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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 5- June 23, 2000
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In This Issue:

1. Welcome
2. Trip To Costa Rica
3. Some Words From Our Sponsors
4. A Little Humor
5. Ken's Korner: New Brewing Method?
6. Di Francesco's Is Coming to New York!
7. Caffé Roma
8. Coffee in the Garden
9. Robert's Comments
10. Links to Our Friends
11. Feedback

1. Welcome!

Thank you for inviting me onto your screen. A hearty and full flavored WELCOME to new subscribers. Many of you have subscribed during the last week or so and this is your first issue. I will repeat myself a little for you.

My goal with this journal is to promote good coffee. I want to learn, educate, and entertain. I also want to get goodies from coffee vendors for readers. I publish every Friday via email and readers include coffee consumers, home roasters, coffee geeks, retailers, roasters, and equipment dealers. If you want to learn more about our wonderful beverage, this is the place. I don't sell anything and subscription is free.

I invite articles and comments. Please share your story, your coffee expertise with readers. I will give full credit or you can write under a nom de plume (or nombre de café). If you have an idea that you think others would enjoy, please contact me. If you have a favorite coffee vendor who might have an article to submit, please let him or her know about us.

Please visit my newly rebuilt website at http://www.badgett.net. 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 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: SUBSCRIBE-UNSUBSCRIBE

2. Trip to Costa Rica

Our Costa Rican tour guide has promised to send details of our Coffee Field Trip for next week's issue. We have room for more, so let me know if you are interested. We will visit coffee plantations and learn all about the entire process, from tree to table. I've been warned to use up all my coffee before the trip because I might not want to drink any other coffee after a trip to Costa Rica.

3. Some Words From Our Sponsors :)

Mention Badgett's Coffee eJournal and get 1 POUND FREE with purchase
of 5 pounds from Caffé Roma. Learn more in article below and visit us at http://www.caferoma.com.


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This offer valid for purchases made between June 16 and June 30, 2000. Sorry, This Offer Can Not Be Applied to Previous Purchases. Cannot be combined with any other offer.

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15% Discount on Hawaiian Coffee

The Coffee Store roasts in small batches every day to ensure the freshest Kona coffee available to the public. We have been voted "Best in Maui" for six years. See what Maui is talking about. Visit our website at http://www.mauicoffee.com. You must mention Badgett's Coffee eJournal in your order to receive the 15% discount.


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Treat yourself to the World's Highest Quality Coffee at the lowest possible prices.

Jamaica Blue Mountain Grade 1 from the Wallenford Estate.

Buy 3 lb at our wholesale price and get Free Moca Beans 4oz bag.

Please Mention Badgett's Coffee eJournal to get this special.

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FREE JAMAICAN BLUE MOUNTAIN COFFEE!!!
Get 1 ounce FREE with each pound purchased between now and July 4th
Mention Badgett's Coffee eJournal to get this deal.
Offer cannot be combined with other offers.
The Coffee Project - http://www.coffeeproject.com

4. A Little Humor

BECAUSE I'M A MAN......

Because I'm a man, I must hold the television remote control in my hand while I watch TV. If the thing has been misplaced, I may miss a whole show looking for it (though one time I was able to survive by holding a calculator).

Because I'm a man, when the car isn't running very well, I will pop the hood and stare at the engine as if I know what I'm looking at. If another man shows up, one of us will say to the ther, "I used to be able to fix these things, but now with all these computers and everything, I couldn't know where to start." We will then drink beer.

Because I'm a man, when I catch a cold I need someone to bring me soup and take care of me while I lie in bed and moan. You never get as sick as I do so, for you, this isn't an issue.

Because I'm a man, I can be relied upon to purchase basic groceries at the store, like milk or bread. I cannot be expected to find exotic items like "Cumin" or "Tofu." For all I know these are the same thing. And never, under any circumstances, expect me to pick
up anything for which "feminine hygiene product" is a euphemism.

Because I'm a man, when one of our appliances stops working I will insist on taking it apart, despite evidence that this will just cost me twice as much once the repair person gets here and has to put it back together. Because I'm a man, I don't think we're all that lost, and no, I don't think we should stop and ask someone. Why would you listen to a complete stranger - I mean, how could he know where we're going?

More next week.

