others. Readers like specials from vendors but without these informative and entertaining articles, this journal would be nothing more than a collection of coffee ads.

Just think about how the coffee business has changed in the last handful of years. How many of you truly thought, just a few years ago, that the height of coffee enjoyment was the swoosh of opening a new can of Folger's? I know I did.

We all like to slam the big coffee chains, especially Starbucks, but I think we all owe them some gratitude for what they have done for coffee. They have increased immeasurably the level of appreciation for good coffee in this country. Take a look at any large grocery store. Did you find such an array of specialty coffees 10 years ago? Many large stores even have a coffee kiosk where you can sip a good cup of freshly brewed coffee while you push you cart up and down the aisles. I know, it's not as good as yours, but it's a lot better than it used to be.

It is exactly the kind of coffee education and sharing of knowledge that you find here and in countless other sources that will make the coffee business even better in the future. More learning and education will translate into better coffee, because more and more coffee consumers will demand no less than an even higher level of excellence than we have now. Let's all keep on learning.

12. Coffee History

Ever wonder who discovered the magnificent powers of coffee? Would you believe goats? Back in 600 AD, an Ethiopian shepherd was taken back by his goats' unusual abundance of energy. They played in the pasture all night. At first, he was puzzled. But then he recalled an unusual fruit the goats had grazed upon back in the valley. The shepherd tried these coffee berries. He was amazed by his sudden mental and physical alertness. He shared this discovery with the monks of a nearby monastery who made a wine of the fruit. This first coffee drink became widely known in monastic orders for promoting all-night chanting. Submitted by My Friend Scott

13. Making the Perfect Cup by Armeno Coffee Roasters

Coffee is one of life's simplest and most affordable luxuries. For example, a pound of fresh-roasted beans costing $10.00 yields 50-60 cups, or 20 cents per cup. There isn't a less expensive way to treat yourself, your friends or your family. If you select freshly roasted coffee beans, grind and brew as suggested, you can relish each sip, knowing you have yourself a real find.

We take great care to ensure that Armeno coffee will brew the perfect cup. Please follow these guidelines at home: Grind just enough beans for each brewing - we like our coffee strong and rich, and use 2 level tablespoons for each 6 oz. of water. All coffees should be brewed at 300 oz. water to 1 lb. beans. Grind size is determined by brewing method, remembering that the shorter the brewing cycle (as for espresso) the finer the grind. Once ground, brew immediately in a clean, coffeemaker using fresh, cold water brought to a boil then left to rest one minute Enjoy your coffee immediately after brewing, or transfer to a thermal carafe Fresh whole beans can be kept in their bag for 7 days, away from heat and light. Then, store beans in an air-tight container in the freezer until it's time to make another perfect cup Questions brewing? Call 1-800-ARMENO-1 for answers. Published with kind permission from Armeno Coffee Roasters, Northborough, Mass.

Visit our friends at Armenos at

14. Websites Worth a Click

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

A great computer and internet site:

Buy computer parts & kits:

Perpetual Bubblewrap

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?

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

1st Line Equipment, LLC

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?

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

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

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