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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 33 February 9, 2001
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In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Caffé Rosto Home Roaster
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Coffee Fest Las Vegas 2001
7. Ethiopian Coffee Economy
8. Calling All Coffee Newsletters
9. Arabica, The Coffee Lover's Choice
10. Classified Section
11. Links to My Friends
12. Feedback


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1. Welcome

Welcome, my friends, and thank you for subscribing.

Viva Las Vegas!

I attended the Coffee Fest Las Vegas Trade Show last weekend and
I will share my experiences with you today and in future issues.
It was a great show, packed as tightly as a double shot porta-
filter with seminars and products for the specialty coffee and
gourmet tea business. The show manager, David Heilbrunn, and his
staff deserve a big pat on the back for making it all happen.

Welcome to the many new subscribers. Handing out my cards in the
casino buffet lines must have worked, even though my wife was
embarrassed. She should be used to me by now.

Las Vegas was great. If you haven't been there in the last five
years you won't know the place. There will be more Coffee Fest
shows there next year, so start saving up some quarters now.

If you like Ethiopian coffee, read the article about its coffee
economy. Ethiopia is where the coffee world first started, and
it is still a big part of the country's economy and culture.

Arabica coffee. Read all about it in the article by CB Miller of
BetterBeans.Com

I'm about to put a "Past Issues" section on my website that will
allow you to view the contents of all the issues. You can then
request the issue that you missed. Take a look and tell me what
you think. My partner and webmaster tells me the new feature
will knock my socks off.

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.
mailto:robert@badgett.net


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: http://www.badgett.net
If you have problems with subscribing or unsubscribing, please
contact me directly. mailto:robert@badgett.net


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2. Some Words From Our Sponsors


Custom Imprinted Coffee Mugs
Fast Delivery - Competitive Pricing
For Details Call Doxpress: 800-999-3676
http://www.formsonline.com/coffee.htm


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Or visit: http://www.dailyjokes.com.au/


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"Life consists not in holding good cards but in playing those
you hold well."- Josh Billings
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3. Caffé Rosto Home Roaster

I will share with you my first experiences with this new coffee
roaster. I bought it at the Coffee Fest Las Vegas Trade Show
from Brightway Industries. Eugene Song, the managing director of
Imex Corporation, Ltd., of Seoul, Korea, invented this roaster.
Mr. Song was at the show and he told me that he had also
invented the Hearthware Precision Roast coffee roaster and had
sold the patent to Hearthware.

Undoubtedly you will hear a lot about this roaster from other
sources, most of which will probably more knowledgeable and more
technical than my observations.

After unpacking the roaster, I followed the instructions and set
the timer to 4 minutes to "season" the roaster. After it went
through the 4 minute roast cycle and then through an automatic
five minute cool down cycle, I put in the first batch, some
Kenya AA beans. The batch capacity is six ounces (by weight) and
a stainless measuring cup comes with it. I set the timer to 10
minutes (max is 13) and flipped the switch. It has a glass top
that allows viewing of the beans as they roast. Ten minutes was
too much so I turned the timer to the "cool" cycle when the
beans were the color I wanted (actually a little darker than I
wanted), which was about 8-9 minutes. You could also add minutes
if the color wasn't right.

I roast in my garage, so smoke is not a problem for me, but I
did get quite a lot of smoke. If you roast in your home, you
will have to exhaust it somehow. My second batch the next
evening was also smoky, but not as much as the first. I'm hoping
the smoke will decrease with further roastings. The roaster I
saw at the show was not smoking at all after running all day, so
maybe it's a "break in" situation.

