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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 37 April 6, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Coffee Kids at the SCAA Conference
4. A Daily Dose of Wisdom from the Rebbe
5. Cupping Coffee-The Professional Way
6. Stovetop Roasting
7. Some Feedback from Readers
8. On Cafes & Home Espresso (A Coffee Odyssey)
9. Why Organic Coffee?
10. Coffee Can Cause Panic Attacks
11. Links to My Friends
12. Feedback


1. Welcome

Welcome, my friends, and thank you for subscribing.

Thanks for the nice comments about the lists of green bean and
the Fair Trade sellers in the last two issues. If you missed
them, contact me for Issues #35 for green bean sellers or #36
for Fair Trade coffee sellers.

I just ordered a Saeco Classico espresso machine, so get ready
for my rambling about espresso. I love good espresso and it's so
hard to find where I live. I finally broke down and bought a
good machine for the home. My next purchase will be a better
grinder. My grinder is not quite up to the demands of espresso.
(Don't tell my wife, but she thinks the Rocky sells for $9.95).

Good article about cupping in this issue. If you have never been
shown how, get yourself to an expert as soon as you can. Your
local roaster is probably your best choice. You will have fun,
taste good coffee, and gain even more appreciation for our most
wonderful beverage.

Coffee mantra of the day: "Everything is important."

If you look at the end, you'll see my ISSN, which stands for
International Standard Serial Number. Does it make you feel
better to read something registered with the United States
Library of Congress? It makes me kinda tingle all over.

Have you visited my sponsors yet? Go to their websites about 50
times a day and then buy something from them. At least tell them
thanks for helping to keep this journal free.

Please feel free to forward this issue to everyone in your
address book. Send it to your work email so you can send it to
everyone in the company address book, also. You have my
permission. Don't keep a good thing to yourself. Share the

From my family to yours, we wish for you a happy and meaningful
holidays in the coming weeks. Passover begins sundown this
Saturday night and Easter is right around the corner. Spend
important time with family. Believe this, on your deathbed you
will not be worrying about the times you didn't stay late at
work. If you were told you have six months to live, what would
be your priorities? Work at making every day count with the
people who are most important.

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, equipment dealers,
and anyone else who shares our passion for our most wonderful
beverage. If you want to learn more about the fascinating world
of coffee, 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

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"If I am not for myself, who is for me? If I care only for
myself, what am I? If not now, when?" Rabbi Hillel

3. Coffee Kids at the SCAA Conference

Attending the Specialty Coffee Association of America Conference
in Miami Beach this April? Then be sure to stop by and visit
Coffee Kids in Booth 1921. The entire Coffee Kids staff will be
there to answer questions about our work and what you can do to

We'll also be hosting a reception on Sunday, April 22nd at 5PM
in Room A209. We invite you to join us to enjoy the Coffee Kids
video and great conversation. We hope to see you there--last
year it was standing room only.

Not attending the convention this year? Don't worry, we've got
it covered. You can visit our virtual booth on the SCAA website
( by clicking on "Visit The New Virtual Trade Show
Floor!" Slide your cursor to Booth 1921, click on it and then go
to our virtual booth. Here you can even view the Coffee Kids
video--we're pretty excited about that!

Many thanks to the SCAA for the complimentary booth and to AMI
Publishing for all their help in making the virtual booth look
so good. Don't forget--we're in Booth 1921.

"Don't let the weather determine the size of the crowd at your
funeral." Anon.

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

What You See

If you see what needs to be repaired and how to repair it, then
you have found a piece of the world that G-d has left for you to
complete. But if you only see what is wrong and how ugly it is,
then it is yourself that needs repair.

Brought to you by

"Plenty of people miss their share of happiness. Not because
they never found it, but because they didn't stop to enjoy it."
William Feather


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Email us at Info@THE-PERFECTCUP.COM or Visit our Web Site at
Toll Free 1-800-649-0617

There are more people in China who speak English than in the
United States.

5. Cupping Coffee

Cupping is the technique used by cuppers to evaluate the flavor
profile of a coffee. To understand the minor differences
between coffee growing regions, it is important to cup coffees
from around the world side by side. Cupping is also used to
evaluate a coffee for defects or to create coffee blends.

