A Daily Dose of Wisdom from the Rebbe

The Path of Light
-----------------
When He made the world, He made two ways to repair each thing: With harshness or with compassion. With a slap or with a caress. With darkness or with light.

And He looked at the light and saw that it was good. Darkness and harsh words may be necessary. But He never called them good.

Even if you could correct another person with harsh words, the One Above receives no pleasure from it. When He sees his creatures heal one another with caring and with kindness, that is when He shines His smile upon us.

A Daily Dose of Wisdom from the Rebbe
-words and condensation by Tzvi Freeman

Share the joy!

With all the news lately about how the coffee conglomerates are stuffing their vacuum cans with increasingly low-grade coffees, it's likewise increasingly clear that the only way to end this downward spiral is to educate the coffee consumer. How many people who've tasted a truly great cup willingly return to a weak, bitter brew?

As you join with family and friends on this holiday, and through the holiday season, share the joy! Bring along some of your freshly home-roasted beans, or something special from your favorite roaster retailer... share a cup, and savor the world.

Have a Happy Thanksgiving!!!

The editors of Badgett's Coffee eJournal extend best wishes to all our USA readers and non-readers alike for a very happy Thanksgiving.

Mountain Dew Users May Go On To Use Harder Beverages

WASHINGTON, DC—The Office of the Surgeon General issued a warning Monday that sustained use of Mountain Dew—an addictive, caffeinated soft drink popular in youth-counterculture circles—may lead to the use of such harder beverages as Surge, Jolt, and even espresso.

"There are children as young as 10 in this country who regularly do the Dew," Surgeon General David Satcher said. "While the risks associated with use of this extreme soda are lower than those of other, even more caffeinated substances, the decision to become a Mountain Dew user sends a young person down a dangerous path. It is the first step on the journey to hardcore beverage use."

More...

"Teachers open the door, but you must enter by yourself."
-Chinese Proverb

RABBI PLISKIN'S DAILY LIFT

Daily Lift #153 Accept Other People's Differences

Accept the fact that no other person is exactly like you. This will save you from many problems in interpersonal relationships.

When the Torah commands us to "love your neighbor as yourself," that obviously means we should have unconditional love for those who are different from us.
(See Rabbi Pliskin's Gateway to Self Knowledge, p.100)

To Blend or Not to Blend

That is the question. But you don't have to be Shakespeare to figure out that it simply depends, on the bean that is.

First of all, let's define blended and unblended. All unblended coffee roasts feature one variety of single-origin bean. These beans have what it takes to go it alone. Blended roasts feature at least two, and often more single origin beans, or a mix of different roasts (light and dark). These beans may have been blended because on their own they lack certain desired qualities, or as in the case of many small-batch roasters, to produce a unique example of the roastmaster's craft.

One good illustration of the issue is the traditional Mocha-Java blend, which is a combination of a bean that originated in Yemen (Mocha), and beans from the Indonesian island of Java. Though well known you will never find a cup of coffee brewed only from Mocha beans it just doesn't have all of the qualities necessary to stand on its own. Java, on the other hand, was once so well known on its own that it became nearly synonymous with coffee.

Again, we want to emphasize that blending itself does not indicate that the beans being used are of lesser quality. In fact blending is used for a variety of reasons: 1) by the large mega-roasters to cheaply produce a consistent (we say consistently bland) flavor, 2) to achieve a certain style, or 3) to achieve a unique flavor such as the blend that produces mocha java.

Micro-roasters generally blend for one purpose taste, and at the same time to establish their mastery of the craft. Each of these roasters has their own signature blend, or several of them. It is these masterpieces of roasting that make small batch roasters successful.

So you see the decision to blend two beans together depends on many factors. And in the end the final judgment is in your hands, and in the cup.

Fini: C.B. Miller, BetterBeans.Com
America's coffee club

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 2002 BetterBeans.com

What's really in your coffee?

If you drink decaff coffee because you like the taste but not the jittery after-effects, scientists say you could be kidding yourself.

New research published this week has found that caffeine is not responsible for giving coffee its buzz, but rather a 'mystery' chemical.

Volunteers who drank decaffeinated coffee displayed exactly the same symptoms - increased blood pressure and nervous system activity - as those who drank 'real' coffee.

