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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 38 April 20, 2001
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In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Espresso Cup Shape
4. A Daily Dose of Wisdom from the Rebbe
5. Using Coffee to Preserve Rainforests
6. COFFEE FEST Announces Permanent Locations For the Future
7. Mexico
8. What to Do with Used Coffee
9. Coffee/Bird Research Link Threatened
10. My Little Chicory
11. Links to My Friends
12. Feedback


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1. Welcome

Welcome, my friends, and thank you for subscribing.


I want to thank David, Jack, Boonie, and Glenn for the extra
kind words you posted last month on alt.coffee about this
journal. I just saw the thread and it made my heart soar like an
eagle to read your comments. Most of the readers know about this
very active coffee newsgroup but if you don't, find out how to
reach it, because you'll gain some good coffee knowledge there.
The "alties" are super nice coffee nuts and they are eager to
share their extensive expertise with anyone.

My new Saeco Classico is wonderful, in case you were wondering.
I now make the best espresso on my block. I had to chase the UPS
truck for a few miles to get it, but it was worth the effort. I
hope I don't have to do the same chase scene when my espresso
cups, thermometer, and tamper arrive from 1st Line Equipment. Now
I can get on alt.coffee and discuss espresso esoterica with the
big boys. I might have to enroll in a few engineering classes to
keep up with some, though.

Anyone interested in a Rancilio Rocky demo model (with a few
scratches) for $180? Contact me and I'll put you in touch with
the seller.

There is a great article on the coffee culture in Israel at
http://www.ineedcoffee.com/00/08/israel/, written by my friend, Myron Joshua.
Myron, chaver, please stay safe. We are all praying for peace.


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
wealth.


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.
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


From the rolling misty slopes in the central valley of
Costa Rica an exquisite experience awaits you.

Gourmet Costa Rican Tarrazu Coffee from the Quetzal
Coffee Company. Spicy aroma, lively acidic,
well-balanced body and distinct flavor.

Visit us today at www.quetzal-coffee.com


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Want the world's best coffee beans fresh-roasted, vacuum-sealed
for freshness, and delivered to your home or office?

Sterling Moon Specialty Coffees offers 88 choices of superior
gourmet coffee...flavors, varietals, espressos, and our
exclusive Signature Blends. We also offer coffee clubs and
frequent buyer discounts. Not sold in stores anywhere; our
coffee sits only on your shelf!

Visit us at www.sterlingmoon.com for secure ordering.


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Gourmet Beef & Turkey Jerky

Are you disappointed with that inferior jerky that you find in
the checkout stand of your local supermarket?
Try real Gourmet Jerky. Try CHIRICAHUA BRAND.
The very finest hand trimmed hand cured, hand smoked from
USDA Choice Meats, None Finer!

Check it out at http://www.Old-West-Store.com


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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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"How wonderful it is that nobody need wait a single moment
before starting to improve the world." Anne Frank
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3. Espresso Cup Shape

Most attention for espresso extraction has focused on the bean,
the fineness of grind, the water temperature, and the tamp.
However, lack of attention has been given to the cup of choice
for the espresso pour.

***Cup Shape***

Have you tried extracting espresso into different cup shapes
(volume remaining constant)?

Take a look at the cups here:
http://www.1st-line.com/machines/home_mod/eg/cups/020_025.htm


The shape is an important factor for crema production. In
general, cups that are narrower AND taller in shape will result
in crema production greater than ones that are wider and lower
in height. The main reason is there is less surface area of
crema exposed to air. Less exposure results in slower
dissipation.

The shape is also an important factor for heat retention in the
espresso beverage. We have noticed a differential of 20 degrees
Fahrenheit when using cups that have a longer diameter in the
width of the cup's rim. The main reason for heat retention, once
again, is less surface area exposed to air.

Therefore, it is important to select the appropriate cup to
acquire the greatest crema production and heat retention in your
beverage.

Buon'Espresso!
Jim
1st-line Equipment, LLC
http://www.1st-line.com/


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"Decide what you want, decide what you are willing to exchange
for it. Establish your priorities and go to work." H.L.Hunt
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4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman

Fluid Movement
--------------

We are all connected, like a single, fluid mass, and this is why
we are able to help each other change. When one of us is moving
forward, he has the impetus to pull others with him. But if you
yourself are standing still, how can you expect to push someone
else ahead?

