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Welcome to Badgett's Coffee eJournal
"All the Coffee That's Fit to Print"(tm)
Issue No. 58 February 22, 2002
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In This Issue:
1. Welcome
2. Some Words from Our Sponsors
3. Coffee Grinders
4. A Daily Dose of Wisdom from the Rebbe
5. Coffee Fest Training Sessions To Introduce New Coffee
Concepts
6. Cool Zone Hot Beverage Lid
7. Coffee-Hater Celebrates Opening Of New Starbucks Store
8. Feedback on the Hottop Bean Roaster
9. The True Origins Of Irish Coffee
10. Links to My Friends
11. Feedback
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1. Welcome
Long issue this week, but much space is devoted to the seminar
schedule at Coffee Fest Las Vegas. I wish I could be there,
because the lineup for speakers is better than ever. Drop what
you're doing and make your reservations now. Take a look at the
schedule to see what is offered. The show is completely closed
to consumers, so if you are in the coffee business or have plans
in the future for opening your own coffee house, this Coffee
Fest is a must. Plus, it's in Las Vegas. What else could you ask
for?
Do me a favor and visit my sponsors' websites and BUY SOMETHING!
Be sure to tell them where you saw their ad, so they will know
they spent their money wisely.
ATTENTION @HOME SUBSCRIBERS. When you get your new email
address, please go to my website and enter your name and email.
You will then get a confirming message (double opt-in) that is
needed to verify your subscription. There will be many gaps in
email service because of the changeover, so if you missed any
issues, please send a message to me.
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.
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
1st-line Equipment proudly offers the following:
Green beans (including those from Josuma Coffee Co.)
http://www.1st-line.com/coffee/greenbns/retail.htm
Espresso machines and good coffee items for your home
http://www.1st-line.com/machines/home_mod/
& Commercial equipment
http://www.1st-line.com/machines/comm_mod/commmodl.htm
Visit our newly expanded website, with online ordering and
reviews, at http://www.1st-line.com
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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
www.whitehorsecoffee.com
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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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"The computer is a moron." Peter Drucker
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3. Coffee Grinders
What is the quickest way to improve the quality of your coffee
or espresso-based beverage? It's the use of a quality coffee
grinder to grind your coffee "fresh" immediately prior to use.
The keyword here is "quality coffee grinder."
Quality in a coffee grinder can be evaluated on several
attributes or variables. These include:
a. Materials utilized for the structural integrity of the
grinder
b. Type of grinding mechanism
c. Resultant precision/consistency of the grind fineness
d. Range of grind settings
e. Finest grind result
f. Dispensing feature
Materials Utilized For The Structural Integrity Of The Grinder
The majority of grinders built for the domestic (home) market
are manufactured with ABS plastic. Although the ABS plastic does
not maintain the structural integrity of a metal frame/metal
body grinder, the ABS plastic allows for a wider variety of
colors that would not chip and are resistant to rust from water
that exists in the kitchen of a home espresso bar. The ABS
plastic grinders also allow for easy storage into the cabinet or
pantry/closet. With a metal frame/metal body grinder, the
heavier weight would not allow the grinder to move during
operation and the grinder would less likely be moved to an "out
of sight, out of mind" cabinet. Therefore, greater use would
hopefully occur. Another material utilized in grinders is wood.
Wood is primarily used in hand grinders. Although used for
aesthetics, quality wood construction can offer many years of
useful life. Although the structural integrity of a grinder is
an important attribute to consider, it is not the most important
- maybe second or third in level of importance.
For information on the remaining attributes, click
http://www.1st-cup.com/education/grinders.html
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"The hardest thing in life is to know which bridge to cross and
which to burn." David Russell
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4. A Daily Dose of Wisdom from the Rebbe
-Words and condensation by Tzvi Freeman
Blind Love
---------
The greatest gift of love is to turn a blind eye. The most
essential glue of any union is the ability of at least one of
you to say, "I understand. It's okay. Let's just get on with
things."
After all, that is what we continuously say to our selves, out
of our great self-adoration.
