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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 4 - June 16, 2000

In This Issue:

1. Welcome
2. Trip To Costa Rica
3. Comments on Costa Rica Trip
4. Some Words From Our Sponsors
5. A Little Humor
6. Ken's Korner: The Melitta Aromaroast Part 3
7. The Story of Adams Gourmet Coffee
8. The Caffeine Archive
9. Guatemalan Coffee History
10. Website Survey
11. Robert's Comments
12. Caffeine: Physical and Psychological Effects
13. Links to Our Friends
14. Feedback


1. Welcome!

My goal is to promote good coffee. I want to educate, learn, and entertain about coffee. As I have said before, and undoubtedly will say again, increasing coffee knowledge benefits all of us. When you and I share our coffee experience with our friends and family, they gain a new appreciation for good coffee and coffee quality in general gets better. When folks find out just how good coffee is when bought right, roasted right, and brewed right, they are less tolerant of mediocre coffee. When more people demand better coffee, you will see the standard raised higher and higher. We have witnessed an explosion of coffee in America and while there is still mediocre coffee being sold, coffee consumers are far more sophisticated now than even a dozen years ago.

This journal is my way of helping you "get the message out" about good coffee. You are not going to agree with everything you read here. I don't either, but I enjoy the search. There is no "truth" about coffee. There are many opinions and viewpoints and I want you to share your know-how, your knowledge. Send me your story and I will help you share it with our readers.

Please visit my newly rebuilt website at It will be revised and improved often so if you can't get it the first time, please try again. You can find Past Issues, Coffee Links, subscribe/unsubscribe, and much more to come. You can also send the page or the link to a coffee loving friend. You'll be doing two people a big favor with just one link, your friend and me!.

If you or someone you know would like to contribute an article, please contact me at

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: SUBSCRIBE-UNSUBSCRIBE

2. Trip to Costa Rica

If you have been to Costa Rica and know of places we should see on our Costa Rican Coffee Field Trip, please let me know. We are still working out the details so any suggestions would be very helpful. If you would like to go on this trip or just would like more information, please email me.

3. A comment on our Costa Rica trip from Bill Harris of Cafe Campesino:

As you plan the Costa Rica trip - please consider adding a stop at Cooperative Montes de Oro in Miramar - the site of one of the first solar coffee dryer. It is a fascinating piece of equipment - installed by the Meso American Development Institute and partially financed by Coffee Kids. You'll be hearing more about these dryers as several have recently been installed in Nicaragua and Guatemala. The primary benefits are environmental - but they also seem to have a cheaper long term operating cost. In Costa Rica, coffee is typically dried by either burning wood - very bad - or burning diesel - also very bad. These dryers offer an alternative. The solar dryer collects energy by heating water on the roof, transfers it to a 500 gallon tank and then uses a radiator - type exchange to blow heated air across the coffee while it rests on screens. Fans are also solar powered. I drove all over Central America two years ago visiting over small farmer cooperatives before starting Café Campesino and was fascinated by this contraption.

Visit Bill at:

4. Some Words From Our Sponsors :)

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Treat yourself to the World's Highest Quality Coffee at the lowest possible prices.
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Please Mention Badgett's Coffee eJournal to get this special.

5. A Little Humor

Question: Why is it that when Husband putters in his shop or in the yard or garden, it's okay with Wife. But when Husband putters at the computer, he's "playing" and gets fussed at for taking time away from Wife and family. I just don't understand. It comes from the same book that says husbands take out the trash, clean the garage, wash the car, take care of the yard, cook on the grill, and pick up their underwear.

6. Ken's Korner …..Coffee and Roasting Research by Ken Mary

The Melitta Aromaroast Part 3, Completion of heater modification.


Place the heater assembly in the roast chamber. Connect one probe of the multimeter to the roast chamber and connect the other to each of the 3 wires to make sure there are no short circuits. Install the retainer, aligning with the slot in the mica and the mark on the roast chamber. Again check for shorts with the multimeter. Replace the insulator and align the holes. Hold the insulator and retainer in place with cellophane tape as there is no easy way to use fasteners here and maintain an air seal. Find a plastic straw or piece of string to fit the hole in the plastic housing through which the 3 wires originally passed. Push the ends of the wires into the straw and assemble the roast chamber into the plastic housing while pulling the straw and the 3 wires through the hole. Align the marks on the collar and plastic housing, slowly rotate the roast chamber until the plastic alignment pins fit into the proper holes. Replace the 4 screws attaching the roast chamber to the plastic housing. Return the blue wire to the screw terminal, solder the brown wire to the switch, and solder the yellow wire to the short stub where it was cut from the circuit board. Repeat the check for short circuits. Push the excess length of the 3 wires back into the hole to make sure they do not rub on the fan. Plug into a 110 volt outlet and momentarily switch the roaster on to check for wires rubbing on the fan. Install the base and air inlet assembly and you are ready to roast.Operation:

