Quote:
Originally Posted by Rusty van Reddick
If you're celiac, how do you know what real croissants, donuts, etc taste like? My friend who's celiac has never once had bread etc since he was diagnosed as an infant so has no idea what he's missing (and in a way that's very good for him)- were you diagnosed later in life?
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I was diagnosed 3 years ago after several years of suffering. I'm sure it would be better diagnosed as an infant as I end up comparing inferior gluten free products to the stuff I used to love.
As for cafe crema, its not just a lungo. Lungo uses the same grind as an espresso and are pulled for around a minute. A cafe crema is done with a courser grind, resulting in faster flow rate, generally in the 25 second range for 4-8 oz. I'm not surprised that many places refuse to pull them, because they would require changing their grind setting and is not something they do regularly. It took me awhile to find the right one on my grinder. In any case, if you haven't had a real cafe crema, I'd highly suggest it as they are fantastic and are much different from a lungo. You can get a very thick crema, and I find the taste much smoother than an espresso, yet less dilute than an americano.