free web hosting | free website | Web Hosting | Free Website Submission | shopping cart | php hosting

Date Hot Girls

Click Here!

Save Your Money

Click Here!

Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"™
Issue No. 52 November 30, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Is your French press giving you the cold shoulder?
4. A Daily Dose of Wisdom from the Rebbe
5. Coffee Calendar for 2002
6. The Espresso Coffee Pod - Sometimes a Good Alternative, but
Not a Total Replacement for Quality Espresso Drinks
7. Buttered Rum Coffee
8. Coffee exports rise, price drop by 27 percent
9. Coffee-houses
10. Links to My Friends
11. Feedback


1. Welcome and thank you for subscribing.

I love my new Rocky grinder. I bought it from Jim Piccinich at
1st-Line Equipment. Jim is one of the most knowledgeable and
helpful folks in the coffee business and it is high time I
acknowledge his contribution to the coffee world. He is one of
my advertisers and has written several informative articles for
this journal. He sells good equipment at good prices, and has
one of the best reputations around for good service. If you
frequent you already know Jim because he frequently
posts helpful answers to equipment questions. He also has a good
assortment of green beans for you home roasters, so check him
out. When he gets more Yemen Mocha Matari, buy it if you want
some great espresso.

Attention coffee websites: Soon I will have a quick and easy way
for you to add your link to my Links Page, so check my website
in a week or two for details. You are welcome to add your link.
I want my website to be a good “jumping off” place for readers
to explore the Web for coffee sites. I would appreciate a
reciprocal link on your site. Also, just for the sake of decorum
and taste, I reserve the right to delete any link I feel is

A reader recently wrote to me, criticizing that some of the
articles appearing here are thinly disguised “infomercials.” He
was right and I want you to know my policy on this matter. I try
to weed out the blatant, self-serving articles that are really
no more than ads. I charge for ads but not when the ad is
accompanied by a publishable article. My goal is to publish
interesting articles, even if they are selling something. I will
publish self-serving articles if I think they contain
information that educates or entertains about coffee and I also
realize that most of my articles come from folks in the coffee
business. I don’t blame them for promoting their products and
services as long as they educate and entertain about coffee.

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

1st-line Equipment Online Auctions

1st-line Auctions!

1st-line's Holiday Gift Guide

See the newest espresso machine line at 1st-line

Visit our newly expanded website, with online ordering and
reviews, at


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

“Coffee in England is just toasted milk.”
Christopher Fry

3. Is your French press giving you the cold shoulder?

"What is that thing?"

I get this question often when customers notice the French press
that adorns my mom's display table at gift shows. We hear it
enough for me to know many people still don't know the joys of
using a French press to brew delicious coffee. Even if you know
what a French press is, have you stopped using it regularly
because the coffee cools too quickly? Read on--you might learn
something new!

Using a French press is not rocket science

Some look at the French press and think, "That's too
complicated." Granted, these folks probably also enjoy instant
coffee, but I do see why the press may seem daunting at first
glance. However, the coffee fanatic knows good things come to
those who wait. And the wait is well worth it: the French
press is touted as producing the most robust coffee because no
paper filters strain out the aromatic oils. So, how does this
thing work?

-- Grind your coffee beans coarsely. Put 1-2 tablespoons of
grounds per cup (depending on your taste) into the bottom of the
-- Boil water in a glass tea kettle on the stove. After the
water comes to a boil, remove the kettle from the heat and allow
the water to cool for 5-10 seconds before pouring water into the
press carafe.
-- Replace the lid with the plunger up and brew for 4 minutes.
-- Push down the plunger and pour your first cup.

Easy, right? Right.

But the second cup has already cooled off

If it's that easy, why do people often stop using their presses?
Ah, the common complaint: because the French press has no
independent heat source, the pot cools off too quickly. For
people who enjoy drinking their coffee slowly, this is a
problem. So, many would-be press users tearfully thrust their
coffee-making masterpieces into the depths of their cabinets,
thinking, "If only there were a good way to keep the coffee
hotter in the pot so I won't have to throw away so much coffee,
thus wasting my money and driving me into the poorhouse." (Okay,
I'm paraphrasing.)

So you need a great way to keep your press coffee hot

I'll assume you don't want to resort to throwing a dishtowel
over your press or rubber-banding hot pads around it to keep it
warm (so tacky). Luckily, there's a much better way: use Koffee
Kompanions' Koffee Kozee (TM). It's a French press cozy
specially designed with a Velcro opening at the top to keep the
heat in the pot during and after brewing--for at least an hour
The Kozee is made with heavyweight Thinsulate insulation (by
3M), which is what makes it work so well.

