This is the Conpanna ($6.90) from The EOS Coffee, a double espresso topped with vanilla crème and whipped cream, served in a piccolo cup.
The beverage presented with a deep brown espresso base topped by white cream and finished with a generous dusting of cocoa powder across the surface. Aroma opened with warm roasted espresso notes supported by light cocoa sweetness.
Initial contact delivered a rich, creamy, and velvety espresso profile with moderate bitterness from the double shot balanced by the sweet creaminess of the vanilla crème and whipped cream. The spooned texture created an experience reminiscent of a warm affogato, with the cream functioning in place of melting ice cream while preserving the intensity of the espresso beneath.
Through the mid-palate, the cream gradually integrated into the espresso, shifting the balance towards a stronger coffee presence. The sweetness softened while the roasted bitterness became more pronounced, creating a clear sweet-to-bitter flavour progression that remained approachable rather than aggressive. Texture combined dense espresso with aerated cream, resulting in a smooth and cohesive structure that slowly evolved as the layers mixed together.
Towards the finish, the sweeter dairy elements receded while the espresso and cocoa notes lingered briefly across the palate. Despite the stronger coffee presence in the latter half, the beverage resolved cleanly without harsh bitterness or excessive heaviness. The residual mouthfeel remained creamy and rounded.
Overall, a cream-topped espresso beverage with a rising roasted flavour trajectory and highly integrated creamy texture, resulting in a rich but balanced coffee experience that transitions smoothly from dessert-like sweetness into fuller espresso depth.
This Conpanna was purchased from The EOS Coffee in Auckland, New Zealand in 2026.