Affogato Recipe

Pull double espresso

Preheat your espresso machine portafilter by running a blank shot for a few seconds. Tamp 18 g freshly ground espresso firmly and evenly in the portafilter. Brew a double espresso directly into a small warmed demitasse or metal shot glass — aim for about 40 ml extraction in ~25–30 seconds. Serve immediately while hot.

Make sweet cream

In a small pitcher or bowl combine 40 ml heavy cream, 10 ml whole milk and 5 ml simple syrup (or confectioners' sugar). Whisk briefly until slightly thickened but still pourable. Taste and adjust sweetness to balance with the espresso.

Prepare gelato

Place two level scoops of cold vanilla gelato into a chilled serving glass or coupe. If you prefer a partly melted affogato, remove gelato from freezer 1–2 minutes before assembling so it is scoopable but still firm.

Toast pearls (if applicable)

If using larger tapioca or rice-based crispy pearls, briefly toast them in a dry skillet over medium heat for 20–30 seconds to revive crunch, then cool on a paper towel. If using store-bought crunchy chocolate pearls, no prep is needed.

Assemble and garnish

Pour the hot double espresso over the two scoops of vanilla gelato so that the gelato partially melts and creates creamy swirls. Drizzle 1–2 teaspoons of the prepared sweet cream over the top. Scatter ~15 g crispy pearls over the affogato for texture. Finish with a light dusting of cocoa powder or a few chocolate shavings if desired.

Serve immediately with a long spoon. Encourage diners to scoop a bit of gelato, sweet cream, and crispy pearls with each spoonful of coffee for the classic affogato experience.