📝 About This Recipe
An Italian classic that translates literally to 'espresso with cream,' this elegant beverage bridges the gap between a robust morning kick and a sophisticated dessert. It features a concentrated, syrupy double shot of dark-roasted espresso topped with a luxurious cloud of hand-whisked, lightly sweetened vanilla cream. The magic lies in the temperature contrast—sipping the scorching, intense coffee through a cool, velvety layer of dairy creates a sensory experience that is both bold and comforting.
🥗 Ingredients
The Espresso Base
- 18-20 grams Fresh Espresso Beans (high-quality Arabica, dark or medium-dark roast)
- 2 ounces Filtered Water (heated to 195°F-205°F for extraction)
The 'Panna' (Cream)
- 1/4 cup Heavy Whipping Cream (very cold, at least 36% milk fat)
- 1 teaspoon Powdered Sugar (sifted to avoid lumps)
- 1/4 teaspoon Pure Vanilla Bean Paste (or high-quality vanilla extract)
- 1 pinch Sea Salt (to brighten the creaminess)
Aromatic Garnishes
- 1 pinch Cocoa Powder (unsweetened, for dusting)
- 5 grams Dark Chocolate (finely shaved)
- 1 pinch Orange Zest (optional, for a citrus aromatic)
👨🍳 Instructions
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1
Begin by chilling your mixing bowl and whisk in the freezer for 5 minutes; cold equipment ensures the cream achieves maximum volume and stability.
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2
Preheat your espresso cup (demitasse) by filling it with hot water; a warm cup prevents the espresso from losing its delicate temperature profile instantly.
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3
In the chilled bowl, combine the cold heavy whipping cream, powdered sugar, vanilla bean paste, and a tiny pinch of sea salt.
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4
Whisk the cream by hand or with an electric frother until it reaches 'soft peaks'—it should be thick enough to hold its shape but still have a glossy, flowing appearance.
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5
Place the whipped cream back in the refrigerator immediately to keep it firm while you prepare the coffee.
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6
Grind your espresso beans to a fine, powdery consistency, similar to table salt, ensuring you have exactly 18-20 grams for a double shot.
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7
Distribute the grounds evenly in the portafilter and tamp with firm, level pressure (about 30 lbs) to ensure an even extraction.
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8
Discard the warming water from your demitasse cup and wipe it completely dry.
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9
Pull a double shot of espresso (approx. 2 ounces) directly into the warmed cup; look for a rich, hazelnut-colored crema on the surface.
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10
Immediately after the shot is pulled, take a small spoon and gently dollop a generous mound of the chilled whipped cream onto the center of the espresso.
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11
Allow the edges of the cream to begin melting slightly into the crema, creating a beautiful marbled effect.
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12
Finish the drink by lightly dusting the top with cocoa powder and a few shavings of dark chocolate for a professional aesthetic.
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13
Serve immediately while the coffee is piping hot and the cream is still cold.
💡 Chef's Tips
Always use filtered water for your espresso to ensure the bean's true flavors aren't masked by minerals. Do not over-whip the cream; if it becomes stiff or grainy, it won't meld properly with the coffee. If you don't have an espresso machine, a Moka pot produces a concentrated coffee that serves as an excellent substitute. Try to use vanilla bean paste instead of extract to see those beautiful tiny black specks in the cream. Never stir the drink; the intended experience is to sip the hot coffee through the cold cream barrier.
🍽️ Serving Suggestions
Pair with a crisp, buttery almond biscotti for the perfect textural contrast. Serve alongside a small glass of sparkling mineral water to cleanse the palate between sips. Accompany with a single square of 70% dark chocolate to enhance the roasted notes of the espresso. Enjoy as a 'mid-afternoon pick-me-up' or as a lighter alternative to a heavy dessert after an Italian dinner.