Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Affogato
Method
Affogato
- 1
Chill serving glass
Place two small serving glasses or shallow cups in the freezer for 5–10 minutes while you prepare the espresso. Chilling prevents the ice cream from melting too quickly when the hot espresso is added.
- 2
Prepare espresso
Pull two fresh espresso shots (about 2 shots / 60 ml total) using your Publik espresso machine or an alternative espresso maker. Aim for a rich, slightly syrupy extraction (approximately 25–30 seconds) with a temperature around 85–92°C. If you don’t have espresso, brew very strong coffee (about 60 ml).
- 3
Scoop ice cream
Remove the chilled glasses from the freezer. Add two generous scoops (about 2 scoops total) of high-quality vanilla ice cream to each serving glass. If serving two people, place one scoop per glass and reserve the second scoop for each guest; otherwise place both scoops in one glass for a single large affogato.
- 4
Optional garnish prep
If using garnishes, shave a little dark chocolate and chop the toasted nuts now. If you prefer a touch of sweetness, have the demerara sugar ready.
- 5
Assemble
Pour the hot espresso directly over the ice cream just before serving. Pour steadily so the espresso saturates the ice cream and creates a creamy combination of melted ice cream and coffee.
- 6
Finish and serve
Sprinkle chocolate shavings and/or chopped toasted nuts over the top, and add the demerara sugar if desired. Serve immediately with a small spoon. If you used the portafilter, rinse with a splash of cold water to clean between shots.