Brought to you by http://www.chabadonline.com/magazine
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"When one door of happiness closes, another opens; but often we
look so long at the closed door that we do not see the one which
has opened for us." Helen Keller
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5.Coffee Fest Training Sessions To Introduce New Coffee Concepts
Coffee Fest Las Vegas will feature a strong emphasis on training
sessions included in admission at the Riviera Hotel March 1-2,
2002. Topics at the show will include adding a roaster to your
retail operation, Frozen beverage Options for Specialty
Retailers and Creating a Menu that Appeals to Kids.
Coffee Fest Training sessions are open to all trade show
attendees and exhibitors, and will take place between 9 a.m. and
12 p.m. in breakout rooms. The educational programming will
feature presentations and demonstrations from industry
specialists on topics such as the specialty coffee retail
evolution, how to open a coffeehouse and teaching the barista
techniques of professionals. Coffee Fest Training will also
offer insights on, syrups, trade organizations and espresso
extraction.
Offered as part of Coffee Fest Las Vegas, Coffee Fest Training
sessions create an opportunity for both exhibitors and attendees
to get in touch with the latest trends in the specialty coffee
and tea industries and is included in the $25 Coffee Fest trade
show admission (pre-registration is $15). The lectures and
demonstrations to be presented have been selected based on their
level of interest among participants expected to attend Coffee
Fest Las Vegas. Seating for all training sessions is first come
first served.
COFFEE FEST LAS VEGAS TRAINING SHEDULE
NOTE: all classes listed are included in trade show admission
All classes are seated first come first served and schedule is
subject to change. For the most up to date schedule please visit
www.coffeefest.com
Friday March 1, 2002
8:45am - 9:50am
Key Note Presentation: David Schomer
Gourmet Espresso Techniques - Training Your Staff
The chain store coffee shops are here. Find out why this is
good news for the independent purveyor of fine espresso. Spend
an hour with David Schomer, the owner of Seattle's Espresso
Vivace and the author of "ESPRESSO COFFEE: Professional
Techniques" We will examine the basics of preparing sweet
Northern Italian espresso with an emphasis on teaching your
staff this culinary art. Your focus and passion can defeat the
big marketing machines of the corporate coffee companies. He
knows from fourteen years of competition in Starbucks hometown.
8:45am -11:00am (Off-site)
Special Attraction "Retailer Roasting Workshop, Terry Davis -
Ambex Coffee Roasters & Grinders
(Limited to 25-offsite $10.00 - pre-registration required 206
275-3175 ext. 10)
9:20am - 10:10am
Drive Thru- Planning - Opening - Succeeding, Geoffrey Greitzer
Drive Thru Coffee
If you're considering doing a drive thru, the seminar will take
you through an overview of site selection, working with your
local planning department, and how to select what kind of drive
thru to use. The road to drive thru is one with many turn
signals and stoplights. We'll show you what is entailed to
navigate through it all to make an overwhelmingly successful
enterprise.
10:00am - 10:50am
What Makes an Espresso - Espresso?
Dr. Joseph John - Josuma Coffee Co.
This class combines a brief coffee history, techniques of the
espresso shot, milk foaming, basic equipment knowledge, in a 50-
minute presentation designed for the novice to the professional.
This class provides excellent visual aids and a workbook for
each attendee to take home.
10:10am - 11:00am
Awakening the Marketing Giant in You - Thinking Outside The Box
Ken Marshall - The Coffee Gallery
This seminar is designed to teach existing coffee businesses,
new coffee bars and those people ready to make the plunge on
what marketing ideas have worked and what tried and true
marketing schemes have not. If you are a hard working
entrepreneur who wants to enjoy what you do, succeed and make
lots of money, this seminar is for you.
10:20am-11: 10am
Increase Profits through the power of Gift Basket Sales
Penny Duke - Allsorts Premium Packaging
If you are only selling liquids during the busy Holiday shopping
season ... read this! The secrets to unlocking increased
revenues through gift basket sales will be revealed in this 50-
minute seminar. If you have thought about creating a gift basket
business within your coffee shop but didn't know where to begin,
here's your chance. Start now to plan your strategy for
Christmas 2002. You will be amazed at how you can boost sales
year round and in particular in the 3rd quarter. Get ready to
take your business to a new level in this powerful seminar,
which will be a combination of motivating marketing tips and
hands on learning.