Now that you are in the know, you won't have to throw in the
towel (literally) on your French press or banish it to a back
shelf. Kozee up to a great cup of coffee and enjoy!

Colleen Luckett

Koffee Kompanions offers unique, Thinsulate-insulated products
that look and work great: Koffee Kozees for French presses, Kup
Kollars (wraps) for hot and cold takeout cups, Kup Kaps for mugs
and small bowls, and Tea Tabards (cozies) for teapots.

For more information or to buy online, visit, or call 800-597-3091

“The morning cup of coffee has an exhilaration about it which
the cheering influence of the afternoon or evening cup of tea
cannot be expected to reproduce. Oliver Wendell Holmes, Sr.

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


Panic, confusion and pessimism are the product of a heart gone
wild. When the mind holds the heart's reigns, these beasts are
replaced with courage, optimism and a drive to go forward.
Especially when the guidance comes from the essential wisdom of
the mind, the inner eye that perceives the process of creation's
renewal at every moment from the Source of All Good. From that
perspective, there is reason for joy even at the darkest moment.

Brought to you by

“After a few months’ acquaintance with European “coffee,” one’s
mind weakens, and his faith with it, and he begins to wonder if
the rich beverage of home, with its clotted layer of yellow
cream on top of it, is not a mere dream after all, and a thing
which never existed.” Mark Twain

5. Coffee Calendar for 2002 (first half)

Jan 20-22
NASFT International Fancy Food & Confection Show
San Francisco

Feb 10-17
National Specialty Coffee Week
Sponsored by Specialty Coffee Association of America

March 1-3
Coffee Fest Las Vegas

March 6-10
NCA Nationsl Convention
Aventura, Florida

April 20-23
The Gourmet Products Show
San Francisco

May 3-6
SCAA Conference & Exposition
Anaheim, California

May 5-7
International Fancy Food & Confection Show

May 18-21
The National Restaurant Association
Restaurant Hotel-Motel Show

June 7-9
Coffee Fest Atlantic City

June 9-20
Las Vegas International Hotel & Restaurant Show

June 30-July 2
International Fancy Food & Confection Show
New York

“If the horseshoe sinks, then drink it.”
Plains recipe for coffee.

6. The Espresso Coffee Pod - Sometimes a Good Alternative, but
Not a Total Replacement for Quality Espresso Drinks

I have read several articles in the Badgett's Coffee eJournal
that reveal the frustrations of getting consistent, high quality
espresso drinks at coffee shops, restaurants and other food
service operations. Since I work for Pod Pack International,
the largest manufacturer of pods in North America, this has
prompted me to write this article. The main objective is to
explain the benefits of using espresso coffee pods in certain
situations where the untrained barista has at least a fighting
chance of making a satisfying espresso drink.

First of all, let me describe an espresso pod. The pod is a
coffee pack containing the correct amount of properly ground
coffee, which is packed tightly inside of filter paper. It is
simple, easy to use, convenient, not messy and it guarantees
consistent quality time after time. All you have to do is open
the protective pouch, remove the pod, place the pod in the
portafilter of the espresso machine, insert the portafilter in
the espresso machine and brew for about 25 seconds. When you
are done, discard the spent pod. This makes the pod a value-
added product, because they have been pre-ground, pre-dosed and
pre-tamped, which eliminates at least these three critical
variables in the espresso preparation process.

To an untrained person, the regular process of preparing an
espresso is complicated, inconvenient, messy and the end result
is inconsistent quality. The preparer must know how to operate
a grinder to obtain the proper coffee grind, and the settings
for the grinder need to be changed throughout the day! The
preparer must also know how much coffee to place in the espresso
machine portafilter and must know how much to tamp, or press,
the coffee so that it performs properly during the brewing
process. Obviously, an untrained person will make a different
espresso every time - the average quality will most likely be
unsatisfactory and the variance in quality will range from thin
extraction to over extraction to underdeveloped crema.

Pod Pack's podding process is totally automated using
specialized equipment imported from Italy. Automation provides
consistency and freshness. The equipment automatically
transports the beans as needed, grinds the beans, forms the pods
and packages the pods into individual protective pouches. The
pods are nitrogen flushed during the process to minimize the
exposure of the coffee to oxygen. From the time the beans are
ground until they are packaged is less than 2 minutes. As you
know, coffee looses its freshness and taste quickly when it is
exposed to oxygen.

