In This Issue:
2. Some Words from Our Sponsors
3. First review of the Imex Home Coffee Roaster, by Alan Frew
4. A Daily Dose of Wisdom from the Rebbe
5. Free Kona Coffee Seeds
6. Standardizing Espresso Drinks
7. COFFEE FEST Atlanta Returns After Five Years
8. Calling All Coffee Newsletters
9. MOCHA GROG Recipe
10. Guatemala Coffee
11. Links to My Friends
Welcome, my friends, and thank you for subscribing.
So much coffee stuff and so little time.
Isn't this coffee world wonderful? What a great drink and what
nice people who serve us our most wonderful beverage.
The one thing that impressed me the most about the recent Coffee
Fest Show in Las Vegas was the enthusiasm exhibited by the
coffee professionals in helping each other become better and
smarter in the coffee business. There was a very real "reaching
out" to coffee house and allied business owners.
A dear, devoted reader sent the following message:
"I own/moderate the Coffee_101 discussion group at yahoo groups.
I have been a subscriber to your newsletter from the beginning.
If you would be so kind as to list my discussion group in your
newsletter, it would be greatly appreciated."
Well, anyone who has stuck with me from the beginning deserves a
plug. Please visit and contribute to his new Coffee 101
Discussion Group at: http://www.groups.yahoo.com/group/Coffee_101
If you are ever wandering around Harrisburg, Pennsylvania, drop
in to see my friend, Geof Smith, at St. Thomas Roasters, in
Linglestown. He serves a great espresso and has a beautiful
place. Geof roasts his own with a gorgeous Diedrich roaster.
Another good place that deserves a visit is www.icafe.com.
It's brand new (started Feb. 5) and growing rapidly with
features, such as email (firstname.lastname@example.org), access to alt.coffee
and other newsgroups, links, and coffee discussion forums. Glenn
Sanford has done a great job so far and I look forward to seeing
iCafe.com grow and grow with features for the coffee community.
In the last issue I gave my first impressions of the Caffé Rosto
home roaster. This issue has a review by an expert, Alan Frew,
who operates an internet coffee company from Melbourne,
Australia. His discussion is about the Imex 100, which is (I
think) identical to the Rosto. I have asked Brightway to explain
the difference, if any, between the two roasters. I am curious
if the difference in batch size between the two is a real
difference or just a marketing difference. The Imex 100 claims a
batch size of 120 grams, while the Rosto says 6 ounces, which
translates to about 170 grams. Personally, I have had better
results with 120 grams with my Rosto. Read Mr. Frew's review.
Next issue will come to you March 9, and will have a very
interesting article about coffee from China.
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: http://www.badgett.net
If you have problems with subscribing or unsubscribing, please
contact me directly. mailto:email@example.com
2. Some Words From Our Sponsors
Custom Imprinted Coffee Mugs
Fast Delivery - Competitive Pricing
For Details Call Doxpress: 800-999-3676
*** FREE Jokes from Down Under ***
Get a free joke every day from DailyJokes.com.au - as one
subscriber said: "You Aussies have done it to me again, I was
actually on the floor laughing with tears in my eyes!"
Or visit: http://www.dailyjokes.com.au/
The Rainforest Alliance would like to announce the publication
of the updated ECO-O.K. Coffee Activist's Kit. For the dedicated
activist to concerned coffee drinker, this kit provides handy
tools for promoting alternative coffee choices, such as
conservation or shade-grown production that benefits workers and
To order a copy, please visit the Rainforest Alliance Web site
"When choosing between two evils, I always like to try the one
I've never tried before."- Mae West
3. First review of the Imex Home Coffee Roaster
By Coffee for Connoisseurs
Home coffee roasting is not exactly the most popular hobby in
Australia, but there ARE a few people out there doing it. While
my customers wouldn't notice much difference in the beans I send
them and those they roast themselves, people who've never tasted
fresh coffee are often amazed at the flavour difference.
This month's newsletter is dedicated to reviewing the first
readily available home roaster to appear on the Australian
market, The Imex CR100.
Imex Coffee Roaster Model CR100 manufactured in Korea. RRP
Aust$250.00 inc GST.
