Affogato Recipe

Prepare gelato

Place two scoops of your chosen gelato (French vanilla recommended) into a pre-warmed serving glass or small bowl. If offering the rum raisin option, use two scoops of rum raisin instead or allow the guest to choose one scoop of each. Keep gelato in the freezer until just before serving so it stays firm.

Heat and dose

If using an espresso machine, ensure it is fully warmed. Dose 18 g of freshly ground espresso into the portafilter and tamp evenly. If using a Moka pot or Aeropress, measure equivalent coffee and water (see equipment instructions) and preheat devices.

Pull a double shot

Brew a double shot of espresso (about 40 ml) directly before serving. The ideal extraction time is 25–30 seconds for espresso. Aim for a rich crema and a hot, aromatic shot.

Assemble

Immediately pour the hot double shot of espresso over the gelato in the serving glass. Pour steadily so the espresso cascades over the scoops, creating contrast between hot and cold and partially melting the gelato to form a creamy pool.

Garnish and serve

Optionally sprinkle 1 teaspoon of dark chocolate shavings over the affogato and top with 1–2 whole coffee beans for presentation. Serve immediately with a small spoon so the diner can eat the melting gelato and sip the coffee.

If using a Moka pot: use finely ground coffee (slightly coarser than espresso), fill the bottom chamber with water up to the safety valve, add ground coffee to the filter basket without tamping, assemble and heat on medium until you hear gurgling. Yield will be stronger but hotter than standard espresso—allow to rest 10–15 seconds before pouring over gelato.

If using an Aeropress: use fine espresso grind, 18 g coffee to 40–60 ml water, invert or standard method works; brew approximately 30 seconds and press steadily to yield a concentrated shot.