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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"™
Issue No. 53 December 14, 2001

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Comments on Espresso Pods…by Mike Sivetz
4. A Daily Dose of Wisdom from the Rebbe
5. Coffee Calendar for 2002 (second half)
6. New Line Of ‘Shade Grown’ Coffees Helps Bats Hang Around
7. Reader’s Comments on French Press
8. Reader’s Comments on Espresso Pods
9. Holiday Greetings! from The Songbird Foundation
10. Black Forest Coffee Recipe
11. Links to My Friends
12. Feedback


1. Welcome and thank you for subscribing.

Two more weeks and the year 2001 will be last year. My mother
told me often that time would pass faster the older I became. I
didn’t believe her at the time. (She has gotten a lot smarter as
I have grown older.) I thought she was just trying to keep me
from “wishing my life away” as she put it, since I was always
looking forward to something in the future. She was right about
how fast the years whisk by, as we get a little older. This
“fleetness of the moment,” combined with the attack on our
country is another reason we need to live every day to its
fullest. We need to examine the things and events that prevent
us from enjoying life and determine their importance and value.

In our Jewish tradition, not only are we all to be judged at the
end of our days on our misdeeds and failings, we are also judged
on all the good things in life that we did not enjoy. When I
pray to God to make me more like Moses, He answers that I should
be more like Robert. We all have within us the capacity to be
great; our task is to use that greatness within us. My year-end
wish for all of you is to celebrate life and make every day the
best it can be. L’Chaim! To Life!

I enjoy publishing your comments, so please send them on any
subject in this journal. As you might have noticed, I especially
enjoy publishing the comments that begin, “Robert, I really
enjoy the journal...”

Jim at 1st Line Equipment just informed me that he has some more
Yemen Mocha Matari. If you are looking for a great bean for
espresso that doesn’t need blending, try this Yemen. It is
great. I have had good results by roasting just shy of oily.
Watch your roast carefully toward the end because it seems to go
from “just right” to “charred and burnt” very quickly. It might
just be my roaster, or the guy doing the roasting.

My webmaster is about to finish the programming on my website
that will make it very easy for you to add your link to my Links
Page. I will have several categories, some space for your
description, and geographical information. This will be a free
service, so start working on your description of your site. The
current Links Page will be replaced by the new one, so if you
are on there now you will have to resubmit the information for
the new one. Stay tuned for details.

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

“I pray that our Heavenly Father may assuage the anguish of your
bereavement and leave you only the cherished memory of the loved
and lost, and the solemn pride that must be yours to have laid
so costly a sacrifice upon the altar of freedom.”
Abraham Lincoln

3. Comments on Espresso Pods…by Mike Sivetz

The pods introduced by Illy & others several years ago in the
USA in conjunction with the modified Krups espresso machine, was
one of the most expensive ways (75 cents) to prepare such a
beverage. That in itself contributed to its very limited use.
However, there are some other quality problems with pods.

It is nearly impossible to prepare a fine grind and encapsulate
it in a paper disc without the coffee oxidizing and tasting
stale and w/o aroma.

There are several causes of this staling: (1) fine grinds stale
within hours in air; (2) There is the question of how much
degassing has occurred before grinding, because this air exposed
period also results in staling, (3) The fine granules of coffee
in the pod will not allow a fast nitrogen gas flush to
completely wash out oxygen within the compacted paper package.

In order to really know how much residual oxygen remains in the
pod envelope, that measurement needs to be made immediately
after packaging. Further, some packages have 2 pods.. The pod
not used, will further stale until used.

I've seen no pod packager volunteer that kind of oxygen content
nor fresh taste information.

Also it is very difficult to get too low oxygen concentrations,
like less than 1%, with small ( 7 gram) enveloped papered

It is also very costly packaging to prepare such a small amount
of finely ground coffee in a filter paper and then into an
oxygen impermeable pouch. Also, what do we know about the taste
contribution of the filter paper?

Nestle, Keurig and others have been pursuing this same route
with R&G coffee in capsules, giving stale tasting beverages.