11:00am - 12:00pm
Frozen Beverage Options & Profit Potential, adding Frozen
Beverages to Your Menu, Rick Swanson - Cappuccine
Blended-Ice drinks on your menu may be viewed as a necessary
evil... but with the right tools and techniques they can account
for one of your largest profit centers.Learn how simplifying
your operations and gaining consistency in preparation can
increase your customer's satisfaction and basically, enhance
your bottom line!
Simplify Operations:
Setting up your operation to work for you not against you
Choosing the right equipment for your business needs
Reducing labor-intensive steps by learning "short cut
methods"
Learn how to streamline your preparation methods
Gaining Consistency without Sacrificing Quality:
Coffee Recipes - Pre-blended mixes vs. From scratch
Fruit Recipes - Alternatives & Advantages on Fresh,
Frozen & Pre-Blended Mixes
Guarantee quality control with every drink served!
Profitability:
How to properly expand your menu
Separate yourself from your competition
Creating unique and addicting recipes
Merchandising your Creations
11:10am - 12:00pm
Getting Started on The Right Foot-Locating the Resources you
Need, Presented by SCAA
Locating Resources to Start a Successful Coffee Business
You've decided to plunge into the specialty coffee business. But
where do you start? A good business plan is the first step.
The Specialty Coffee Association of America will guide you
through the planning process and lead you to the best sources
for information on the specialty coffee industry. Industry
research, vendor selection, and using professional services are
just a few topics that will be covered.
11:20am - 12:10pm
Coffee Retail Success strategies and proven methodology
Bruce Milletto - Bellissimo Coffee InfoGroup
12:30pm & 3:00pm
Cupping Workshop
Each of these one hour cupping seminars are limited to 25
students, admission is included in your standard Coffee Fest
registration - however you must pre-register!
Call 206 275-3175 ext 10
Saturday March 2, 2002
8:45am -11:00am (Off-site)
Special Attraction "Retailer Roasting Workshop
Terry Davis - Ambex Coffee Roasters & Grinders
Limited to 25 (off-site) pre-registration required call 206 275-
3175 ext 10. An additional fee of $10 is required from each
participant at the time of registration.
9:00am-9:50am
Professional Barista Techniques - Espresso Extraction/Milk
Steaming, Keith Hayward - Tommy Thwaites - Dillanos Coffee
This class combines a brief coffee history, techniques of the
espresso shot, milk foaming, basic equipment knowledge, in a 50-
minute presentation designed for the novice to the professional.
This class provides excellent visual aids and a workbook for
each attendee to take home.
9:10am-10:00am
Smoothies, The Healthy Alternative, Lets check the Financial
Possibilities, Karl Lovas - Dr. Smoothie
Blended drinks with natural whole foods, nutritious supplements
and a touch of passion are easy to market. The cost and profit
potential will surprise you.
9:20am - 10:10am
Marketing Your Coffee Business, Ward Barbee - Fresh Cup Magazine
Founder of Fresh Cup, Inc. has spent most of his business life
in marketing, printing and foodservice. An accomplished chef,
Mr. Barbee has operated catering businesses, river-guide
services, co-founded the Oregon Hospitality News (now morphed
into the Northwest Hospitality News and the Rocky Mountain
Hospitality News), and has basically reinvented the trade
publication business as publisher of Fresh Cup Magazine, Mr.
Barbee brings wealth of coffee and other specialty beverage
knowledge to the table, from the points of view of restaurateur,
publisher, connoisseur, and industry spokesperson. Don't miss
this hands-on seminar on how to make the most of your marketing,
the key to a successful business.
