supervolcanotheory Senior Member Joined: 18 Oct 2005 Posts: 6 Location: British Columbia Expertise: I live coffee
Espresso: DeLonghi Drip: French Press
Posted Sat Oct 22, 2005, 9:13pm Subject: Re: Espresso Con Panna!
I remember the first time I had *espresso.* I was so nervous, but knew in my heart of hearts that I would have to try it. So, naturally, with the little knowledge of Italian I had, I guessed that 'con panna' meant 'with whipped cream,' and ever since that fateful day, espresso and I have been very much in love, constantly going on picnics in Belgium and gazing at clouds.
Posted Sat May 20, 2006, 5:54pm Subject: Re: Espresso Con Panna!
If you like espresso con panna, you need to try this variation. I can't take any credit for the discovery but sure can endorse it. Pulling the shot on top of the whipped cream leaves a creamy hot and cold blend of boldness of espresso tempered just enough by the sweetness of the cream (cream doesn't completely melt but sort of gently mixes with the espresso). I use fat free 'whip in a can' and they're awesome.
truck51 Senior Member Joined: 18 Dec 2006 Posts: 1 Location: san francisco Expertise: I love coffee
Posted Mon Dec 18, 2006, 4:27pm Subject: Re: Espresso Con Panna!
About 30 years ago there was a restaurant and coffee house in San Francisco called Millard's on Fillmore. They served espresso con panna, which was an espresso with a small dollop of whipping cream or industrial cream gently laid on top of the coffee. Not whipped, just the rich cream on top. Yum.
rmeredit Senior Member Joined: 31 Dec 2006 Posts: 1 Location: Melbourne, Australia Expertise: I love coffee
Espresso: Gaggia Classic
Posted Sun Dec 31, 2006, 9:33pm Subject: Re: Espresso Con Panna!
My first post - I shouldn't start off on a negative note - but I've got to say this is an awful thing to do to a decent espresso (IMNSHO ;) ) I'll leave aside the whole 'cream in a can' abomination - the heat from the espresso melts the cream so that the fats end up floating in a slag-like scum on the surface, and coats your digestive tract all the way down. Dear god, it's like drinking lard.
Put me down as a purist, I guess.
On a probably uninteresting side-note, in Australia these are often referred to as 'Vienna Coffees' (not sure why it's never Viennese Coffees, but anyhoo). Here's a pic of one served in anger in a cafe. Note one of the comments refers to this as a "drink of the 70s". The photographer obviously enjoyed it, but ick.
Machew Senior Member Joined: 17 Jan 2009 Posts: 1 Location: Portland, OR Expertise: Pro Barista
Espresso: La Pavoni Europiccola,... Grinder: Rancillo Rocky Vac Pot: Looking into it... Drip: French Press Roaster: Looking into it...
Posted Sat Jan 17, 2009, 7:28pm Subject: Re: Espresso Con Panna!
There are obvious merits to an Espresso con Panna; It's like training wheels for the un-washed who want to love espresso...but can't handle the taste just yet. It's delicious when you want a sweeter, creamier, bit of espresso for dessert, and it's gorgeous and makes a great drink for that heavy tipper who comes in and says, "I don't like coffee...but I want to try some...will you make me something good?" *Yes, this has happened.*
Now, personally, when I make a Con Panna, I don't use whipped cream. I do use heavy cream, but I make a mixture of the cream, some pure vanilla extract, sugar (just a little), and salt. I put the cream mixture in the glass and then pull the shot over it. When the shot mixes with the cream, it makes a nice marbled pattern on the surface of the crema. If I do use whipped cream, I still pull the shot over the cream.
Also, in the drinks defense (as many people have previously stated) this drink is not an abomination created in the dungeons of Starbucks.
The recent *bump* brought this vintage Y2K era thread to my attention for the first time. This drink has somehow fallen out of my repertoire, and I'm not sure why, because I really do enjoy it. It a good recipe for those among us who don't enjoy warm milk-based espresso drinks. I'm in a rut of iced lattes as the only variety to straight espresso.
Real whipped cannot be made with skim milk. Real whipped cream is made from heavy cream, sometimes even called 'heavy whipping cream' if you see it in the store. Real whipped cream does not actually require sugar or substitute, either, but many do add it.
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