It comes with a removable stainless chaff collector and a
cleaning brush. There is a secondary chaff collector located
below the removable basket that is a little more difficult to
clean. I have a small shop vac that works better than the brush.
The top is tempered glass and the view of the roasting beans is
good. It is very easy to adjust the roast time by turning the
timer knob either to more time or to the cool cycle. The timer
is adjustable from 7 to 13 minutes, and when it completes the
roasting cycle it automatically goes into a 5 minute cool down
cycle. The unit shuts off automatically after the cool down. You
could skip the cool down cycle and dump the hot beans into a
cooling rack or colander if you prefer, but you would have to
remove the chaff collector basket first. It is hot so it might
be a little cumbersome, but could be done. The glass top is also
hot so if you like to use a water spray to cool the beans (after
removing from roaster), be careful to avoid spritzing the glass.

My first batch was beautiful to see and delicious to drink the
next morning. The color was very uniform and there was a light
oil sheen throughout the beans. It has a nice batch size of six
ounces of green beans, which is a full measuring cup of eight
fluid ounces. I figure I will get three 8-cup pots of brewed
coffee from each batch. Three batches per hour would be very
easily accomplished, which would produce an ounce or so under a
pound of roasted coffee, depending on the shrink factor.

It retails for $199 and is very easy to use. I like the ability
to adjust the time while the roast is under way. I look forward
to experimenting with different beans and roasting times.

If you have any questions or would like to share your
experiences with our readers about the Caffé Rosto, please
contact me.


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Espresso is becoming one of the most popular beverages in the
world. In Italy alone, more than one thousand million pounds of
the coffee are consumed each year.
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4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman

Healing and Miracles
--------------------

There is no such thing as healing without miracles. G-d cloaks
His wonders in a series of events we imagine we can explain. But
without a miracle, the best of doctors and the most proven of
medicines are worthless.

When we say that a patient has miraculously recovered, we simply
mean that, in this case, the miracle is less concealed.

Brought to you by http://www.chabadonline.com/magazine


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"Keep away from people who try to belittle your ambitions. Small
people always do that, but the really great make you feel that
you, too, can become great."- Mark Twain
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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.


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"Great minds have purposes; little minds have wishes. Little
minds are subdued by misfortunes; great minds rise above them."
- Washington Irving
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6. Coffee Fest Las Vegas 2001

This show was a huge success, according to every exhibitor and
attendee I talked to, and they all said they felt the location
contributed to its success. The show lasted three days and each
day was divided into two parts, with training classes from 9:00
a.m. to 12:00 noon, and the trade show from noon until 5:00 p.m.

There were nine (50-minute) classes each morning, so it was
difficult choosing which three to attend. Many of the classes
were offered every day so I had to juggle a little to get to the
ones I wanted. The attendance in each class I attended ranged
from 120 to 150 and I was impressed with the quality of the
speakers.

Here are the classes that were offered in Las Vegas:

Professional Barista Techniques
Installing a Coffee Roaster in Your Operation
The History of Tea
Everything Except Coffee
Frozen Beverage Options
Adding Free Internet Access to Your Menu
Designing Your Coffee House
Profit Boosting P.R.
K.I.S.S. Principles of Opening New Shop
Cupping Workshop
Internet Service Revenue Opportunities
Locating the Resources You Need
Caffe Latte Art & Training Your Staff to Do It
Service Please! The Last Words of a Lost Customer
Smoothies, Blended Drinks & Nutraceuticals
Marketing Your Coffee Business
Owning and Operating a Business With Your Spouse
How to Make Profits in the Specialty Coffee Business
Tasting and Choosing Your Coffee
Buying, Stocking, and Selling Tea


Even though this show is not open to the public, many of the
attendees were in the very beginning stages of starting a new
coffee business. In many of the classes the speaker asked for a
show of hands of "new or planning a new" business and a large
percentage of the class raised their hands. If you are seriously
contemplating going into the specialty coffee or gourmet tea
business, this show is a highly recommended starting place. The
next Coffee Fest will be in Atlanta, June 1, 2001. Contact
www.coffeefest.com or 800-232-0083 for details.

Tell David Heilbrunn that Robert sent you and maybe I won't have
to pay for my admission next time.


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"Each generation imagines itself to be more intelligent than the
one that went before it, and wiser than the one that comes after
it."- George Orwell
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7. Ethiopian Coffee Economy

When local economists talk about the backbone of the Ethiopian
economy, only one crop comes to mind - coffee.

