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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"T
Issue No. 47 August 24, 2001
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In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. My Coffee Tis of Thee
4. A Daily Dose of Wisdom from the Rebbe
5. NASCORE 2001 Tour of the New York Board of Trade
6. Feedback
7. Fishing with Flavor - A Tale with Taste
8. Coffee inter-cropping recommended in Uganda
9. The Espresso Machine: Centerpiece of Your Coffee Bar
10. Links to My Friends
11. Feedback


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1. Welcome

You know, my coffee loving friends, there are many folks around
us who will never appreciate good coffee. I don't understand it,
but it's true. No matter how much we preach the virtues of good
coffee and how many bags of beans or cups of coffee we share
with them, they just don't get it. I have friends and relatives
who think the swoosh of a new can of Folgers is as good as it
will ever be. Even when they have the choice, they choose their
old familiar canned coffee. But for most of us, the very first
cup of good coffee hooked us for life. We might have a cup of
swill on rare occasion, but we know the difference, and that cup
of swill makes us appreciate all the more why we go to the extra
trouble of having good coffee. To us, the difference is like
night and day.

No matter how old we get, (and since I just had a birthday I'm
thinking of age), when summer is about over we can't help but
feel a little sad. For so long as children, the end of summer
was the end of freedom, the end of happy, long days, and the
scary beginning of a new school year and all it entailed. New
teachers, harder studies, homework, going to bed early, etc.

A 20 year-old asked me my age on my birthday. I told her I was
born the year before Franklin Roosevelt died. She thought a
moment and said, "Oh, then you must be 48." I quickly replied,
"That's right!"

Amazing fact: Starbucks now has approximately 4500 stores and is
opening three new stores per day.

If you're going to NASCORE next month, take a look at the offer
to tour the New York Board of Trade. If you can go a little
early, you'll get a cupping and grading seminar and a mock
trading session.


Wanted: Espresso Cart, located in the PA-NJ-NY area. Contact me
and I might put you in touch with a buyer.


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


Action Roaster Repair Inc. specializes in world wide coffee
roaster repair, coffee plant equipment refurbishing, coffee
roasting plant layout, roaster installation and relocation of
any and all coffee roasting plant related equipment. We offer
everything from one piece of equipment for a coffee shop, to a
complete turn-key large-scale fully automated coffee roasting
plant. Visit us at http://www.actionroasterrepair.com/


STERLING MOON SPECIALTY COFFEES

Do you want the world's best coffee beans fresh-roasted, sealed
in nitrogen flushed one-way valved bags 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 offer coffee clubs and frequent
buyer discounts.

Sterling Moon is not sold in stores anywhere because our coffee
never sits on any shelf but yours! Along with the best coffees
in the world we can find, 69 years of buying and roasting
experience goes into every 12 oz. beautiful foil bag.

Visit us at www.sterlingmoon.com for secure on-line ordering.


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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"If you bungle raising your children, I don't think whatever
else you do well matters very much." - Jacqueline Kennedy Onasis
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3. My Coffee Tis of Thee

It is not stretching the truth to say that coffee played an
important role in the founding of this country. From its
introduction to European culture, coffee had been considered
synonymous with intellectual discourse. The great thinkers of
the 18th Century would gather at colonial coffee houses, such as
the Green Dragon in Boston, to discuss the important issues of
the time.

Then, when the British sought to punish the colonies by unfair
taxation on tea, coffee became not only the preferred drink, but
the patriotic one as well. Coffee houses soon became the
preferred meeting place of the newly formed Continental
Congress. The most famous coffee house of the time was the
Merchant's Coffee House in Philadelphia, also known as the City
Tavern. It was there where the Declaration of Independence was
first read aloud to the public. So stand up for something you
believe in, drink our American coffee and make our forefathers
proud.


BetterBeans.Com: Our Reason for Be'an Small coffee roasters are
perking up all over the country, recreating styles and blends
which were nearly impossible to find just a few years ago. The
quality of these blends remains unparalleled by those of the
giant coffee companies. However, it is difficult to experience
these wonderfully fresh roasted coffees because the roasters are
scattered all over the country. That is until now!
BetterBeans.Com is committed to finding the best coffee roasters
in the nation and delivering their coffees fresh to your door
each month.
Visit our site at www.BetterBeans.Com to learn more about our
coffee adventure.
Support your local roaster!


