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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"
Issue No. 56 January 25, 2002

In This Issue:

1. Welcome
2. Some Words from Our Sponsors
3. Care For Some Internet With Your Latte?
4. A Daily Dose of Wisdom from the Rebbe
5. Hot Chocolate
6. Best Coffee Made From Monkey Poo; Crappuccino
7. Vietnamese Coffee
8. Hard Bean Café in Pennsylvania
9. Cupping Coffee
10. Links to My Friends
11. Feedback


1. Welcome

There is a great article about roasting that I want you to know
about. I found it at and, since I did not
ask permission to publish it, the link is: If the
link doesn't work, go the website and look for "Coffee
Education" under the tab, "About." I usually only plagiarize
from folks who are far away. Lacas Coffee is close so I have to
be careful.

Just when I was about to announce my new website links form, my
Webmaster's hard drive failed (I hate when that happens) and we
lost some progress. Stay tuned and we will let you know soon.

Cookies and coffee go together, but to some folks, Internet
cookies are not so great. For more info (than you want) go to:

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

See internal pictures of the NEW Solis Maestro Grinder at 1st-
line Equipment:

Order online and receive a FREE pound of 1st-Cup Coffee freshly
roasted to order and UPS Ground shipping included in the United
States (48 states).

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


White Horse Coffee & Tea: Microroastery and Fine Art

Located in scenic Sutherlin, Oregon, we are a microroastery and
blend small-batch roasting of premium arabica coffee with fine
art. Aside from an extensive selection of fine coffees and
loose-leaf teas, we have a beautiful art gallery with original
oil paintings by Kristin Lusk. Please visit us at


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

"Hitting people over the head isn't leadership, it's assault."
Dwight D. Eisenhower

3. Care For Some Internet With Your Latte?
Coffee House Industry Could Jolt Sales By $2.1 Billion Annually
By Offering Customers The Wireless Web

San Jose, CA - January 22, 2001 - The latest innovation in the
coffee café industry has more to do with computers than
cappuccino, explained Clark Dong, CEO of hereUare, the leading
operator of for-pay public Wi-Fi network access services.
"There's a $2.1 billion opportunity for coffee cafés. If
patrons who get wired for the day on their favorite designer
coffee could also get wirelessly connected to the web."

Dong explained, "Wireless network technology has advanced to the
point where a simple wireless card in a laptop hooked into a
public access point available at a Starbuck's or any other
coffee café can provide immediate, secure access to the web,
including all personalized services like e-mail. As coffee café
could bring in almost $900 additional revenue per month, just as
the Orchard Valley Café in San Jose, California is currently
doing. Based on today's market, this could add a $2.1 billion
annual up-tick in sales for the industry. We expect to see this
trend take off in the next year."

The wireless Internet is becoming a reality, says Dong, because
of growing adoption of the 802.11b (W-Fi) standard for wireless
Internet access technology. Wi-Fi allows high-speed Intenet
access without phone lines or the wires and cables of
conventional LANs. "These new wireless Internet LANs are simple
to implement and affordable for users and businesses," he says.
"With a coverage area of 200-600 feet, they are perfect for
airport lounges, hotels and public meeting places-and coffee
Data from the Specialty Coffee Association of America's (SCAA)
1999 Coffee Market Survey indicates there are 3,500 coffee cafés
in the United States. Subsequent reports show an increase in
the number of coffee cafés in the U.S.
"As with any industry, constant innovation and new value-added
services are critical to continuing momentum. Services like our
Unified Wireless Access will give coffee cafés a new way to
attract and retain customers through a new source of revenue,"
Dong said. In the near future, some of the metro regions
targeted for significant wireless expansion include the Bay
Area, Seattle, Los Angeles, New York; and Dallas. The leading
types of locations are hotels, coffee houses/ cafés and airport
clubs. HereUare will publish regular reports on the growth of
wireless access points of service and on the growth of the

"The wireless Internet is coming to your local coffee house,"
concluded Dong. "Very soon you could very well be ordering your
latte with an Internet splash."

About hereUare Communications Inc.
Dedicated to Wi-Fi from its inception in 1999, hereUare
Communications, Inc. is a provider of enabling technology and
the leading operator of for-pay public Wi-Fi network access
services in the world. Based in San Jose, California, hereUare
develops and licenses the eCoinBox(TM), which provides access
control, accounting and auditing functions for their global
public for-pay Wi-Fi network. This technology makes it easy for
others to deploy for-pay networks. Backed by well-respected
venture capital firms ComVentures, Raza Foundries, and Lucent
Venture Partners, hereUare is changing the way mobile
professionals access the Internet.

"There cannot be a crisis next week, my schedule is already
full." Henry Kissinger

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

The Garden

There are people who do many good things, but with pessimism --
because to them the world is an inherently bad place. Since
their good deeds have no life to them, who knows how long they
can keep it up?

