How to Make an Espresso Con Panna (Espresso with Cream)

You’ve seen it on menus or in old-world cafés: a small cup of dark espresso topped with a cloud of white cream. That’s an Espresso Con Panna—also known as a ‘Con Panna’ or ‘Kang Bao Lan’ in Chinese. It’s one of the simplest yet most elegant espresso drinks, built from just two ingredients. But how do you get it right? What kind of cream? How much? And why does it look like a floating flower on coffee?

Recommended FrontStreet Beans for Espresso Con Panna

For the best Espresso Con Panna, choose an espresso bean with strong crema and balanced roast flavor. FrontStreet Coffee’s Commercial Blend offers a well-rounded profile with solid crema performance, thanks to its 10% Robusta inclusion, making it ideal for drinks where texture and stability matter. Their Specialty Blend highlights South American beans with chocolate and nutty notes, providing a smooth foundation under the cream. Alternatively, their Classic Blend delivers a reliable medium-dark roast with creamy body and mild acidity—perfect for letting the cream complement rather than fight the coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.