Restaurants›Acre›Affogato Recipe

Affogato Recipe

Inspired by Acre

Time7m

Serves1

espresso, salted butter ice cream (intenso, decaffeinato or indonesia fair trade)

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Ingredients

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Affogato Assembly

2 oz Freshly brewed espresso2 scoops salted butter ice cream (Intenso, Decaffeinato, or Indonesia Fair Trade)1/2 oz coffee liqueur (optional)1 tsp chocolate shavings or cocoa nibs (optional garnish)1 tsp toasted hazelnuts, chopped (optional garnish)

Equipment & Serving

1 item pre-warmed short glass or small coupe (approx 6–8 oz capacity)1 item espresso machine or stovetop espresso maker1 item ice cream scoop1 item small spoon

Method

Affogato Assembly

Pre-warm glass

Set the short glass or coupe in a warm spot or rinse with hot water and discard water. This helps prevent the ice cream from melting too quickly when the espresso is poured.

Portion ice cream

Place two generous scoops of salted butter ice cream into the warmed glass. Pack gently so the scoops are stable but still retain shape.

Brew espresso

Pull a double shot (about 2 oz) of espresso immediately before serving. Use the Intenso or preferred roast; if using decaffeinato or Indonesia Fair Trade beans, follow the same extraction parameters. Aim for a 25–30 second extraction and a rich crema.

Optional liqueur

If using coffee liqueur, pour 1/2 oz evenly over the ice cream scoops before the espresso for a boozy note.

Assemble and serve

Pour the hot espresso directly over the ice cream in one steady stream so it cascades over the scoops. Serve immediately with a small spoon so diners can break up the ice cream and mix with the espresso.

Garnish (optional)

Sprinkle chocolate shavings or cocoa nibs and/or chopped toasted hazelnuts over the top for texture and contrast.

Equipment & Finishing

Use the small spoon to enjoy immediately—spooning combined melting ice cream and espresso. If serving multiple, prepare each affogato to order so the contrast between hot espresso and cold ice cream is preserved.