Power consumption will now be about 1300 watts, comparable with other home hot air roasters. Most roasting may be done with the air valve at its full OPEN position. Very dark or fast roasts, or cold ambient temperature may require the original procedure of gradually closing off the air valve as roasting proceeds. I may have erred on the good side with the fan motor voltage, or some other effect of the modification or reassembly, as there seems to be better airflow. The beans now agitate properly even with the air valve closed halfway. This gives additional versatility in changing the roast profile. Efficient agitation is necessary to prevent burning, and transfer heat to the beans more quickly. If your results show not enough airflow, disassemble and adjust the motor coil shunt to increase the resistance by 0.2 ohms. One side effect of being able to operate at full open is more beans flying out into the trap. So far, this has not caused any problems with under roasting, and I just visually check the trapped beans color and mix them with the main batch during cooldown. The original 1000 watt rating does seem a little underdesigned for the majority of home-roasting environments. But as mentioned previously, hot weather (80F+) should enable the 1000 watt'er to give satisfactory light roasts in the 10 minute range. However, I much prefer the results of the heater modified Aromaroast.Future mods?

In writing these articles, several new ideas applicable to most hot air roasters and popcorn poppers have occurred to me. If they prove useful, they will appear in future issues.


7. The Story of Adams Gourmet Coffee

If it weren't for my son, Tim Adams, I probably wouldn't be telling you this story. Tim and I had taken my wife, Janet, out to a very fancy restaurant for a birthday steak dinner. We had finished our meal, and ordered coffee. From out of the blue, Tim says, "Wouldn't it be cool to have a coffee house, kinda like a bar, where you go to drink coffee, espresso, and cappuccino?" He continued, "You could have people reading poetry, playing soft music live on stage, have some books to read, and maybe some pastries." I told Tim, "Buddy, that's a great idea, and if you set your mind to it, it could become a reality." Janet responded with words of encouragement as well, telling Tim to make his dreams come true by acting on them. We talked about our ideas the rest of the night, discussing decorating ideas, the size of the place, and Tim even scratched out a sketch of the bar and stage on a napkin. It certainly made for a fun and interesting evening.

The next day, I went to our local bookstore just to browse and pass the time. Ironically enough, I found a book on how to start your own coffee bar! The book was filled with information about coffee, not only about the coffee bar, but many informative topics about this eye opening, must have it, jumpstart your day beverage. I bought the book and gave it to Tim to read. I couldn't help but to read the book myself, becoming more interested in the topic. Surprisingly enough, I became much more interested than Tim. He was interested, but, for a fifteen-year-old boy, starting a coffee bar business was a little beyond his reach. When he saw how much money it would take to make this dream a reality, he said he'd better wait a few more years until a bank would consider talking to him! Well, I investigated a little further. I responded to some "retail space for rent" ads and very quickly was slapped in the face. The least expensive storefront available in our area was going to cost $2000.00 per month just for renting the building, not to mention all of the startup cost, utility bills, and advertising. Janet said that the only way to do such a thing would be to take out a business loan and go full force into this venture. We scrubbed that idea, knowing we couldn't afford such a thing. But, I was not finished.

I've always had an entrepreneurial spirit, so I started looking into creating a website. I found an affordable company that allows you to create your own website, and I went for it! Building the website was quite an experience. First came the pointing and the clicking, just to see where this thing was going to take me. It did require many mornings of waking up at 4:00 a.m. to get some editing done before going to work. It also meant staying up late at night doing the editing, after the kids had finished their homework on the computer. Once the site was created, needed a way for customers to order the coffee. This is where my nephew, Justin Adams, came in to help. He and I sat for hours, inputting the HTML, cutting and pasting text, wiping the sweat from our brows, and really learning a lot. When the site was finally done, we sat back and admired our work, a job well done! be'll have to come back!

Written By: Mark Adams, owner of Adams Gourmet Coffee. This article is available for reprint only with this resource box intact. Please contact Mark via his website @

8. The Caffeine Archive

The Caffeine Archive has been a fun spot on the World Wide Web since
1994. This makes it one of the original fun sites on the Internet.
It was developed by programmers in Austin, Texas to celebrate the
caffeinated beverages that keep the high tech community up all night
coding. We have kept the original background and banner graphic over
the years honoring what is old, like an old antique quilt.

The archive is links to reference areas on caffeine, caffeinated drink
links, coffee vendors, miscellaneous stimulating links of all kinds a
new section on Shade Coffee. We invite everyone to email us to add
their caffeine-related web site to our archive. We are also looking
to add a new section on Internet Coffee Houses. We'd like to list
coffee shops or cafes around the world that provide online access.