Tiffany Popcorn Machine manufactured in China. RRP Aust$18.00
Construction. Imex has a Bakelite lower body with a stainless
steel roasting chamber and a heatproof glass lid. Chaff basket
and Safety Screen (under chaff basket) are also stainless steel.
Overall finish is excellent, machine is solid and weighs over
2kg. No sign of heat affecting it at all. Tiffany has an ABS
plastic body and a smoked acrylic lid. During dark roasts the
lid tends to "bubble" and the body can warp. The interior
chamber appears to be aluminium.
Imex = 10, Tiffany = 4.
Capacity. Imex has a maximum capacity of 120g, with 100g
recommended. A cup which holds 100g of green coffee when filled
level is provided with the unit.
Tiffany has a butter cup as part of the lid which holds 80g of
green coffee when filled, the safe maximum in my experience.
Imex = 10, Tiffany = 7.
Automation. The Imex unit has a timer dial which allows a
maximum 13 minute roast time and a 6 minute cool down period,
with automatic heat cutoff at the end of the roasting period.
The timer is a mechanical spring loaded type but is accurate.
The Tiffany has an on/off switch. Both units operate at a fixed
fan speed with no variation during roasting. Imex = 10, Tiffany
Cleanliness. The chaff catcher on the Imex is a small stainless
steel basket which stops MOST of the chaff, but small particles
still escape from the vents.
The Tiffany just pumps the chaff out all over the place. Both
units can be wiped clean after roasting. A brush is provided
with the Imex for cleaning out the chaff basket and safety
screen. Imex = 8, Tiffany = 1.
Smoke and fumes. Both units emit equal amounts of smoke and
fumes while roasting; unless you have a REALLY good indoor
venting system, use them outside.
Imex = 5, Tiffany = 5.
Roasting. Using Costa Rica Tarrazu beans, with an outdoor
temperature of 12C, the Tiffany took 7 minutes to reach first
crack and 11 minutes 30 seconds to reach second crack. Roasting
was halted at the start of second crack. The Imex took the full
13 minutes and the roast was still somewhat light, so an extra
minute of roast was added to bring it to the start of second
crack. The extended cool down enabled the beans to reach the
same level as from the Tiffany.
Imex = 8, Tiffany = 10.
Cupping. Both roasts were even, identical in colour and flavour,
with no sign of "smokiness" or off flavours from the Imex or the
Tiffany, not that I would have expected any. The venting of the
fumes through the chaff basket area is quite
good, so as long as the chaff basket is cleaned after use I
would expect no problems.
Imex = 10, Tiffany = 10.
Overall roast commentary. The design of the side vents in the
chamber of the Tiffany appears to be (accidently) just about
perfect for coffee roasting, with the beans moving fluidly and
mixing easily, leading to a generally quick, even roast. In
contrast, the beans in the Imex did not appear to flow as easily
round the chamber, moving in clumps with a sort of jerky
circular motion. Despite being fully enclosed, the roasting
chamber of the Imex does not get hot as quickly as that of the
popper. The enclosed chamber also makes it difficult to hear
first crack and almost impossible to hear second crack over the
On the other hand, at a given ambient temperature the roast is
identical for a particular timer setting. I did three roasts in
a row on both machines and they were all exactly the same on the
Imex. Trying the same thing with the Tiffany popper was not
possible, as once it had warmed up the roast times of the second
and third batches were shorter than the first, the third batch
taking only 8 minutes after a 2 minute rest between batches.
Imex = 8, Tiffany = 10.
Overall Value for Money. Compared to the Tiffany, the Imex
appears quite expensive, but compared to other roasters with
similar features it is more or less on a par, and unlike those
roasters (Hearthware, Alpenroast, FreshRoast) it's available in
240v in Australia NOW, with sales and service backup from Perth.
However, you can buy a lot of Tiffanys for the price of the
Imex. I would rate the Imex better value if there was some way
to minimise the smoke output, but this is a problem with all
similar units too.
Imex = 7, Tiffany = 10.
