Affogato a Coffee or a Dessert?
Affogato can be described as a dessert or espresso. The espresso is poured over a scoop of gelato or ice cream and then served in a small glass or cup with a spoon. Its name is an Italian word that means "drowned", and your ice cream is simply once delicious espresso has been poured over it.
You can eat your affogato using a spoon or wait a bit for the ice cream to melt, and then drink it. A well-made affogato is the best, but even a poor one can still be delicious.
Although you might not be able to find affogato everywhere, if you do find a café that offers vanilla soft serve and espresso, you can order both and mix them together. An affogato delivers two things: the coffee gives you energy and the ice cream makes your heart happy.
Affogato al Caffe, is a gelato with coffee. It is considered "one of the most delicious modern Italian dishes." Although affogato's roots are not known, it is believed that the trend of drinking wine with snow and ice began in 16th-century Italy. One century later, we will find evidence of modern gelato made with milk. The single-shot espresso was not invented until the beginning of the 20th century when Luigi Bezzera, a Milanese inventor, patented a machine which forced or expressed hot steam through ground coffee beans. It is still a mystery how the ice cream and the coffee came together to make the affogato.
Affogato is Italian for "drowned", and can be used to drown any kind of ice cream.
Fior di latte gelato (or vanilla ice cream) is a classic option for affogato. Coffee ice cream can be used to enhance and contrast certain chocolate flavors in espresso beans. It also allows for more exotic ice cream flavors.
An affogato is buttery in a unique way, maybe tastier version of the bulletproof coffee? The espresso bitterness and the creamy sweetness of ice cream are both present. However, you can have fun with the affogato and experiment with different flavors.
Affogato can be made in many different ways in modern times. Your affogato doesn't have to contain coffee. An affogato in Italy could consist of plain crema gelato with cherry syrup or chocolate, or hazelnut gelato with Marsala. Boozy affogato, is one of my favorites.
Vegans can enjoy an affogato by choosing a dairy-free ice cream made with ingredients such as coconut, oat or cashew milk. Try a stronger, sweeter espresso that has more caramel or chocolate notes to play off the lighter cream found in nut milk-based creams.
Although you can experiment with flavors, the best affogato only needs two ingredients: gelato (or ice cream) and hot espresso. This simplicity means that the affogato can only be as good as its parts. Therefore, it is important to choose the best quality ingredients if you want to make one at home.
For me, the best affogato is one where you can't tell the difference between the edges of melting ice cream and the foam that sits on top of the espresso. Ideally, the barista makes the espresso, waits a little so that espresso cools down, then adds a scoop of gelato. The ideal time to wait for the espresso to cool down is between 30 seconds and one minute. This allows the ice cream to warm slightly so it doesn't melt right away in contact with the coffee. This way the foam stays creamy and thick.
I also make my affogato at home. If you own an espresso machine that is catching dust, update your barista skills and learn how to make espresso at home. Put a scoop of ice cream in a cappuccino cup, and pull the sepresso shot in its own demitasse. Wait for the shot to cool of a little, then pour it over the ice cream.
To get the best experience, you must eat your affogato fast. Fortunately, this is not a difficult task. One can down an affogato in a minutes or less, though I like to savor mine for two-and-a half minutes. Choose this treat on long trips, or when you need some extra kick for a task at work, and you will be fueled for hours.