If you need to help someone else overcome his fault, first find
that flaw within you. Move forward in that area, and then you
can pull the other guy along.

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


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"It's a funny thing about life; if you refuse to accept anything
but the best, you very often get it." W. Somerset Maugham
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WWW.THE-PERFECTCUP.COM

Wholesale Coffee products made available to the public.

Alpenrost Home coffee roaster Retail price regular $349.00
reduced to $299.00. Grade 1 green coffee from select origins
regular $5.95 per lb. reduced to $2.95 per lb.
Chicory spice 1 lb. bag regular $10.95 reduced to $6.95.

N.S. Made in Italy espresso/cappuccino machine for home or
office, portable, no water hook up, 120-volt. Plugs into a
standard outlet, compact and powerful.
Regular price $1595.00 reduced to $1149.00. Unit weighs 40 lbs.
All items ship fob our dock Mpls, MN. USA. Via Best Way.
All items subject to prior sale
Email us at Info@THE-PERFECTCUP.COM or Visit our Web Site at
WWW.ROASTEREQUIPMENT.COM
Toll Free 1-800-649-0617


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"To be what we are, and to become what we are capable of
becoming, is the only end of life." Robert Louis Stevenson
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5. Using Coffee to Preserve Rainforests

Most coffee drinkers are aware of the massive, unrelenting
destruction of temperate and tropical rainforests around the
world to satisfy our need for everything from cheap beef to
paneling for the den. But are you aware that historically, large
coffee "estates" (sounds better than plantation, doesn't it?)
and many smaller ones have been carved from rainforests, as
well, trading the rich ecological web of plants, animals and
peoples for the profit from a single crop. This process
continues today in many coffee lands. In addition, the loss of
forest cover inhibits our planet's ability to self-regulate the
heat and moisture of the atmosphere, contributing to global
warming and erratic weather patterns worldwide. At our end of
the coffee cycle, roasting operations add heat and carbon
dioxide to an already burdened atmosphere.

At Dean's Beans, we recognize that our work impacts the intimate
connection we have with the human, plant and animal communities
of the coffee lands, as well as with the less obvious dynamics
of our atmosphere. It is critical to us that our actions be
taken with a consciousness of and respect for the larger systems
within which we live. To this end, we are continually revisiting
how we show up in the world, and how our behavior reflects or
varies from our values.

As most of our customers know, we only purchase organic coffee
and only buy from cooperatives and small farms. Our purchasing
insures that we do not contribute to the often indiscriminate
use of toxic chemicals standard in the coffee world with its
impact on the environment and public health. Further, small,
organic farm operations are largely "shade-grown" (though not
necessarily!), with interplanted fields supporting the complex
ecology needed to sustain the local flora and fauna, as well as
migratory species.

We have also joined the efforts of the Global Classroom Project
to protect and preserve endangered rainforest in Costa Rica. The
area is to be known as the Aula Reserve, and close to one
hundred acres has already been purchased and titled for the
project. The reserve will not only preserve the forest from
logging, grazing and other destructive activities, thereby
protecting important habitat for jaguar, quetzal and many other
species, but will also provide hands-on educational
opportunities for students from around the world. We purchased
six of the acres for the reserve to date, repatriating the
profits of the coffee world to protect the very forests it
endangers.

At home, we are also taking responsibility for our own impact on
the atmosphere. Besides our extensive recycling, reuse and
composting programs, we have recently installed an afterburner
system that has virtually eliminated the smoke and particulate
emissions that coffee roasting produces. Since this can only be
accomplished using high temperature burners, we are designing a
waste heat recycling system that will help heat our facility and
lessen our use of natural gas. We are also working to calculate
the total carbon load our operation creates, so that we might
offset it with further tropical rainforest protection and
hardwood planting at home.

We cannot live a life without impact on our natural world.
However, we can work towards a greater consciousness of our
impacts, and take responsibility for them. We welcome your input
as to how we might achieve our goal of using great coffee to
make the world a better place.

To learn more about our coffee and our work in the world, check
out our website, www.deansbeans.com. Also, feel free to drop in to
our farm-based roasting operation here in New Salem,
Massachusetts. Just follow your nose down the road and you'll
find us.