OVERALL RATINGS: IMEX = 85% TIFFANY = 65%
Conclusion. If you don't mind watching the roast and cleaning up
the chaff later, the Tiffany is a good buy. It's often available
in bigger stores rebadged by Breville or Black & Decker at
double the price. However, if you just want "set and forget"
reproducible roasting in a sturdy machine the Imex is definitely
the unit for you. One of my suppliers has been using it for a
dozen or so roasts per day for the last couple of months, and it
shows no sign of wear or stress. This is the home roaster for
those who like trouble free, reproducible performance from their
Copyright July 2000: Coffee for Connoisseurs
Reprinted with kind permission of Alan Frew
"You can make more friends in two months by becoming interested
in other people than you can in two years by trying to get other
people interested in you."- Dale Carnegie
4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman
Redefining the Past
Nothing can hold you back - not your childhood, not the history
of a lifetime, not even the very last moment before now. In a
moment you can abandon your past. And once abandoned, you can
If the past was a ring of futility, let it become a wheel of
yearning that drives you forward. If the past was a brick wall,
let it become a dam to unleash your power.
The very first step of change is so powerful, the boundaries of
time fall aside. In one bittersweet moment, the sting of the
past is dissolved and its honey salvaged.
Brought to you by http://www.chabadonline.com/magazine
"CONSERVATIVE, n. A statesman who is enamored of existing evils,
as distinguished from the Liberal, who wishes to replace them
with others."- Ambrose Bierce
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
"You can get more with a kind word and a gun than you can with a
kind word alone."- Al Capone
6. Standardizing espresso drinks
Ever since espresso hit the mainstream marketeers have been
looking for a better and cheaper way of selling espresso slang.
The first time that I saw the word cappuccino was not in a
coffee bar but in a convenience store splashed across a machine
that supposedly produced this drink at the push of a button. It
would produce what I considered at the time to be a delicious
sweet creamy coffee beverage. As my tastes changed and I
discovered coffee shops. I found that what I was drinking was
not a cappuccino in the traditional sense. And thus posed a
dilemma for me. How can they both be cappuccino?
The answer lies in occupational specialized standards. This
means to set a standard in a field. In this case we are talking
about coffee. Or, more specifically espresso and espresso
drinks. These guidelines give the people in an industry a set
of standards to aim for to produce the best results from a given
product. In America there are many ways of setting standards
for coffee. The most prominent method is the SCAA (Specialty
Coffee Association of America). They have been setting the
standards for coffee in America for more than 70 years.
Espresso is such a new method of brewing in America that no
standards have been set for it.
Espresso found its way to populous America in the early 60's and
became a craze but only for a specialized group. These people
were called the Beatniks. These were the heavy brooding types
that would sit and read the book of Marx or recite a hand blown
yarn at a moment's notice.
Espresso at this time was not prepared in quite the same manner
as it is today. At this time the implementation of the pump
that produces 9 bars of pressure had not come about. Faema
Espresso Machine Company was the company noted for bringing it
into mass production. Thus started the next evolution of
The problem at this time was that the espresso craze had died
off as we entered the 70's. The 70's was a recuperating period
for espresso and coffee. This allowed time for the technology
to catch up with the individuals that seek the specialty coffee
and espressos drinks and provide them with a better cup.
Espresso and specialty coffee exploded again in the late 80s
followed closely by the Seattle scene of music and style. The
new dwellers of the coffee shops were flannel clad grunge fans
that again were reading the book of Marx and reciting a yarn at
a moment's notice. But this time there was a much better method
for producing their drinks. The coffee industry had researched
and implemented standards to guide the business owners'
preparation of a cup. Though, still no set standards for
espresso. There were many specialists in the field that had
researched and come up with their own sets of guidelines but not
all of them match.
By this time there were chain stores that had been laid in place
and ready for the wave of caffeine seeking fans. Again,
espresso became huge and all were in the search for their latte
or cappuccino. Many times the hard core coffee fiend could
not find a good cup of coffee at the chain stores and continued
their search to the privately owned coffee shops and espresso
bars. The large corporations grew as fast as the coffee craze
did and could not retain their quality and training as well as
their bottom line. Thus, their quality and training suffered
whereas most privately owned operations were run by individuals
that had a passion for the bean and were not as concerned about
the all mighty dollar. But, as with the mega chain coffee
stores there were the instances where someone decided to open a
shop because they were told that a coffee shop was the quickest
way to make money. They soon found out that it was actually
work and that they had to do more than just stand there with a
cup of coffee and the customers would come flocking in.