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"If this is coffee, please bring me some tea; if this is tea,
please bring me some coffee."
Abraham Lincoln
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4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman

The Human Untied
----------------

No one can predict the tomorrow of a human being. We move from
abject poverty to opulent wealth on the spur of a moment, from
hedonism to spiritual heights in a sudden flash. We are
creatures who know no bounds, with limitless power to be
whatever we want.

We get stuck - but not from a shortage of power. It is from our
failure to recognize the knots with which we have tied
ourselves.

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


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"Fear is being stuck in heavy traffic. You just had two cups of
coffee and a bran muffin."
John Mendoza
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5. NASCORE 2001 Tour of the New York Board of Trade

New York Board of Trade
COFFEE, COCOA & SUGAR
COMMODITY EXCHANGE TOUR

Thursday, September 20, 2001
3 p.m. to 6 p.m.

NASCORE has teamed up with the New York Board of Trade to offer
you a fantastic tour to see how green coffee, cocoa and sugar
are traded. A limited number of registrants will be bused to New
York City, to the Board of Trade, where you will be given
cupping and grading seminars. After that, you will actually "get
in the pit", where a mock trading session will be held, allowing
you to get a real feel for the process. This trading session
will be followed by a cocktail reception at the Board of Trade,
then bus back to the Meadowlands Expo Center. ONLY $25.00 per
person!
SIGN UP TODAY!

For latest updates on NASCORE seminars, go to:
www.freshcup.com/nascore


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"Success in almost any field depends more on energy and drive
than it does on intelligence. This explains why we have so many
stupid leaders." Sloan Wilson
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6. Feedback

I am responding to the editorial on boycotting "Big Coffee".
This initiative has my full support. It is unfortunate that many
Americans do not have any sort-of consumer consciousness. We are
the most privileged society in the world, yet as consumers we do
little to extend our gratitude to the rest of the world. We need
to take responsibility for our choices.
Tracy M. Lasley

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"Politicians and diapers have one thing in common.
They should both be changed regularly and for the same reason."
Anonymous
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7. Fishing with Flavor - A Tale with Taste

For the dedicated fisherman, secrets to a successful day's catch
are closely guarded. Gene Trexlar, an avid fisherman in
Cooleemay, North Carolina, who recently caught a 49.4-pound
carp, will tell you he has a secret -- but it's not what you
think. Apparently carp and a café have something in common:
gourmet flavored syrups. Gene uses Cookie Dough Flavored Syrup
from Seattle-based Da Vinci Gourmet to make a secret bait blend,
and the fish seem to like it better than most other bait he's
tried.

It's not just any flavor that works either. Trexlar says fish
are finicky, and prefer the Seattle company's Cookie Dough and
White Chocolate flavored syrups. His wife Martha orders the
syrups through the company's website and occasionally they get a
flavor the fish don't take to. "If the fish don't like the
flavor," Martha says, "we use it on snow cones."

Gene uses the syrup in an undisclosed cooking process, which
includes rolled oats and a microwave. He won't go much further
in sharing the details of his creative concoction, but he will
confide that his success with the bait depends on what kind of
grain used, the temperature of the water, and the fragrance of
the syrup.

Beyond the bait, Gene relies on hidden locations and odd hours
of the night to help him catch the big ones. Returning one
morning around 2 a.m., after a long night on the dark water, he
was stopped by a North Carolina highway patrolman out to net DUI
violators. Pulling Gene over, the trooper noticed some bottles
in the back of the car and assumed he had just caught his own
big fish. But you guessed it, the bottles in question contained
flavored syrups, and Gene didn't let on how syrup, big fish, and
late nights all fit together.

As news of his ace-in-the-hole bait has gotten around, Gene has
heard of other folks attempting a similar mix. He says some are
doing pretty well, but he and Martha continue to try new
flavors, and he's still reeling in the big ones.

www.davincigourmet.com


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"Character cannot be developed in ease and quiet. Only through
experience of trial and suffering can the soul be strengthened,
ambition inspired, and success achieved."
Helen Keller
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8. Coffee inter-cropping recommended in Uganda
Wednesday, August 22, 2001

Clonal coffee should produce its first small crop within 18-24
months after planting. For optimum production, yields of 51 bags
of 70kg per hectare are possible per year.