Dean's Beans * Hop Brook Farm * New Salem, Ma. 01355
(800) 325-3008 * www.deansbeans.com


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"Imagination rules the world." Napoleon Bonaparte
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6. COFFEE FEST Announces Permanent Locations For the Future

Coffee Fest, the trade show where coffee and tea business
happens, has announced permanent locations for the immediate
future of the show and the industry. During Coffee Fest's ten-
year history, the show has traveled to more than 17 cities. For
the first time ever, Coffee Fest will reside in the three most
popular destinations starting in 2002.

Plans for future Coffee Fest shows are based on previous
attendee and exhibitor satisfaction and the knowledge that event
producers have gained from producing 27 shows over the past
decade. Show Manager, David Heilbrunn announced that Seattle,
Las Vegas and Atlantic City are permanent locations, beginning
in 2002. Heilbrunn believes that everyone in the industry will
benefit from Coffee Fest's permanent locations. The decision to
go to Seattle, Las Vegas and Atlantic City was based on many
factors, including the success of past shows and the industry's
current awareness of Coffee Fest. Another benefit is people can
now plan for each show at least a year in advance and all three
shows are scheduled in destination cities that people love to
attend. Participants can now schedule and extend their business
trip to include a vacation at any one of the permanent
locations.

Heilbrunn and event producers said the decision to announce
permanent locations for Coffee Fest came from progressive
thinking and obtained goals. In the beginning, the vision was to
introduce and take Coffee Fest to those in the industry and
travel to virtually every major coffee market in the United
States. By doing this, Coffee Fest was able to market to
individual areas and to grow by uncovering new businesses in new
territories. The travel also assisted in researching the best
permanent destinations for the future of Coffee Fest and the
industry.

Seattle, home of Festivals Inc., the company that produces
Coffee Fest, has always been a permanent location for the trade
show. "Seattle, the coffee capital of the world, based on per
capita consumption" is widely known for its coffee lovers and
will continue to remain a permanent destination for Coffee Fest.
Besides experiencing a great Latte or Mocha, Seattle is known
for its assortment of restaurants and tourist attractions such
as Pike Place Market, the Space Needle and Experience Music
Project. Coffee Fest Seattle is scheduled October 26-28, 2001.

Las Vegas, the most recent destination of Coffee Fest quickly
became a favorite for all who participated. Exhibitors,
attendees and show producers, all agree Las Vegas was the best
show ever, making Coffee Fest Las Vegas the second permanent
home, scheduled March 1-3, 2002 at The Riviera Hotel. The city
of Las Vegas attracts people from all over the world for the
dining, the gaming and entertainment. And for those in the
coffee and tea industry, Coffee Fest Las Vegas offers one more
reason. This destination city attracts both attendees and
exhibitors to experience all the amenities Las Vegas has to
offer.

The third permanent home for Coffee Fest, will be Atlantic City.
According to show producer David Heilbrunn, "Atlantic City is a
prime location for Coffee Fest. The area is great for many
reasons, including its location in relation to other major
cities such as New York, Philadelphia, Washington D.C., and
Boston." Other reasons mentioned include the city's strong
support of Coffee Fest. Heilbrunn said every tollbooth billboard
going into the city promoted the show and The New Atlantic City
Convention Center assisted them in every way possible to ensure
the show was a success. Similar to Las Vegas, Atlantic City
offers numerous amenities for everyone to enjoy after the trade
show. The city attracts people from all over to take part in
gambling, shows and fine dining and is continuously expanding to
accommodate travelers.

Attendees, exhibitors and event producers all benefit from
cities such as these that are able to support and provide
amenities for business and recreational travel.
Coffee Fest is designed as both an educational tool and
marketing vehicle for "the continued growth and proliferation of
the specialty coffee and gourmet tea industries," and is
designed specially for coffee house, specialty retailers,
restaurant owners and entrepreneurs. Additionally, Coffee Fest
recently announced major show enhancements to be included at all
future shows. Attendee and exhibitors alike can look forward to
a high-octane keynote presentation at each show, special
attractions and an exhibitor and attendee opening night
reception. Coffee Fest is truly the show where coffee and tea
business happens and will continue to happen into this new
millennium.

www.coffeefest.com


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"Middle age: when you're sitting at home on a Saturday night and
the telephone rings and you hope it isn't for you." Ogden Nash
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7. Mexico

Coffee was first planted in Mexico in the late 1700s. Mexican
coffee is generally uncomplicated and is used as a base for
blending. The coffee is typically light bodied and nutty, but
can have a heavier body, brighter acidity, and overtones of
chocolate. The most popular cultivars cultivated are Bourbon,
Mundo Novo, Caturra, and Maragogype.

