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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 31 January 12, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Why We are a Certified Organic and Kosher Facility
by Dean's Beans
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Coffee Mediterranean Recipe By: Joanne White
7. Coffee Storage Common Sense by BetterBeans.Com
8. Calling All Coffee Newsletters
9. Beignet French Donuts Recipe
10. Links to My Friends
11. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

A new year. A new century. A new millenium. And finally, a new
president. I discovered something interesting. I roasted and
brewed some Kenya AA just before the new president was selected.
It was great. I then roasted and brewed some of the same coffee
from the same bag. It tasted equally great! Boy, was I relieved.

I am passionate about coffee and I want to share my passion with
you. Remember, everything is important; water, beans, roast,
grind, and brew. The importance you give to each will make a
difference in your enjoyment of our most wonderful beverage.

Anyone made any New Year's Resolutions about dieting? This issue
has some tempting recipes to test your resolve. You can always
tell when I'm trying to lose weight because I include recipes.
That's why I have trouble with diets. All I think about is what
I'm going to eat next.

Ever been to New Orleans and eaten French Beignet donuts at Café
du Monde by the river? Here's a recipe to bring back the memory.

How many of you have had friends ask you this question when they
learn you're a coffee nut, "What's the best way to store
coffee?" I get it all the time, especially when I wear my cap
with Badgett's Coffee eJournal on the front. BetterBeans.Com
gives us some good advice.

I will be at the Coffee Fest Trade Show in Las Vegas so please
find me and allow me to shake your hand and personally thank you
for subscribing. I'll either be wandering around grabbing
freebies or I'll be in one of the many seminars. Look for my
blue cap with my name on the front.

If you would like past issues, please contact me and ask for
Issues #26 & 28, which have contents of Issues 1-20. I'll
publish the contents of 21-30 in later issues.

Internet Safety from Microsoft. From email to downloading, this
website gives you practical tips on security and privacy:

My goal with this journal is to promote good coffee. I want to
learn, educate, and entertain. I publish every other 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 please
contact me for the ad rates and deadline schedule.

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

Custom Imprinted Coffee Mugs
Fast Delivery - Competitive Pricing
For Details Call Doxpress: 800-999-3676

"Cheering for a professional sports team is no different than
standing out front of a Chevrolet dealer and yelling, "Yea
General Motors Corporation!" Robert

3. Why We are a Certified Organic and Kosher Facility
by Dean's Beans

To us, organic is more than just a popular commodity, it is a
commitment to a philosophy about respect for the earth, the
farmer, our co-workers and the consumer. Most people who roast
organics also roast conventional coffees in the same machines,
using the same equipment indiscriminately. We believe that the
integrity of the organic process requires a greater commitment
on our part.

We have gone the next step to be certified as an organic
processor by Quality Assurance International, one of the leading
international organic certifying agencies. Processor
certification requires us to document and keep a complete audit
trail from the farm to the customer, insuring that only
certified organic ingredients are used, the beans are segregated
from non-certified ingredients or equipment, and that sanitation
and cleanliness are paramount. In this way we can guarantee to
you that the growing, harvesting, processing, shipping, storage,
roasting and packaging of every batch we produce maintains the
integrity of the organic process.

We are also a certified Kosher facility, supervised by Vaad ha
Kashruth of Springfield, Massachusetts. Every month the rabbis
inspect our facility to insure that the level of cleanliness and
sanitation are superlative, and that all ingredients, equipment
and procedures used enhance the purity of our products. Most
important to us, our kosher certification signifies our
acknowledgment of the inherently spiritual nature of food
preparation that exists apart from any religion or creed. As
our farmers often remind us, to prepare and provide food is an
act supportive and nurturing of life.

"Don't hurry, don't worry. You're only here for a short visit.
So be sure to stop and smell the flowers." Walter Hagen

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

Healing the Other Way

There are two approaches to healing:

One is to find whatever has been weakened and damaged by
illness, then repair and strengthen it.

Another is to find whatever remains viable and healthy, and
support and strengthen it. Since it is one body, fortifying one
aspect brings healing to all the rest.

So too, the healing of the spirit: One path is to grab the
weakness by its horns and fix up your act. Another is to focus
your energies on the spiritual resources that are working well.
Since it is one soul, when one area is enriched the rest is
elevated with it.

So too, in repairing whatever is amiss in your world: When you
see others are not doing their job, important work is being
mishandled and valuable opportunities passed up, it is not a
time for anger or despair. It is a time for you to strengthen
many times over the good work you are doing in your own sphere.

And since we are all one, the energy you invest in your little
corner of the world pays off in every other portion as well.

Brought to you by

"Old Boys have their Playthings as well as young Ones; the
difference is only in the Price." Benjamin Franklin, 1752

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.