Submitted by Mary Greening

9. Guatemalan Coffee History

In 1760, Jesuit Priests introduced a coffee plant in Antigua, Guatemala with the purpose of using it as an ornament for their gardens. Forty years later, Don Juan Rubio y Gemir cultivated the first plants of coffee in the outskirts of the city. Since that year, all the coffee plantations were supported by the 'Real Order' (Spain).

Guatemala signed their Independence in September 1821.

The new government in charge wanted to increase the productivity potential of all the fields. They established agreements to support the coffee plantations like 'Decreto 1ro. de octubre' (October 1st, decree), it said that 'We will give two hundred pesos to the first farmer who produces 10,000 pounds of coffee, one hundred pesos to the second, third and fourth Farmer'. Since 1871, the coffee business became the number one export for Guatemala's economy.

Guatemala is part of a highly mountainous region ideal for coffee crops in Central America. The mountains are further blessed by frequent rainfall and plenty of sunshine. The many volcanoes add additional nitrogen to the already rich soil. There are five coffee growing regions in Guatemala: Antigua, Atitlan, Coban, Fraijanes and Huehuetenango. These regions with their temperate weather and fields of rich soil have the perfect conditions for the world's best coffee plantations.

Guatemalan coffee is grown at an altitude ranging from 1,000 to 6,000 feet above sea level. Most of the best coffee plantations are located on mountain slopes. The reason Guatemalan coffee is of such high quality is due to the fact that "the finest coffee comes from highest altitudes".

Guatemalan Coffee is known for its tradition of receiving the highest awards among the world's best coffees.

Submitted by Luis Fernando del Pinal…

10. What is your favorite website?

Pick a favorite for two categories: Roasted Beans and Green Beans and let me know.

11. Robert's Comments

How do I brew thee? Let me count the ways. Okay, I'm no Billy Shakespeare, but I would like to get some feedback from you on coffee brewing. Personally, I use the pour-through method with a gold filter when I want a full pot, and a French press for small quantities. The press is my favorite. I've never found a method that gives such full flavor. I use the 3 cup size, which gives me a full mug, and I use a 1/8 cup measure of beans. I pour a small amount of 200 degree water on the grounds to wet them (I'd love to put the aroma in a spray can), then I pour more water, stir with a plastic spoon, and let it brew for 4 minutes. Close your eyes and slurp the first few sips noisily. Fill your nose with the aroma and shut out the world for a moment. Sensuous is the word.

How about you? What is your favorite brewing method?

12. Caffeine: Physical and Psychological Effects

Caffeine is classified as a methylxanthine, along with theobromine and theophylline. Of these three chemicals, caffeine had the greatest stimulant effect on the central nervous system and the skeletal muscles, and the least effect on the cardiovascular system

Absorption of caffeine is rapid. Its effects take about 30 minutes, which is the time the peak blood levels are reached. Maximal central nervous system effects take about 2 hours and caffeine's half-life is about 3 hours. (Remember the 10-2 and 4 ads for Dr Pepper?) It is metabolized almost completely, with only 10% or less being excreted from the body unchanged.

Caffeine's stimulant action on the central nervous system is caused by its ability to block the brain's neuroreceptors for adenosine. Adenosine itself acts as a neuromodulator to produce behavioral sedation in several areas of the brain by inhibiting the release of neurotransmittors. By inhibiting adenosine's sedative effects, caffeine causes stimulation.

Low doses of about 200 mg of caffeine cause reduced drowsiness and fatigue in most individuals. The stimulant effect on skeletal muscles increases the body's ability to perform physically exhausting work for longer periods of time. The same dose of 200 mg keeps most people awake longer and causes sleep disturbances. Caffeine's stimulant qualities caused the National Academy of Sciences' Institute of Medicine to recommend ways to add caffeine to U.S. soldiers' rations. Since caffeine might give an athlete an unfair advantage, the U.S. Olympic Committee considers it a "performance enhancer", and regularly screens athletes for the drug. - from a paper presented at Penn State University by Robert L. Badgett

Please visit our sponsors, and if you learned about them from this newsletter, please make a big deal of it. They help make this newsletter possible. We need more sponsors, both for contribution of articles and for premiums to share with subscribers, so put the touch on your favorite coffee vendor to contact me.

We also need more subscribers, so forward this issue to twenty or thirty of your coffee loving friends. (Just send it to everyone in your email address book, it's easier than trying to decide.)

13. Links to Our Friends

1st Line Equipment, LLC

Coffee Time, Finest Gourmet Coffee from Guatemala


Café Campesino

Dragon's Lair Coffee Farm - 100% Kona Coffee

Ahrre Maros Ahrre's Coffee Roastery

The Wallenford Estate Jamaican Blue Mountain Coffee

Armeno Coffee Roasters Ltd.

The Coffeeman

Doxpress, Inc.
Imprinted Coffee Mugs & Promotional Printing

For more links visit our website
(Please excuse the construction.)

14. 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 email:

(c) Copyright 2000 Robert L. Badgett. All Rights Reserved.

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