Pod Pack's packaging method also maximizes shelf life. Each pod
is not only nitrogen-flushed; it is packaged in 3-ply barrier
film, which includes a layer of aluminum foil. This provides a
shelf life of approximately one-year.

Pod Pack manufactures all 3 sizes of espresso coffee pods:
the 7 gram - 45mm
the 7 gram - 55mm
the 14 gram - 55mm.

Additionally, Pod Pack has developed a tea pod that can be
successfully brewed in an espresso machine.

Pods may seem more expensive to use, but there are savings that
offset the difference in cost between the roasted beans and
espresso pods. On the surface, using beans costs about $.10 per
shot as compared to using espresso pods at $.30 to $.35 per
shot. But, there are some underlying savings:

The food service establishment does not have to purchase a
grinder ($500 - $750 each) or two grinders, if the restaurant
also sells decaffeinated coffee.
Portion control is improved - Pods eliminate shrinkage due to
spills or over-dosing.
Labor savings will be realized by using pods. Training is a
costly endeavor, especially where turnover rates are high.
Some savings can be realized by using lower cost espresso
machines that are equipped to just use espresso pods, especially
for small to medium size establishments.
Maintenance costs on espresso machines are lower, because the
grinds are not directly exposed to the machine, since they are
contained inside of the filter paper.
The high grinder maintenance costs are totally eliminated by using pods.
Both the grinder and the espresso machine must be in good
working order to make an espresso the regular way. If one is
broken, you are out of the espresso business.
Purchasing and inventory control is simplified, because one pod
makes one serving.

Not only is this a great food service item, it has an equal
potential for the home. The home barista is usually even less
educated on espresso preparation. On top of that, roasted beans
are usually stale by the time they are used and the home
grinders have a lot to be desired for grinding espresso. For
the little bit of volume consumed in individual homes, why not
use the espresso pod? The biggest challenge now is educating
the home user that pods exist.

There is one thing worth noting about using pods. It is very
important that the machine be adapted to use pods. This usually
requires popping out the coffee screen in the portafilter and
replacing it with a pod adapter screen. The key is to have the
pod fit tightly against the showerhead so that the water is
pumped through the coffee and not allowed to flow around the
pod. Pod Pack stocks pod adapter screens for its customers.

To summarize, pods are not for every situation. But, as
outlined above, if customer satisfaction is the objective, then
pods may be the answer at some establishments that don't always
have trained baristas making the drinks.


The Turkish word is Kauhi, Kauveh or Kauvey.
In Ardennes ten cups of coffee are taken after dinner, and each
cup has its special name. (1) Café, (2) Gloria, (3) Pousse Café,
(4) Goutte, (5) Regoutte, (6) Sur-goutte, (7) Rincette,
(8) Re-rincette, (9) Sur-rincette, and (10) Coup de l’étrier.
Gloria is coffee with a small glass of brandy in lieu of
milk; all the following have more and more l’eau de vie; and the
last is the stirrup-cup.
E. Cobham Brewer 1810-1897. Dictionary of Phrase and Fable.


7. Buttered Rum Coffee

1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring

Place coffee and nutmeg in a blender or food processor fitted
with a steel blade. In a cup, combine remaining ingredients.
With processor running, add flavorings. Stop processor and
scrape sides of container with a spatula. Process 10 seconds
longer. Store in refrigerator.
Yields: Mix for eight 6-ounce servings

“Tobacco, coffee, alcohol, hashish, prussic acid, strychnine,
are weak dilutions: the surest poison is time.
Ralph Waldo Emerson

8. Coffee exports rise, price drop by 27 percent
Wednesday, November 14, 2001

The new coffee season that started last month comes amidst low
world prices and expectations among local coffee farmers that
prices would rise in the near future.

Coffee exports for October totaled up to 153,004 bags (60kg)
which is a 10.2 percent increase from 138,785 bags exported.

However, the corresponding revenue dropped from $5.5m last year
to $4.05m earned last month which is a 26.7 percent decline,
Uganda Coffee Development Authority (UCDA) monthly report for
October says.

The performance of the month was short of the projection of
250,000 bags. ”Usually, there is a slump in exports during the
month of October mainly due to re-registration of exporters,
stocktaking and writing of final accounts by exporters, to
enable them start a new season with new strategies,” the report

There was a 1 US cent increase in the average unit price from
$0.43 in Sept. to $0.44 per kilo. Average Robusta coffee price
was only $0.38 per kilo as compared to $0.42 in Sept., a drop of
3 US cents.

