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Permalink Reply by Andrew Tagge on October 12, 2009 at 11:36am

That is very interesting. Was that at Kopplins? That isn't a drink that I would imagine them adding to their menu. Hmm...

Justin Holinka said:

I frequent a shop that recently added the Con Panna to their menu. This was quite a shock, considering their menu only has the essential espresso beverages (ristretto, mach., cap, 8oz latte, 12oz mocha). I asked the barista about it, and she made one for me...not using "charged" or sweetened whipped cream; rather, they use cold heavy whipping cream, right out of the carton, and use one of those little milk frothing tools (the ones that spin really fast to create some texture), and then pour on top of the espresso, serving in a 3oz demi. With this method, the barista is able to pour latte art, and not screw up the espresso with all that sweetness.

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Permalink Reply by Fraser Jamieson on October 12, 2009 at 11:42am

Espresso and whipped cream? Yuck.

For me, the only place to use whipped cream is at parties which no one wants to talk about the next day.

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Permalink Reply by alyssa on October 12, 2009 at 12:06pm

hahaha I don't think that's where they were going with this thread. but good one.

also, I'm gonna try the steamed heavy whipping cream. that might be interesting.

Fraser Jamieson said:

Espresso and whipped cream? Yuck. For me, the only place to use whipped cream is at parties which no one wants to talk about the next day.

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Permalink Reply by William Fendler on November 9, 2009 at 3:24pm

I think it can be good with great whipped cream. I liked them a lot when I was first getting away from the 12-16oz flavored lattes. I made one for a friend who usually drinks flavored lattes, blended drinks, etc... and he said, "That's strong! But surprisingly, really good." So I think maybe for someone who is transitioning into drinking straight espresso it's a great drink.

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Permalink Reply by Branden on November 9, 2009 at 9:27pm

I hate them.

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Permalink Reply by Jared Rutledge on November 10, 2009 at 4:56am

i agree with ricky, the contrast is what kills it for me. not to mention i HATE when coffee is sweetened (that teeth-gnashingly sugary film left on your teeth is dreadful) and you're basically just adding cold frothy cream and sugar to espresso when you make a con panna. i just think it ruins it.

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Permalink Reply by Jeremy Conley on November 10, 2009 at 6:45am

I drink one every once in a while. It's a nice change of pace.

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Permalink Reply by Heather Holly Haller on November 10, 2009 at 8:44am

pretty sure that is how they make them at kopplin's, my friend ordered one last time we were in there, i wasn't paying enough attention to the cream whipper if it was powered or not. but same technique only place i've seen it done like that.

Andrew Tagge said:

That is very interesting. Was that at Kopplins? That isn't a drink that I would imagine them adding to their menu. Hmm...

Justin Holinka said:

I frequent a shop that recently added the Con Panna to their menu. This was quite a shock, considering their menu only has the essential espresso beverages (ristretto, mach., cap, 8oz latte, 12oz mocha). I asked the barista about it, and she made one for me...not using "charged" or sweetened whipped cream; rather, they use cold heavy whipping cream, right out of the carton, and use one of those little milk frothing tools (the ones that spin really fast to create some texture), and then pour on top of the espresso, serving in a 3oz demi. With this method, the barista is able to pour latte art, and not screw up the espresso with all that sweetness.

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Permalink Reply by Cedric on November 10, 2009 at 9:26pm

I like them. For a lil twist, use chocolate whip cream. Another way that some of my friends and I like to drink them is to add a tiny bit of dark chocolate to the espresso then top it off with the whipped cream.

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Permalink Reply by will frith on November 11, 2009 at 10:41am

fresh whipped cream is lovely. i can eat it by the spoonful.
usually, though, espresso on its own is enough for me.
but i can't hate on people who like things i don't like. i couldn't imagine what an apple pie purist would say to my habit of putting a scoop of ice cream on it! or, what about our habit of drinking beer at near-freezing temperatures? or putting ice in almost every beverage we drink? we miss out on a huge part of the flavor when we numb our taste buds with those temps.
point being, rather than just express dislike, try to make it better first, and if it's not for you, it's not for you. but it could be your most loyal customers' favorite...

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Permalink Reply by Christopher Zimmerman on November 11, 2009 at 10:58am

Very much so... Why ruin a great thing?...

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Permalink Reply by Sarah Leanne Barnett on November 23, 2009 at 3:03pm

Occasionally we get a doppio regular who wants a variation of their usual ristretto deliciousness. They want something sweeter and creamier, but not the sugary latte mess that mainstream coffee regulars buy daily. I almost always suggest a cubano espresso con panna. The flavor play on turbinado sugar vs. espresso and cold premium grade whipped cream on hot crema-dosed java is unparalleled in simplicity and approachability to this specific customers needs. Sometimes I even drizzle blackstrap molasses over the top. Leathery sweet beauty.

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