We must know that this world is not a dark, sinister jungle, but
a garden. And not just any garden, but G-d's own pleasure
garden, full of beauty, wonderful fruits and fragrances, a place
where G-d desires to be with all His essence.

If the taste to us is bitter, it is only because we must first
peel away the outer shell to find the fruit inside.
Brought to you by

"One of the greatest diseases is to be nobody to anybody."
Mother Teresa

5. Hot Chocolate

Great newsletter, enjoy all the articles each time it arrives. I
am a espresso person, Mary love her hot chocolate. Have you any
special recipes for hot chocolate, something special.

Cheers, David from New Zealand

Thank you so much for the nice words.
I also love espresso and hot chocolate. My favorite method is
the recipe on the can of Hershey's cocoa, but I use my espresso
machine to steam the milk and it makes it much better. For a
single mug, put two heaping teaspoons sugar and one heaping
teaspoon cocoa (powdered) in mug. Add two teaspoons cold milk
and stir vigorously for several minutes, until mixture looks
like chocolate syrup. Then add the steamed or frothed milk.

"An important obstacle is the supposition that improvement in
quality and productivity is accomplished suddenly by affirmation
of faith." W. Edwards Deming

6. Best Coffee Made From Monkey Poo; Crappuccino
Daily Star

Wed Nov 21 2001 10:22:30 ET Coffee drinkers are going bananas
over a brew that's made of MONKEY DUNG.
Brits are flooding exclusive US stockists with orders for the
brew, called Kopi Luwak, made from berries that have passed
through the digestive system of Indonesian monkeys. Unlucky
coffee plantation staff have to search through the dung to
gather the bizarre "harvest" of coffee berries, which are said
to emerge virtually intact.

Experts reckon the monkey business gives the drink a unique
"earthy" taste, which has made it the most expensive and sought-
after coffee in the world.

It is in such short supply - just 500 lb of it is harvested a
year - that it is virtually impossible to get hold of in Britain
and has only limited availability in the States and Japan.

Experts say the brew first came to light hundreds of years ago,
when explorers sampled it on the Indonesian isles of Java,
Sumatra and Sulawesi.

The monkey - known as the Palm Toddy Cat - lives on a diet of
alcoholic tree sap and coffee berries.

US-based food and drink critic Chris Rubin said: "Whether it's
because the intestinal juices give some special flavour or
because it eats only perfectly ripe berries, the Toddy Cat's
droppings produce what many say is the world's finest coffee."
Some exclusive US outlets sell Kopi Luwak for around a FIVER a

US Coffee supplier Mark Mountanos has snapped up 110 lb of the
beans. He said: "We've had interest from all over the world
because it is very hard to get hold of."

US coffee shop owner Richard Karno ordered a pound from Mark's
firm - but only after he convinced him it wasn't a joke.

He said: "It's the best coffee I've ever tasted. It smells
musty, but it roasts up real nice."

Daily Lift #954 Create A Mental Haven

When we travel to locations noted for their tranquil settings,
we become calm and relaxed. We let go of all tension and stress.
It is not the place that enables one to feel this inner peace.
It is one's mind which accomplishes this. When the setting is
just right, our minds let go of all the factors that prevent us
from feeling serene. And serenity is what we experience. Your
mind has the ability to create a serene personal haven. The
place you can visualize can be truly perfect. When you mentally
come to your personal haven, you immediately feel all tension
and stress melting away. If you ever find yourself in a place
that is especially challenging to your level of serenity,
mentally visit your personal utopia.

(From Rabbi Pliskin's new book, Serenity, p.86, available from

7 Vietnamese Coffee

Hi Robert,
I am dismayed by the advent of coffee from Vietnam, by the fact
that only companies like Nestles will benefit. The consumer
cannot expect any benefit for already the big companies have
advised that the cost of coffee plays such a small part in their
whole costs that retail prices cannot come down.

Although I only drink arabica, coffee growers rely on the sales
of the much more prolific robusta, and to them, arabica is only
fruit on the sideboard. If many coffee growers from other parts
of the world are forced to cease growing beans, then we arabica
drinkers will be affected also. I am not American, but I support
Hawaiian growers, for in the main they are Americans and it is
an American industry. Smith Farms on Kona Island have given me
wonderful service and help, and I should like other American
coffee addicts in particular to look at buying Kona coffee beans
etc which will benefit the growers and in the end if
enough do it will provide the continuing supply of excellent
Kona Arabica beans.