On the other hand, Arabica coffee average prices increased by 3
cents from US 71 cents a kilo in Sept. to US 74 cents in Oct.

UCDA said the increase in Arabica volumes from 17,369 bags last
month to 25,151 bags in Oct. was a result of increased
procurement as the crop from the Bugisu region has started
trickling in the market although the peak is expected in Nov. to

Exports to the European Union (EU) countries amounted to 115,951
bags (76 percent), making the EU the leader in exporting Ugandan

“In Africa, Ugandan coffee was exported to the Sudan, Eritrea
and South Africa, which is a good indication of market
diversification,” says the report.

UCDA has projected 200,000 bags for November and about 3.0
million bags.
(The Monitor)

"It is the folly of too many to mistake the echo of a London
coffee-house for the voice of the kingdom.
Jonathan Swift

9. Coffee-houses

Tolerance, reasonableness and sympathy were by no means
strangers to English literature; they had graced the works of
scholars and courtiers; they had shed their charm over the
drama. But it was not till the end of the civil war that the
middle classes, as a whole, began to outgrow medieval habits of
thought and expression and to cultivate modern "civilitie."

As we have seen, this advance was partly due to reaction of
sentiment, but, even more, to a certain change in the people’s
mode of life. The citizens of old London were gregarious, and,
as the civil war had been a conflict of opinions no less than of
arms, they had developed the necessity for discussion. Being
careful both of their health and of their purse, they did not
like to meet in taverns, but began to frequent coffee-houses,
because a cup of the newly-imported Turkish beverage cost only
one penny and was supposed to cure minor ailments. As early as
1659, Miles’s coffee-house in Palace yard was the meeting place
of James Harrington’s club, the "Rota," a debating society for
the discussion of political problems. By 1662, the Latine
coffee-house, near the stocks, was the resort of doctors and
scholars, and we learn from the amusing verses of News from the
Coffee-house (1667), that, in some places, the conversation
turned on city fashions and foibles as well as on affairs of
state. In 1675, the author of The Coffee-houses Vindicated
expresses the true power of these resorts, when he asks
“Now whither shall a person, wearied with hard study, or the
laborious turmoils of a tedious day, repair to refresh himself?
or where can young gentlemen, or shop-keepers, more innocently
and advantageously spend an hour or two in the evening, than at
a coffee-house? To read men is acknowledged more useful than
books; but where is there a better library for that study,
generally than here; among such a variety of humours, all
expressing themselves on divers subjects according to their
respective abilities?”

Thus, the middle classes had at last found a field in which it
was possible to realise Montaigne’s and Cornwallis’s ideal of
observing human nature, and a literature at once sprang up to
satisfy this new-born curiosity in the humours of coffee-house
life. The Character of a Coffee-house (1673) brilliantly
describes, in true Overburian style, the amateur politicians
grouped round some self-constituted authority and introduces a
scathing portrait of the "Town-wit," the descendant of Dekker’s
Gull, who interrupts citizens’ discussions with his obscenity
and profane language; and, in 1677, a volume of conversational
anecdotes collected at these rendezvous was published by Roger
L’Estrange. As the coffee-houses had a mixed clienièle in which
republican equality was the order of the day, the consequent
freedom of conversation and unrestrained display of personality
offered a new field for the writer of dialogues. This genre had
already become, in the hands of such writers as Gifford, King
James, Walton and especially Nicholas Breton, a recognised means
of conveying ideas to the people, and their followers began by
choosing coffee-houses merely to give an attractive background
to the discussions. The Coffee Scuffle (1662), caricaturing a
learned argument between a domineering pedant and a man of the
world, shows that literary burlesque could at length find more
subtle and refined material than in the days of Barnabees
Journal and Moriomachia, while two other pamphlets turn an essay
on popery into a lifelike discussion between a voluble captain
and a supercilious young lawyer who meet at one of these houses.
In these and other productions of like nature, the arguers begin
to be more important than the argument. The street, the tavern
and the home had for centuries displayed the boorishness or
brutality of men; but the coffee-house revealed oddities of
thought and manner far more interesting to the modern observer.
These quaint ideas and touches of eccentricity were only to be
brought out in conversation, and so the dialogue gradually
became a study of character culminating in some of Addison’s
charming sketches.

The Cambridge History of English and American Literature in 18 Volumes


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.

“He that dies a martyr proves that he was not a knave, but by no means that
he was not a fool." Charles Caleb Colton

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.

Back to Archives Index