Espresso Con Panna

Replies to This Discussion

Permalink Reply by Matthew David on July 23, 2009 at 1:05pm

no.
except i have gotten some with wayyy too much whipped cream.
not cool.

i say to each his own and drink what you love.

▶ Reply to This

Permalink Reply by Eyal Rosen on July 23, 2009 at 2:11pm

No way! I tried some amazing drinks (espresso + WC) in Vienna. I also make some myself. try the Austrian Einspanner (sweetened espresso +wiped cream). Occasionally, with friends, can be real fun. Checkout the attached picture.

Eyal /ROASTe.com

▶ Reply to This

Permalink Reply by illudereludere on July 24, 2009 at 4:03am

Use high grade whipping cream, not the crap in a can....

▶ Reply to This

Permalink Reply by Heather Holly Haller on July 24, 2009 at 9:58am

yeah, like real home made whipp, i love it one of my favorie drinks actually

▶ Reply to This

Permalink Reply by Andrew Olson on July 24, 2009 at 11:54am

i don't like it at all...

▶ Reply to This

Permalink Reply by Banks Thomas on July 24, 2009 at 7:17pm

I like whipped cream on my pie, not my espresso but that's just me.

▶ Reply to This

Permalink Reply by Chris Hooton on July 25, 2009 at 9:54am

For me it is the coldness of the whip cream that turns me off.

▶ Reply to This

Permalink Reply by John Berkness on July 25, 2009 at 12:20pm

i like one every once in a while as a treat. in fact when i saw this i hopped behind the counter and Whipped one up.

▶ Reply to This

Permalink Reply by Jesse -D-> on July 25, 2009 at 3:52pm

yes it is gross.

Chris Hooton said:

For me it is the coldness of the whip cream that turns me off.

▶ Reply to This

Permalink Reply by Justin Holinka on October 9, 2009 at 12:42pm

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.

▶ Reply to This

Permalink Reply by Daniel Williamson on October 9, 2009 at 12:44pm

That sounds like it would be worth trying. Did you like it?

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.

▶ Reply to This

Permalink Reply by Justin Holinka on October 9, 2009 at 1:02pm

As you know all too well, I am not the biggest fan of dairy. But, I did appreciate the texture and, I must admit, it tasted pretty good (this coming from a person who rarely even drinks a mach.).

I'd be curious to see what some of you think!

Daniel Williamson said:

That sounds like it would be worth trying. Did you like it?

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.

▶ Reply to This

▶ Reply to This

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page