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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 40 May 18, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Mexican Spiced Coffee (Cafe De Olla)
4. A Daily Dose of Wisdom from the Rebbe
5. Advice on Opening a Coffeehouse
6. Thanks for Opening My Eyes to Good Coffee!
7. Coffee Fest Trade Show Calendar Update
8. A Message from a Coffee Grower in India
9. Great Coffee Making the World a Better Place
10. Why Are World Coffee Prices Low?
11. Feedback About ORCA's Dirty Dozen Article
12. Links to My Friends
13. Feedback


1. Welcome


We published the first issue May 26, 2000, and this is our 40th
issue. Thank you to all our readers, sponsors, and contributors
who have made this past year such a pleasurable year for me. I
have grown in my appreciation for the coffee world and I
sincerely hope that you have grown along with me. I have also
increased my coffee knowledge. There is so much to this coffee
business. With your continued help, I hope to continue learning,
teaching, and entertaining. My goal hasn't changed since I
started this journal. I promised to gain in quality and quantity
and I hope I have made progress on both goals.

Thank you for subscribing and for staying subscribed. Your
comments mean a lot to me because it shows you are reading. I
know you don't read every article, but in some cases I don't
blame you. Some issues have been great (I must say), and some
issues have been, well, not so great.

Thanks for staying with me and supporting the journal with your
coffee loving friends. Our readership has grown beyond my dreams
and the growth is because you made it happen. You forwarded
issues and you shared with others. I am passionate about good
coffee and I want to share that passion with you. Together we
can raise the coffee standards of our neighborhood, our
community, and the world. Demand the best and you'll get the
best. Everything is 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

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


Custom Imprinted Coffee Mugs
Fast Delivery - Competitive Pricing
For Details Call Doxpress: 800-999-3676


Congradulations to BCE on its First Aniversary!!!

Office Supplies OnLine - Super Service & Super Savings
No Minimum Orders! Free Shipping!


Thank you for your support!! Nancy & I are so grateful for
everything you do for Taffy's in support of The Independent
Music artist. On May 5th we celebrated our 2nd year
anniversary, and I am happy to report that we have hosted
entertainment every Friday and Saturday night since we opened,
and we haven't missed a beat.

Taffy's Main St. Coffee
123 E. Main St.
Eaton, Ohio 45320
(937) 456-9300
Booking: Tony Peters

"I am only one, but still I am one; I cannot do everything, but
still I can do something; I will NOT refuse to do the something
I CAN do." Helen Keller

Happy Anniversary And A Toast (Hmmm, Maybe Another Espresso
Shot) to Achieving Another 1,245 Subscribers In The Coming

1st-line Equipment, LLC
1st-Cup Coffee Company (tm)


3. Mexican Spiced Coffee (Cafe De Olla)

Thanks to Barbara Gearhart Fitzpatrick for sharing this recipe
and many more I will publish in later issues.

3/4 c Brown sugar, firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)

In a large saucepan, heat 6 cups of water with the brown sugar,
cinnamon sticks, and cloves over moderately high heat until the
mixture is hot, but do not let it boil. Add the coffee, bring
the mixture to a boil, and boil it, stirring occasionally, for 3
minutes. Strain the coffee through a fine sieve and serve in
coffee cups with the orange zest.

"If you can dream it, you can do it." Walt Disney

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


Don't be afraid of the other person because he is different from
you. There is far more in common between any two human beings
than there are differences.

As for the differences, think of them as the hooks that hold us

Differences are the thing we have most in common.

Brought to you by

"You are NOT what you think you are.
But what you think---YOU ARE!" Dr. Norman Vincent Peale

5. Advice on Opening a Coffeehouse

How many of you would like to open your very own coffeehouse? I
would guess that a large majority of readers of this journal
would love to have their own shop. A recent question asked for
advice and I came up with some suggestions. If you have some
suggestions, send them and I'll publish in a later issue.

1. Subscribe to Badgett's Coffee eJournal. (I know, if you
hadn't subscribed, you wouldn't be reading this, but I can't
resist the self-promotion.)