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

New Brewing Method? I had been wondering for a long time about the oils that have to be washed off my French Press screen after brewing my homeroasted coffee. If they contain a significant part of the flavors, am I missing something? How could the oils be kept from sticking to the screen? I tried a few things like wetting the screen first, and even soaking the screen in hot water before use. (My vigorous stirring method required that the screen be left out until the end.) Somehow, there was always some oil to be washed off.So I resorted to my favorite solution. If something gives me trouble, I try to avoid it. For the past two months, I have been *decanting* my coffee from the press, not using the screen at all. About 30 seconds to a minute after the last stir, to allow for settling, I slowly pour from the 1/3 liter press pot into my cup which holds the entire volume. When approaching the bottom of the pot, the pour is slowed further to leave the grounds behind. The sediment at the bottom of the cup is only slightly increased over screened brews. There seems to be a time requirement of about 2 minutes for the grounds to become settleable, maybe due to outgassing. Vigorous stirring is necessary to separate the grounds from the foam.The resulting brews seem to be more flavorful. There appear to be different or stronger flavors that were not present in screened coffee. I do notice more foam and oil in the cup and the aftertaste (due mostly to oils clinging to the tongue) seems to remain for a longer time. After consumption there is a residual "ring around the cup" and it is definitely oily. Be careful of the last sip. The puddle of grounds left in the cup has a nasty mouthfeel.One problem may occur with dark roasts. The beans are expanded, often to double their original volume. In one case, this gave grounds that were too light to settle, and they floated or drifted in the liquid. There is no solution but to use a screen when this happens. My experience is that lighter roasts, up to a few snaps into second crack, can be decanted successfully. Overextraction, if any, from the sediment in the cup does not seem in my opinion to be a problem. Most likely, those extremely fine grounds are completely extracted anyway. There may be a significant difference between homeroasted and commercial roasted coffees (freshness?) regarding taste or mouthfeel tolerance of suspended particles. Prior to homeroasting, my coffee *had* to be clear or the taste was unpleasant. I even resorted to adding a paper filter to the press screen.I am not claiming anything new here. I am presenting an alternative that is not in the mainstream of public knowledge. Some of you have likely tried this method or something similar. Do not rely on the conventional "coarse" grind for french press, keep using a finer grind until your taste indicates the optimum setting. Naturally your taste may differ from mine.

Comments? feedback@badgett.net

6. Di Francesco's Is Coming to New York!

New York (June 20, 2000) – The DI FRANCES COMPANY of Wales, Wisconsin has a new name for its line of gourmet products: "Di Francesco’s Café". Although the company has been well established since 1983, the innovators of the company wanted to incorporate an exciting new name to raise customer recognition.

The Di Francesco heritage originates in Italy, which influences the high level of quality and commitment expressed by its employees. Italy – the land of adventure and the magic of discovery.

Along with a new name comes a trendy new logo, new company ideas and a new vision. The new logo captures the look and feel of sophistication, which flows into a generation of new ideas.

The goal of the Café is to help people pursue a healthy, wholesome, and more relaxed lifestyle. To live life more fully while creating a positive future. Internally, commitment to enhancing a work environment that promotes individual opportunity, teamwork and corporate pride is upheld.

To start this mission the company first looked internally at the goals, visions and processes to improve. Next, the company looked externally to the consumer. In order to meet the high standards of the customer, the company insures that all of its coffees are Kosher. This is a stringent process but the DI FRANCES COMPANY is dedicated to bringing the healthiest, cleanest, purest, and most natural coffee to its customers.

The earth friendly and health-oriented values of the company are further enhanced by only using 100% high mountain grown Arabica coffee beans. These beans are recognized around the world for their superior size and flavor. The goal is to send your senses on a journey of bold flavors and rich aromas.

The vision of the company has also been enhanced. The company always maintained the mission of providing a unique collection of fine consumer products and services, and to ensure that the customer value received exceeds the price. This vision has been taken a step further by not only catering to the national customers, but also embracing this challenge internationally; and to ensure the customer that Di Francesco’s Café will provide the best gourmet foods and organically grown coffee in the world.

The DI FRANCES COMPANY has a continuously changing Web site to help inform retailers and end-users what the company is all about. Web viewers can also learn about the processes and methods used in making our exceptional brands. Easy order access is another way the company makes things more convenient for its customers.

A passionate company with passionate people. Ask any one of them about Di Francesco Café and they’ll talk your ear off about quality, commitment, beans, Swiss Water Processing, Kosher and much, much more.

Come and visit these exciting people at the Fancy Food Show in New York City, July 9 through July 11, in Booth # 5604.

208 East Oak Crest Drive • Suite 200 • Wales, WI 53183
Phone: (800) 445-9417 • Fax: (262) 968-9854
Website • http://www.difrancesco.com Email • sales@difrancesco.com

7. Caffé Roma

Founded in 1989 by Anthony and Sergio Azzollini, Caffé Roma is built on the experience of three generations of the Azzollini family. Father Sergio came to San Francisco from Italy over 30 years ago to open the first coffeehouse on Columbus Avenue in 1977.

Anthony was born in the United States and moved to Italy when he was five, learning the craft of coffee making at a very early age in coffee houses south of Rome. Today, Caffé Roma is driven by Tony's passion for coffee - excellent coffee.