More...

Turmoil brews in coffee industry

BY DALE K. DuPONT

MORE IN STORAGE: Warehouse stocks are up about 15 percent over last year, says Roberto Olmeda, generald manager of Colmar Storage. AL DIAZ/HERALD STAFF

Talk about a jolt from java.

World supplies of coffee exceed demand. Quality is deteriorating. Prices paid to growers are in a slump, while prices of some supermarket brands are going up. Colombia is opening a string of coffee shops to shore up its market. And Starbucks is pushing into Latin America.

More...

RABBI PLISKIN'S DAILY LIFT

Daily Lift #136 Improve Your Tone Of Voice

Gain greater awareness of the "tone of voice" of other people. Listen to the way people speak when they are joyous, when they are cheerful, when they are upbeat. Listen to the way people speak when they are calm and relaxed. And listen to the ways people speak when they are impatient or angry.

Let every positive tone of voice serve as a reminder for you to speak with a pleasant tone of voice to others. Let every negative tone of voice serve as a reminder for you not to speak that way to others.

(from Rabbi Pliskin's book "Patience," published by ArtScroll - www.artscroll.com)

Art of Italian coffee making under threat

Reuters
TRIESTE, ITALY: Technology has transformed a lot of Italian food traditions into endangered species. Pizza is frozen. Soups are dehydrated and even risotto can be bought vacuum-packed with all the ingredients and spices inside. You don't even have to stir it.

Now, another venerable tradition is on the danger list -- the barman in the corner coffee bar.

Next time you go to an Italian coffee bar hoping for a shot of espresso, take a peak at the coffee machine.

If the barman is using state-of-the-art technology, all he has to do is press a button with an espresso symbol on it or insert a coffee sachet and hit another button.

In an old-fashioned coffee bar, the apron-wearing barman grinds the coffee himself, lets just the right amount of water steam its way through the fresh coffee and stop the water just when it has reached the right level in the ceramic cup.

That flick of the experienced wrist depends, of course, on whether you have ordered your espresso long or short or normal.

Seasoned Roman coffee shop barmen fear that high technology may be threatening the art of making a glorious espresso that leaves a 'chocolate-hazelnut' after-taste in the palate.

The battle lines of the coffee machine war are drawn.

More...

Crisis in a Coffee Cup

The price of beans has crashed. Growers around the world are starving. And the quality of your morning cup is getting worse. So why is everyone blaming Vietnam?
FORTUNE
Monday, December 9, 2002
By Nicholas Stein

More...

COFFEE FEST FIRST LATTE ART CONTEST POURS SURPRISING RESULTS

FAEMA Latte Art Competition presented by Tea & Coffee Trade Journal and Atomic Distributing

Seattle WA. Pouring Latte Art takes technique, an artists eye and lots of practice. Zack Lakic, however, surprised the judges and awed the crowd when he poured his rosette blindfolded. Zack, representing Caffe Artigiano, in Vancouver B.C., took home the $1,000 top prize from the first annual Coffee Fest Seattle Latte Art Competition.

“This competition was incredible,” said David Heilbrunn, Coffee Fest Show Manager. “Twenty Three Barista participated and everyone expected a representative from one of the Seattle cafes to take home the hardware.

The big story of the first Latte Competition was not so much who won but who did not. “If this was Vegas, the odds on favorite would have definitely been one of the competitors from any of the Seattle powerhouses.” Said Heilbrunn referring to, Espresso Vivace, Caffe Vita, Café D’Arte or Zoka Coffee Roasters and Tea Company. Of the 23 competitors, ten represented the previous Kings of Latte Art. Of those ten only four made it to the finals and none finished in the top three. “It was amazing, these relatively unknown companies traveled into the heart of Latte Art land and flew home with all the hardware,” said Heilbrunn Coffee Fest show manager and Latte Competition head judge.

Final placing:

1st) Zack Zlatin – Caffe Artigiano Vancouver B.C.

2nd) Chen Chin-Pei Taiwan R.O.C.

3rd) Keiko Urabayashi – D & M Coffee Ellensburg WA.


