I don't feel like starting posting today with something serious or terribly thoughtful, or anything. More in the mood for witty and funny - or at least what I think is so. For certain, there are those that might disagree about what I consider such, but quite frankly, so what? <.<
*sigh* Only in these modern times do we have to preface in such a way. More so do we feel obligated if we're branded by any company to use the common corporate script that our views in no way reflect the company, even though the ever and eternally butt hurt will likely still take offense and protest, boycott, or do whatever they do besides job searching or going to their regular job, if they even have one. Again, and still quite frankly, so what?
This is not really something that ought to offend. For all I really want to write in this post is how, at Resilient - the parent company to Roasters, which has its own particular coffee house where you can see how they do the roasting and preparation of their coffee while enjoying a cup of said roasted coffee - they have this drink called the doppio. Basically, what it is, is a double shot of espresso that is made with a particular roast. The most commonly served are the Ethiopian and Guatemalan. One of the baristas that works there, who I've known from the earliest days of Roasters, back when it started in 2009, and even pre-Roasters, back when the original Roasters coffee shacks and the Richland shop was owned by and known as Espresso World - this particular barista started calling my Ethiopian doppio an Ethioppio this past week. It was probably a slip of the tongue, but the coolness of combining Ethiopia and doppio was not lost. We considered for a while whether it should be something like Ethidopia, or Doppiethiopia, and a few other combinations, but Ethidoppio stuck, and is even being used by some of the other baristas now. Today, though I stuck with the Ethidoppio, because I personally like that roast better than the Guatemalan, I suggested to one of the baristas that they could call a Guatemalan doppio a Guatemoppio. He seemed to like it, or at least gave a bit of a chuckle from it. I'm still picky about the combination, and thus might suggest possibly also Guatedoppio, or Guatemaloppio, or something similar, since the '-moppio' part seems too easily to reference moping, which one ought never do while enjoying a straight up doppio.
You see, forming a perfectly good, and usable portmanteau is somewhat like combining to make Voltron. One has to get it right, or it just won't form at all, try as you might. Therefore, the spirit required for the word blend has to be there at the moment of conception, otherwise it may naturally miscarry and die before it's ever born. Or worse, it can join the list of such phenomena that should have never been conceived in the first place, such as chillax, blacksplaining, and screenager. Therefore, there is great responsibility that is put on those that make portmanteaus that are really great, epic, and noteworthy, rather than cheap and campy pop-trendy word blends that are either annoyingly unforgettable or thankfully and most mercifully forgotten. For one ought to want such a new word to be like inventing the train, and not something that you look on in horror at, like a train wreck.
For that reason, I'd say that Guatedoppio is a much better portmanteau. What makes it the more worthy choice is pretty simple. Since we already have introduced into the Resilient coffee shop jargon the Ethidoppio for an Ethiopian doppio, Guatedoppio follows the similar structure of having the first part of the nation of origin prefixed and blended in with the suffix of the doppio. Plus, it resolves that problematic reference to moping, or even in spelling to mopping, which are things that ought never to be put together in reference to a doppio of any origin of coffee bean nationality. One should be just as happy to drink a Guatedoppio, if that's the roast they prefer, as one too should be pleased with an Ethidoppio, if that's their doppio of preference. Regardless of which doppio is prefered, there ought not be preferential treatment of one doppio being more the doppio show to make one happy and smiling, and the other leaving a person sad and moping - nor should the barista have to mop up so many sad tears. As it is, even with my own personal preference, I can bat for the other team here and say with great certainty that a Guatedoppio is just as good a doppio as the Ethidoppio, even though I like the Ethidoppio better. There is something smoother to me in the Ethidoppio roast, compared to the Guatedoppio, but the Guatedoppio is still an excellent roast in its own way and for its own diverse reasons. So let's enjoy the diversity of Resilient roasts, and each be happy with their favorite doppio, whether it be the Guatedoppio, or the Ethidoppio, or whatever other roast Resilient might like to highlight among their roasts. Just know that, regardless the nationality of origin of the coffee bean, a Resilient roast will always shine through in each cup of coffee brewed for you. Now that's excellence with resilience that you can count on! ;)
For that reason, I'd say that Guatedoppio is a much better portmanteau. What makes it the more worthy choice is pretty simple. Since we already have introduced into the Resilient coffee shop jargon the Ethidoppio for an Ethiopian doppio, Guatedoppio follows the similar structure of having the first part of the nation of origin prefixed and blended in with the suffix of the doppio. Plus, it resolves that problematic reference to moping, or even in spelling to mopping, which are things that ought never to be put together in reference to a doppio of any origin of coffee bean nationality. One should be just as happy to drink a Guatedoppio, if that's the roast they prefer, as one too should be pleased with an Ethidoppio, if that's their doppio of preference. Regardless of which doppio is prefered, there ought not be preferential treatment of one doppio being more the doppio show to make one happy and smiling, and the other leaving a person sad and moping - nor should the barista have to mop up so many sad tears. As it is, even with my own personal preference, I can bat for the other team here and say with great certainty that a Guatedoppio is just as good a doppio as the Ethidoppio, even though I like the Ethidoppio better. There is something smoother to me in the Ethidoppio roast, compared to the Guatedoppio, but the Guatedoppio is still an excellent roast in its own way and for its own diverse reasons. So let's enjoy the diversity of Resilient roasts, and each be happy with their favorite doppio, whether it be the Guatedoppio, or the Ethidoppio, or whatever other roast Resilient might like to highlight among their roasts. Just know that, regardless the nationality of origin of the coffee bean, a Resilient roast will always shine through in each cup of coffee brewed for you. Now that's excellence with resilience that you can count on! ;)
No comments:
Post a Comment