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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Welcome to Badgett's Coffee eJournal "All the Coffee That's Fit to Print"(tm) Issue No. 59 March 8, 2002 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ In This Issue: 1. Welcome 2. Some Words from Our Sponsors 3. The Art of Blending By Dr. Joseph John 4. A Daily Dose of Wisdom from the Rebbe 5. Preserving Roaster-Fresh Flavor and Aroma! 6. Cowboy Coffee: Arbuckles 7. CoffeeWantAds 8. Past Issues 9. Links to My Friends 10. Feedback ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1. Welcome I am extra happy to be in your Inbox today. My listserver went down March 1 and I have been anxiously checking it to see when the problems were resolved and it was back in operation. I checked late Saturday night and still no listserver. I checked it first thing this morning (Sunday) and found everything working. If you know of anyone who tried to subscribe or who subscribed during the week of February 24 and did not get this issue, please let them know everything is working and they may subscribe again. If you are a home roaster you have (or will) experiment with blending. Check out the article by Dr. Joseph John. How many times do you get asked about storage of coffee? Good article by Past Issues (first 50) are now posted on a new website. See below. CoffeeWantAds is a new free service. See below. Coffee in the library? Many new libraries are listening to their patrons' requests to offer coffee in the library. If you have one in your area, please let me know and I will promote it. 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. 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 Boost your bottom line with these delicious liquid assets! is a Caffe D' Amore Authorized Distributor. We currently stock the full line of Caffe D' Amore Products in both food service and retail. Caffe D' Amore Cocoas, Chai Tea Lattes, Mochas, Frappe Freezes. If you're a fan of Caffe D' Amore you'll appreciate the convenience of our Indianapolis based mid-west distribution. Call 1-888-483-9860 or visit Mention this ad and get FREE FREIGHT on your first order! 1-888-483-9860 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1st-line Equipment proudly offers the following: Green beans (including those from Josuma Coffee Co.) Espresso machines and good coffee items for your home & Commercial equipment 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 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "The consumer isn't a moron; she is your wife. You insult her intelligence if you assume that a mere slogan and a few vapid adjectives will persuade her to buy anything." David Ogilvy ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3. The Art of Blending By Dr. Joseph John (Reprinted with permission from Fresh Cup Magazine, a trade journal for the specialty coffee and tea industries. For more information, visit Much of what is sold as specialty coffee in North America is single-origin coffee, often called "straight" coffee, and sometimes misnamed "varietal." This may be coffee from a single producing country, coffee from a region of a producing country obtained by pooling various estate coffees, coffee from a single estate, or even coffee from selected blocks (in one estate) growing a single cultivar. In any case, the coffee exhibits a profile in the cup that is characteristic of its origin-the place where that coffee is grown. The cup profile of a single-origin coffee can be modified to a certain extent by aging, by changing the degree of roast or by doing both. Such fine-tuning provides an added variety in the cup without straying from the purity of a single-origin concept. Aging tends to reduce acidity, increase body and develop certain flavor nuances that are unique to the process. Roasting darker influences the cup in a similar way-reducing acidity and increasing body-but flavor notes in dark-roasted coffee are dominated by those of caramelized sugars. There are over 80 coffee-producing countries around the world, each cultivating a product that is somewhat different from that of another origin. This might lead one to assume that there is a coffee produced somewhere to please every palate. Unfortunately, this is not always the case. Still, there is a way to overcome this issue: artisan blending, or the craft of integrating different coffees to create a tailored blend with a character and complexity that is just as exciting as that of the finest single-origins. Rationale for Blending A blend is produced by using two or more coffees to yield a cup with characteristics that simply cannot be obtained with coffee from any one origin. In some cases, a blend produces a better character profile; other times it yields a more complete or balanced profile, and in still others it offers a profile that is merely different from that of the straights used in the blend. My first exposure to the practice of blending occurred about 10 years ago, soon after I entered the coffee importing business. To