10:00am-10:50am
The fundamentals of barrier bag filling and sealing
Mark Howley - Pacific Bag
10:10am - 11:00am
Barista Quality Control - Getting Command of the Variables
Bob Burgess - Burgess Enterprises
10:20am - 11:10am
Frozen Blended Drinks, Achieving, Consistency, Speed &
Profitability, Cheri Hays - Caffe D'Amore
Blended-Ice drinks on your menu may be viewed as a necessary
evil... but with the right tools and techniques they can account
for one of your largest profit centers. Learn how simplifying
your operations and gaining consistency in preparation can
increase your customer's satisfaction and basically, enhance
your bottom line!
Simplify Operations:
Setting up your operation to work for you not against you
choosing the right equipment for your business needs
Reducing labor-intensive steps by learning "short cut
methods"
Learn how to streamline your preparation methods
Gaining Consistency without Sacrificing Quality:
Coffee Recipes - Pre-blended mixes vs. from scratch
Fruit Recipes - Alternatives & Advantages on Fresh,
Frozen & Pre-Blended Mixes
Guarantee quality control with every drink served!
Profitability:
how to properly expand your menu
Separate yourself from your competition
Creating unique and addicting recipes
merchandising your Creations
11:00am - 12:00pm
Designing and Opening Your Coffee House, Tom Palm - Design &
Layout Services
This presentation features 140 slides, documenting the opening
of a cafi from design through installation. Topics covered
include: floor plan design, health and building codes, equipment
needed to support your menu, plumbing/electrical plans, and
custom cabinetry construction. Tours of five other cafes feature
various ways to improve traffic flow and employee efficiency.
The subject matter to be presented is well suited for anyone
opening their first cafi or for one considering remodeling or
expanding an existing operation.
11:10am-12:00pm
Profit Boosting P.R. (Public Relations) Kate LaPoint - To the
Point Business Imaging
"To The Point Business Imaging". Attention retailers! Get more
customers in your shop. Ensure customer loyalty. Improve your
company's reputation in your community and in the industry.
Attend "Profit-boosting PR" to learn easy, economical ways to
promote your company and increase your bottom line.
11:20am - 12:10pm
How to Make Profits in the Specialty Coffee Business
Ed Arvidson - Bellissimo Coffee Info Group
Learn how to build sales and control key categories of expense
to create a vibrant, profitable business.
12:30pm & 3:00pm
Cupping Workshop
Each of these one hour cupping seminars are limited to 25
students, admission is included in your standard Coffee Fest
registration - however you must pre-register!
Call 206 275-3175 ext 10
Sunday March 3, 2002
8:45am -11:00am (Off-Site)
Special Attraction "Retailer Roasting Workshop, Terry Davis
Limited to 25 (off-site), pre-registration required call
206 275-3175 ext 10. An additional fee of $10 is required from
each participant at the time of registration.
9:00am - 9:50am
Professional Barista Techniques - Espresso Extraction/Milk
Steaming, Keith Hayward - Tommy Thwaites - Dillanos Coffee
This class combines a brief coffee history, techniques of the
espresso shot, milk foaming, basic equipment knowledge, in a 50-
minute presentation designed for the novice to the professional.
This class provides excellent visual aids and a workbook for
each attendee to take home.
9:10am - 10:00am
Preparation, Brewing Methods and Taste Profiling - Hot & IceTeas
Michael Figgins - Caffe Calabria
The session will cover all aspects of preparation/brewing
methods, basic flavor profiling and general education on picking
the right Tea for you. The ever-popular Ice Tea blends. Why it
does and doesn't cloud? How can I pick a Tea that does not
cloud, is it the leaf or the brewing method? We will also touch
on steep times on grades of Tea.
9:20am - 10:10am
Creating a Beverage menu That Appeals to Children
Tracy Ging - Da Vinci Gourmet
Kids between the ages of 4-12 are responsible for spending $107
billion dollars annually in the United States.* Although this
represents a significant opportunity for business owners,
reaching them isn't always easy. From the time they are
toddlers, kids are bombarded with marketing messages and the
result is a very savvy group of four-year olds. As a series of
focus groups revealed, it is going to take more than hot
chocolate for coffee retailers to capture the attention of these
little consumers.
