How to Make Affogato — The Italian Espresso Sundae Done the Right Way

Overview

Learn how to craft the perfect Italian affogato, a classic post-war dessert featuring a scorching espresso shot poured over frozen fior di latte gelato. This video covers precise techniques for espresso extraction, gelato selection, and serving to achieve the ideal balance of hot and cold.

Ingredients

• 18 grams fresh dark-roast Arabica blend coffee
• 80 grams fior di latte gelato

Instructions

1. Freeze a clear 100-millilitre crystal coupe or tulip espresso glass for 30 minutes at minus 18 degrees Celsius (0 degrees Fahrenheit).
2. Grind 18 grams of fresh dark-roast Arabica blend coffee to 400 microns and tamp flat at 15 kilograms of pressure.
3. Pull 25 to 30 millilitres of espresso using water at 93 degrees Celsius (200 degrees Fahrenheit) and 9 bar pressure, for an extraction time of 25 to 30 seconds.
4. Place 80 grams of fior di latte gelato (two small Italian scoops) into the frozen glass, slightly mounded above the rim.
5. Within five seconds of the espresso shot completing, pour the hot espresso slowly in a thin, steady stream over the very center of the gelato.
6. Serve immediately to be eaten within 60 seconds with a short espresso spoon, from the outside in, without stirring.

In this video

• Espresso must be made from 18 grams of fresh dark-roast Arabica blend coffee, ground to 400 microns.
• The espresso shot should be pulled at 9 bar pressure with water at 93 degrees Celsius (200 degrees Fahrenheit), extracting for 25 to 30 seconds.
• A proper espresso yield is 25 to 30 millilitres, topped with a thick golden crema 3 millimetres deep.
• Fior di latte gelato, 80 grams per portion (two small Italian scoops), must be served at minus 12 degrees Celsius (10 degrees Fahrenheit).
• The serving glass should be a clear 100-millilitre crystal coupe or tulip espresso glass, pre-frozen for 30 minutes at minus 18 degrees Celsius.
• The hot espresso shot must be poured slowly over the very center of the gelato within five seconds of its completion.
• The affogato should be eaten immediately from the outside in with a short espresso spoon, consuming it within 60 seconds.
• Never stir the affogato, as stirring homogenises the temperature contrast which is essential to the dessert's experience.
• Traditional Italian affogato variations include Affogato corretto (with Amaretto or grappa), Affogato al pistacchio (with Bronte pistachio gelato), and Affogato alla nocciola (with Piemonte hazelnut gelato).
• Avoid chocolate, strawberry, fruit, caramel sauce, whipped cream, or chocolate shavings in a classic Italian affogato.

Frequently asked questions

What is an affogato?

An affogato is an Italian dessert, properly born in the 1950s, made by pouring a scorching shot of espresso over a frozen scoop of fior di latte gelato. For 90 seconds, it exists as half dessert, half drink, offering a contrast of hot and cold.

What kind of espresso is best for affogato?

The ideal espresso uses 18 grams of fresh dark-roast Arabica, ground to 400 microns, and extracted for 25 to 30 seconds at 9 bar pressure with 93 degrees Celsius water. It should yield 25 to 30 millilitres topped with 3 millimetres of golden crema.

What type of gelato should I use for affogato?

Use fior di latte gelato—pure sweet milk-cream with no added flavors—80 grams per portion, served at minus 12 degrees Celsius. Vanilla bean gelato is also acceptable, but never chocolate, strawberry, or other fruit flavors.

How do you properly serve and eat an affogato?

Serve affogato in a 100-millilitre crystal coupe, frozen for 30 minutes, with 80 grams of gelato. Pour the espresso over the center within five seconds of extraction. Eat immediately with a short espresso spoon, taking small bites from the outside in, and finish within 60 seconds without stirring.

Are there traditional variations of affogato?

Yes, Italian tradition includes Affogato corretto, adding 15 millilitres of Amaretto or grappa to the espresso. Other variations replace fior di latte with Bronte pistachio or Piemonte hazelnut gelato, but never include caramel, whipped cream, or chocolate shavings.