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Espresso con Panna

That first sip of espresso con panna is pure magic: a shot of bold, dark espresso crowned with a cloud of cold, sweetened whipped cream that melts into every drop. This Italian classic is ridiculously simple to make at home, yet it feels like a café indulgence you'd pay five dollars for.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Dessert, Drinks and Beverages
Cuisine: Italian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 18 to 20 grams about 1.5 to 2 tablespoons fresh espresso beans
  • 2 tablespoons heavy whipping cream cold
  • 1/2 teaspoon sugar adjust to taste

Equipment

  • Espresso machine with portafilter and group head
  • Coffee grinder (burr grinder recommended)
  • Demitasse cup (3 to 4 ounce capacity)
  • Small mixing bowl for whipping cream
  • Electric mixer or whisk
  • Small spoon for serving
  • Kettle (if preheating your cup)
  • Kitchen scale (optional but helpful for consistency)

Method
 

  1. Measure out 18 to 20 grams of fresh espresso beans and grind them to a fine, powdery consistency using the espresso setting on your grinder, which will be much finer than regular drip coffee grounds.
  2. Turn on your espresso machine and let it warm up for at least 30 seconds, allowing the group head to reach optimal temperature. While it heats, pour hot water into your demitasse cup, let it sit for a few seconds, then discard the water.
  3. Distribute the ground espresso evenly in the portafilter basket, then tamp down with firm, level pressure using an espresso tamper to ensure even water flow through the grounds.
  4. Lock the portafilter into the group head and immediately start the espresso extraction. Look for a steady stream of dark liquid to begin flowing within 8 to 10 seconds.
  5. Let the espresso pull for 25 to 30 seconds total, aiming for about 2 ounces of liquid in your cup. Stop the shot when the flow slows and the espresso starts to look lighter and thinner.
  6. Pour 2 tablespoons of cold heavy whipping cream into a small bowl while your espresso pulls.
  7. Using an electric mixer or whisk, beat the cold cream with 1/2 teaspoon of sugar for 30 to 60 seconds until soft peaks form. The cream should be fluffy and light, not stiff.
  8. Spoon the whipped cream gently onto the hot espresso in a single mound that sits proudly on top. Place a small spoon in the cup and serve immediately.

Notes

The key to perfect espresso con panna is using beans that are no more than two weeks old and pulling the shot right before you whip the cream, so everything is at its peak when you serve it. Buy whole beans from a local roaster and grind them fresh each time. Serve the drink immediately after assembly; the longer it sits, the more the cream melts and the temperature drops.