2. Visit Bellissimo's website at
They have awesome training and resources, books, tapes, etc.
There are other folks in the coffee consulting business, but I
know the folks at Bellissimo do a fantastic job. They have "been
there, done that" and are dedicated to teaching quality coffee,
from site selection to business management.

3. Visit my website's Links Page and visit the sites listed.

4. Subscribe to the coffee trade magazines.,

5. Join the Specialty Coffee Association of America. They have a
special membership for businesses in planning stage:

6. Buy and read any book by Kenneth Davids.

7. Buy and read Mark Pendergrast's "Uncommon Grounds"

8. Attend Coffee Fest Trade Show in Atlanta June 1-3. Sign up
for the free cupping seminar before you go because it fills
quickly. Split up for the seminars so you or your partner sees
them all.

9. The coffee world is full of nice folks who are eager to help
you. Contact the experts and ask for help.

"Until we extend the circle of our compassion to all living
things, we will not ourselves find peace. Albert Schweitzer

6. Thanks for Opening My Eyes to Good Coffee!

Once upon a time I thought I was a real coffee expert. My idea
of good coffee was 8 O'Clock brand Colombian from the A&P store.
I started out grinding it at the store, but I eventually bought
a grinder so I could grind the beans at home. I told my friends
all about the coffee and how they should quit buying the canned
stuff and switch to "real gourmet" coffee. I remember telling
them that it was a little more expensive than the canned stuff
but it was worth it. If I remember right, I was paying a little
under $10 for a 3-Lb bag. I saw gourmet coffee at coffee shops
for $10 a pound and I thought, "no way Jose" was I going to pay
three times the price of 8 O"Clock. I was convinced that coffee
couldn't get any better than my 8 O'Clock coffee.

A friend of mine forwarded one of your issues to me several
months ago. (I don't even remember who it was so I can't thank
whoever sent it) The issue had an article about home roasting
and what an eye opener it turned out to be. I bought a book on
home roasting and I just had to try it. I didn't even know such
a thing existed before then.

I went to several stores, looking for a West Bend air popper and
I came across a Melitta home roaster. It was a discount store
and they were selling it for $9.88. I bought two Melittas and
rushed home to try it. I stopped at a coffee shop that roasted
coffee and asked for a pound of green beans. It took some
waiting but they sold me a pound of Colombian for $6. I unpacked
the roaster and roasted my very first batch that day in my
kitchen. The book said to let it sit for at least four hours but
there was no way I could wait so I ground and brewed it before
it was cool.

It was fabulous! I couldn't believe how good it tasted. My house
was pretty smelly but the coffee was so good. I threw out all
the other coffee in the house. I was hooked on home roasting. I
have been roasting for about four months now and I'm glad I
bought two roasters because the first one quit working last
month. I know the Melitta is not very well thought of but I
really have had good results from mine. The second doesn't get
as hot as the first one so I'm thinking of looking for another
roaster pretty soon. I might get the Hearthware. I see on that it has a lot of users.

Anyway, I thought you would enjoy my tale. I enjoy your coffee
journal very much and I appreciate the work you put into it. I
tried putting out a company newsletter one time so I know how
much work it is. I hope you continue publishing it. I don't much
like all the articles about fair trade and organic and shade
trees, but I guess others like to read about it. I'd like to see
more articles about home roasting and reviews about different
roasters and different coffees.

If you want to put this in your journal I would be thrilled to
see it. You're always asking for articles. If you want to change
it some, that's ok. Correct any spelling or grammar before you
use it, though.

Wesley from Texas

"It is our choices that show what we truly are, far more than
our abilities." J.K. Rowling

7. Coffee Fest Trade Show Calendar Update

Coffee Fest Atlanta
Cobb Galleria Centre
Atlanta GA
June 1-3 2001

Coffee Fest Seattle
Washington State Convention & Trade Center
Seattle, WA
October 26-28 2001
*See additional information below.