While the country's external trade is highly dependent on a
narrow range of agricultural exports, a large proportion of
these exports is dominated by coffee.

Of course, in recent years, chat - a mild narcotic plant - and
gold, have also joined the export wagon but not in enough
amounts to surpass coffee.

The crop has made Ethiopia the third largest producer after Cote
d'Ivoire and Uganda, and the continent's number one producer of
unique flavoured coffee.

"Ethiopian coffee is rich in acidity and is aromatic and sweet-
flavoured with a winey, spicy, flora or mocha taste used for
blending and upgrading coffee produced in other countries," the
Ethiopian Coffee and Tea Authority says.

According to the authority, Ethiopia's total coffee export in
1998 was 103,000 tonnes. It rose to 115,000 tonnes two years
later. By June, some 12,000 tonnes of coffee was exported to
mostly Western Europe, earning the country about 25.2 million US
dollars.

"We are not only coffee exporters but consumers as well,"
Berhanu Tadele, a known exporter and owner of a popular coffee-
house in Addis Ababa, says. It is estimated that per capita
annual consumption of coffee is about three kg and only 50
percent of the coffee produced is exported.

The main stakeholders in the Ethiopian coffee industry are the
farmers who sell their produce to the wholesalers who in turn
sell the produce to the exporters. But of late relations between
the wholesalers and the exporters have not been smooth.

"These exporters give us bad cheques knowing fully well that
they have no money in the bank. I have lost a lot of money in
this way and consequently I was not able to pay the coffee
farmers," Abera Mega, a coffee dealer, complains.

The question of exporters failing to honour their cheques has
become so serious that a committee has been set-up in Prime
Minister Meles Zenawi's office to look into the matter.

But Argaw Kebede, manager of Nejat, a leading coffee export
company, says: "We have never been involved in such scandals. We
have good working relationship with many local suppliers and we
pay them on time."

Tradition has it that coffee is bought from farmers by licensed
wholesalers who bring it to a central depot where it is
auctioned off in 10-ton lots and delivered to the exporters'
warehouse.

Once delivered, it becomes the responsibility of the exporters
to sort it out to meet export quality standards. Women mainly do
the manual screening work.

"I have been on the job for 15 years now. I get four dollars a
day. Good money to feed my family," 30-year-old single parent
Alemashe Gebre says.

Coffee being a rain-fed farm produce, the reliability of yields
and quantity vary from year to year due to climatic changes.

"The rehabilitation of damaged coffee forests and the
conservation of land and water in coffee growing areas need
special attention," Tesema Cuekun, a coffee expert, says.

When the coffee price is low or when diseases affect coffee
trees, farmers pull them out and grow other cash crops.

"I have now replaced my coffee trees with chat which is exported
to neighbouring countries of Djibouti and Somalia," Ibro Adem says.

Bahru Abeba, an agriculture economist, adds: "Unless we
discourage this practice and increase our coffee production,
thereby sustain sufficient exportable quality in the next few
years, our economy will be affected tremendously."

Large-scale coffee farm developers complain of problems
associated with the acquisition of land, which is among the
major bottlenecks inhibiting investment in a country where all
land belongs to the state.

"The land-lease policy is considered as a source of revenue
rather than an incentive in favour of entrepreneurs investing in
productive activities," a local investor who wishes to remain
anonymous says.

The government, he notes, is not yet ready to lease land out to
the public anyhow for fear of encouraging real estate property
business instead of the land being put to productive use like
agriculture.

"The government has not been able to provide adequate support to
entrepreneurs investing in coffee plantation" due to this land-
lease policy, he adds.

Ethiopian coffee is grown at an elevation of between 1,100
metres to 2,300 metres, stretching mostly over the southern half
of the country, with the 800,000 farmers owning land not more
than a hectare each.

"It can only become a successful export crop if it is cultivated
extensively on a larger scale supported by scientific methods
and modern marketing technology," Ali Adam, another investor,
says.

