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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
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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
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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 ABetterCup.com.
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.
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
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www.blbeverage.com 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
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visit www.blbeverage.com
Mention this ad and get FREE FREIGHT on your first order!
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1st-line Equipment proudly offers the following:
Green beans (including those from Josuma Coffee Co.)
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Espresso machines and good coffee items for your home
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& Commercial equipment
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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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"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
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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 www.freshcup.com.)
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 josuma@aol.com.
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"Courage is not the absence of fear, but rather the judgement
that something else is more important than fear."
Ambrose Redmoon
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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 http://www.chabadonline.com/magazine
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"Each time you are honest and conduct yourself with honesty, a
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you lie, even with a little white lie, there are strong forces
pushing you toward failure." Joseph Sugarman
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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 http://www.abettercup.com/
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"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
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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 BetterBeans.com
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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)
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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
www.badgettcoffee.com 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.
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"The indispensable first step to getting the things you want out
of life is this: decide what you want." Ben Stein
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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 www.badgettcoffee.com. 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!
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"If you don't like something, change it. If you can't change it,
change your attitude. Don't complain." Maya Angelou
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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.
http://www.badgett.net
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"Problems are only opportunities in work clothes." Henry Kaiser
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10. 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.
