Coffee Classics: Affogato (Italy)
Affogato is Italy’s most effortless magic — a dessert created not through complexity, but through contrast. It is said to have begun in small gelaterias, where espresso-drinking regulars asked for “just a little something sweet” to go with their afternoon coffee.
A scoop of vanilla gelato was dropped into a cup almost absentmindedly; a stream of hot espresso poured over it moments later. Something extraordinary happened: cold meeting hot, cream meeting bitterness, sweetness blooming into the warmth like sunlight spilling into a dim room.
Affogato means “drowned” — the gelato surrendering into the espresso, swirling into a silky, melting embrace. It is a brief moment of decadence, meant to be eaten fast, before the beauty disappears.
In Italy, affogato is an afternoon indulgence, a warm-weather delight, a love letter to simple pleasures.
Ingredients
1 scoop high-quality vanilla gelato (or ice cream)
1 shot freshly pulled espresso
Equipment Needed
Espresso machine or moka pot
Small dessert bowl or glass
Spoon
Method
Scoop gelato into a chilled bowl or glass.
Pull a fresh shot of espresso.
Pour the hot espresso directly over the gelato.
Serve immediately before the gelato melts fully.
Notes
Gelato is preferred over ice cream for smoother melt.
Hazelnut, pistachio, or chocolate gelato are excellent variations.
Best enjoyed within the first minute — affogato waits for no one.
