CAFE SESSION WITH STEVE: AUGUST 2025

Hey coffee crew, and welcome to our August Café Session! Back-to-school season is creeping in, and even though it might feel like summer’s winding down, don’t be fooled—we’ve still got plenty of heat headed our way. So hold off on the pumpkin spice cravings for now, and don’t ditch the cold brew just yet. August always has that weird in-between energy: not quite the end, not quite the beginning. The NFL preseason kicks off this month too—sure, it’s not as thrilling as the real deal, but it gives us a little taste of what’s to come (and, let’s be honest, it’s just nice to have football back on the screen again).

This month, we’re digging into a few espresso-related questions that come up more often than you'd think: what’s the actual difference between an espresso and a ristretto shot? And what’s the deal with the sparkling water that sometimes comes on the side—palate cleanser or just a fancy flex? We’ll even take a quick detour into the world of coffee tonics (yes, that’s a thing). So whether you’re loving that there’s still a whole month + of summer weather left, or just trying to stay cool through the heat, grab something icy, kick back, and let’s get into it.

WHAT’S THE DIFFERENCE BETWEEN A REGULAR ESPRESSO SHOT AND A “RISTRETTO”?

Now we’re really getting into the nitty-gritty of espresso. When baristas talk about a standard espresso shot, we’re usually referring to the default pull we use in most drinks—whether it’s a latté, cappuccino, or just a good old straight-up espresso. In Espresso 101 (yes, that’s a real class!), you learn all about dialing in the proper grind size, timing, and pressure to pull a balanced shot that hits all the right notes. But like most things in coffee, even the slightest variation can dramatically shift the flavor. Enter: the ristretto.

Translated from Italian, ristretto means “restricted”—and that’s exactly what it is: a shot of espresso made using less water and a slightly shorter extraction time. The result? A more concentrated, full-bodied, and often sweeter shot of espresso with a rich, syrupy texture and that signature golden crema on top. (If you missed our deep dive into crema, check it out here.)

Because ristretto shots use less water, they also extract slightly less caffeine than a traditional shot. That’s because most of the caffeine gets pulled toward the end of an extraction, right when the espresso starts to lose its rich caramel color and turn pale. Ristretto stops short of that point—preserving bold flavors and minimizing bitterness. These shots are often used in more delicate espresso-forward drinks like traditional macchiatos, cortados, or flat whites—the kind of drinks meant to be sipped and savored.

Now, on the opposite end of the spectrum is the lungo, meaning “long.” As you may have guessed, a lungo pulls more water through the grounds for a longer period of time. This yields a bitterer, thinner shot that’s kind of like brewing a second cup using already-spent grounds. Some people love that stretched-out taste—but it’s definitely more of an acquired preference.

At the end of the day, that’s the beauty of espresso: it's all about experimentation. Whether you like your shots short, strong, and syrupy, or long, bold, and bracing, coffee gives you the space to discover your personal favorite.

WHAT’S THE DEAL WITH SPARKLING WATER SERVED WITH ESPRESSO — AND WHAT ARE THESE COFFEE & TONIC DRINKS I KEEP SEEING?

Ah yes, espresso and bubbles—let’s dive in.

If you’ve ever been served a tiny glass of sparkling water alongside your espresso, you might’ve wondered if you were supposed to drink it or water down your coffee like an espresso spritzer. But no, it’s actually there as a palate cleanser. Just like how some brunch spots give you a sidecar of light beer with your Bloody Mary, the sparkling water is meant to reset your taste buds either before or after sipping your espresso. It gives your coffee a clean stage to perform on—no lingering toast crumbs, toothpaste, or whatever else might dull your ability to appreciate all those subtle flavor notes.

And it’s not just fancy café flair—the bubbles help bring out more of the espresso’s brightness and complexity. Some folks even swear it softens bitterness. Plus, let’s be honest, coffee is dehydrating, so pairing it with a little hydration boost is a thoughtful touch. Bonus: a dentist once told me to rinse with water after every sip of coffee to help prevent stains on my teeth. I haven’t been that committed, but hey—worth keeping in mind.

Now, let’s talk about coffee & tonic drinks, which are a very different story.

A few summers ago, I worked at a shop where the featured seasonal drink was a cold brew cherry tonic. We made it a rule to offer customers a taste before they walked out the door—just in case they didn’t love it and wanted to swap it for something else. Spoiler alert: a lot of people swapped.

The idea behind espresso (or cold brew) tonic drinks originated in places like Sweden, where baristas wanted to pair coffee’s bitter richness with tonic’s slightly sweet, botanical fizz—often garnished with citrus. On paper, it sounds sophisticated. You can try it for yourself with this coffee tonic recipe—just be warned, in reality, it’s a polarizing one! Some folks love that contrast; others feel like it’s a flavor clash best left to your cocktail hour.

Personally, I say keep the tonic for your gin and enjoy sparkling water with your espresso if you need a bubbly break. But to each their own! I’ve been wrong before—dirty chais, for example, totally won me over after a rough first impression.

At the end of the day, coffee is an adventure—and part of the fun is figuring out which weird new ideas are brilliant, and which are better left to bar experiments.

If you have a topic or question you’d like me to tackle next month, don’t hesitate to ask! Submit an anonymous question or problem below. No name or email required.