To maximise the yield, the young stem is bent over the tree line
in a west to east direction (towards sun rise) and is pegged
down to allow suckers to develop. The strong healthy suckers
that develop are additional future stems of the plant. When they
are about 30cm tall, the peg is removed and the end of the bent
plant is let free to grow upwards.

Mulching is done after three years after the canopy has fully
developed. During the earlier years, it is better to intercrop
the coffee with beans, soya beans, ground nuts or leguminous
trees.

These however, must be confined to the central two metres of the
inter-row, leaving a clear 0.5-meter between them and the coffee
tree. Take caution, however, that heavy crops of beans may bring
bean aphids problems to the coffee plant.

Maize should not be intercropped with coffee unless heavy
fertilisation is ensured. This is because maize is a heavy
feeder. Most important to note is not to mulch with coffee
husks, they are dangerous! Most times, they are infested with
the notorious coffee wilt disease.

Shading

This is best done with bananas. The traditional shading with the
ficus trees (mutuba), are no longer recommended by scientists.
This is because, instead they cause the plant to be more leafy
than productive with berries, although they create a cool
microclimate on the ground and conserve moisture needed by the
coffee. Leguminous trees like albizzia species, gilirricidia,
acacia, leuceana and calliandra.

For temporary shading plant a continuous line between every
fourth row of coffee, and around the edges of the plantation.
Permanent shade should be spaced at 40ft by 40ft.

When the plants show some yellowing, they are lacking nutrients.
Check the soils and add suitable minerals or add well rotten
manure mixed well with the topsoil.

Coffee will give a good yield if well tended at an early stage.
It is important therefore that the soil is well fertilized and
kept weed-free.
(New Vision)


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"Never be afraid to try something new.
Remember, amateurs built the ark.
Professionals built the Titanic."
Anonymous
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9 The Espresso Machine: Centerpiece of Your Coffee Bar
by Al Genasco

Okay, so you are ready to open a coffee bar or want to add one
to your existing operation.
Fine. I am glad you do. I am sure then that you are well aware
of the fact that the centerpiece of such an undertaking is the
Espresso machine.
So you get in the mood, shall we say, to go out and purchase an
espresso machine, hopefully THE machine that will help your
establishment gain enough respectability to attract more
customers, generate more sales, become very popular and maybe,
down the road, open another store, followed by a third one and
then.ohh.. ..uuhhh .IPO !?!? WOW ! what a genius this guy is !
He is the King of the brew. He dominates in his field. That's
it. He has arrived. He made it. You can't top that! God bless
him. End of story with a happy conclusion, right ???

Well.That is definitely a course of action many pursue which can
certainly become the realization of yet another American dream,
but, like I said, you still have to get geared up and in the
mood to go out and purchase the Espresso machine, before all of
the above can really happen.

When buying an Espresso Machine consider the following basic
suggestions :

1) So much hype has been raised about Service. service here,
service there.

Service being the most important factor when buying a machine.
That is not true and I do not agree with rest of the pack out
there who simply jack up the price of the machine simply because
they tell you that they stand behind their machine with the
service here..service there recital. If you are concerned
about service, there are Service Contracts that you can examine.
A service contract may cost you $ 200 or $ 300 per year. That
surely beats the $ 3,000 or even $ 4,000 some companies charge
you extra on the original price of a 2 or 3 group machine, just
because they promise you service. REMEMBER THIS SIMPLE PHRASE:
PRICE TO QUALITY RATIO. The fancy design and the complex
architecture of their electronics do not necessarily make a good
cup of espresso or cappuccino (more on this later). LOOK.!
Here's what you should pay for a good machine : if you paid
between $ 2,800 and 3,200 for a 2 Group Semi-Automatic machine
and $ 3,200 to $ 3,800 for an electronic, automatic 2 Group
then YOU paid just about the RIGHT PRICE.

We are talking about good size machines here, with good capacity
copper boilers of 8-12 liters - 2 steam wands - one hot water
tap - automatic water filler - filter and installation included
together with a one year guarantee on parts and 90 days parts &
labor.

2) Buy from a reputable Company who has been in business at
least 10 or more years. If you buy directly from the
Manufacturer, be prepared to do the installation yourself and
meticulously follow the manufacturer's instructions.