Cupping Technique: Place 2 tablespoons of freshly roasted and
freshly ground coffee in a 6-oz cup. Ideally one should use 55g
of coffee per liter of water. When grinding, you should grind
to a French press size. The coffee should be roasted light. In
the industry we often stop the roast about 30 seconds into the
first crack long before the start of the second crack. This
allows us to fully evaluate the coffee for defects and for the
sweetness and aroma that are burned off at darker roasts. The
roast should be similar for all of the coffees evaluated.

While some filtered water is heating, smell the grounds and
write down your observations. The smell of the grounds (before
water is added) is referred to as fragrance. Hot water (near
the boiling temperature) is then added to the cup. Smell each
cup without disturbing it and write down observations of the

After 1-2 minutes break the crust of the coffee using a wide
mouthed silver-plated spoon that has been pre-heated. Put your
nose directly over the cup and push the coffee down. This is
the most potent burst of coffee aroma you will have during
cupping and is the best time to evaluate the aroma. As you
break the crust stir the cup a little to make sure all the
coffee is covered in water and to help the coffee sink to the
bottom of the cup.

Rinse the spoon in hot water and move to the next sample. After
evaluating the aroma of all of the samples, scoop out any
grounds that continue to float. Due to the high density of the
lightly roasted coffee most of the grounds will sink.

After the coffee has cooled enough (1-2 minutes more) take some
coffee into the spoon and slurp the coffee strongly to aspirate
it over the entire tongue. It is important to aspirate strongly
since you are trying to cover the entire tongue at the same
time. When cupping for defects minor fermentation is very
potent for me at the way back of my tongue and into my throat.
I believe this is because I aspirate the coffee so hard that the
aspirated droplets allow me to use my nose as a tasting tool as
well. Most of the flavor observed in a coffee relies on the
presence of aromatic compounds. To test this simply plugs your
nose while drinking coffee next time. It will taste like
instant coffee due to its lack of aroma and the flavor will be

Write down your observations of flavor, acidity, aftertaste, and
body. Move to the next cup and try to compare the different
cups. As the coffee in each cup cools, it is often possible to
detect new flavors.

If you are cupping more than a couple cups of coffee, it is
important that you spit out the coffee after evaluating the
flavor. It is possible when cupping several cups to have too
much caffeine, which can adversely alter your cupping ability.

The key to cupping is practice and humility. Many cuppers I
meet are stubborn and opinionated. The best cuppers I know are
humble and always eager to learn more. I have served on cupping
juries with some of the best in the world and we do not always
agree. Describe the coffee as you think it should be described,
but also try to find the flavors that other people are able to
find. People will try to impress you with some abstract
descriptions of the coffee, but this is more of a romantic
tribute to a coffee rather than a reality. Cupping should be
fun and interesting, but not a contest of who has a better
vocabulary. Despite the strict, scientific-like protocol to
cupping, the method followed in the industry is quite varied and
almost every good cupper has his or her own slight permutation.
Cup under conditions you like, but try to stay close to the
standards in case you need to cup with other people. I like to
cup when the coffee is lukewarm and when it is cold, and I do
not like to smell the coffee as I break the crust since I find
the aroma is somewhat overwhelming. Some people would scoff at
these practices, but by using this methodology I am able to
obtain consistent results that are in line with some very well
respected cuppers.

Reprinted with kind permission of Coffee Research Institute

"It is so pleasant to come across people more stupid than
ourselves. We love them at once for being so." Jerome K. Jerome

6. Stovetop Roasting

When my fluid bed roaster began to malfunction, due to some hard
use, I had to send it in for repairs. So I decided to try a
stovetop popcorn popper to keep myself in fresh coffee while the
fluid bed was away. What a great experience!

I am somewhat hearing impaired and with the stovetop I could
actually hear the cracking. The first crack is definitely a pop.
The second crack, which I had never really discerned on the
rather noisy fluid bed, sounds like bacon sizzling on a very hot
frying pan.

Of course I over roasted the first batch. It came out a pretty
dark Spanish Roast. My mother said it tasted a lot like her
Dad's coffee--boiled for several days, just adding new grounds
daily. It brought back fond memories for her.

