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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 41 June 1, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Cappuccino Semifreddo
4. A Daily Dose of Wisdom from the Rebbe
5. Subject: misinformation!!!!!!!!!!!!!
6. Nobody Told Me About That...
What's Cleaning and Descaling?
7. Frankenbeans!
8. Mother Teresa's Poem
9. Dear Robert,
10. Links to My Friends
11. Feedback


1. Welcome

Happy summer season to you all. I love it! I live on an island
that becomes a resort area every Memorial Day weekend. We change
from a sleepy little ocean town to a crowded and hectic beach
resort and it's fascinating to see the change every year.

A warm welcome to all the new subscribers. Thank you for
inviting me into your inbox. We get new readers every day and I
appreciate your subscription. I invite you to participate in
this journal. Write an article, express an opinion, tell me what
you think.

Brad Smith of Tyler, Texas told me what he thinks and you'll
find his message in this issue. Other topics include cleaning
espresso machines, genetically modified coffee, and a
scrumptious coffee recipe. You'll also find a beautiful poem by
Mother Teresa that deserves to hang in every home.

A dear reader chides me ever so nicely in "Dear Robert." He says
he wants a coffee convention but gets a Greenpeace convention
instead. What do you think?

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


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Custom Imprinted Coffee Mugs
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For Details Call Doxpress: 800-999-3676


Get 250 business cards for FREE - an $85 value.
Exceptional print and paper quality! We use state-of-the-art
printing presses and print on 100lb. paper stock.


"Eighty percent of success is showing up." Woody Allen

3. Cappuccino Semifreddo

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

10 egg yolks
1 vanilla bean, split and seeds scraped out
1 1/4 cup sugar, divided
1 1/2 tbsps espresso extract
1 cup cream
About 4 whites from large eggs
Steamed milk or whipped cream

Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons
sugar until mixture is of a consistency where it forms a ribbon.
Add espresso extract and incorporate well. Transfer mixture to a
larger bowl and place over ice. Meanwhile, whip cream with half
the remaining sugar, fold into yolk mixture. Beat egg whites
with remaining sugar until stiff peaks form; fold into
yolk/cream mixture and incorporate well. Pipe mixture into cups
and freeze for 50 minutes (if you freeze it longer, remove from
freezer half an hour before serving.) Top with steamed milk or
whipped cream and serve with doughnuts.

"Success is going from failure to failure with enthusiasm."
Winston Churchill

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

The Problem With Heaven

People imagine that since G-d is not physical, therefore He must
be in heaven. But the heavens--and all things spiritual--are
just as much creations as the earth. Less dissonant, more
harmonious, more lucid--but finite realms nonetheless.

G-d is not found due to the capacity of a place, but by His
desire to be there. And what He desires most is to be found in
the work of our hands, fixing up His world.

In the heavens is G-d's light. In the work of our hands dwells
G-d Himself, the source of all light.

Brought to you by

"The secret of success in life is for a man to be ready for his
opportunity when it comes." Benjamin Disraeli

5. Subject: misinformation!!!!!!!!!!!!!
Date: Tuesday, May 22, 2001 10:53 PM

"I usually read all the misinformation in your journal and then
just go on, but this time I could not. In the first add, the
statement is made, that the coffee one might purchase from this
particular vendor is guaranteed to be fresh because it is vacuum
packed. When you roast a kilogram of coffee it emits roughly 11
liters of CO2 over the course of about two weeks. Therefore if
you try to vacuum pack it when it is fresh, the package will
first swell and then explode. This is why roasters that care
more about freshness and flavor than "clever marketing" use a
one way valve to allow the CO2 to escape. To vacuum pack coffee
you must first let it "de-gas" which is an unscrupulous
marketing euphemism for going stale!!!!!!!!! How can you claim
to be furthering the specialty coffee industry and allow this
kind of blatant commercialism to be printed under your name? I
could not sleep at night.

And by the way, it took an awful lot of petro chemicals to
produce the energy and components necessary for you to send this
"non-polluting" journal out."

Brad Smith
Distant Lands Coffee Roaster"


The following is the reply to the above from Sterling Moon
Specialty Coffees, the "particular vendor" in Smith's message:


My goodness! Brad certainly has a commitment to the coffee
industry, cleaning up your journal, and probably the whole
advertising industry.

