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The Awesomeness Of Espresso Con Panna
Copyright 2014 Christina M. Guerrero
First published at Suite.io
DEDICATION
This is for coffee.
STORY BEHIND THE STORY
Joy.
ABOUT THE DRAFTS
First draft:
This is what all my coffee articles should be: close to complete.
Off to make one, because every time I read this, I get a craving.
It was way past the time that I should have known what an espresso shot was.
The barista was kind, however, and explained.
Espresso is an extraction of ground coffee beans and hot water. Water is forced through the ground beans at a high rate, creating the body and the crema, a light foamy topping.
Some coffee lovers, including the Italians who are among the original coffee afficionados, drink espresso from small glasses only large enough for one or two ounces. It is meant to be sipped and savored.
The barista said that one way to enjoy a shot or two was to add whipped cream over the espresso, resulting in a drink called ‘Espresso Con Panna’.
After explaining, she made me a double with whipped cream. The drink came in a small cup called a short.
I paid, sat, and examined my purchase.
Inside the eight-ounce cup was a swirl of whipped cream about an inch and a half deep. I sniffed. The scent was wonderful: rich and dark and woody; earthy and bitter and slightly burnt. Mixed in was the clean, sweet scent of the cream.
I sniffed again, then tilted the cup and took a brief sip.
Nothing emerged at first.
I tried again. Again, nothing. The cream was preventing anything from emerging.
Anticipation plus obstacles equalled a bit of frustration.
Then I decided: OK, tiny cup of coffee. Let’s work together.
I swirled the cup and tried again. This time, just a tiny bit of deep, dark espresso hit my taste buds: earthy, rich, smooth; a hint of the bitterest chocolate imaginable; and the caffeine: an instant jolt of heightened awareness.
Another sip. No cream yet, but more of the warmth of the espresso.
And then, what I was waiting for: a bit of espresso along with some of the cream. The combination was a new experience for me. The heavy, rich espresso and the light foamy cream remained independent for a few seconds, then combined. Bitter met sweet, and it was a wonderful marriage.
A few more sips like that. Then, too soon, the cream blended into the espresso, creating a light tan mixture. The mixture was pleasant: creamy and slightly sweet yet also slightly burnt and bitter.
It ended shortly after that, leaving me with memories of my first Espresso Con Panna.
Since then, I have enjoyed the drink many times.
To those who have yet to taste Espresso Con Panna: enter the experience with great patience and anticipation.
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