Behind all this effort are two supplier attitudes: (1) that the
stale taste is tolerable, and (2) we are providing a portion
pack with which anyone can brew.a cup of espresso. We can make a
profitable business with pods. The American consumer is not an
espresso cognoscenti, so we skilled coffee drinkers will help
the American make a drink approaching a genuine tasty espresso.

One does not need to be an experienced "barista" to brew espresso drinks.

R&G coffee pods were used widely in the 1950's in the USA in
vending machines. They fell out of favor because they staled in
the machine. Also the vending market has been traditionally a
user of lower grades of coffees.

So the least we can say is that pods do not produce the
equivalent beverage quality of freshly roasted and ground
coffee, but may satisfy a need in some restaurants and cafes,
who either have a less discriminating clientele or a
disappointed clientele. If you are paying $1.50 for l-l/ 2 fl
oz espresso, it ought to be freshly roasted and ground,
otherwise its not worth buying nor drinking.

Espresso drink quality has also been attacked by the use of
Robusta blends, and excessively hot water, which gives an
unpleasant bite. Folks have forgotten that the espresso machine
was developed in Italy to prepare a potable drink from mediocre

Now some folks are deliberately down grading the espresso
machine system that once was cause for upgrading poor quality
R&G coffees. We have come full circle commercially and the buyer
always has beware of the market's offerings.

I must concede one experience I had in Philadelphia at the SCAA
show. A French company had filter pods of coffee in a pouch, and
when brewed to espresso was quite acceptable. When I asked the
booth's manager when these pods were prepared, he said he did
not know. I suspect that that R&G coffee and pods were prepared
a few days before the show, and still retained a fresh taste.
That is the only pod experience I've had that showed an
acceptable tasting espresso. Seems like there are always
exceptions to a rule, but we don't always know why.

Mike Sivetz

The Night has a thousand eyes,
And the Day but one;
Yet the light of the bright world dies
With the dying sun.
The mind has a thousand eyes,
And the heart but one;
Yet the light of a whole life dies
When love is done.

Francis William Bourdillon

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

The Aura

Each of us builds our own prison or our own palace.

Every conscious thought, every utterance of our lips, every
interaction of ours with the world leaves its imprint upon an
aura that surrounds each of us and stays with us wherever we go.
All life, all blessing, all that is transmitted from Above must
pass through that aura. Even if it be the greatest of blessings,
the aura may distort it into ugly noise. Or it may resonate and
amplify it even more.

An aura of beauty attracts beauty. An aura of love attracts
love. An aura of life and joy attracts unbounded light.

Only you are the master of that aura. Only you have the
permission and the power at any moment to transform your
thoughts from the ugly to the beautiful, your words from bitter
to sweet, your deeds from death to life.

And so too, your entire world.

Brought to you by

“A man who is good enough to shed his blood for his country is
good enough to be given a square deal afterward. More than that
no man is entitled to, and less than that no man shall have.”
Theodore Roosevelt

5. Coffee Calendar for 2002 (second half)

Western Foodservice & Hospitality Expo
San Francisco
August 24 – 26

Atlanta Gourmet Show
September 14 – 17

Portland, Oregon
September 20 – 22

Tea and Coffee World Cup Asia
Bangkok, Thailand
September 26 – 28

Natural Products Expo East
Washington, D.C.
October 3 – 6

Kona Coffee Cultural Festival
November 1 -11

Coffee Fest Seattle
November 8 – 10

International Hotel/Motel & Restaurant Show
November 9 – 12

“And the star-spangled banner, oh long may it wave
O’er the land of the free and the home of the brave!”

6. New Line Of ‘Shade Grown’ Coffees Helps Bats Hang Around

FORT BRAGG, CA (Dec. 5, 2001) — Thanksgiving Coffee Company, a
northern California coffee and tea purveyor specializing in
sustainable and socially responsible business practices, has
launched a new line of “bat friendly” coffees that help to
protect bat habitat and raise public awareness about threats to
the survival of these furry fliers.