By appealing to the younger set, an operator can increase sales
and ward off competitive threats from family-oriented
foodservice establishments who are now entering the coffee
business. In this session, learn about the taste preferences of
kids and the buying habits of their parents. Presentation will
cover drink types, flavors, colors, and toppings. Leave the
session with a variety of drink ideas and merchandising tips to
begin building your own kid's cafe.
* Reported in a study released in a joint venture by
Understanding and MarketResearch.com.
10:00am - 10:50am
DRIVE-THRU for you??? Mark Crawford - Caffeine Machines
If you're considering doing a drive thru, the seminar will take
you through an overview of site selection, working with your
local planning department, and how to select what kind of drive
thru to use. The road to drive thru is one with many turn
signals and stoplights. We'll show you what is entailed to
navigate through it all to make an overwhelmingly successful
enterprise.
10:10am - 11:00am
Service Please! The Last Words of a Lost Customer
Ed Arvidson - Bellissimo Coffee Info Group
Gain an advantage over your competitors by delivering superior
customer service. Topics, which will be discussed, are: hiring
for service, inspiring your staff, and the mechanics that show
that you care. Learn why the big boys are doomed if they don't
learn and adhere to these principals!
KISS Keep it Simple
Don Jensen - Bridgetown Coffee
Understanding the basic principles of KISS "Keep It Simple but
Special" Mr. Jensen, will give you key points that he has
learned in helping Thousands of new coffee customers establish
there business. Covering the many major points of Location,
KISS, Consistency, and Vendor selection, will help not only
new accounts but also established firms to evaluate their
position.
11:00am - 12:15pm
Newsletters - Keep Your Customers - informed, entertained and
coming back! Ken Smith - Specialty Newsletters.com Inc.
1. Coffee house promotion and marketing needs. Successful
businesses must continuously:
demonstrate that they are unique from their competitors and
offer a service and/or product over andabove what their
competitors provide;
attract new customers and expand their loyal customer base;
retain current customers and expand the range of the usual
product purchases they make;
promote their full product line to current and new customers.
2. A customer newsletter - what it is and how it meets these
four promotion and marketing needs.
content must satisfy your customers' expectations and wants
examples of customer newsletters used in the financial
industry, industrial supply, etc.
3. The four reasons customer newsletters are so effective:
control - you have complete control over the newsletter, from
content to audience to the advertising thatappears in it;
targeting - newsletters can be produced for and distributed to
a specific audience, from hundreds to a single person, with
advertising especially designed to attract that audience's
attention;
cost and versatility - coffee house audiences expect a simple,
inexpensive photocopy,which costs about
10 cents for a single, double-sided sheet so producing 100/week
costs about $10;
reach - a single copy of a good newsletter has the potential
to reach a hundred customers - or more!
4. Example:
one newsletter is produced each week. The version photocopied
for in-store distribution features a flavored steamed milk
promotion. The version produced for distribution to the
surrounding businesses promotes business meeting coffee and
lunch catering services and a third version is produced for the
parents of the children's soccer team the coffee house sponsors.
6. Planning elements for a good - and effective - newsletter:
design - samples using different layouts and columns
content - must be customer-driven; copyright awareness;
getting ideas and finding sources of material
distribution - in-store: counter, tables, poster-size.
External - promotions, parking lots, community events, mailers.
11:10am - 12:00pm
Designing and Opening Your Coffee House
Tom Palm - Design & Layout Services
This presentation features 140 slides, documenting the opening
of a cafi from design through installation. Topics covered
include: floor plan design, health and building codes, equipment
needed to support your menu, plumbing/electrical plans, and
custom cabinetry construction. Tours of five other cafes feature
various ways to improve traffic flow and employee efficiency.
The subject matter to be presented is well suited for anyone
opening their first cafi or for one considering remodeling or
expanding an existing operation.
11:20am - 12:10pm
Installing a Coffee Roaster In Your Retail/Wholesale Operation
Terry Davis - Ambex
If you have been toying with the idea of adding a coffee
roaster to your operation this is the class for you!
