Creative Ways to Drink Espresso: Sugar, Dairy, and Unique Flavor Combinations You Must Try

 Many people think of espresso simply as the base of popular drinks like lattes, Americanos, flat whites, or cappuccinos. Because espresso is so concentrated, a lot of people aren’t used to drinking it straight and prefer to dilute it with various add-ins.

But that doesn’t mean espresso isn’t meant to be enjoyed on its own! As I’ve shared many times, plenty of coffee lovers overseas prefer espresso specifically for its intensity—the bold flavor and the long-lasting finish after each sip. Yet even among those who drink espresso daily, many still can't handle it straight because not everyone enjoys such a strong bitterness. And that's exactly why so many creative espresso drinks exist.

Unlike well-known espresso-based drinks like lattes or Americanos, these variations aim to keep the espresso's concentration as intact as possible. By adding small amounts of flavoring ingredients, they help balance the bitterness without taking away the boldness. This lets you enjoy the full strength of espresso without the harsh, unpleasant edge.

Today I’ll share several fun ways to drink espresso. In all of the examples below, I’m using the same beans and the same recipe—my classic Italian blend, extracted with 20g in, 30 seconds, 40ml out, with flavors of chocolate, nuts, cream, and cookie notes.

1. Adding Sugar to Espresso

When it comes to balancing bitterness, the first thing most people think of is sugar. Sweetness can neutralize or even overpower bitterness, which is why many people sweeten their espresso to make it more approachable.

But did you know there are many types of sugar? Each has its own characteristics and can change the espresso’s flavor profile in different ways.

White sugar is the most common. After multiple rounds of refining, it becomes pure and clean but also very straightforward—just sweetness. If all you want is to reduce bitterness, 5g of white sugar will easily do the job.

If you want more complexity, try brown sugar instead. Because it’s less refined, it contains more flavorful compounds, giving the espresso a richer, more layered taste. With just 5g, the change is immediately noticeable—unique and delicious.

Cuban Espresso (Café Cubano)

In Cuba, people use raw sugar to make a special version of espresso. As I’ve shared before, the method is unique:

  1. Split the espresso into two portions.

  2. Mix one portion with 10g of raw sugar and stir until it turns thick and creamy.

  3. Pour the remaining espresso on top.

The result is a distinctive espresso with no bitterness, a caramel-like aroma, and a fuller, richer body.

2. Adding Dairy Products

Besides sugar, dairy is another common way to soften bitterness. Milk, cream, and condensed milk all pair beautifully with espresso, and many regional specialty drinks are based on these combinations.

Con Panna

Con Panna is simply espresso topped with whipped cream. The cream smooths out the bitterness and adds a velvety texture. As I always say, don’t stir it—just sip directly. Each sip has a different ratio of cream to coffee, creating a layered flavor experience.

Macchiato

A macchiato is espresso with just a splash of milk and a little foam on top. The small amount of milk slightly softens the bitterness without overpowering the espresso, making it smoother while preserving its structure.

Café Bombón

In Spain, there’s a famous condensed-milk espresso called Café Bombón, made with a 1:1 ratio of condensed milk to espresso.
So if your espresso is 40ml, you’d add 40ml of condensed milk.

This creates an extremely sweet, candy-like drink—hence the name. But honestly, that’s a lot of condensed milk. Even most sweet-toothed drinkers may find it overwhelming.

So I recommend adjusting the ratio. For example, I use 40ml espresso + 30ml condensed milk. This creates a rich, creamy drink with balanced sweetness.

3. Adding Other Flavorings

Aside from sugar and dairy, people add all kinds of other flavorings to espresso—such as lemon for acidity or salt for a savory touch.

Roman Espresso

Despite the name, this drink didn’t actually originate in Rome (according to most accounts). Roman Espresso uses lemon to cut the bitterness and sugar to balance the lemon’s acidity. The result is a bright, sweet-tart espresso.

You can either drop a lemon slice into the espresso or simply squeeze in some fresh juice. I prefer the latter:
Add 4ml lemon juice and 10g white sugar to 40ml of espresso, mix well, and you’ll have a refreshing Roman Espresso.

Note: This ratio works best for my medium-dark roast blend. If you're using a lighter or darker roast, adjust the lemon and sugar accordingly.

Salted Espresso

Yes, salt works too! A small pinch of salt can reduce bitterness and enhance smoothness. It’s surprisingly effective—but be careful:

A little salt helps.
Too much salt ruins the espresso instantly.

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