The subject pretty much says it all. I don’t like my coffee too acidic and adding cream is a way to cut the acid. Yet I do like the taste of very strong coffee. The solution seems to be to get an espresso and put a dollop of cream in it.
I guess I don’t want to appear to be a coffee weakling, though.
So is it low-class proletariat behavior to put cream in espresso?
My first impression is to say that if you worry about what others have to say you are a social weakling so why worry about being a coffee weakling?
The Wikipedia entry for espresso has lots of variations and adding cream is consistent with those.
The caveat of course is that these are comments from someone who had to look up both espresso and gauche before answering. 
Have you tried espresso plain? I take cream in my coffee but have found that I just don’t need it with well-made espresso, as it tastes fine on its own, even if the coffee flavor is more intense.
If however, you don’t like it plain, don’t worry about it. People do it all the time; it’s called a latte. 
(Yes, I know you don’t actually want a latte, but if people can get away with making an entire milk beverage out of one shot of espresso, you should be able to add a bit of cream to yours.)
You can try a macchiato, which is an espresso with a dollop of milk foam on it, to see if that cuts the bite enough for you while still trying to maintain your sophisticated image.
Try it without milk or cream. It’s a lot better than plain coffee.
I agree with those who’ve said that espresso doesn’t have the same acidity that extra-strong coffee often does, so you might not even need the milk (assuming you haven’t already tried it sans milk).
I love my coffee very strong, with milk, since I don’t want to dilute the coffee flavor with too much stuff, I just prefer the mouth-feel the milk/cream gives it to unadulterated coffee. But I do drink espresso straight.
I used to get a double espresso with whipped cream on the top. It had some chi-chi name I can’t recall, but it was all kosher – on the Barnes and Noble cafe menu and everything – so I can’t see why plain old cream would seriously compromise your coffee cred.
I would do it, but the cream has to be as hot as the espresso.
One thing I hate about getting coffee at a coffee place is that the cream or half and half is usually kept cold. I like cream, but not if it’s going to cool my coffee.
That’s call a ‘cortadito’ in Cuba, although we tend to use milk rather than cream. Same principle though, just a shot of milk to bring down the espresso a little bit.
Espresso con panna is the name I’ve most often seen for it. Apparently, cafe Viennois is also sometimes used to refer to this drink, as is Wiener Melange (which is properly a slightly different drink.)
“espresso con panna”
which in most coffee shops will get you a shot of espresso in an espresso-sized cup with a dollop of whipped cream on top.
…and I’m ordering in italian which ups the sophistication. I’ll have to try some of these.
According to the above referenced wiki page for Espresso, I might want to try a “latte machiatto” but I’m afraid I’m gonna get the Starbuck’s caramel thingee.
“espresso con panna”
That’s it! Those things are crazy good. Thanks, pulykamell and amarinth.
What about condensed milk? Is that a viable option for espresso or coffee?
I’m pretty sure I’ve seen Mexicans do this with coffee. Sure, why not? I’m a black coffee person myself, but I can see the appeal of cream and sugar.
Actually, now that I think about it, I think it’s Southeast Asians I’ve seen do this, not Mexicans.
Don’t order a machiatto at Starbucks, their machiattos are basically just lattes.
Espresso + steamed half & half is called café brevé. Order a brevé and see if you like it. If not, just use a little half & half and call it a half brevé or something.
If possible, try an espresso with a dollop of vanilla gelato. Heaven, I tells ya. Another variation is to sugar it well, then add a twist of lemon peel.
Whew. That’s what I thought, but since I haven’t been to a Starbucks in about a decade, I wasn’t sure I remembered correctly.