This is where we are now. Coffee is on a 10-year cycle. I
believe it also follows fashion and culture. The last explosion
of coffee offered many advances in brewing methods but it also
produced a lot of misinformation about coffee. Over the next 10
years we should see coffee science catching up to the speed of
its culture. This will provide all of us coffee snobs with an
increased chance of finding a better cup of coffee outside of
our own homes. But, until standards are set, the markateers
will continue to be able to call anything they wish a cappuccino
or a latte. Folgers has proven this with their latest product
"Folgers Café Latte." They are aiming their product at the
laziest of coffee consumers. These are the ones that will
accept a cup of instant and if someone tells them that it is
Jamaican Blue Mountain they do not even bother to find out if it
is or try anyone else's JBM.
The phrases and terms that we use to describe our specialized
drinks are sacred to us. They mean something very specific and
when they are tossed about and misused in the manner in which
they have a cry should be heard from the coffee community.
Unfortunately, the only ones to hear our cries are the others
that are screaming out in outrage. We must rely on
organizations such as the SCAA and the NCA (National Coffee
Association) to set the industry standards for such. But,
until then, all that we can do is continue to distribute and
research the proper information and standards.
Matthew D. Keepers
"Ninety-eight percent of the adults in this country are decent,
hard working, honest Americans. It's the other lousy two percent
that get all the publicity. But then- we elected them."
7. COFFEE FEST Atlanta - Returns After Five Years
Coffee Fest, the specialty coffee and gourmet tea trade show
where coffee business happens, will introduce the latest java
and tea trends at the Cobb Galleria Centre in Atlanta, Georgia,
June 1-3, 2001.
Coffee Fest, created as both an educational and marketing
vehicle to continue the proliferation of the specialty coffee,
tea and growing alternative beverage industries, will be
celebrating its 28th show and 3rd Atlanta appearance. The show
is designed specifically for coffeehouse owners, specialty
retailers, restaurant owners and entrepreneurs.
Focused 100 percent on coffee and tea, Coffee Fest Atlanta will
feature over 120 exhibition booths, representing all segments of
the industry. Visitors to Coffee Fest Atlanta will have the
opportunity to sample a variety of exotic specialty coffee
blends, see a wide variety of machines, equipment, appliances
and supplies, and shop for coffee-related ceramics, apparel and
Complete with four separate educational classrooms, Coffee Fest
Atlanta will feature a strong emphasis on attendee education.
Coffee Fest training sessions, included in admission, will range
in topic from coffee retail success strategies and marketing to
coffee cupping. Attendees of the classes will also gain an
understanding of new subjects to Coffee Fest training, such as a
focus on Professional Barista Techniques, incorporating e-
commerce with your business, evolution of tea and designing your
coffeehouse. Coffee Fest training takes place between 9 a.m. and
12 p.m., so it does not interfere with the exhibition hours of
12 p.m. to 5 p.m. The Atlanta show will offer over 30 free
presentations and workshops included in admission.
Coffee Fest Atlanta is proud to present its first keynote
speaker, Christopher Rosica. At 9 am on Friday morning, at the
Renaissance Waverly Hotel in the Chambers room, Christopher
Rosica, President and CEO of Rosica Mulhern Strategic Public
Relations, Inc., will be discussing how coffee retailers can
compete with National Chains. Christopher is the brainpower
behind the Famous Amos cookies campaign, which was launched on a
shoestring budget. Rosica Mulhern specializes in cause-related
marketing, media relations, crisis management, special events,
publicity and promotions, internal communications and community
relations. This keynote presentation is included in regular
attendee admission. This is one keynote presentation no coffee
retailer should miss.
