Affogato Recipe

Brew espresso

If using a home espresso machine: dose 18 g finely ground espresso into the portafilter, tamp evenly, and brew about 60 ml of espresso directly into a small warmed cup. Aim for a 25–30 second extraction for best crema. If using a stovetop Moka pot: use 18 g coffee and enough water in the bottom chamber to produce roughly 60 ml brewed coffee; brew over medium-low heat. If using instant or brewed coffee in a pinch, prepare a very strong 60 ml concentrate and keep it hot.

Sweeten (optional)

If you want a slightly sweeter affogato, stir 1 tsp brown sugar or simple syrup into the hot espresso until dissolved, then proceed.

Warm serving glasses or cups by rinsing briefly with hot water and draining. This helps prevent the gelato from melting too quickly when the hot espresso is added.

Place 2 generous scoops of cold vanilla gelato into each warmed glass or small bowl. Pack scoops lightly so they sit neatly and present well.

Hold the hot espresso cup about 2–3 inches above the gelato and slowly pour the 60 ml of hot espresso evenly over the scoops. Pouring slowly preserves some crema and creates pleasing swirls as the hot espresso melts the gelato.

If using, immediately sprinkle 1 tsp dark chocolate shavings and 1 tsp toasted crushed hazelnuts or almond slivers over the top for texture and contrast.

Garnish with a biscotti or thin cookie on the side or rested on the rim. Serve immediately with a small dessert spoon so diners can enjoy alternating spoonfuls of melty gelato and espresso.

Note on timing: Affogato is best consumed right away. The interplay between hot espresso and cold gelato—melting to a creamy, slightly diluted coffee-sweet sauce—is the intended experience.