I got better. I am now able to roast a city roast and a full
city roast at will. I learned to roast to fit my eight-ounce
storage containers by filling them two thirds full of green
beans. This ends up with the container full of roasted beans. I
have become proficient at stovetop roasting. I don't mind, in
fact, I enjoy the smoke produced by this roasting method.

I did learn a couple of things not mentioned in the standard
instructions for stove top roasting. First the Wyoming wind is
an excellent chaff winnower. When the roast is finished pour the
beans into a colander, grab another colander, rush outside, and
pour from colander to colander a few times. Presto, the chaff is
in Nebraska and the roasted beans are clean.

Secondly, if one is going to use this method of chaff
separation, in cold weather particularly, it is essential in the
preparation for roasting to locate your shoes. I was roasting
some beans with the goal of ending the roast about two seconds
into the second crack. I poured the roasting beans into the
colander and started to step out-side. No shoes! The beans were
still roasting and cracking, and I was wandering around the
house, carrying a colander full of still sizzling beans,
searching for my shoes. I found them and did the winnowing, but
the batch was roasted a lot darker than my original plan.

My fluid bed has returned, to my great joy. I still roast larger
batches with the stovetop from time to time. I just locate my
shoes and place them by the door before beginning a roast.

Herb Johnson

Glendo, Wyoming

"Happiness is good health and a bad memory." Ingrid Bergman

7. Some Feedback on Issue #36 from Readers

"Good issue. It was great to reread Joseph John's piece from
Fresh Cup, which is one of the best and most succinct pieces
I've ever read on espresso.

Re your quote from my e-mail about expecting more
discussion of blends, I wasn't really intending it as an appeal
for help finding a blend I can enjoy, but as a statement about
the nature of, which seems obsessed with technique
and machines, but pays little attention to the basic ingredient
in the whole process. The best machines and technique in the
universe are going to produce lousy espresso unless you're
starting out with good beans, and as I said before, 95% of the
blends I've tried are bad. Maybe all you home roasters are
producing fabulous espresso blends that would blow me away, but
I'm dubious."


"Another enjoyable issue. I enjoy an equal parts blend of
Peruvian, Guatemalan and Sumatran beans in my espresso blend."


"I subscribed to your newsletter because I wanted to see how
Fair Trade was covered, with the intention of asking about it if

I am glad to see that one could read about Fair Trade at least
in the recent issues, and you have my thanks for that. Keep up!

I am quite vocal on the subject in my corner of the planet (near
Montréal, Québec). I actualy wrote a (maybe, rather blunt) piece
about it, that was published and later removed after someone
from SCAA wrote to complain.

I would only ask that you mention, as sources of Fair Trade
coffee for those in my corner of the planet: Café Rico and Café
Santropol, both in Montréal. I have no links with them, other
than that I drink Rico's excellent stuff (they also have teas,
cocoa, sugar, nuts, all Fair Trade)."

"If a man watches three football games in a row, he should be
declared legally dead." Erma Bombeck

8. On Cafes & Home Espresso (A coffee Odyssey)

This is my first article on coffee (could be my last- who
knows?), and you might ask what qualifies me to write about

And in my opinion I would say Nothing, Nada. I don't own a Cafe,
I don't work in any way in the coffee industry. And this is
kinda scary, as I will explain shortly.

I'm a home espresso/coffee freak, I've had 4 espresso machines
(well, 3 actually, one was a steam toy) as well as 1 mokapot, a
couple of plungers (french press) couple of drip type coffee
makers, 3 grinders, 2 popcorn poppers & one HWP home coffee
roaster. Popcorn popper? Hey this is the internet do a search
you'll work it out.

Now here is the scary bit. I certainly don't consider myself to
be any type of expert or authority on coffee, though my taste as
to judging espresso has gone from (a) Yes this tastes good the
way I think it should taste (may not like the blend but tastes
like they did it right) or this just tastes bad. To (b) This
tastes good, thick crema, right colour, holds up well.

So when you start talking to people who work in or own Cafes you
expect them to know more than you do about coffee, (hey they
work in the industry) & this is the scary part:- I would
consider myself a coffee neophyte & yet with what little
knowledge I have built up in the last 12 months from the
internet (predominately) & from my own coffee making & roasting
it is the exception to find someone in a cafe that seems to know
even half what I know now about coffee/espresso.