On Friday evening, we are proud to present a special video
presentation. The Passionate Harvest, winner of the Best New
Product at Coffee Fest Las Vegas, will be shown at 6 p.m. at the
Renaissance Waverly Hotel in the Chambers Room. This movie,
which was produced in part by Bellissimo Coffee Infogroup,
focuses on coffee production from around the world. The areas
of the world included in the video are Brazil, Guatemala,
Ethiopia, and Kona, Hawaii. Throughout the video, there is
information pertaining to harvest methods, economic issues and
the global specialty coffee community. In addition to being a
beautiful documentary on our coffee's production, this film is
beneficial and educational. This presentation will also be
included in the cost of admission.
Coffee Fest, which is headquartered in Seattle, also recently
introduced a revised website and Cyber-Expo, which is located at
www.coffeefest.com. The sight is dedicated to an on-line trade
show that now features over 100 exhibitors in all categories of
the specialty coffee and gourmet tea industries. The Internet
site also provides information on attending or exhibiting at
future Coffee Fest trade shows and registration information for
the Specialty Coffee Business Seminar.
Hours of the Coffee Fest Atlanta exhibition are 12 p.m. to 5
p.m., Friday and Saturday, and 12 p.m. to 4 p.m. on Sunday.
Coffee Fest is also proud to announce that the show is
completely closed to consumers! Only members of the trade and
those considering entering the business will be allowed entry to
Coffee Fest. Children under 13, including infants, are not
admitted entrance to Coffee Fest. Admission to the trade show
is $15.00 per person to pre-register or $25.00 per person at the
door, which is good for all three days and includes Coffee Fest
For more information please call (800) 232-0083 Ext.13.
"The proof of the pudding is in the eating."
Miguel de Cervantes
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:firstname.lastname@example.org
New Coffee Discussion Group
Coffee/Tea Guide at About
The Coffee Chronicle
African Coffee Newsletter
Coffee Chronicle TM
"Generosity is not giving me that which I need more than you do,
but it is giving me that which you need more than I do."
9. MOCHA GROG
Good for a cold night, from Sigatress!
1/3 cup unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 cups water
1 1/2 cups freshly brewed coffee
1/2 cup brandy
1/4 cup light rum
In large saucepan, combine cocoa, cinnamon and salt. Add
condensed milk, mix until smooth. Over medium heat, slowly stir
in water, coffee, brandy and rum. Heat through, stirring
occasionally. Do not boil. Refrigerate leftovers.
Makes about 1 1/2 quarts.
from Laugh Shop Recipes
"Man's mind stretched by a new idea never goes back to its
original dimensions."- Oliver Wendell Holmes, Sr.
10. Guatemala Coffee
This relatively small country boasts one of the most
climatically diverse regions in the world. The soil, rainfall,
humidity, altitude, and temperature vary enough that seven
distinct coffees are produced in Guatemala. The following
descriptions were adapted from Anacafe promotional material,
interviews with Anacafe personnel, and personal experience
researching in Guatemala.
Antigua - Antigua is internationally renowned for its high-
quality coffees. This region is located between three volcanoes
in a valley with a climate perfect for cultivating coffee. The
soils are young and optimal for coffee. Rainy and dry seasons
are definite and allow for uniform maturation. The temperature
ranges from 19-22 C (66.2-71.6°F) and the altitude is between
4,600 and 5,600 feet. Annual rainfall is between 800-1,200 mm
and the humidity is constant at 65%. Antigua coffees are
described as having a full and velvety body, a rich and lively
aroma, and a fine acidity. Bourbon, Caturra, and Catuai are
grown in this region and harvested between January and mid-
Fraijanes Plateau - The region of Fraijanes is located north of
Lake Amatitlan in the mountains surrounding the Valley of Ermita
where Guatemala City is located. The soil is volcanic and high
potassium levels lend body to the cup. Recent volcanic activity
from Volcan de Pacaya has deposited ashes rich in minerals in
this area. The altitude where coffee is cultivated is between
4,000-5,000 feet with moderate temperatures year round 22 C
(71.6°F). The summit of these mountains has a relative humidity
of 60% and an annual rainfall of 1,500 mm. The combination of
these factors gives a strictly hard bean (the highest rating in
Guatemala) and is similar to a genuine Antigua coffee. These
coffees are described as having a soft aroma, full body, and a
Rainforest Cobán - This zone is defined as the very humid,
subtropical forest in the northern part of the country. In
fact, the name Cobán comes from the Maya Keckchi word "cob"
which means the place of clouds. The temperature varies
depending on the winds from the North and oscillates between 15-
23 C (59-73°F). The region receives between 3,000-3,500 mm of
rain per year and the rain is distributed throughout the 12
months of the year. The climate is cloudy with few hours of
sunlight and a high relative humidity (85-95%). The soil is
mostly limestone and clay. The microclimate is created from the
influence of the Atlantic Ocean. The altitude is between 4,300
and 5,000 feet above sea level resulting in hard and strictly
hard coffees. Coffees from Cobán have a medium body, light
acidity, and fruit like flavors. The aroma is fragrant and has
light wine notes. Bourbon, Maragogype, Catuai, Caturra, and
Pache are grown in Cobán and harvested from December to March.