The most famous market names include Coatepec, Oaxaca Pluma,
Chiapas, and Tapachula. Some of the best coffee is produced by
small farms under an organically grown certification.

Classification is by altitude.

Reprinted with kind permission of Coffee Research Institute

http://www.coffeeresearch.org


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"Being a woman is a terribly difficult trade, since it consists
principally of dealing with men." Joseph Conrad
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8. What to Do with Used Coffee

1. Back in March, Starbucks made it company policy to make its
coffee grounds available to store customers free of charge.
"Using the grounds in the garden is a much better solution than
throwing them away in the trash."

2. I have heard caffeine is an insecticide.

3. Coffee has a high nutrient value, but also high acidity...
I use my coffee grounds for plant food - "full strength" around
acid loving plants such as azaleas.

4. Rubbing your fingers with used (wet) coffee grounds will
remove the smell of garlic if you have been handling it

5. COFFEE GROUNDS PLAY DOUGH

2 cups used, dry coffee grounds
1/2 cup salt
1 1/2 cups cornmeal
Warm water
1. Mix dry ingredients together.
2.Add enough warm water to moisten.
3. Form a ball. Add more flour or water if necessary.
4. Knead until smooth, on a lightly floured board, for about 5
minutes.
5. Wrap in plastic and refrigerate until ready to use.
6. Then model as with any clay.
7. Bake at 325F for 1-1/2 hours, until hard, on a foil-lined
cookie sheet.
8. Varnish the cooled project to seal.

Note: Dough is a delicate golden color.
Hint: work on foil on the work table
For success, roll dough 1/2" thick
This recipe makes enough dough for one 8" flat project, or
several small projects.

Andrew


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"This administration is doing everything we can to end the
stalemate in an efficient way. We're making the right decisions
to bring the solution to an end." President George W. Bush
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9. Coffee/Bird Research Link Threatened

This week the Secretary of the Smithsonian Institution announced
the abrupt closing of the Conservation and Research Center,
which includes the Smithsonian Migratory Bird Center. The SMBC
has done the essential research showing that shade grown coffee
provides essential wintering habitat for migratory birds--not to
mention essential habitat for a host of endemic species of
birds, butterflies, mammals and plants. In 1996 SMBC organized
the First Sustainable Coffee Congress in Washington DC, bringing
together coffee growers, wholesalers, roasters, retailers,
conservationists, agronomists, economists, and ornithologists.
Their continuing research involves training young ornithologists
in coffee growing countries and demonstrating for coffee farmers
what practices most help wildlife. They do this on a base
budget of $375,000 a year.

All the coffee companies that now market shade-grown coffee can
do so because of the unimpeachable reputation of the SMBC's
scientific research.

Now coffee companies can help save the SMBC from the axe.
Representative Frank Wolf of the 10th District in Virginia and
member of the House Appropriations Committee has gone to bat for
the Smithsonian Conservation and Research Center of which the
SMBC is a part. You can help by faxing letters on your
company's letterhead to him, to the Secretary of the Smithsonian
(names and numbers given below) and to your own Congresspeople.
Let them know that this small government agency has provided
information of value to the coffee business, and you want to see
them continue to do so.

FRANK WOLF, 10th District, Virginia
Fax# (202) 225-0437

LAWRENCE SMALL, Secretary of the Smithsonian Institution
Fax# (202) 786-2515

For more information, contact the Northwest Shade Coffee
Campaign at
coffee@seattleaudubon.org.


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"People who are unable to motivate themselves must be content
with mediocrity, no matter how impressive their other talents."
Andrew Carnegie
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10. My Little Chicory

A Few Choice Words About Chicory and Coffee
by Tara Zucker for The Coffee Project

Cover your ears, coffee lovers. I'm about to say a bad word.
Chicory.

