Do you think Espresso and Whipped Cream is Gross ???

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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.
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.
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.
I tried a few variations of the con panna after reading this. I tried whipping cold cream and pouring a "macchiato". That didn't work out. I tried the standard sweetened whipped cream on espresso. I drank most of it, but did not enjoy it. It seems like the sweetness of the cream makes the espresso taste bitter in comparison. I think i would enjoy it more with unsweetened whipped cream. A favorite shop of mine makes con panna's by adding equal parts espresso and 1/2 n 1/2 with a touch of vanilla. This is the best that i've had, but the temperature (kind of room temperature) throws me off.

The drink that introduced me to the world of drinking smaller espresso drinks was a con panna with caramel. It will take a few more years before i try that one again.
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.
I hate them.
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.
I drink one every once in a while. It's a nice change of pace.
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.
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.
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...
Very much so... Why ruin a great thing?...

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