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Ingredients
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Affogato
Method
Affogato
- 1
Chill serving glasses
Place two small serving glasses or demitasse bowls in the freezer for 5–10 minutes while you prepare the espresso. Chilling helps slow gelato melt when the hot espresso is added.
- 2
Brew espresso
Brew about 60 ml of hot espresso (30 ml per shot × 2 shots or a single lungo ~60 ml) using your espresso machine, Moka pot, or strong stovetop brew. Keep espresso very hot and fresh; do not allow it to sit.
- 3
Optional sweeten or spike
If using sugar, stir 1 teaspoon demerara sugar into the hot espresso until dissolved. If using coffee liqueur, add 15 ml into the glass over the gelato in the next step.
- 4
Portion gelato
Place 2 scoops (about 120–140 g total) of vanilla gelato into each chilled serving glass or bowl. If adding liqueur, pour 15 ml over the gelato now.
- 5
Assemble affogato
Immediately pour 60 ml of the hot espresso evenly over the gelato in each serving (30 ml per glass if serving two). The hot espresso should 'drown' the gelato, creating a creamy melted top while still leaving some cold gelato beneath.
- 6
Garnish and serve
Sprinkle 1 tablespoon dark chocolate shavings and/or 1 tablespoon chopped toasted hazelnuts or almonds over each affogato if desired. Serve immediately with a small spoon and an optional demitasse cup for extra espresso on the side.
- 7
Notes on timing
Serve within 1–2 minutes of pouring espresso to preserve contrast of hot and cold. If preparing multiple affogatos, brew espresso in small batches so it stays hot.