An affogato is an Italian dessert where a scorching shot of espresso is poured over frozen fior di latte gelato. It is designed to be enjoyed as a brief, contrasting experience of hot and cold.

What type of gelato should be used for an authentic affogato?

For an authentic affogato, use fior di latte gelato, which is pure sweet milk-cream without vanilla or other flavors. It should be served at minus 12 degrees Celsius, with 80 grams per portion.

How should espresso be prepared for an affogato?

Prepare espresso using 18 grams of dark-roast Arabica blend, extracted for 25-30 seconds at 9 bar pressure and 93 degrees Celsius. The shot should yield 25-30 milliliters with a 3-millimeter thick golden crema, and be poured within five seconds.

What is the proper way to serve and eat an affogato?

Serve an affogato immediately in a clear, frozen 100-milliliter glass with two scoops of gelato, pouring the espresso over the center. Eat within 60 seconds with a short espresso spoon, taking small bites from the outside in without stirring.

What ingredients should not be used when making an Italian affogato?

Avoid adding chocolate, strawberry, caramel sauce, whipped cream, or wafers to an Italian affogato. The dessert focuses on three flavors at most, prioritizing the espresso and fior di latte gelato.

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

Name: How to Make Affogato — The Italian Espresso Sundae Done the Right Way
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 18 grams dark-roast Arabica blend; 80 grams fior di latte gelato

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Overview

This video details how to prepare an authentic Italian affogato, a classic dessert born in the 1950s. Learn to perfectly combine a scorching espresso shot with frozen fior di latte gelato to create this exquisite hot and cold treat. Experts share precise measurements and techniques for the best results.

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Ingredients

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

Instructions

Freeze a 100-milliliter clear crystal coupe or tulip espresso glass at minus 18 degrees Celsius for 30 minutes.
Grind 18 grams of fresh dark-roast Arabica blend coffee to 400 microns and tamp flat at 15 kilograms of pressure.
Pull 25-30 milliliters of espresso at 9 bar pressure and 93 degrees Celsius water temperature for 25-30 seconds, ensuring a 3-millimeter thick golden crema.
Place 80 grams (two small scoops) of fior di latte gelato, served at minus 12 degrees Celsius, into the frozen glass, mounding slightly above the rim.
Within five seconds of completing the espresso shot, slowly pour the espresso in a thin, steady stream over the very center of the gelato.
Serve immediately and instruct guests to eat within 60 seconds using a short, round espresso spoon, combining both hot espresso and cold gelato from the outside in.
Do not stir the affogato.

In this video

An affogato is an Italian dessert consisting of a scorching shot of espresso poured over a frozen scoop of fior di latte gelato, which is half dessert and half drink.
The perfect espresso for affogato requires 18 grams of fresh dark-roast Arabica blend, ground to 400 microns and tamped at 15 kilograms of pressure.
Espresso extraction should be 25-30 seconds, yielding 25-30 milliliters at 9 bar pressure and 93 degrees Celsius, topped by a 3-millimeter deep golden crema.
The espresso shot must be poured within five seconds of its extraction to maintain the crema and essential contrast.
Authentic affogato uses 80 grams (two small Italian scoops) of pure fior di latte gelato, served at minus 12 degrees Celsius, chosen for its pure flavor.
Italian gelato typically contains 4-6% butterfat, offering a denser texture and less churned air compared to American ice cream.
Serve the affogato in a clear 100-milliliter crystal coupe or tulip espresso glass, pre-frozen for 30 minutes at minus 18 degrees Celsius.
Pour the hot espresso slowly in a thin, steady stream over the very center of the gelato for the optimal visual and flavor experience.
Eat the affogato within 60 seconds of serving with a short espresso spoon, taking small bites that combine both hot espresso and cold gelato from the outside in.
Never stir an affogato, as stirring homogenizes the temperature contrast; avoid adding chocolate, strawberry, caramel, whipped cream, or wafers.

Frequently asked questions

What is an affogato?: An affogato is an Italian dessert where a scorching shot of espresso is poured over frozen fior di latte gelato. It is designed to be enjoyed as a brief, contrasting experience of hot and cold.
What type of gelato should be used for an authentic affogato?: For an authentic affogato, use fior di latte gelato, which is pure sweet milk-cream without vanilla or other flavors. It should be served at minus 12 degrees Celsius, with 80 grams per portion.
How should espresso be prepared for an affogato?: Prepare espresso using 18 grams of dark-roast Arabica blend, extracted for 25-30 seconds at 9 bar pressure and 93 degrees Celsius. The shot should yield 25-30 milliliters with a 3-millimeter thick golden crema, and be poured within five seconds.
What is the proper way to serve and eat an affogato?: Serve an affogato immediately in a clear, frozen 100-milliliter glass with two scoops of gelato, pouring the espresso over the center. Eat within 60 seconds with a short espresso spoon, taking small bites from the outside in without stirring.
What ingredients should not be used when making an Italian affogato?: Avoid adding chocolate, strawberry, caramel sauce, whipped cream, or wafers to an Italian affogato. The dessert focuses on three flavors at most, prioritizing the espresso and fior di latte gelato.

Note: Informational only. Figures are a guide — verify before relying on them.