frankmoss wrote:So is all technical or specialty knowledge useless? All fields have specialized terms that non-specialists don't understand. These terms help us understand specialized techniques and the progression of our our hobby in a highly specific way. Should we toss out all terms that laymen don't understand, such as ristretto, portafilter, etc. Should we reduce our language to the smallest group of words possible like Big Brother in Orwell's 1984? Of course not.
This is the classic straw man argument; I never said anything remotely like this.
But "Third Wave" is a term of conceit, a self-flattering term developed by those who would promote that what they are doing is truly unique and special. It isn't, with the possible exception of going to origin and promoting the production of special coffees (which is truly peripheral to the idea of a "Third Wave Cafe").
Some of this is the misguided approach of some, to try to turn the idea of the job of Barista as being a true "career path," outside of Italy. The only way that being a barista could be a real lifetime job is if the barista owns the cafe. Of course, that is what they do in Italy.
My whole approach is just the opposite. I try not to hide behind specialized terminology that other people don't understand. Of course, if you don't know the name for the basic parts of an espresso machine then you are on your own. Some terminology is necessary.