After preliminary rounds on Friday and Saturday the stage was set for the final show down on Sunday. Advancing From Fridays preliminaries were Nikol Fiala – Caffe Vita, Brian Fairbrother – Espresso Vivace and Bronwen Serna – Zoka Coffee Roasters and Tea Co., all three are located in Seattle. Rounding out Friday’s qualifiers were Ian Tobin Broadway Café – Kansas City and Chen Chin-Pei from Creation Food Co. Taiwan R.O.C. Saturday’s competition saw Don Jones - Espresso Vivace Seattle qualify while the other four positions were nailed down by out of town visitors. Peter Samuels – Kansas City, Keiko Urabayashi – D & M Coffee Ellensburg and Layla Osberg and Zlatan (Zack) Lakic from Caffe Artigiano, Vancouver B.C.

Sunday finals were relatively uneventful through the first six competitors. Then it was time for Cowgirl Keiko Urabayshi to take the stage. Keiko emerged in complete Ellensburg Rodeo regalia and was accompanied on her swagger to the stage by a chorus of the Gambler sung by her co-workers from Ellensburg’s D & M Coffee. Keiko’s Latte Art was as good as her entourage and she clearly pushed her way into first place on all three judges’ cards. Following Urbayashi was Chen Chin-Pei from the Republic of China. Chin-Pei spoke no English and communicated with the master of ceremonies and the audience through her interpreter. Her Latte Art needed no interpretation however as she was the only competitor to successfully pour designs that went beyond the traditional. Her double heart design got her to Sunday’s finals and her tulip pour on Sunday clearly raised the bar. With only two competitors left it was clear that one or both would need to be near perfect to take down Urbayashi and Chin-Pei. The second to last competitor was Zlatin (Zack) Lakic from Caffe Artigiano in Vancouver B.C. Realizing that he needed to move the audience and the judges and understanding that creativity and audience enjoyment played a role in the scoring Zack pulled out all the stops. For his judging submission Zack did the entire process blindfolded. From dosing the coffee to steaming the milk to pouring the Latte – all blindfolded. “The most amazing thing was that his blindfolded pour turned out to be the best art of the day and perhaps the weekend.” Scoring a perfect 100 on two judges cards and 99 on the third, the final competitor Nikol Fiala – Caffe Vita needed an absolutely perfect and flawless performance. She never really got on track, seemed to be shaken by the competition and did not seem to move the judges.

The next Latte Art Competition will be staged at the Riviera Hotel & Casino in Las Vegas Nevada, during Coffee Fest February 28 – March 2, 2003. Competitor applications are being accepted for the Dillanos Free-Pour latte Art Competition presented by Tea & Coffee Trade Journal now and interested participants can learn more by Contacting Coffee Fest at (800) 232-0083 ext 13. or davidh@coffeefest.com.

Ground Rules for Grinding

Why bother to find the freshest roasted beans if you are just going to throw the flavor away at home? That’s what you are doing if you grind your beans well ahead of time. It is tempting. You have the beans and it only takes a few minutes togrind them all up into a nice, aromatic powder. But as the days go by the flavor in the cup will begin to fade. The scientific explanation is oxidation, a natural process that begins as soon as you open up each bag of roasted beans and expose it to the air. Ground beans offer exponentially more surface area than beans alone, so by grinding ahead of time you are accelerating the oxidation of the entire bean.

To maximize flavor in the cup, refrain from grinding until the last possible moment. Some coffee makers have built-in grinders so that, as soon as the bean is ground, the brewing begins. If you have a stand-alone grinder we suggest having it positioned near your coffee maker. Prepare everything else ahead of time and then, at the last moment, grind your beans and start brewing.

Here are other practical tips for home grinding:

1. Keep the grinder clean.
2. Never grind pre-flavored beans.
3. Grind just prior to brewing.
4. To achieve a more consistent grind gently shake the apparatus
while grinding.
5. Use the correct size for your equipment. Burr grinders allow
you to pre-select the proper grind. With blade grinders timing
is critical:
a. Course Grind –for electric percolators grind for 5-10 seconds
b. Medium Grind –for electric drip or French press 10-15 seconds
c. Fine Grind –for espresso machines grind approximately 30
seconds

Of course in matters of taste there is no one recipe for success. Experiment with your equipment, timing, and ingredients to achieve results that satisfy you.

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