Affogato: what it is and how to make one

An affogato is an Italian coffee dessert: a scoop of vanilla ice cream drowned in hot espresso. It takes just a few minutes to make and tastes like dessert and an after-dinner coffee in one. Here is what an affogato is, the recipe and proportions, which ice cream and coffee to choose, and how to make one without an espresso machine.

What is an affogato?

The full Italian name is affogato al caffè, „drowned in coffee”. Freshly brewed espresso is poured over a scoop of ice cream, usually vanilla or fior di latte, a milk-flavoured ice cream without vanilla. The hot coffee melts the ice cream, and a sweet, creamy coffee sauce gathers at the bottom of the glass.

In Italy an affogato is usually served as a dessert rather than a drink. You eat it with a spoon straight away, before the ice cream melts completely. The contrast between hot, bittersweet coffee and cold, sweet ice cream is the whole point.

How to make an affogato: recipe and proportions

For one serving you need:

• 1-2 scoops of vanilla ice cream, about 60-100 g,
• a single espresso, about 20-25 g, or a double, about 30-40 g in the cup.

1. Chill a glass or small bowl in the freezer for a few minutes so the ice cream melts more slowly.
2. Add a scoop of ice cream.
3. Pull a double espresso. As a starting point, use 18 g of coffee for 36-40 g of espresso in about 25-30 seconds, then adjust to taste. We cover these parameters in our guide to the 1:2 espresso ratio.
4. Pour the hot espresso over the ice cream straight away, ideally at the table.
5. Serve immediately, with a spoon.

Adjust the proportions to taste. A single espresso over a large scoop gives a sweet, gentle dessert. A double espresso over one scoop is clearly more coffee-forward.

Which ice cream for an affogato?

The classic choice is vanilla or fior di latte, a plain milk ice cream. Dense, creamy ice cream such as Italian gelato works best and turns into a smooth milky coffee dessert under the espresso. How fast it melts depends on the ice cream’s composition, structure and temperature.

You can experiment with other flavours too: chocolate, hazelnut, caramel or pistachio. Fruit sorbets give a completely different result: tangier and less creamy, but coffee and fruit can be an interesting match.

Which coffee for an affogato?

Espresso is the star of an affogato, so use a coffee you enjoy as espresso. Chocolatey, nutty coffees such as Brazil Santos Guaxupe or Brazil Mogiana pair well with vanilla and give a coffee-ice-cream kind of dessert. For a bolder taste, choose Strong Storm.

An affogato made with a lighter, fruity roast is interesting too. The sweetness of the ice cream can soften the perceived acidity, and the fruit notes taste like a dessert with fruit sauce.

Affogato without an espresso machine

You can make a very good affogato at home without an espresso machine. Brew strong coffee in a moka pot, following our moka pot brew guide, and pour about 40-50 ml of the hot coffee over the ice cream. It will taste different from espresso: moka pot coffee is usually less concentrated, but it can still be intense and bitter.

In summer you can make an affogato with strong cold brew or cold brew concentrate. Cold coffee does not melt the ice cream as fast as hot espresso, so the dessert stays frozen longer and is more refreshing. It is a summer twist on the classic.

Affogato with liqueur and other versions

• With liqueur: add about 10-20 ml of amaretto, hazelnut or coffee liqueur to the espresso. A popular dessert for grown-ups.
• With toppings: top the ice cream with grated dark chocolate, toasted nuts or crushed biscotti.
• With syrup: a little caramel or chocolate syrup takes the affogato closer to an ice cream sundae.

If you like coffee with chocolate, try our caffè mocha recipe. For summer, we also recommend an espresso tonic.