* "Specialty Coffee Business Seminar"
Washington State Convention & Trade Center
Seattle, WA
October 26-28 2001

Coffee Fest Las Vegas
Riviera Hotel & Casino
Las Vegas, NV
March 1-3, 2002

Coffee Fest Atlantic City
New Atlantic City Convention Center
Atlantic City, NJ
June 7-9, 2002

Coffee Fest Trade Shows have been produced 26 times in 13
states. Each Coffee Fest features a complete exhibition and
extensive educational opportunities.
*Coffee Fest's industry leading "Specialty Coffee Business
Seminar" is limited to 48 students and is only presented in
October in Seattle.
Coffee Fest:
9655 SE 36th Street #101, Mercer Island, WA 98040
Phone: (206) 232-2982 ext. 13
Fax: (206) 236-5241

"You must be the change you wish to see in the world." Ghandi

8. A Message from a Coffee Grower in India

Dear Sir,
My name is H.R.Basanna, a traditional Coffee grower. At present
I am a member of the Coffee board in India and Chairman of the
district level Plantation Information Center. Yesterday I read
through your e-journal. It is really appreciable and contains
lot of information.
In future I too will contribute some articles. I would like to
communicate with Growers associations of different countries.
Can you help in this regard?


Basanna Anemahal Estate Sakleshpur
Hassan. D.T.




"Only two things are infinite, the universe and human stupidity.
I'm not yet sure about the first one." Albert Einstein

9. Great Coffee Making the World a Better Place
All Organic and Kosher- Respect for the Quality of Life

The Coffee of Guatemala

The coffee is a small dark green bean that is SHB (strictly hard
bean), fully washed and sun-dried. It is medium body, acidic
with a smoky flavor. We use the Guatemalan in our We use the
Guatemalan in our BirdWatcher's Blend and Rattlesnake Brew.

Our coffee is grown on the 5,000-foot high slopes of the high
volcanoes that surround Lake Atitlan, an area often called "the
heart of the Mayan empire". It is produced by two grower groups
made up of indigenous Tzutzuil peoples from Santiago Atitlan and
San Juan La Laguna (and they don't take American Express!).
These people have maintained their culture and traditional dress
in spite of centuries of political and social pressure to
assimilate, and they have paid a high price for their beliefs.
The coffee is certified organic, fair trade, and fully shade
grown, and the farmers are very conscious of the importance of
shade as an ecological niche for migratory songbirds, for the
health of the soil, and for the additional sustenance the
hardwoods and fruit trees provide their families. Dean has
worked for six years in the villages through Coffee Kids to
bring microcredit and health promotion projects to the

The Coffee of Costa Rica

We use Tierra Madre as our Italian Espresso Roast, Full Moon
(light and dark), in Uprising! Breakfast Blend, and as the dark
roast in our Rattlesnake Gutter Brew.

Our coffee, Tierra Madre (Mother Earth) was the first certified
organic coffee grown in Costa Rica. The growers utilize a
combination of organic growing practices, such as composting,
mulching, biological insect control and shade canopies to
produce this sought-after coffee. The coffee comes from a
collective of thirty farmers working the land in the best
growing regions in Costa Rica - Tarrazu, Tres Rios and Meseta
Central. Due to the different soils and growing conditions among
these regions our coffee is extremely complex, yet well-balanced
in terms of body and acidity.

The Coffee of Mexico

We roast two types of Mexican coffee from the states of Chiapas
and Oaxaca. Both fair trade coffees are grown by indigenous
cooperative farmers struggling to maintain their identities.

The Oaxacan are Alturas (grown over 1100 meters) around the
renown Pluma region and named after the indigenous groups that
grow them (e.g. Mixteca and Putla). The farmers are members of
the CEPCO cooperative alliance. The Chiapas coffee comes from
Union de Majomut, an indigenous cooperative trying hard to
support themselves amidst the violence and disruption of life in
Chiapas. Currently, all indigenous organizations in Chiapas are
under suspicion and pressure from the federal government, making
it difficult to work in the fields, process and sell their

Both beans are large and smooth, making for easy roasting. They
have excellent aroma, medium body with slight acidity. A mellow
coffee with a softly sweet flavor. We use these beans straight
up, and for Aztec Two-Step and Aztec Two-Step Decaf.

"Be more concerned with your character than with your
reputation. Your character is what you really are while your
reputation is merely what others think you are." Dale Carnegie

10. Why Are World Coffee Prices Low?

World coffee prices are low because there is an over supply of
coffee. Many coffee growers across the developing world have
produced too much coffee, which they have simultaneously
released into the world market.