"If you want something said, ask a man. If you want something
done, ask a woman." Margaret Thatcher

8. Hard Bean Café in Pennsylvania

Hi from PA! We are about to embark on our greatest dream-opening
our own cafe! Next Tuesday is opening day. We will have a
traditional European style cafe in our local mall. The
uniqueness is that it will have a smoking permitted lounge area.
The mall is smoke free and we sold them on the idea because it
will keep customers and employees inside the mall longer. We are
called The Hard Bean Cafe. Each Hard Bean is owned separately,
and we are just off exit 20 of I-81 in the Chambersburg Mall.
When we open there will be 11 cafes open by this name in
Pennsylvania. We are part of a buying group, not a franchise.
The group allows us all to maintain the same quality of product
by buying from the same distributors. Any words of wisdom or
encouragement would be appreciated.

If you are ever in the area PLEASE stop by. I'm sure our
espresso will soothe your soul. It's been a hard road with
opening and I'm exhausted. I never realized there was so much to
do. We are finally getting all our vendors started and the $$ is
coming in. Although not quite at our break even amount, but we
are hopeful. I hope word of mouth travels fast. We invite all
readers to stop by and check us out. If you tell us you heard
about us from Badgett we will give you a discount. Keep us in
your thoughts. Thanks, Steve and Jodi Carbaugh --Hard Bean Cafe

"When elephants fight, only the grass gets hurt." Swahili

9. Cupping Coffee

Cupping is the technique used by cuppers to evaluate the flavor
profile of a coffee. To understand the minor differences
between coffee growing regions, it is important to cup coffees
from around the world side by side. Cupping is also used to
evaluate a coffee for defects or to create coffee blends.

Cupping Technique: Place 2 tablespoons of freshly roasted and
freshly ground coffee in a 6-oz cup. Ideally one should use 55g
of coffee per liter of water. When grinding, you should grind
to a French press size. The coffee should be roasted light. In
the industry we often stop the roast about 30 seconds into the
first crack long before the start of the second crack. This
allows us to fully evaluate the coffee for defects and for the
sweetness and aroma that are burned off at darker roasts. The
roast should be similar for all of the coffees evaluated.

While some filtered water is heating, smell the grounds and
write down your observations. The smell of the grounds (before
water is added) is referred to as fragrance. Hot water (near
the boiling temperature) is then added to the cup. Smell each
cup without disturbing it and write down observations of the

After 1-2 minutes break the crust of the coffee using a wide
mouthed silver-plated spoon that has been pre-heated. Put your
nose directly over the cup and push the coffee down. This is
the most potent burst of coffee aroma you will have during
cupping and is the best time to evaluate the aroma. As you
break the crust stir the cup a little to make sure all the
coffee is covered in water and to help the coffee sink to the
bottom of the cup.

Rinse the spoon in hot water and move to the next sample. After
evaluating the aroma of all of the samples, scoop out any
grounds that continue to float. Due to the high density of the
lightly roasted coffee most of the grounds will sink.

After the coffee has cooled enough (1-2 minutes more) take some
coffee into the spoon and slurp the coffee strongly to aspirate
it over the entire tongue. It is important to aspirate strongly
since you are trying to cover the entire tongue at the same
time. When cupping for defects minor fermentation is very
potent for me at the way back of my tongue and into my throat.
I believe this is because I aspirate the coffee so hard that the
aspirated droplets allow me to use my nose as a tasting tool as
well. Most of the flavor observed in a coffee relies on the
presence of aromatic compounds. To test this simply plugs your
nose while drinking coffee next time. It will taste like
instant coffee due to its lack of aroma and the flavor will be

Write down your observations of flavor, acidity, aftertaste, and
body. Move to the next cup and try to compare the different
cups. As the coffee in each cup cools, it is often possible to
detect new flavors.

If you are cupping more than a couple cups of coffee, it is
important that you spit out the coffee after evaluating the
flavor. It is possible when cupping several cups to have too
much caffeine, which can adversely alter your cupping ability.

The key to cupping is practice and humility. Many cuppers I
meet are stubborn and opinionated. The best cuppers I know are
humble and always eager to learn more. I have served on cupping
juries with some of the best in the world and we do not always
agree. Describe the coffee as you think it should be described,
but also try to find the flavors that other people are able to
find. People will try to impress you with some abstract
descriptions of the coffee, but this is more of a romantic
tribute to a coffee rather than a reality. Cupping should be
fun and interesting, but not a contest of who has a better
vocabulary. Despite the strict, scientific-like protocol to
cupping, the method followed in the industry is quite varied and
almost every good cupper has his or her own slight permutation.
Cup under conditions you like, but try to stay close to the
standards in case you need to cup with other people. I like to
cup when the coffee is lukewarm and when it is cold, and I do
not like to smell the coffee as I break the crust since I find
the aroma is somewhat overwhelming. Some people would scoff at
these practices, but by using this methodology I am able to
obtain consistent results that are in line with some very well
respected cuppers.

Reprinted with kind permission of Coffee Research Institute

"It's not what you don't know that hurts you, it's what you
think that just ain't so." Satchel Paige

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. 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.

"Suffer fools gladly. They may be right." Holbrook Jackson

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 2002 Robert L. Badgett. All Rights Reserved.

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