speed up my coffee education, an industry friend gave me a pound of Kenya peaberry, a grade seldom seen in North America. The coffee was intensely acidic-more so than Kenya AA-and its flavor notes of berries and fruits overwhelmed my palate. Consuming more than a third of a cup was impossible for me. Cutting in an equal amount of a low-acid coffee from India I had at the time yielded a more balanced cup, markedly reducing its acidity but allowing flavor notes of the Kenyan coffee to emerge. It was a very exciting and satisfying experiment in blending for someone so new to the coffee business. There are other, less noble, perhaps more commercially justifiable, arguments in support of blending. First, by developing proprietary blends, roasters can differentiate a product from the competition and thus make direct price and value comparisons difficult. This is a legitimate use of coffee knowledge-even in the context of specialty coffee-provided quality in the cup is not compromised and blending is done to accentuate good features of a coffee rather than to cover up defects. A side benefit of this practice is that variations from crop to crop, lot to lot or bag to bag in characteristics of a given coffee can be compensated for, or camouflaged, by careful blending, thereby insulating the consumer from the vagaries of an agricultural product. A second use for blending, which is frequently practiced by the commercial coffee industry, is cost control. By using widely available, less-expensive coffees, and by varying the proportion of these coffees in a blend, roasters are able to control average cost of the product, often without any regard to quality or value to the consumer. Sadly, large commercial roasters adding cheap, rubbery robusta to increase profit has given all robusta and the practice of blending a bad name. A third-and deceitful-use of blending is to exploit market popularity-and resulting high price-of a specific coffee without providing the real thing. Kona and Jamaican Blue Mountain coffees have both been victims of this practice. Often consumers are duped into buying products that carry origin names with qualifiers attached, such as "style," "blend" or "type." They pay relatively high prices, yet they receive only a small portion of Kona or Jamaican in these blends. Blending for espresso is unlike blending for brewed coffee, because the two beverages are vastly different. Brewed coffee extracts only the water-soluble components in ground coffee, whereas oils in ground coffee also have to be emulsified for it to be an espresso. These oil droplets markedly alter the flavor profile and mouth feel of the concentrated beverage. Brewed coffee, regardless of how it is made, can accommodate a wider range of final product characteristics in terms of acidity, body, aroma, taste, and aftertaste. Italian espresso, on the other hand, exhibits a much more narrow spectrum of characteristics in terms of acidity, body, color, crema, aroma, taste, and aftertaste. For example, high acidity, considered by many to be a virtue in brewed coffee, is not desirable in quality espresso. Because of the way espresso is made, perceived acidity is much higher in espresso compared to brewed coffee from the same blend. Thus, good espresso blends are low in acidity. Blending for Brewed Coffee Roasting each straight coffee to different degrees and tasting each sample separately to gain a detailed understanding of its cup characteristics is a prerequisite to successful blending. Tasting should start when coffee is hot and continue until it is completely cold. A vivid memory of these characteristics is key to obtaining good results from the blending process. Like a great chef, a blender's ability to visualize how flavor nuances of various coffees will intermingle is the mark of an artisan. When blending for brewed coffees, unlike for espresso blends, some indication of blend behavior can be obtained by mixing brewed straight coffees in various proportions in a cup. In other words, blending for brewed coffee appears to be a relatively simple additive process. In these blending efforts, it helps to observe some broad guidelines. First, use only two or three coffees in a blend. Using more coffees complicates the process, with only marginal benefits. I know of blends that claim to combine nine different coffees. Other than as a gimmick, I cannot see the benefit of having so many coffees in a blend. I do not believe that the average coffee professional-much less most consumers-can discern the effect of the last bean of the ninth coffee. A second useful rule is to use significant proportions of each coffee-at least 15 percent-in a blend so that each coffee's effect is easily perceived. Using a lower proportion is hardly worth the added complication. For a single-origin purist, a "blend" of one straight coffee roasted at different degrees may be a good introduction to the blending experience. For example, a blend of a light cinnamon roast, a medium full city roast, and a dark and oily French roast of a