Many bat species live in endangered forests that are
increasingly threatened by human activities, including coffee
production. To prevent this, Thanksgiving’s new Bat Magic coffee
is “shade grown,” meaning that the farmers leave the forest
intact and raise their crops beneath the leafy canopy, instead
of cutting down the trees to make space for coffee cultivation.
Shade growing provides food and shelter for both native bats and
migratory species that spend the winter in the coffee-growing
regions of Mexico and Central America. The bats eat the insects
that feed on coffee plants — eliminating the need for pesticides
— and help to maintain the forest ecosystem by dispersing seeds
and fertilizing the soil with their droppings.

In addition to preserving bat habitat through shade growing, a
percentage of each sale of Bat Magic coffee supports Bat
Conservation International ( and Wildlife Trust
(, two nonprofit environmental groups that
are collaborating on grassroots bat conservation and public
education projects around the world.

Bat Conservation International is the world’s premier bat
conservation organization, with over 14,000 members in 62
countries working to protect bats and their habitats. Wildlife
Trust is working with the Center for Conservation of
Biodiversity in Guatemala to gather data on the diversity and
abundance of bats living on shade-grown coffee plantations.
"Conservationists recognize the key role bats play in keeping
forests alive,” said Mary Pearl, executive director of Wildlife
Trust. “Thanksgiving Coffee is bringing this message to its
customers in the most delicious way, while also promoting bat-
friendly, shade-grown coffee."

Bat Magic and other shade-grown organic coffees are part of
Thanksgiving’s ongoing efforts to support the work of various
non-profit groups. Among its other progressive products is a
line of Song Bird coffees, which benefits the American Birding
Association; its End the Embargo on Cuba coffees, which support
the U.S.-Cuba Sister Cities Association; and its Save Tibet Tea,
which benefits Solutions in Action’s projects for the exiled
Tibetan community.

Thanksgiving Coffee Company was founded in 1972, and is a
recognized leader of the growing “fair trade” coffee movement,
and in promoting sustainable and socially responsible business
practices. It recently won an award from the State of California
for its efforts to reduce waste, and is partnering with Trees
for the Future, a nonprofit that is planting 21,000 trees in
Ethiopia to offset the carbon emissions from the production and
consumption of its coffee.

For more information on Thanksgiving’s Bat Magic coffee, its
full line of fair-trade organic and shade-grown coffees, and its
commitment to sustainable and socially responsible business
practices, visit or contact April
Pojman, director of Social and Environmental Policy, at or (707) 964-0118, ext. 30.

The Pleasure Of Forgiving

When we forgive others, we help ourselves as much as we help
those whom we forgive. We are elevating ourselves and will feel
much better when we forgive, than if we would keep on adding
more and more resentment.

Try it for a couple of weeks. At night, think about any
difficulties you had with others and forgive them. Notice how it
will change your attitude toward those people the next day.

A person who threatens, "I'll remember that," or "I'll get even
with you," hurts himself more than he hurts others. Why suffer
from resentment when you can choose the pleasure of forgiving?

(Rabbi Pliskin's "Gateway to Happiness," pp.307-8)

7. Reader’s Comments on French Press

Like most other readers I really enjoy your newsletter!!
Especially because I am not always on a.c and your newsletter is
a great way to be inspired about coffee.
One thing that triggered this mail was the article in no. 52
called Is your French press giving you the cold shoulder?
The idea to keep the French press warm, seems like a very good
idea at first glance, but users should remember that the ground
beans are still in there. The official wisdom about French press
suggests 4 minutes brewing time, then you drink the coffee or
put it on a thermo whatever you call the insulated thing where
coffee can be kept warm for a long period of time.

One more thing that I do when making French press, Put hot at
best boiling water into the press so it is heated when the water
for the coffee is pored in the can. In this way you do not
lower the temperature of the coffee because the can itself is
already the same temperature as the water for the coffee. Not a
very brilliant explanation but the best I can come up with.
One big wish for articles are how to roast green beans for
espresso. Everybody seem to have their own special blends and
guidelines are rare for beginners, e.g. how long to roast
possibly measured not with time or color but with reference to
first and second cracks.


