Espresso Con Panna
Ingredients
&w=3840&q=75){kind=small}
- 1/2 cup heavy cream – well-chilled
- 2 tsp granulated sugar
- 1 1/2 ounces ground espresso coffee beans
Instructions
1. In a chilled bowl, whisk heavy cream with granulated sugar to soft peaks, 1–2 minutes; refrigerate while you brew.
2. Grind espresso coffee beans to a fine espresso grind.
3. Warm demitasse cups with hot water, then dry. Dose the grounds into the portafilter, tamp evenly, and pull 4 single 1-ounce shots, 25–30 seconds each, until the stream turns blond and a thick crema forms.
4. Top each espresso with about 2 tablespoons whipped cream and serve immediately.
Espresso con Panna pairs the intensity of freshly pulled espresso with a cool, plush cap of whipped cream. The contrast is its charm: bitter-sweet, hot-cold, and velvety against the concentrated body of espresso. Served in a small demitasse, it’s a compact, indulgent treat that softens espresso’s edge without muting its aroma.
The drink’s name simply means “espresso with cream” in Italian, and it shows the long dialogue between Italian espresso culture and Central European café traditions. In northern Italian cities with Austro-Hungarian influence—especially Trieste—serving coffee with whipped cream has deep roots. Today, Espresso con Panna appears in Italian bars and international coffee houses alike, remaining a beloved way to enjoy espresso as a small dessert-like pause.