Caffé Roma's reputation for the highest quality coffee blends and the warm atmosphere of its two coffee bars have made it the choice of restaurants and individuals alike. You can find Caffé Roma coffees at many prestigious San Francisco restaurants, or of course you're always welcome to come in for a cup at one of our two retail locations: 526 Columbus Avenue @ Union (North Beach) and 885 Bryant Street @ 7th (SOMA), both in San Francisco. Please visit our website. http://www.caferoma.com.

8. Coffee in the Garden by Barbara Gerard for The Coffee Project

It probably started with the first pot of coffee you brewed at home oh so long ago, and has only increased now that you roast your own beans. I'm not discussing your obsession (we'll leave that for a therapist), I'm talking about the coffee waste -- grounds and chaff. If you have a compost pile, garden or even a couple of houseplants and are still throwing the coffee waste in the trash, you're missing out on a free way to improve your soil.

The nutrient content of coffee waste varies with the type of residue you're using. The grounds contain up to 2% nitrogen, 0.33% phosphoric acid, and varying amounts of potassium. Dripped grounds contain more potassium than grounds that were much hotter, but it's still below 1%. Other substances found in coffee grounds include sugars, carbohydrates,
some vitamins, trace elements, and caffeine.

If you're roasting at home and saving the chaff, you're helping your soil even more. Chaf contains over 2% nitrogen and potassium -- two of the three most important elements for healthy plants.

Coffee grounds can be added to the compost pile or used as a mulch. If you're using the grounds as mulch, be aware that they're acidic, so should be placed only around camellias, blueberries, evergreens and other acid-loving plants. For those of you obsessives who actually grow your own coffee, please note that the coffee tree itself likes an acid soil, and will benefit from a nice coffee-grounds mulch. You should try to use the coffee waste as soon as possible after brewing or roasting. Both hold moisture well, and if left standing will sour and invite acetobacters (vinegar-producing microbes) and/or fruit flies.

If you opt to close the circle by recycling your coffee waste, you'll save money, time, and landfill space. What could be better than sitting in your garden or greenhouse one summer morning, sipping a cup of fresh-roasted coffee that was grown by hardworking farmers a world away, and realizing how connected everything truly is? (©The Coffee Project. For reproduction contact The Coffee Project)

James Vaughn
The Coffee Project
www.coffeeproject.com
800-779-7578

9. Robert's Comments

Coffee is "Our Most Wonderful Beverage". Think about it. It's easy to buy, brew, and drink. It's not fattening. It tastes great (if done right). It makes you feel good. It's legal. It's socially acceptable. It can be simple or complicated, depending on your interest.

Coffee is really more than taste, smell, and energy boost. Think back to your childhood and what coffee meant to you. I grew up in a family that seemed to always have a pot of coffee going. When friends or relatives came to visit, my mother would make a pot of coffee. When we had any party or gathering, someone would make a pot of coffee. I associated the smells and sounds of my mother's old percolator with good times and comfort. No day ever started without those smells and sounds filling my favorite room, the kitchen.

My parents would never allow me to drink coffee, even though I guzzled iced tea year 'round. It was a "rite of passage" into the adult world, so when my grandfather allowed me to drink coffee (without Mother's knowledge, of course), I was thrilled. I was about eight years old and it tasted awful! I remember it like it was last week. It was black as coal, strong, bitter, and had oily gunk floating on the surface. I hated it but I drank it anyway, because it was such a grown-up thing to do. To this day, when I taste bad coffee I think of that morning in my grandfather's kitchen.

How about you? Do you have memories of coffee you'd like to share? Contact me and share your thoughts.

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.)

10. Links to Our Friends

1st Line Equipment, LLC
http://www.1st-line.com

Coffee Time, Finest Gourmet Coffee from Guatemala
http://www.timeforcoffee.com/coffeetime

INeedCoffee.Com
http://www.ineedcoffee.com

Coffee/PER, Inc.
http://www.coffeeper.com

Di Francesco's
http://www.difrancesco.com


The Coffee Project
www.coffeeproject.com

Caffé Roma
http://www.caferoma.com

Café Campesino
www.cafecampesino.com

Dragon's Lair Coffee Farm - 100% Kona Coffee
http://www.pendragonhawaii.com

Ahrre Maros Ahrre's Coffee Roastery
http://www.ahrre.com

Armeno Coffee Roasters Ltd.
http://www.armeno.com

The Coffeeman
http://www.coffeeman.com

Doxpress, Inc.
Imprinted Coffee Mugs & Promotional Printing
http://www.formsonline.com/coffee.htm

For more links to be posted soon... visit our website.
http://www.badgett.net/links.htm
(Please excuse the construction.)

11. Feedback

Tell me what you think. What do you want more of, less of...what would you change, add, or delete? feedback@badgett.net

Please direct all inquiries, comments, article submissions and suggestions to: Robert Badgett email: robert@badgett.net


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

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