Don't get me wrong I'm not boasting, I have only just scratched
the base of Java Mountain, but the telling part is in the cup.
Those Cafes I have gone to that have espresso that tastes good
coincidentally seem to have people working there that are
knowledgeable about coffee. Unfortunately the larger percentage
of Cafes serve drek (IME) and when you complain the standard
response is "No one else has complained." Why is that?

The public at large have been served drek by a large percentage
of Cafes and as such now believe that espresso & espresso based
drinks are supposed to taste bitter & nasty & that it is a taste
they will need to work on to acquire (Lies). The answer is
COMPLAIN, it is the lack of complaints that perpetuates this
situation. You are not being mean-spirited by complaining. You
are actually doing them (the Cafe) a favor. If they don't
perceive a problem, why should they change?

And for those of you who have accepted the lie. Espresso &
espresso based drinks are supposed to taste pleasant (Nay
wonderful) they should recreate the aroma of fresh roasted
coffee in the mouth. But where to go for a decent espresso or
Latte etc.? Well, for me I go home to the freshest roasted
coffee in town, to a quite respectable home grinder/espresso
setup to where I have it on good authority that the Barista has
spent a bit of time getting it Right. :-))

Rob, the New Zealand Coffee Snob

"You, yourself, as much as anybody in the entire universe,
deserve your love and affection." Buddha

9. Why Organic Coffee?

In this century, coffee, which is the world's second largest
traded food commodity, has also been one of the most chemically
treated food crops in the world. It is being sprayed, without
regulation, with DDT, pesticides, herbicides and fungicides
which have been determined to be hazards to good health and to
the environment.

This affects not only the farmers who grow the coffee in the
coffee producing areas of the world, but also their families,
their land, their water, and the consumer. The pesticide
residues enter the ground and are systemically transported into
the beans which in turn become our beverage.

By contrast, organic agriculture focuses on building healthy
soil through composting, inter-cropping, terracing, introduction
of appropriate biological pest control, shade trees such as
mangoes and banana, and a whole system of compatible,
sustainable agriculture for the coffee trees.

Drinking organic coffee promotes the health of the environment,
the health of the coffee grower, and the health of the coffee

Certified organic coffee tastes as good or better than coffee
grown with pesticides and is sold at comparable prices.

Go for the killer Coffee!!!

Adam's Organic Coffees (800) 339-ADAM
"A Great Cup'a Joe...for Folks on the Go!"

"Half our life is spent trying to find something to do with the
time we have rushed through life trying to save." Will Rogers

10. Coffee Can Cause Panic Attacks

Last year a study commissioned by the Australian and New Zealand
Food Authority found that coffee altered behaviour.

A first cup helped people get going and a second increased
concentration, alertness and motivation.

But researchers warned that immoderate drinking might lead to a
debilitating excitement, even a panic attack.

That finding has now been reinforced by a study undertaken by
David Lewis, a British psychologist, who warned of a condition
called "caffeinism" where big coffee drinkers became twitchy,
agitated and unable to concentrate.

According to Lewis a survey conducted in the United Kingdom
revealed that people were really drinking far too much. They
were drinking up to 10 cups of tea or coffee a day.

Caffeine is actually the coffee bean's natural insecticide. The
cheaper robusta beans, grown mostly at lower altitudes, have
more caffeine in them than the more expensive arabica beans that
are grown in highland areas.

The strength of the caffeine hit in a cup of coffee is
determined by the use of either robusta or arabica beans.
Flavour has nothing to do with it.

While robusta beans are light coloured and oval, arabica beans
are nearer a spherical shape and are darker.

If it does not say on the bag or jar whether the coffee is
robusta or arabica, the chances are it's the former.
(Business Times)

"When you come to a fork in the road, take it." Yogi Berra

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.

"Surround yourself with achievers. They will tell you how
something can be done, not how it can't." Robert

12. 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

ISSN: 1534-4614 - Library of Congress, Washington D.C., USA

This journal was made from 100% post-consumer, recycled, non-polluting, and
non-trashcan filling electrons.

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


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