In case people haven't noticed, it now takes about 10 minutes for geeky coffee debates to find their way into the mainstream press. I guess that's another way of saying geeky coffee debates have become mainstream.

In any event, this well-researched piece in the current L.A. Weekly dissects the debate over whether ristrettos are good, bad or neutral and what the heck the word means anyway: http://blogs.laweekly.com/squidink/2011/11/the_ristretto_or_the_lame_duck.php.

It blows my mind that people get paid to produce such...trivia. I live in a different world with different concerns.

Ian_G wrote:It blows my mind that people get paid to produce such...trivia. I live in a different world with different concerns.

I can understand thinking this is trivia. But, I can't understand an active member of this site thinking this is trivia. By comparison with some of the threads here, it is an analysis of the nature of the universe.

I liked the article. I also agree with this quote:

Coffee professional Tony Konecny would like to see the word dropped from the vernacular entirely, lest it continue to amplify the white noise of coffee jargon: "It's just not useful in conversation."

The lines between espresso and ristretto have been blurred but since there's no real consensus between many coffee based drink recipies, why would this be any different?

Marshall wrote: But, I can't understand an active member of this site thinking this is trivia. By comparison with some of the threads here, it is an analysis of the nature of the universe.

Well it's just my opinion and I am an amateur by comparison to the more literate members of HB. It is interesting and I did learn something, namely some coffees can take a ristretto and some cant. So I apologize for my superficial treatment. But still.... In the context of this forum I could have taken it, had this been the origin of the article. But now I feel as though I've eavesdropped on a conversation that was not really meant for my ears. It's the tone of the article, I think, and the way the content is presented that makes me feel excluded. But like I say it's just my opinion.

Ian_G wrote:It blows my mind that people get paid to produce such...trivia.

+1

The same drivel could be written about any espresso beverage, including espresso itself :
3rd wave espresso :
90ml crema-less crankcase oil 10ml BBQ road tar

mitch236 wrote:I liked the article. I also agree with this quote:

"Coffee professional Tony Konecny would like to see the word dropped from the vernacular entirely, lest it continue to amplify the white noise of coffee jargon: "It's just not useful in conversation."

The lines between espresso and ristretto have been blurred but since there's no real consensus between many coffee based drink recipies, why would this be any different?

Well, in some places it is useful in conversation. When I order a ristretto in Italy (something I rarely do), they seem to know what I mean. If you want to drop something from the coffee vernacular "entirely", then it's OK with me. But please keep the dropping limited to the US .

Marshall:

Thanks for posting that link. I enjoy the many "lame ducks" I pull on my Amica.

So perhaps to shift the thread to something that can get more interesting conversation going than "that's trivia" versus "it's okay," what coffees are better as ristretto, and which suffer from restricted flow? Here's a novice guess; others more expert please chime in:

Good as ristretto:
- taming a bright coffee (if that's what you want)
- intensifying flavor in mild coffees and those without complex flavor notes
- emphasizing sugars
- maximizing rich mouthfeel

Bad as ristretto:
- reducing flavor separation in a subtle coffee
- obscuring bright and acidic tones that need to be emphasized
- reduced volume and spiciness for milk drinks
- emphasizing intensity over balance

Ian_G wrote: But now I feel as though I've eavesdropped on a conversation that was not really meant for my ears. It's the tone of the article, I think, and the way the content is presented that makes me feel excluded. But like I say it's just my opinion.

Man, I just re-read it and don't get that feeling at all.

And remember, it's an article in the food section of a free weekly where trivia many times trumps more informative stories. Actually, trying to look at it from a non-hobbyist perspective I think the article could be helpful.

edit: in full disclosure I've met Tien around town several times, like her, and she genuinely seems to be very inclusive.

cafeIKE wrote:+1

The same drivel could be written about any espresso beverage, including espresso itself :
3rd wave espresso :
90ml crema-less crankcase oil 10ml BBQ road tar

Thanks, Ike. Your sunny disposition always brightens my day.