Sterling Moon Specialty coffees are fresh-roasted, and upon
cooling are inserted into a nitrogen flushed, metalized, three-
ply bags, and always with a one-way valve to take care of the
escaping gases. To create a true scientific "vacuum" is
impossible, of course, and in that sense Brad is correct. The
word "vacuum" is often used to designate that coffee has been
protected from oxygen - a flavor robbing element for freshly
roasted coffee beans, and we do everything we can to make that

I would be glad to ship Brad a 12 oz. bag of our Blue Nile Blend
as a gift so that he can inspect our packaging and see and taste
first hand the care and quality of Sterling Moon Specialty

By the way, Robert, the May 20th issue of Tea & Coffee has a
great article on this debate about freshness and containers. It
is titled Life In A Vacuum? by Timothy Castle (author of The
Great Coffee Book). In this article Sam Schank, quality control
director of Hawaii coffee Company states: "Vacuum packaging is
critical......." meaning once again that the elimination of
oxygen is the issue here not meaning a laboratory scientific
vacuum such as outer space consists of.

This is followed by another fine article in the same issue
titled "Keeping Coffee Fresh with The Wipf Valve" by Reg.
Butler, in which is stated, "...the roasted coffee must be
protected against air, oxygen, aroma loss, moisture and light.
This multiple protection is ensured by composite films with
barrier layers, combined with vacuum and inert gas [nitrogen, in
our case at Sterling Moon] packaging systems."

Brad does raise a true issue in our industry...freshness is
tantamount to using the word gourmet/specialty in front of the
word coffee. The debate will rage on for years I am sure. The
small walk-in roaster is very threatened by anything that is
going to cancel out a corner only they could occupy. And I can
see why, it is a calling as well as a paycheck for most of them.
I feel for them as few are going to survive, and actually the
culprit of their demise may very well be the valve bag!

Keep doing what you're doing, Robert. Non illegitimi

Anthony Dallmann-Jones, Ph.D., CEO
~ 88 of the World's Best Fresh-Roasted Coffees Shipped to Your
Door! ~
Shop online not in line...

"When a man dies, if he can pass enthusiasm along to his
children, he has left them an estate of incalculable value."
Thomas Edison

6. Nobody Told Me About That...
What's Cleaning and Descaling?

by Jim Piccinich
1st-line Equipment, LLC

Many "home espresso machine" enthusiasts and espresso
connoisseurs enjoy making their favorite espresso-based
beverages at home. The typical ritual usually includes a brief
cleanup for continued performance in one's home equipment. The
typical "daily" cleanup usually includes the following:

*Rinsing of the portafilter (a.k.a. filter handle)
*Rinsing of the dispersion screen in the grouphead (a.k.a.
*Wiping of the steam wand with a moist cloth
*Cleaning the drip tray
*Wiping the machine's surface

Weekly cleanups can include

*Cleaning the water tank
*Removing the old coffee grind in the portafilter gasket located
inside the grouphead

Many machines (not all) will usually have 1-2 years of
uninterrupted service following this cleaning program. Problems
that may arise would be limescale build-up on parts that are in
contact with water (i.e. boiler, steam pipe and valve, and
solenoid or grouphead valve) and coffee oils built up behind the
dispersion screen.

These two detriments can lead to leaking of water at the
grouphead or steam pipe and the closure of the water pathway in
the grouphead. The leaking water (either a stream or drip) would
not allow the espresso machine to build-up enough pressure to
extract your perfect espresso. A closure at the grouphead would
not allow espresso extraction and place excessive pressure on
the pump.

To avoid these detriments, most, not all, "home espresso
machine" owners should add a "monthly" cleaning/descaling
regimen to the above cleaning program. An exceptional product we
have found is CleanCaf.

CleanCaf can be viewed at the bottom of this page:

Monthly usage of this product has become a good preventative
maintenance tool for home model espresso machine owners (of the
NON-heat exchanger or NON-commercial type).

CleanCaf is recommended at inception of a new home model
espresso machine since it sometimes can do more harm than good
on older machines which have not be cleaned or descaled. For
instance, years of limescale build-up can coat the seal made in
the espresso machine's steam valve. Removing the limescale
build-up here would actually create a leak even when the steam
valve is in the closed position. At this point, you would need
to decide the worst of two evils - correct the steam valve after
descaling or allow continued limescale build-up to the detriment
of your home model espresso machine. We hope this information
helps you in understanding the importance of cleaning and
descaling your machine.

Regarding our current Badgett promotion for June, 2001, please
click on this Badgett exclusive link:

Copyright. 2001. All Rights Reserved. 1st-line Equipment, LLC.

Permission For Electronic Reproduction Only Granted by 1st-line
Equipment, LLC To Badgett's Coffee eJournal and

Caffeine: 3,7-Dihydro-1,3,7-trimethyl-1H-purine-2,6-dione Huh?

