Affogato
One scoop of vanilla gelato drowned with fresh espresso — the simplest possible coffee dessert, and one of the best.
- Dose
- 18 g
- Yield
- 1 serving
- Time
- 5 min
- Vessel
- Dessert glass or bowl, 150–200 ml
Ingredients
Ratio 1:2
Per shot
18 g in 36 g out
Keep the same target time and adjust the grind if needed.
- 70–90 g vanilla gelato
- 18 g freshly ground coffee
- 36 g espresso, target yield
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Ice cream scoop
- Dessert spoon
Tap each step as you brew.
Affogato means “drowned”, and that is the whole method: hot espresso poured over cold gelato. It works because of contrast — temperature, texture and sweetness all pulling against each other — so both halves have to be good.
Steps
- Chill the serving glass or bowl.
- Place one firm scoop of vanilla gelato in the centre.
- Grind and dose 18 g of coffee into the portafilter.
- Distribute evenly and tamp level.
- Pull 30–36 g of espresso in approximately 25–30 seconds.
- Pour the espresso over the gelato immediately before serving.
- Serve at once with a dessert spoon.
Barista tip
Dense gelato works better than airy ice cream because it melts more slowly and creates a richer texture. Plain vanilla with a short ingredients list is best — the coffee is the flavour.
Troubleshooting
The gelato melts too quickly. Chill the vessel and keep the gelato frozen until the espresso is ready.
The dessert tastes too bitter. Use a sweeter medium roast or pull a slightly shorter shot.
The coffee flavour disappears. Use one large scoop rather than several smaller scoops.