"And another major challenge for the coffee industry in this
country is to move into new areas of operation to avoid being
left irretrievably in the past," he adds.
(Panafrican News Agency)


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"There is nothing wrong with America that cannot be cured with
what is right in America."
- Bill Clinton
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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: mailto:newsletters@badgett.net

Coffee/Tea Guide at About
http://coffeetea.about.com/gi/pages/mmail.htm

Café Campesino
http://www.cafecampesino.com/

The Coffee Chronicle
http://www.coffeeman.com/coffeeman/coffee_chronicles.htm

Ground Control
http://coffeeproject.com/ground_control.html

African Coffee Newsletter
http://www.newafrica.com/newsletter

INeedCoffee.com Weekly
http://www.ineedcoffee.com

SmellTheCoffee.com
Coffee Chronicle TM
http://www.smellthecoffee.com/community/mlsign.shtml


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"I don't know the key to success, but the key to failure is to
try to please everyone." Bill Cosby
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9. Arabica, The Coffee Lover's Choice

There's a whole wide world of beans out there, but almost all
commercial coffee comes from the beans of only two varieties of
plant - coffea arabica or coffea robusta. You're forgiven if you
think Robusta to be the more appealing of the two. The mega-
roasters spend millions each year to keep the everyday coffee
drinker in the dark.

Those within the industry would, if asked, never dispute the
fact that beans from the Arabica plant make for a better cup of
coffee. Simple industry statistics show that 80% of all
commercially produced coffees are created from Arabica beans
alone. That sounds pretty good, but then did you know that only
10% of those beans are good enough for specialty coffees.
So where does that leave Robusta?

It's kind of like the hot dog. You know, all beef versus mystery
meat. The best gourmet roasts feature a variety of specially
selected, high grade Arabica beans. The coffee that you often
unthinkingly just drop in the shopping cart, well, who knows?
You can be sure that you aren't going to get a can of mostly
roasted Robusta, because no one would continue after the first
sip. Robusta, on its own, is known to produce a woody,
astringent flavored coffee. But the commercial coffee roasters
are going to put as many Robusta beans into their coffee blends
as they can get away with, and its hard to blame them.

You see Robusta beans are a farmer's dream. Bean growers (and
bean counters) know that you get more beans per acre with
Robusta. Robusta beans also grow at low altitudes and are far
more disease resistant than Arabica plants. The Arabica plant
grows best above 3000 feet, on steep hills, in remote locations.

Clearly Robusta beans are much less expensive to produce than
Arabicas and that helps keep the costs of many canned coffees
found in supermarkets low. If you're running a pancake house or
keeping the troops alert a cheap, caffeine-rich bean is a nice
thing. It doesn't make the best coffee, but sometimes that's not
the most important thing.

If you're interested in drinking your coffee though, not simply
using it as 10W-30 to keep the engine running, then I am hear to
tell you that Arabica is the human's bean.

You might also be interested to know that Arabica beans have
about half the caffeine as Robustas. So, go ahead and actually
enjoy that second cup of gourmet roasted coffee. You won't
regret it at bedtime.
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! CB Miller, BetterBeans.Com


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"Everything should be as simple as possible- but not simpler."
Albert Einstein
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10. Classified Section

NEW Conti XEOS 3 group Espresso Machine. Mirror
stainless with blue side panels. This is an absolutely
beautiful piece of equipment. First $4000 takes it,
and that is $3500 below retail! Get it now! Contact
Larry @ netstrategist@yahoo.com or call 804-677-9046


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11. 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.
http://www.badgett.net


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"It is a man's sympathy with all creatures that truly makes him
a man. Until he extends his circle of compassion to all living
things, man himself will not find peace."
- Albert Schweitzer
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12. Feedback

Tell me what you think. What do you want more of..less of...what
would you change, add, or delete? mailto:feedback@badgett.net

Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett mailto:robert@badgett.net

(c) Copyright 2001 Robert L. Badgett. All Rights Reserved.


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