single Central American or African coffee will show some interesting facets. These coffees have their acidity somewhat muted and body more developed as the roast gets darker. This is one way to enjoy caramelized sugars from the dark roast without totally compromising the coffee's origin features. A variation on this single coffee theme is to blend an aged coffee with the current crop of the same coffee, each roasted to the same degree or to different degrees. Classic blends are produced from coffees that are complementary in nature, meaning characteristics of one coffee in a blend complement those of another. Most famous of all coffee blends is Moka-Java. Yemen Moka is a sharp, medium-bodied coffee with strong components of aroma and taste, ranging from flowery to fruity to nutty and many things in between. Java, on the other hand, is relatively low in acidity, high in body and has simple, earthy flavor characteristics with overtones of tropical spices. Combine these two in the right proportion and you get a more complete coffee, balanced in acidity, body and every aspect of aroma, taste and aftertaste-a result that is certainly different from either of its component coffees. Cup characteristics of most coffees vary with the temperature of the brew, which is why coffee is cupped or tasted as it cools. Unfortunately, information collected in the cupping process is seldom carried over to the blending process. Unlike with espresso, consumers tend to linger over a cup of brewed coffee, starting when it is hot until it has cooled. Sometimes, it is even consumed cold to begin with, over ice. A small segment of the coffee industry uses low-acid coffees in blends to improve cup quality as a hot brew gets cold. They also use low-acid coffees in blends for cold or iced coffee drinks. Unfortunately, this application of low-acid coffees has yet to enter the mainstream consciousness. A blending concept that is highly controversial is use of high- quality robusta to increase caffeine content of the beverage. This is not to be confused with the commercial practice of using cheap robusta to manage product cost. Robusta used in "specialty blends" is grown at high elevations also suitable for arabica. It is grown, harvested and processed with the same care and attention as arabica. Blending for Espresso Ideal Italian-style espresso is very low in acidity, high in body, and it features plenty of rich, velvety, persistent reddish brown crema that captures the aroma and taste of ground coffee. Crema is the single most important indicator of well- made espresso, and it is essential for capturing the intense flavors of ground coffee. Vapors produced during espresso extraction are contained in the tiny oil droplets, and as the espresso is consumed, these bubbles release bursts of volatile aroma molecules that find their way to the olfactory receptors in the nose through the pharynx. These droplets also tend to attach themselves to the taste buds, giving rise to a long aftertaste, which can linger for up to an hour after the espresso is drunk. Some people prefer to make espresso from single coffees. While it may be the ultimate in simplicity, I believe the result is a compromise. Because no single coffee provides all of the physical and flavor characteristics in the right balance, quality espresso must combine two or more coffees. For simplicity, I consider espresso characteristics in two broad yet distinct categories-physical properties, such as color, body and crema, and flavor characteristics, such as aroma, taste and aftertaste. Physical properties are then constructed out of one set of coffees, and flavor properties are derived from another set of coffees. Although these are not truly separable, I make selections such that coffees contributing heavily to color, body and crema make only modest contribution to aroma and taste, and vice versa. To the extent that this can be achieved, the two sets of variables are independently adjustable. Natural coffees tend to produce more crema than their washed counterparts. If you can find a low-acid, natural coffee with lots of body, it would be an excellent foundation coffee for a quality espresso. Asian coffees, particularly those from Indonesia and India, and coffees from Brazil, offer excellent low-acid options. Having selected a base coffee, it is time to decide if a high- quality robusta would be suitable for the blend. High-quality robusta is hard to find and expensive, often costing more than many arabicas. But espresso can be enhanced by using a premium robusta that is clean and mellow. Unlike commonly available grades, expensive robusta yields a smooth, mellow, soft cup with no rubbery aftertaste. Plus, it adds to the caffeine content of espresso for that "extra kick" many people look for. Robusta content of an espresso blend is controlled not only by the age and grade of the robusta and the darkness of its roast, but, more importantly, by what other coffees are in the blend. Considering the fact that most espresso beverages sold in North America are