Highland Huehuetenango - This region crosses the Cardillera de
Los Cuchamatanes with regions higher than 11,800 feet. It is
located on the border with Mexico and coffee is planted in the
regions between 5,000-6,000 feet. Rainfall is around 1,800 mm
with a relative humidity of 70-80%. Dry and hot winds from the
Tehuantepec plain in Mexico protects the region from frost and
creates its unique microclimate. The average temperature is 23
C (73°F). The subtropical and humid climate contributes to the
beans beautiful appearance and uniform maturation. The
flowering is homogeneous which results in a winey high-quality
cup. In Huehue Bourbon, Caturra, and Catuai are grown.
Harvesting takes place from January to April.
Atitlan - This area encompasses all of the lands surrounding
Lake Atitlan. Coffee is mainly harvested on the side of the
Pacific in a region of three volcanic mountains with a high
precipitation. There is no month when Atitlan will have less
than 50 mm of rain. Most producers in this region will use
water from the lake for wet processing. Instead of chemicals,
organic matter is often used as a fertilizer. The high altitude
(4,000-5,900 feet) results in a low occurrence of pests and
diseases. The humidity in this area is high, hovering around
70-80%. Drying takes place almost totally in the sun, and
almost 95% of the coffee is cultivated by small producers who
have an average of 12 hectares. The majority of coffee
harvested in this region is Bourbon, but Typica, Caturra, and
Catuai are also grown. Harvest occurs between December and
March. Atitlan coffees are aromatic. They have a crisp and
pronounced acidity and full body.
Volcan San Marcos - This is the warmest of Guatemala's coffee
growing regions and also has the highest rainfall. It has the
most intense rainy season and the earliest flowing of any area.
The altitude ranges from 4,600-6,000 feet with volcanic soil and
a microclimate influence from the Pacific Ocean. The annual
rainfall is 4,000-5,000 mm and the humidity is between 70-80%.
Bourbon, Caturra, and Catuai are grown in this region and are
harvested from December to March.
Oriente - The New Oriente is in the Esquipulas municipal. Its
weather is similar to Cobán, but is less intense. It is located
over a volcanic range and the soil consists of metamorphic rock
and clay. The altitude where coffee is grown ranges from 4,300-
5,500 feet, and the temperature ranges from 18-25 C (64-77°F).
This area has relatively little rainfall compared to Cobán or
San Marcos being only 1,800-2,000 mm per year. Coffees from
Nuevo Oriente are aromatic, have a marked acidity, and a good
body. Bourbon, Catuai, Caturra, and Pache are all grown in the
Nuevo Oriente region and coffees are harvested from December to
Reprinted with kind permission of Coffee Research Institute
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.
"Nowadays early to bed and early to rise
probably means the television set isn't working."
Tell me what you think. What do you want more of..less of...what
would you change, add, or delete? mailto:email@example.com
Please direct all inquiries, comments, article submissions and
suggestions to: Robert Badgett mailto:firstname.lastname@example.org
(c) Copyright 2001 Robert L. Badgett. All Rights Reserved.
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