Claus Thøgersen

“As those persons who despair of ever being rich make little
account of small expenses, thinking that little added to a
little will never make any great sum.” Plutarch

8. Reader’s Comments on Espresso Pods

I have read the points made in favor of Pod Pack in the journal
dated 11/29.
The points made in favor of using Pods are good for those who
are ignorant about specialty coffee and do not pay attention to
making real espresso with beans.

Pod is an inferior alternative (if so) that is convenient to
serve without need for training on making good espresso. Pods
are over priced in the name of convenience. At 25 to 30 cents
wholesale and 40 to 50 cents retail per Pod is very expensive
compared with the cost of training staff to use beans. A shot of
good espresso from ground beans costs 10 cents.
Retailers using Pod can compare the higher cost they per shot of


"They that can give up essential liberty to obtain a little
temporary safety deserve neither liberty nor safety.”
Benjamin Franklin

9. Holiday Greetings! from The Songbird Foundation

Dear Friends of Songbird:

With 2001 coming to a close, we want to thank you for your
support of The Songbird Foundation. We credit you with some of
our biggest achievements this year:
- A sold-out concert featuring Bonnie Raitt, Jackson Browne,
Keb'Mo' and Tom Robbins;
- Increased sales and offerings of shade-grown, organic and Fair
Trade coffees in the greater Seattle region;
- Great response to local and national press coverage about
sustainable coffees and The Songbird Foundation;
- A successful series of eight cafe concerts featuring local
musicians, local roasters and local cafes; and
- Great interest in sustainable coffees through events such as
Seattle Cooks, grocery store coffee samplings, CoffeeFest and

Despite our successes, we have much more to do. The
international coffee market is currently at an historic all-time
low, resulting in farmers receiving less money than their costs
of production. Many are going bankrupt and either selling off
their land or switching to other crops because they can’t
survive on coffee anymore. The seasonal workers who depend on
these annual harvests are in even more dire circumstances.
Though the media has started to pick up on this developing
crisis, there is still relatively limited public awareness.

That is why The Songbird Foundation is focused on raising
consciousness among coffee drinkers in the United States. We
consume more than 2 ½ billion pounds a year. Purchasing a
sustainable cup of coffee – shade-grown, organic and/or Fair
Trade – is a simple act that has significant impact on the
people and environment of coffee-growing regions. Especially
now. The contrast between farmers receiving a premium for their
specialty coffee crop to those who aren’t is increasingly

The work of The Songbird Foundation is unique. By using popular
music, media and culture we hope to educate and motivate people

Your continued support will help us develop a national outreach
effort at this critical time in the history of coffee

We realize you receive many requests for donations at this time
of year, but hope you see the power of our mission. Please
consider making a gift to help us fulfill our campaign goals for
next year. We have a number of ways for you to give:
1) Through Network for Good, a web-based service that makes it
easy to donate on-line.
2) By donating stock which also reduces your income and estate
taxes for 2001. December 31st is the deadline for taking
advantage of this opportunity.
3) By doubling your contribution through your employer’s
matching fund program.
4) By sending a check to: The Songbird Foundation, 2367 Eastlake
Avenue East, Seattle, WA 98102

As always, feel free to contact us directly. We sincerely
appreciate your involvement, interest and support of The
Songbird Foundation.

Happy Holidays,

Danny O'Keefe, President
Kim Winters, Executive Director


10. Black Forest Coffee

6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well.
Top with whipped cream, chocolate shavings and a cherry.


11. 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. If you would like to
add your link, please contact me. Check it
out. You might find some old friends and make some new ones.

And there’s a lust in man no charm can tame
Of loudly publishing our neighbour’s shame;
On eagles’ wings immortal scandals fly,
While virtuous actions are but born and die.
Stephen Harvey (circa 1627)

12. 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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