milk-based, quality robustas are a valid way to help fortify a coffee. By cutting into the milk, robusta can help enhance the flavors of arabica. Perhaps the most significant effect of premium robusta is its ability to enhance the richness and longevity of crema without detracting from the neutral character that is so critical for a superior espresso. It also adds to the unique flavor profile- typical of European espresso-that I believe cannot be obtained with arabica alone. To bring flavor components into the blend, select one or two coffees whose aroma and taste you really like. I call them "highlighter coffees." These coffees could be medium- to low- bodied and even somewhat acidic. Start with one coffee and add a second flavoring coffee only if necessary. Next, you must balance the blend. All features of the espresso should play together, and no feature should be overwhelming. It should be smooth, mellow, with lots of body, no unpleasant bitterness, and not even a hint of sourness. Crema should be plentiful, smooth, velvety, and persistent. Pay special attention to aftertaste. Aroma should be very pleasant so that when the oil bubbles burst, the vapors captured will flood the sensors in the nasal cavity and create a pleasurable experience. Post- or Pre-Roast Blending Whether blending is done as green coffee prior to roasting or after individual coffees are roasted depends on the nature of the coffees in a blend. Both blending protocols are entirely acceptable. Post-roast blending affords the luxury to roast each coffee to a different degree in order to bring out the best in each component. It also offers the coffee retailer who does not roast his or her own coffees an opportunity to create proprietary blends. The obvious disadvantage of blending after roasting is the need for several roastings and potential waste if the roaster is committed to freshness. Blending before roasting is possible when the coffees in a blend are compatible with respect to their roast characteristics. When coffees are dissimilar in bean size, density, moisture content, heat conductivity, and roast development profile, blending before roasting is difficult, and, in many cases, impossible. My experience with Malabar Gold can be instructive. Initially, I roasted individual coffees separately and blended afterwards. Relentlessly committed to freshness, I roasted only to order and did not keep coffee from one day's roast for later blending. Blending before roasting seemed attractive because it minimized waste, but initial attempts at roasting this green blend produced disastrous results. Monsooned Malabar-AA Super Grade is made up of extra bold beans with low bean density and moisture content, approximating 14.5 percent by weight. Robusta in that blend, on the other hand, has small, high-density beans, and moisture content is about 10.5 percent. From a roast perspective, these beans could not be more different. At various roast levels, some beans remained "green and grassy," while others were clearly over-roasted. It took nearly three years, working diligently, to perfect this green pre-roast blend and offer it as a ready-to-roast coffee. In the process, I learned a lot about green coffee characteristics, and I now understand more about roast behavior of these coffees than ever before. If you have been thinking about venturing into the area of blending, be prepared to embark on a wonderful coffee adventure. And remember, your blending experience will be limited only by your imagination. Dr. Joseph John is president of Josuma Coffee Co. in Menlo Park, Calif., and designer of Malabar Gold, the company's premium European espresso. He can be reached at 650/366-5453 or by e- mail at ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Courage is not the absence of fear, but rather the judgement that something else is more important than fear." Ambrose Redmoon ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4. A Daily Dose of Wisdom from the Rebbe -Words and condensation by Tzvi Freeman Lasting Peace ----------- Lasting peace is not created by intellectuals, for their minds are easily bribed from within and from without. Nor by those who follow their faith blindly, for at times their blindness wreaks havoc. Lasting peace is the achievement of those who have made peace between the rigor of their mind and the simplicity of their faith. Their faith is firmly anchored beyond the whims of this world, and their mind sees clearly that proper results are achieved. Brought to you by ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Is your equipment budget hampering your expansion plans? Let us show you how remanufactured equipment can work for you! We rebuild CAPPUCCINO, COFFEE, TEA, GRANITA, JUICE and SODA machines plus more! We also buy used equipment! CALL: 501-982-6883 VISIT: EMAIL: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Each time you are honest and conduct yourself with honesty, a success force will drive you toward greater success. Each time you lie, even with a little white lie, there