7. Frankenbeans!
Genetically Modified Coffee Ready to Break Out!

Just when you thought it was safe to go back into the café; just
as organics, shade-grown and Fair Trade seemed to be making
sense in the weird world of coffee; here comes genetically
modified coffee - Frankenbeans!.

In traditional coffee harvesting, berries ripen at different
times during the season (some people refer to this as "an act of
nature"). Thus, the same plant will be picked over several times
for its full yield, spreading the supply from any one region out
over time and assuring a regular flow of beans during the

Researchers at the University of Hawaii with nothing better to
do have developed a way to ripen all berries on a coffee bush at
the same time, through genetic engineering. By modifying the
genetic code for ripening, the scientists have created a bean
that will automatically ripen when hit with a chemical spray.
This will eliminate some labor on large plantations, thereby
increasing plantation profits. It will also put more coffee on
an already glutted market (thanks in part to the World Bank's
development of Vietnam from an international coffee nobody to
the second largest world supplier of cheap robusta beans at
slave wages to farmers - so much for liberation), and push the
world market price for coffee even lower than it already is
(about the lowest in a decade!).

So what is the point of this great leap forward in technology?
It is a completely unnecessary dabbling in genetics for no valid
economic, social or other reason. Since we at Dean's Beans only
buy certified organic coffees and only purchase beans from small
farms and democratically run cooperatives using Fair Trade
principles, it doesn't affect us directly. We vow never to
purchase genetically modified coffee or any other ingredient in
any of our products. It does, however, directly affect the
welfare of tens of millions of small coffee farmers around the
world who cannot afford to lose more income when the world
market drops even further, and whose crops may become
contaminated by pollen from the Frankenbeans (meaning that their
berries wouldn't ripen at all without the patent license and

We urge all coffee consumers to stand up to this one. Let your
local roaster and retailer know that you won't support
genetically modified coffee with your purchases. You can get
more information on this outrageous development at You can also email Dr. Frankenbeans
himself (Dr. J. Stiles) to wake up and smell the coffee at

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

"Merit begets confidence, confidence begets enthusiasm,
enthusiasm conquers the world." Walter Elliott

8. Mother Teresa's Poem

[This poem was written by Mother Teresa and is engraved on the
wall of her home for children in Calcutta.]

People are often unreasonable, illogical, and self-centered.
Forgive them anyway.

If you are kind,
People may accuse you of selfish, ulterior motives.
Be kind anyway.

If you are successful,
you will win some false friends and some true enemies.
Succeed anyway.

If you are honest and frank,
people may cheat you.
Be honest and frank anyway.

What you spend years building,
someone could destroy overnight.
Build anyway.

If you find serenity and happiness,
they may be jealous.
Be happy anyway.

The good you do today,
people will often forget tomorrow.
Do good anyway.

Give the world the best you have,
and it may never be enough.
Give the world the best you've got anyway.

You see, in the final analysis, it is between you and God
It was never between you and them anyway

"Years may wrinkle the skin. Lack of enthusiasm will wrinkle the
soul." Anonymous

9. Dear Robert,

I love the newsletter. I have enjoyed every issue. The only
small, and I mean small observation/complaint is this, every
issue I have received, which is five or more at this point, is
peppered with comments and articles regarding "fair trade",
"socially responsible", and various other abstract and hard to
define terms and concepts.

Your comment in this issue regarding the large number of
computer related workers interested in coffee could also be
expanded to those people interested in the above mentioned
topics as well as I am finding out.

As someone new to the coffee loving world I simply have not been
exposed to people who actually apologize, as one
roaster/advertiser did for at least five paragraphs, for
actually charging for his time, effort, risk and knowledge in
addition to the actual roasted coffee beans he was selling. I
guess he had some bills to pay or he would have simply given
them away. Poor guy, I thought his torturous article regarding
why he was actually forced to sell his product at a profit was
going to make me cry after awhile.

All kidding aside, I love the information contained in the
newsletter as well as the other quips, comments, and upbeat and
positive articles that may or may not be related to coffee. The
other stuff that I am having a hard time defining frankly, but I
think you know what I am talking about, can be allocated to a
smaller volume in the newsletter. I feel like I'm being
lectured at a Green Peace convention. The problem is, I thought
I was going to a Coffee convention instead.

You're the best. Thank you for the newsletter. I forward it as
often as possible to my friends and family.



[What a nice way to fuss. Robert]

10. 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.

"Men have a much better time of it than women; for one thing
they marry later; for another thing they die earlier."
H. L. Mencken

11. 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.

Be a success with a new Web address!

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