OK. You can let the kids back in the room now. Why is it the
mere mention of the word 'chicory' can send some coffee drinkers
into a state of apoplexy?

Just What Is Chicory, Anyway?

Meet cichorium intybus - the rather misunderstood chicory plant.
(In England, it's Chickory. The K is silent.) Dating back some
5,000 years to the days of Cleopatra, the species name 'intybus'
is from the Egyptian word 'tybi,' meaning January, the month in
which chicory grows in Egypt. A perennial found in Europe and
parts of the United States, chicory is a tap-rooted plant,
similar to a carrot. Growing from approximately 3 to 5 1/2 feet
tall, it produces a rosette of basal leaves, with angular stems
and smaller lance shaped leaves further up. The ray like flowers
are usually bright blue (although pink and white can also be
found).

Do you know there's a chicory myth? Once upon a time, a
beautiful girl fell in love with a sailor, who left her for his
true love, the sea. After waiting patiently for years for his
return, the gods took pity on her and turned her into a chicory
plant with sailor-blue petals. In West Virginia, chicory is
called Blue-Sailors, and in Long Island it's referred to as
Ragged-Sailors.

Chicory grows easily by the roadside, and thus is often thought
of as a weed. But once you get to know it better, this
unassuming little plant actually has quite a multi-faceted
personality. A distant cousin to chicory is the Dandelion.
More closely related are endive and escarole. Belgian Endive is
a broadleaf form of chicory that is grown outdoors as a root
crop, then stored in darkness or semi-darkness and force
harvested. The result is a blanching of the leaf, which becomes
pale and tender. Escarole is a curly-leafed type of Endive. In
Italy, all chicories are known as radicchio (rah-deek-ee-oh),
but in America we use the term for the red leaf variety only,
the name change instantly doubling the price of your salad.

Would you like to visit a chicory museum? The Laroux family,
based in Orchies, France, is the world's number one chicory
producer. (The drained marshes of this coastal area support the
growth of such cooler climate varieties as onions, garlic, root
vegetables, and chicory.) The family has opened their home, the
Maison de la Chicor»e, to tourists, and displays a host of
packaging, labels and marketing materials produced by several
generations of chicory roasters in Orchies. In near-by Saint-
Omer, you can tour the fields of market gardens in the
Audomarois marshes and the river valleys which produce rows and
rows of lovely chicory.

(What a great alternative to the annual family vacation at
Disneyland! Don't forget to check out the gift shop!)

But wait! There's more!

The Root Of The Matter
Dried, roasted, and ground, the root of the chicory plant can be
used in several ways. Long praised for its medicinal-like
effect on the digestive tract, the root contains inulin, a
natural prebiotic, which nourishes the good bacteria in the
digestive system.

Did you know you can get dog food with chicory in it? The root
is harvested, washed, dried and ground, and added as a
completely natural ingredient to aid Fido's digestion. Chicory
is also recommend as a remedy for dogs who aggressively guard
their food, toys, and their 'humans.'

But the most common use for the root has been as a hot beverage.
You can brew your chicory drink right in your home coffeemaker.
Use two to three tablespoons of ground roast chicory for each
cup desired. Vary the amount to suit your taste. Sweeten with
sugar and lighten with milk or cream. Yum.

So. Pretty blue flowers, good for the digestion, tasty in
salad, and drinkable, too. That's all well and good, but how in
the world did chicory get into coffee?

Chicory and Coffee
'Francis Thurber, a late 19th century grocery man, told the
story about a man who went into a restaurant and asked whether
they had chicory. When the waiter said yes, he requested it.

The waiter brought some and the man asked if they had any more.
When the waiter responded that they did have more, the customer
asked the waiter to bring all the chicory in the restaurant.
When the customer had been assured that he had all the chicory
in the restaurant, he then said 'OK. Now make me some coffee.'
(Chicory story, courtesy of Andy Smith.)'

In 1785, the governor of Massachusetts first introduced chicory
to the American colonies, and it became a common household
product. People were drinking chicory root as a substitute for
coffee, as it contained no caffeine and was good for the
digestive system. Meanwhile, the city of New Orleans, located
at the gateway to the Caribbean, was the closest port of trade
for coffee to enter the newly formed United States. By the late
1840's, the port was the 4th largest in the world.
Coffeehouses, or 'exchanges' as they were called, sprung up on
Exchange Alley in the French Quarter. Business men would meet
to 'exchange' information and ideas about economic development.
Ten years later, the city directory listed over 500
coffeehouses. And what were they drinking? Coffee with chicory
in it!