Terry Davis form Ambex Coffee Roasters and Grinders will cover
all of the points that you should consider as you go about
preparing to add a roaster to your operation.
12:30pm
Cupping Workshop
This one-hour cupping seminar is limited to 25 students,
admission is included in your standard Coffee
Fest registration - however you must pre-register!
Call 206 275-3175 ext 10
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"Honest criticism is hard to take, particularly from a relative,
a friend, an acquaintance or a stranger." Franklin Jones
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6. Cool Zone Hot Beverage Lid
Kemp Enterprises proudly introduces the "Cool Zone Hot Beverage
Lid" The "Cool Zone" is designed to reduce the liabilities of
the Vendor and provide greater convenience to the consumer. The
"Cool Zone" Lid features a patented cool zone reservoir. It
allows the hot beverage to enter and cool immediately but will
not spill out while carrying it or placed in a car cup holder.
To refill the "Cool Zone" reservoir, just "tip slightly and
press lightly" and a small amount of the beverage (about a
teaspoon) pools in the reservoir; cool and ready to drink!
"I created this lid because I was tired of spilling my coffee on
myself ," says Douglas Kemp the Designer. "Using the Cool Zone
lowers the level of the beverage so I can safely open the pull
tab."
The response from consumers has been incredible; they love it!
Kemp Enterprises, 167 Forsythia Court, Quakertown, PA 18951
215/536-2936
email: daltonstar@fast.net
Website: www.coolzonelid.com
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Rabbi Pliskin's Daily Lift
Daily Lift #970 Listing What You Have
Internalize the attitude that regardless of how many things you
do not have, you can still be happy if you keep your focus on
what you do have. Make a list of possessions, talents, and good
qualities you have and whenever you catch yourself becoming
obsessed with something you lack, review your list.
(Gateway to Happiness,p.355)
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7. Coffee-Hater Celebrates Opening Of New Starbucks Store
MELBOURNE, Saturday: A Melbourne woman today celebrated the
opening of a new Starbucks store in her home suburb of St Kilda.
"I have always hated the taste of coffee, so it's great that I
can now get a coffee without any taste," she said.
The woman, Jill Connor, initially ventured into the Starbucks
store because she had heard that there were several alternatives
for people who did not like coffee, such as 'Caramel Apple
Cider' and 'Tazoberry'.
"In the end I settled on some of their other coffee alternatives
such as their 'Cappuccino' and their 'Cafi Latte'," said Connor.
Another customer, Terry McGraw of Brighton, said he hadn't
realised there were so many different types of iced coffee
beverages in the world, let alone at the one coffee outlet.
"They've got Iced White Chocolate Mocha, Iced Caramel Macchiato,
and even Iced Tazo Chai," he said. "Sure, they all sound
completely disgusting," he added, "but you've got to give them
points for variety."
Several other customers at the Starbucks opening were also
impressed by the large size of the store's beverages.
"I just bought myself one of their Grande coffees and it is just
great," said Wendy Jensen, of Carlton. "Too many of the cafes
around here totally stingy on the water, which I find really
adds flavour to the coffee."
"Originally printed in The Chaser newspaper, www.chaser.com.au"
Reprinted with permission of The Chaser.
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"Finish each day and be done with it. You have done what you
could; some blunders and absurdities have crept in; forget them
as soon as you can. Tomorrow is a new day; you shall begin it
serenely and with too high a spirit to be encumbered with your
old nonsense." Ralph Waldo Emerson
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8. Feedback on the Hottop Bean Roaster
I don't get much chance to read your articles because of limited
time, but I caught the referenced article in your latest
edition.
It touched a nerve to read this review, because I think home
roasting may become a major trend. The problem is that there is
no reasonable equipment on the market. The roaster reviewed is
a major step backwards, rather than forward. It certainly would
not be at all practical for home use.
One of the most significant advances in coffee roasting is the
reliance on a fluid (air) to roast the coffee, rather that the
severe method of conducting the heat from hot metal to the
surface of the beans. That's where the Hottop is stepping back
in time.
