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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
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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
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(c) Copyright 2002 Robert L. Badgett. All Rights Reserved.


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