In La Grand Dictionnarie de Cuisine (pub. 1873), Alexandre Dumas
addressed the issue of coffee and chicory. (Yes, that Alexandre
Dumas. Perhaps Dumas' interest in good, strong coffee explains
why the Three Musketeers had such swash in their buckle.) Dumas
wrote: 'In 1808, when Napoleon had initiated his 'continental
blockade' which deprived France of cane sugar and coffee, beet
sugar was substituted for cane and coffee was bolstered with
chicory. Even now, after the continental decree has fallen into
disuse, grocers and cooks continue mixing in a certain amount of
chicory with their coffee, maintaining that it improves the
taste and is better for one's health.

The response of the connoisseur has been to order coffee bought
only in the form of whole beans. But coffee merchants replied
by constructing moulds in the shape of beans and filling them
with chicory paste. So, whether one likes it or not, chicory
has remained wedded to coffee.'

(FYI -- the word 'chicanery' derives from the French 'chicaner,
' to quibble, apparently from Middle Low German 'schicken,' to
arrange, with the meaning 'to arrange to one's own advantage.'
So no connection to chicory, although it does seem those
merchants were engaging in a bit of chicory chicanery, no?)

During the American Civil War (1861-1865), a similar situation
arose. The flow of coffee to the South was cut off by the Union
Naval Blockade, and chicory was again used as a filler in an
effort to extend the South's dwindling supplies of ground
coffee. Good idea? Well, no historian has ever suggested it,
but we all know how that war turned out.

The use of chicory as an 'extender' of commercial grade coffee
continued through the years, as well as barley, oats, chick
peas, and even ground acorns. In 1907 the Food and Drug Act
became effective, requiring labels to state when a filler was
employed. Perhaps realizing that the public might object to a
steaming mug of coffee and ground acorns, the practice declined
somewhat. But head South, and chicory in coffee is still not
only available, it is actually preferred.

Chicory Coffee and You
So. Back to the apoplectic reaction. Many people believe that
chicory in coffee makes it taste bitter. Others contend that
the chicory is sweet, and actually cuts the bitterness of the
coffee. If you're home roasting, it's unlikely you're drinking
bitter coffee to begin with, and some people actually do enjoy
the taste of chicory in their coffee. In New Orleans, they're
passionate about it, and the chicory coffee served in places
such as the famous Caf» Du Monde is very strong. (Some say it's
the murky Mississippi water that gives all New Orleans coffee
its special flavor. Let's not ponder that one too long.)
Chicory coffee can be ordered black, but more often it's served
'au lait'(with warm milk) and paired with a local treat called
'beignets' - hot fried dough dipped in powdered sugar. Pre-
packaged ground coffee with chicory is widely available for home
consumption.
Popular brands include Caf» du Monde Coffee and Chicory, French
Market Coffee and Chicory, Community Chicory Coffee, Luzianne,
and Coffee Masters Louisiana Blend.

Curious yet? Ready to give it a try? For the home roaster,
pure chicory is easy to use at home, and can be purchased in
health food stores or on the web. You buy it pre-roasted and
ground, and add it just before brewing. (Home roasting the
chicory root itself is difficult, and not recommended.)

Coffee and chicory:
Measure out half the amount of coffee you usually use to make a
pot of coffee. Then add half that amount of chicory and brew.
For example: You usually use a certain amount of coffee per cup,
call that 'N'. If you want to make six cups, you would use only
1/2N coffee, plus 1/4N of chicory but use the same amount of
water for six cups.

So there you have it. Whether for health reasons, or as a
regional preference, chicory in coffee has been around for ages,
and isn't going away. Perhaps it's only a matter of time before
that chain coffeehouse on the corner starts offering a 'tall
non-fat decaf extra hot chicory latte.'
You heard it here first.

The Coffee Project
www.coffeeproject.com


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"You must do the things you think you cannot do."
Eleanor Roosevelt
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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


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"The world acquires value only through its extremes and endures
only through moderation; extremists make the world great, the
moderates give it stability." Paul Valery
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


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

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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