How to Make Espresso con Panna (Recipe)

The Espresso con Panna means “espresso with cream” in Italian. Before baristas everywhere were putting whipped cream on lattes, Espresso con Panna was served in Europe with real whipped cream on an espresso shot in a demitasse. This drink is also popular in France and Budapest. We would recommend this drink for quite times and a good book.

Espresso con Panna Ingredients

  • 2 Tbsp of real whipped cream
  • Long or short shot of espresso

Recipe Directions

  1. Pull your espresso shot
  2. Whip cream until stiff peaks form
  3. Dollop whipped cream on your espresso

The Espresso

The Espresso con Panna depends on a high quality, straight up great espresso. We would suggest you use a silver espresso roast with its smooth aftertaste and low acidity. It can be created using a long espresso shot, regular or short. The long espresso or Luongo has a coarser grind which decreases the dose and increases the flow of the espresso. The volume is 60 ml, twice that of an average espresso shot which is 30 ml. The short espresso or ristretto has a finer grind to it, this increases the dose and restricts the flow, the volume will be half that of an espresso shot or 15 ml. What you make will depend on your preference.

Once you have chosen a high-quality bean for your espresso and decided what kind of shot you would like to pull there are other things to consider for a great espresso shot such as; quality of water, correct tamping of the espresso and water pressure. Always use filtered water in your espresso machine for a clean, crisp taste. When tamping, ensure the portafilter is clean and use about 30 lbs of pressure to tamp the espresso firmly and give it a little twist at the end to catch the stray grinds. Tamping in this way will ensure the hot water runs through the entire portafilter evenly leading to a smooth taste.

Whipping Cream

The whipped cream you can whisk by hand or an electric mixer until it is light and fluffy. It can be sweetened or flavored with vanilla, maple syrup or sugar and it is often called by the name of Chantilly cream or the French version creme Chantilly. Beating on high for about one minute will give you a moderate to stiff peaks. For the most traditional Espresso con Panna you can make, use a heavy cream but we won’t blame if you for using a low-fat version.