The notion of quenching roasted coffee beans without using
forced air is absurd beyond all reason. A quench that takes
anywhere near 15 minutes will result in baked, not roasted
coffee. The quenching process is in fact the final stage of the
roasting process. The beans are still actively, and rapidly
going through significant chemical transformation when dumped
into the cooling tray. The cooling process must be rapid, and
controlled, without relying on water assistance.
The mention of "profile" in the article is a reference to an
industry term that generally refers to "burner profile". One of
the little known facts is that there is no linear relationship
between the burner output and the temperature of the air flowing
through the coffee beans. Precise control of the roasting
environment is extremely difficult, and is simply not currently
available for those who want to roast at home.
Having said that, all of the technology is available to produce
a home roaster, in the $100 to $200 range, that would roast
coffee perfectly. The problem is that no one has brought all
the pieces together. We have done some of the most advanced
work in the country on the most difficult aspect of roasting ...
the computer controlling of the process. We know that
manufacturing a small home roaster that can be controlled with
absolute precision is quite feasible.
You should encourage people to communicate on this subject in a
technologically sound manner. At some point, someone is going
to bring the right product to market, and home roasting will be
able to come into its own. The product reviewed is no where
near the "right product".
Most importantly, I strongly urge you to avoid articles that our
technologically flawed, and that will only confuse and mislead
consumers. The coffee industry is awash with erroneous
information. Coffee consumers are terribly bereft of critical
information, especially when it comes to home roasting.
Jim Clark
The Black Bear Micro Roastery
www.BlackBearCoffee.com
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"Never be bullied into silence. Never allow yourself to be made
a victim. Accept no one's definition of your life; define
yourself." Harvey Fierstein
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9. The True Origins Of Irish Coffee
"Only Irish Coffee provides in a single glass all four essential
food groups: alcohol, caffeine, sugar, fat." -- Alex Levine
Who invented that delicious, warming, soothing drink called
Irish Coffee, and where? For many years, various San Francisco
establishments claimed that honor. But the truth is that the
true home of Irish Coffee is Shannon Airport in Ireland.
From 1939 to 1945, American travelers had to endure an 18-hour
flight by seaplane, followed by a boat ride from the plane to
their terminal at the airport. In winter months, this boat ride
would chill them to the bone. Mr. Brendan O'Regan was the
manager of the Foynes Catering Service at that time, and he
couldn't help but notice the sorry state of the disembarking
passengers. He felt that the hot coffee and tea that was being
served to them just wasn't enough.
He passed his concerns on to Joseph Sheridan, the head Chef of
Foynes, who began tinkering with a drink to meet this need.
Eventually, he perfected his recipe for Irish Coffee, and
secured his place in history.
If you travel through Shannon Airport today, keep your eyes open
for a plaque that has been placed there in honor of this
momentous invention. And don't forget to stop into The Sheridan
Bar in the Departures Lounge for one of Joe Sheridan's
creations, still being made from his original recipe.
Now, I'm certain that you just can't wait to try out this
legendary recipe in its original form. Here is Chef Sheridan's
legendary Irish Coffee - enjoy!
Irish Coffee
Heat up a stemmed whiskey goblet.
Pour in one shot of Irish whiskey.
Drop in three white sugar cubes.
Fill nearly to the top of the goblet (stop about an inch from
the rim) with strong black coffee. Stir gently.
Pouring it over the back of a spoon, gently add heavy cream to
fill the goblet, floating it on top of the coffee.
Do not stir - the full flavor as intended is achieved by sipping
this drink through the cream.
Hint: If possible, use fresh cream with no additives for the
best effect. Most heavy cream for sale in stores in the United
States contains additives, which can actually make it difficult
to float the cream on the coffee.
Compliments of Cocoajava.com:
http://cocoajava.com/java_feature_irish_coffee.html
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"Enjoy life. There's plenty of time to be dead." Anon
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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. 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.
http://www.badgett.net
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"The problem is not that there are problems. The problem is
expecting otherwise and thinking that having problems is a
problem." Theodore Rubin
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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 2002 Robert L. Badgett. All Rights Reserved.