This has depressed world prices. Why have the coffee exporters
flooded the market? Coffee producing countries used to control
the supply and the price of coffee, in accordance with the
International Coffee Agreement.

But in 1989, coffee-exporting states failed to agree on quotas.
This happened partly because countries that never used to
produce coffee begun to grow the crop. Thus adding to an already
mature market.

Subsequently, many countries flooded the market with reserve
coffee that had previously been held back to keep world prices
high. At the same time, consumers' demand for coffee fell in
many parts of the world, in part due to competition from other

So world coffee prices fell 50 per cent and have remained
volatile ever since. Was this break-up of the coffee makers'
cartel good news for coffee drinkers? Not immediately: It took
four years for the supermarkets to slash the price of coffee,
and then only by 20%.

And when prices bounced back in 1994 up 50 per cent, the retail
price rose immediately and stayed high despite another fall in
world prices in 1995. If only it was that simple. From bush to
supermarket, some coffee beans can change hands as many as 150

Most coffee farmers sell their coffee beans to local coffee
dealers who will transport and store the coffee beans until they
sell it on, sometimes to other dealers. The processing and
handling of green, or raw, coffee adds 50 per cent to its price,
according to estimates by the Fair trade Foundation, which works
for a better deal for coffee producers.

Much of this goes towards paying for transport storage and
handling costs. Then, as part of the exporting process, freight
and insurance will add about 10 per cent before an importer
takes over.

The importer, which is usually a major trading company, will
then incur port and customs charges before the coffee moves to a
large coffee roasting company. In the UK, where many people
prefer instant coffee, the coffee beans go through a costly
spray drying, or freeze -drying process.

Alternatively, the coffee is roasted and ground to make filter
coffee. Only then will the coffee tins and jars be filled,
labeled and transported to the supermarket shelves or to the
coffee shops. Along this long chain, everybody will take a cut
of the profit. But why are coffees prices in the supermarkets
and cafes stable while world coffee prices fluctuate?

Many of the expenses incurred -for example taxes, customs
charges and wage costs to coffee roaster -are fixed. The fixed
costs account for a large proportion of the price paid by
consumers in the UK, whl1e the fluctuating world price for
coffee is but a small part of the total.

In addition, the big coffee processors, like for example Nestle,
will hedge their risks using financial futures contracts, and
this will stabilise the prices they pay for green coffee.

When the supply of coffee is great, the world price of coffee
falls, sometimes to levels below the actual cost of growing
coffee. Many farmers then go out of business, or they stop
growing coffee to grow something else instead. Consequently, the
world supply of coffee falls, and prices rise again.

Once again, this makes it worthwhile for farmers to produce
coffee instead of other crops. As they do so, the supply rises
and prices fall again. In other words, coffee is a cyclical

Are there other factors that influence the level of world coffee
production? Sometimes storms, a late frost, crop disease, war,
exchange rate fluctuations or other unpredictable events can
force coffee farmers out of business.

While at other times, centralised political decisions to produce
more or less will affect output levels.

(Financial Times)


11. Feedback About ORCA's Dirty Dozen Article (Issue 39)

Your article about use of pesticides in coffee growing regions
has several inaccuracies in it and is very clearly been pulled
from some older information. Things like saying 2,4-D was a part
of Agent Orange is technically inaccurate. Agent Orange is
2,4,5-T and is very different from 2,4-D. Your information is
wrong on who manufactures 3 or 4 of the products in your list.
American Cyanamid sold that division almost 2 years ago now.
Zeneca does not have an agricultural division any more and sold
their products to another manufacturer.

I agree products like DDT need to be banned globally, but many
of these other products can be used safely in modern food
production. I agree that there does need to be much more
education for the users of these products to protect the
environment and themselves, but used correctly and in moderation
and according to their use labels these products are safe to the
users and the environment. Many of these products are used
safely by farmers around the world including the U.S.

Please, if you are going to publish this type of information be
ACCURATE!! You make me question your journalistic integrity in
this the first issue I have received.



12. 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.

"I haven't failed. I've found 10,000 ways that don't work."
Thomas Edison

13. 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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