Pay attention to the procedures involved in connecting the
machine to clean, filtered water and the voltage/amperage/phase
in your electrical connection box (or outlet), which must match
the voltage/amperage/phase of the espresso machine. Continue to
follow the instructions' manual which should specify how to turn
on the machine - how long to wait before brewing espresso or
steaming cappuccino for the first time - how to make your
favorite brews - how to clean the machine - whether to turn the
machine off at night or not (I recommend to leave the machine
always on, day and night for decades or until you get a new
machine) - what to do at the end of the day to clean your
machine and other important tips that will help you get the most
of your purchase.

3) Now do not think that just because you have purchased a heavy
duty espresso machine you are now home free to becoming the
talk of the town about serving the best espresso or cappuccino
in a fifty mile radius. Oh no.! It's not that simple. In order
to become the best shot in a fifty mile radius you need now to
prove that YOU are the best shot in a 50 miles radius.

Try to establish rules about how and with what YOU will run your
operation. Start, for example, with the following key elements:

YOU MUST:

a) Pick the best espresso beans money can buy. If you skip on
quality, you will pay in attendance (your customers' attendance
inside your store, that is). Buying this espresso over that one
just because this is cheaper can be compared to getting a car
without windshield, wheels, doors and essential engine parts
from a junkyard and getting a brand new Mercedes from a
reputable dealer. Oh yes! You are saving a lot of money, but you
are not going anywhere.

Do not buy pitch black over-roasted beans, which leave a bitter,
pungent taste in yours or anybody else's mouth. These over
roasted beans have lost all their good properties. That's right!
Most of the good essential oils and chemical components that
were part of the bean before the roasting process have now been
burned up. Up in smoke, my friend! All you are left with is a
product that resembles charcoal or a burned up peanut and the
resemblance to it is in both the color and the taste. Puh!

Buy instead beans with a brown to dark brown color. Dry at the
touch. Not oily or at least with a very few, if any, minuscule
droplets of oil which are barely visible. More importantly pay
attention at the brew that these beans produce. Look for a very
dark, blackish, dense liquid (espresso) coming out of the
portafilter in the very first seconds of the brewing process.
This is the very first slim stream (it is supposed to be a
stream and not drops) that will hit the bottom of the espresso
cup. This black slim stream must be followed by a larger flow of
brownish, dense brew outflow (this is the crema) which will last
between 12 and 20 seconds. This will fill the cup with between
1.5 to 2.7 ozs. of fresh brewed espresso (now let's not be
tediously fastidious about these figures, which may vary
slightly). Next is the palate test. I told you already: it does
not matter how eccentric, appealing or attractive your espresso
machine looks, 0r for that matter how original the china in
which you serve your espresso is. If you put in your mouth and
you feel that you can't swallow it, or that your very first
encounter with that concoction is of a wrinkling lips
nature. well..That's it! You have failed the palate test.
Espresso is supposed to be pleasantly sweet to the palate. You
may have tried espresso many times, but you may have never
experienced real espresso. When you drink real espresso for the
first time, you know you have finally found the real espresso.
Let's say you probably had espresso with an attitude and now you
have found espresso with a good character. That's exactly it:
Espresso is coffee with a good character, not an attitude : it
is not supposed to sting or bite you, but rather it should
captivate your whole being with delicate nuances of sensational
flavors and aromas that you have never experienced before. And
the next time you want an espresso you will expect to receive
and experience the same exact sensations, which were acquired
and stored in your memory the very first time. But just because
it is an excellent beverage, the gracefulness of real espresso
inherently lets you know that you can't have 12 or 16 ozs. of it
in one shot. Yet real espresso will addict the average drinker
to look for 2 or 3 shots a day spaced a few hours apart (morning
after lunch - late afternoon). Surprisingly the caffeine
content in one shot of espresso is much less that the caffeine
content in one 12-oz. cup of regular American Joe. So if you
switched from a few cup of Joes a day to a few espresso a day,
you would actually ingest less caffeine.


Al Genasco
Espmachine@aol.com
calltherep@dv.lagunawave.com
www.gensaco.com

(This article appeared in Issue #21, Oct. 13, 2000)


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"Religion is what keeps the poor from murdering the rich."
Napoleon Bonaparte
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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.
http://www.badgett.net


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"You don't stop laughing because you grow old,
you grow old because you stopped laughing."
Anonymous
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11. 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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