Affogato Recipe

Chill serving glasses

Place two serving glasses or small dessert bowls in the freezer for 5–10 minutes while preparing espresso. This helps prevent rapid melting of the gelato when the hot espresso is added.

Measure and warm plates (optional)

If serving on chilled plates, remove from freezer just before assembly. Otherwise, have clean room-temperature serving bowls ready.

Grind 18 grams of espresso beans to a fine grind suitable for espresso. Tamp evenly in the portafilter and pull a double espresso shot (about 60 ml) per serving. Aim for a 25–30 second extraction for balanced crema and temperature. Brew two double shots if making two servings at once.

Serve espresso immediately after brewing. Espresso should be piping hot (around 65–70°C / 149–158°F) so it will slightly melt and meld with the cold gelato.

Remove chilled serving glasses from the freezer. Place two scoops of vanilla gelato into each glass (about 2 scoops per serving). If gelato is very hard, let sit 30–60 seconds to soften slightly for easy scooping.

Position the glass on a small saucer to catch any overflow. Immediately pour one double espresso (about 60 ml) over the two scoops of gelato in each glass. Pour slowly over the center so the crema mixes with the gelato but doesn’t completely submerge the scoops.

If using optional garnishes, sprinkle 1 teaspoon dark chocolate shavings and 1 teaspoon toasted crushed hazelnuts or almonds over each affogato. Add a very light pinch of sea salt flakes to enhance flavor, if desired.

Serve each affogato right away with two biscotti pieces on the side or one toasted biscotti leaned against the gelato. Biscotti may be used to dip into the melted gelato-coffee mixture.

Affogato is best enjoyed immediately while the contrast between hot espresso and cold gelato is present. If preparing multiple servings, brew espresso one shot at a time as you assemble each serving to maintain temperature.

Variations: substitute gelato flavors (hazelnut, chocolate), use a single espresso shot for a less intense coffee flavor, or add a splash (5–10 ml) of liqueur (e.g., amaretto, Frangelico) into the espresso before pouring for an adult variation.