"To love what you do and feel that it matters--how could
anything be more fun?" Katherine Graham, 1974

6 Coffee Mediterranean
Recipe By: Joanne White

Amount Measure Ingredient -- Preparation Method

2 quarts hot coffee
1/4 cup chocolate syrup
1/3 cup sugar -- up to 1/2 cup
2 sticks cinnamon -- 6" each
1/2 teaspoon anise flavoring
2 teaspoons whole cloves
1 peel orange -- cut into strips for garnish
1 peel lemon -- cut into strips for garnish
whipped cream -- for garnish

Combine coffee, chocolate syrup, sugar, cinnamon, cloves & anise
flavoring in the slow cooker. Set on low heat & cook for 45
minutes to 1 hour.
Float orange & lemon peel strips which have been tied into knots
on top of mixture. Strain liquid into a cup & top each cup with
a large dollop of whipped cream.

"This mocha mixture, with a tinge of anise & cinnamon is
served hot with a twist of lemon & orange."
Source: "Slow Cooking"
Copyright: Bristol Publishing POB 1737 San Leandro CA 94577"

"Writers seldom write the things they think. They simply write
the things they think other folks think they think."
Elbert Hubbard

7. Coffee Storage Common Sense by BetterBeans.Com

One of the most popular questions we get is - What is the best
way to store coffee? Our answer sounds glib, but there is no
good way to store coffee so you should just not do it. Coffee is
a food and to fully enjoy what it has to offer it should be
consumed at its optimal freshness. On the other hand, to be
practical, there will always be a certain amount of coffee that
needs to be stored. So a good rule of thumb is to only have on
hand enough coffee to last you for two weeks. That is about the
longest coffee will stay fresh. It isn't two weeks from the time
you bring the coffee into your house, it's two weeks from the
day it was roasted. That causes another problem because you
don't typically know when your coffee was roasted. So here are a
few tips to get around that problem. Buy your coffee from your
local roaster. They will gladly tell you the day it was roasted.
If you don't have a local roaster you can buy your coffee from
us because we make sure that you receive the coffee within a
week of its roasting date. If you are adventurous you can even
go to the extreme of roasting your own coffee. Lastly, you
shouldn't buy coffee from a supermarket, even if it is a local
roaster's brand. If it is not dated (and they never are) you
will never know how long it has sat on the shelf.

The tough part is over. Now, how do we recommend storing the two
week supply of fresh coffee you now have? The answer is any air
tight container. Air is coffee's enemy. Keep it away from air
and your battle is won. Almost any container with a seal-able
lid will do. Anything from an old coffee can with a lid to
Tupperware will work. The fancy stainless steel coffee
containers with clamping seals are nice and attractive but not
necessary. Unless. A big unless, you plan to store your coffee
in the freezer. If you only keep a two week supply of coffee on
hand, freezing coffee is not necessary. However, if you find
yourself with a few extra pounds and you find yourself forced to
store it, than a good air tight container is absolutely
necessary. Freezers have the tendency to dry out foods. If your
coffee container is not sealed the beans will become dehydrated
and tasteless. If your coffee container is properly sealed than
freezing will add about an extra week to its life. But that's
about all you will get out of freezing. Remember, stick to a two
week limit and you will enjoy your coffee a lot more.
CB 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!

"I'm not an author, but before I became mayor, I wasn't a
mayor." Edward Koch, 1985

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

"We always count our own money more carefully than someone
else's." Robert

9. Beignet French Donuts
From "Voila! Lafayette Centennial Cookbook"
by Jean K. Durkee
Lafayette, LA

Beignet - pronounced bin-YAY

Serve with piping hot cafe au lait.
(makes 5 dozen)

1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on

In large bowl, sprinkle yeast over water; stir to dissolve. Add
sugar, salt, eggs and milk. Blend with beater. Add 4 cups of the
flour; beat smooth. Add shortening; beat in remaining flour.
Cover with plastic wrap and chill overnight. Roll out on floured
board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep
fry at 360° 2 to 3 minutes until lightly browned on each side.
Drain on paper towels and sprinkle heavily with powdered sugar.

Serve hot with café au lait. Note: This dough can be kept for
up to a week in refrigerator and actually improves with age;
just punch down when it rises. Dough can also be frozen; simply
thaw, cut and roll, or shape doughnuts before freezing.

Submitted by "New Orleans Coffee Company"

"A sharp tongue is the only edged tool that grows keener with
use." Washington Irving, 1820

10. 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.

"'Tis always morning somewhere." Henry Wadsworth Longfellow

11. 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 2001 Robert L. Badgett. All Rights Reserved.

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