jallé Ristretto of the Season
Click here for Winter 2010 - The Shortest Path to Patience
What is a Ristretto?
While I enjoyed lunch in a little café on the Lake of Thun some months ago, a waitress insisted I take a ristretto instead of an espresso after my meal. I asked why, to which she responded, "because it has more flavor." It did indeed. Curious, I looked it up on Wikipedia and found that ristretto was originally always created through a hand press and as a result is "bolder, fuller, with more body and less bitterness."
We create short essays - based on questions we hear through our wide range of interaction with experienced professionals - in an attempt to stimulate thinking about commonly-pondered "big questions" in short form. I like to think of them as being like Ristretto - bold, full, with energy and no bitterness!
Archives
Late Autumn 2009 - Walls of Terror
Early Autumn 2009 - Energy & Commitment
Summer 2009 - The Element: A Summer Reading Book Review
Spring (2) 2009 - Niggle Management