are strong forces pushing you toward failure." Joseph Sugarman ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 5. Preserving Roaster-Fresh Flavor and Aroma! The key role of storing coffee is to reduce the rate at which coffee will stale. The six most effective strategies for combating loss of coffee aroma and flavor are to: 1. Buy coffee packaged fresh out of the roaster in containers that minimize contact with air and moisture (e.g. one-way foil valve bags); 2. Leave the bean encapsulated in its own structure -- its whole bean form -- until its time to brew coffee; 3. Reseal any unused portion of coffee in an air-tight, moisture-proof container; 4. Store all coffee in a cool, dry location; 5. Avoid all large large temperature fluctuations prior to brewing, including those that can be caused by rapid grinding, refrigeration, or freezing 6. Practice regular replenishment of your coffee inventory (e.g. don't let it sit on the shelf for 6 months and then expect it to taste like the product you originally received). Many people believe that refrigeration or freezing coffee can add to coffee preservation. However, refrigeration is NOT recommended because it causes moisture and oils in the coffee to mix (or emulsify), creating a gooey texture and actually accelerating oxidation. A few studies have found freezing coffees that have a low moisture content (such as dark roasts) is relatively harmless, but in general freezing is not recommended as it is also believed to diminish flavor. The four biggest enemies of coffee freshness are over exposure to our atmosphere, moisture, hot ambient temperatures, and simply time. There are at least three factors that work to cause coffee to stale: Evaporation or dissipation into other elements; Oxidation and other forms of contamination in which new (and less desirable) compounds are formed; and Continued reaction between amino acids and carbohydrates within roasted coffee that, at low temperatures, produce flat, cardboard-like flavors. The first and most volatile elements that diminish during the coffee staling process are those that create its aroma. So called aromatics are sulfurous compounds that are highly reactive in an oxygen atmosphere. Ground coffee, when exposed to oxygen in our atmosphere, loses a notable level of aroma within 15 minutes and will stale to the point that it has lost most of its fresh coffee smell within hours. By contrast, whole-bean coffee can retain a good portion of its aromatic appeal for about a week of modest exposure to air, and coffee sealed in air-tight oxygen depleted containers (such as sealed foil bags that have been flushed with nitrogen) can retain their fresh coffee aroma for several months. Time is the chief enemy of coffee flavor, but fortunately coffee flavors tend to be more persistent than their aroma. As pointed out above, exposure to contaminants, (especially oxygen and water), high ambient temperatures, and extreme temperature fluctuations (including freezing) can all accelerate diminished coffee flavor. However if the recommendations at the beginning of this section are followed, unopened whole-bean coffee stored in an oxygen depleted container can have a shelf life of several months, and an opened but properly resealed coffee sample can be called up to create an exceptional coffee beverage for about two weeks. A quick note about flavored coffee storage. A great deal of the discussion above does not apply to storage of flavored coffees. This is because, unlike the relatively delicate oils and substances that provide coffee with its natural taste and aroma, the finest coffee flavorings are a more robust set of seasonings with a very persistent taste and aroma profile. (So persistent in fact that A Better Cup uses completely different facilities to flavor, mix, grind and package flavored coffees than it uses for the rest of its coffee.) The coffee itself is a mere carrier of the added flavors in such coffee, and its the coffee bean's role to supply the body and texture that people have come to love and respect from any fine coffee blend. As an added benefit, flavored coffees can be pre-ground with little noticeable degradation in flavored coffee taste or aroma for several weeks. So if one is in the mood for a taste treat, flavored coffees are convenient and provide almost no calories when compared to say ... a chocolate bar or real Irish cream. Enjoy it! Visit our website at ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "The golden opportunity you are seeking is in yourself. It is not in your environment; it is not in luck or chance, or the help of others; it is in yourself alone." Orison Swett Marden ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 6. Cowboy Coffee: Arbuckles With Comstock's wild west heritage, we thought it only fitting to say a few words this month about Cowboy Coffee, and the brand that became synonymous with coffee 'round the campfire. Arbuckles Cowboy coffee was not a brand, but a brewing method developed, naturally enough. by the roaming cowboys of the prairie out of necessity. It is surprisingly similar to the ancient practice of Turkish coffee, however not as refined. Cowhands expected their coffee to be 'brown gargle", hot, black, strong and thick enough to float a six shooter in. It is ironic to realize that, whatever you think about the taste, before 1865 cowboys drank fresher coffee than most Americans do today. That was because, though preparing coffee on the range was a tedious and time consuming task, cooks had no choice to buy green coffee and roast it fresh in a skillet themselves before brewing. Contrast that to most of today's supermarket brands -coffee roasted months in advance, kept stored in cans, then finally appearing in your cup. Yeehah! Like today's consumer though, for the cowboy on the range convenience was the key, and in 1865 when Arbuckle's Grocery in Pittsburgh developed a special roasting and coating technique that kept beans tasty for long periods it soon became the cowboy's brand. Arbuckle had devised a special egg and sugar glaze that sealed flavor in the roasted bean. Soon cowhands were asking for Arbuckle's at cow camps and ranch houses across the prairie. Recipe for COWBOY COFFEE 4 qt. water 1 1/2 C. freshly ground coffee 1 eggshell 1/2 C. cold water Bring water to a boil in a large saucepan or coffee pot. Add coffee grounds and eggshell to boiling water. Return to a boil, remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Let stand for 1 minute to allow grounds to settle. Use any remaining coffee to extinguish camp fire. Now don't be surprised if, in a wave of nostalgia for the days of the pioneer, you attempt to brew your own Cowboy Coffee and find it less than palatable. Our suggestion is that you add some sugar to this potent brew, or take your chances. We suspect that is what made Arbuckles coffee so popular: their egg and sugar glaze probably added just enough sweetness to satisfy the palate without offending the big tough ranchers 'taste for adventure'. Also, unless you normally go through a gallon of coffee, you might want to scale the recipe down a bit. Yippie Oh Kiay, podnuh!. BetterBeans.Com: Our Reason for Be'an Small coffee roasters are perking up all over the country, recreating styles and blends which were nearly impossible to find just a few years ago. The quality of these blends remains unparalleled by those of the giant coffee companies. However, it is difficult to experience these wonderfully fresh roasted coffees because the roasters are scattered all over the country. That is until now! BetterBeans.Com is committed to finding the best coffee roasters in the nation and delivering their coffees fresh to your door each month. Visit our site at BetterBeans.Com to learn more about our coffee adventure. Support your local roaster! Copyright 2001 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Rabbi Pliskin's Daily Lift Daily Lift #971 Feeling Wealthy To feel wealthy, you need to feel you have everything you want. A person who overcomes his desires for things he cannot afford or obtain considers himself wealthy regardless of how others would rate him. (Toras Yitzchok, p. 228; Gateway to Happiness, p.357) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 7. CoffeeWantAds Post your CoffeeWantAds FREE for the world to see. Buy, sell, or promote anything coffee-related. Beans, equipment, parts, jobs, advice; this is the place to promote! CoffeeWantAds is a free classified ad service and is for both commercial and residential coffee-related ads. You may post your ad by going to and hit the link to CoffeeWantAds. Most folks do not like wordy ad copy so keep your ad simple, and like a ristretto, short and sweet. You may include an image and a website url. You may also password protect your ad and change it as often as you like. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "The indispensable first step to getting the things you want out of life is this: decide what you want." Ben Stein ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8. Past Issues Finally, after countless requests from readers, I have posted Past Issues on a website. (May I hear a fanfare and drum roll, please.) As of this very moment you may find the first 50 (count 'em) issues of this journal at Are you excited? The issues are just as they were originally published, with all the ads, typos, and bad jokes. There is a "Search" function that is not quite complete that will eventually make it easy to find a subject. You asked for it and you got it! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "If you don't like something, change it. If you can't change it, change your attitude. Don't complain." Maya Angelou ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 9. 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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Problems are only opportunities in work clothes." Henry Kaiser ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 10. 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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