{"id":30904,"date":"2022-05-24T06:00:00","date_gmt":"2022-05-24T11:00:00","guid":{"rendered":"https:\/\/freshcup.com\/?p=30904"},"modified":"2022-08-17T23:38:33","modified_gmt":"2022-08-18T04:38:33","slug":"the-art-of-the-perfect-affogato","status":"publish","type":"post","link":"https:\/\/freshcup.com\/the-art-of-the-perfect-affogato\/","title":{"rendered":"The Art of the Perfect Affogato"},"content":{"rendered":"\n

Commonplace in Italy and catching on in coffee shops, restaurants, and scoop shops across the United States, affogatos are a simple summer treat. Translating to \u201cdrowned\u201d in Italian, the classic preparation is a scoop of fior di latte gelato, which is simply milk flavored, topped with a shot or two of espresso.\u00a0<\/p>\n\n\n\n

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There are only two ingredients in an affogato: espresso and gelato or ice cream\u2013so it’s important that each are of superior quality and complement one another. Coffee chains like Bluestone Lane<\/a> and Blue Bottle Coffee<\/a> choose plain vanilla ice cream to maintain a clean, simple profile contrasting rich, chocolate-y espresso with sweet, smooth ice cream. The classic affogato is still delicious, but others are coming up with creative riffs too.<\/p>\n\n\n\n

Balancing Flavors<\/h3>\n\n\n\n

Affogatos are officially making it on the dessert menu at trendy new restaurants. Executive chef Enrico Merendino sticks with a housemade fior di latte gelato for the affogato at Magari<\/a> in Hollywood. \u201cAs far as coffee goes, it should never be acidic,\u201d he says. Merendino selected Danesi Caff\u00e9<\/a> coffee for its mild, nutty flavor and serves it with a pasta di mandorle cookie, which is flavored with almond, from his native Sicily for dipping.<\/p>\n\n\n\n

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Graham cracker-flavored ice cream paired with Bradbury’s blend from Ruby Coffee Roasters. <\/figcaption><\/figure>\n\n\n\n

\u201cThe perfect affogato is rich, velvety, and strong,\u201d says chef Lisa Dahl of Pisa Lisa<\/a> and Dahl & DiLuca<\/a> in Sedona, Arizona. \u201cThe espresso must have a full body and smooth finish. I look for the right balance in tannins and espresso with creaminess on top.\u201d At Pisa Lisa, she keeps it pretty straightforward with espresso, hazelnut gelato, and housemade biscotti. The affogato at Dahl & DiLuca is more adventurous and boozy, with a shot of limoncello poured over lemon chiffon gelato, plus a double shot of espresso on the side. \u201cMost people tend to rotate between the lemon creation and the espresso so that taste buds are treated to a balance of sweet, tart, and bitter,\u201d she says.<\/p>\n\n\n\n

Clementine’s Creamery<\/a> in St. Louis serves affogatos with locally roasted Goshen Coffee Roasters<\/a>. Here you can double down with coffee ice cream and espresso, or pick a \u201cnaughty\u201d boozy flavor like maple bourbon pecan, which contains up to 18% alcohol for a sweet adults-only twist on caff\u00e8 corretto. <\/p>\n\n\n\n

Thinking Beyond the Classics<\/h3>\n\n\n\n

A proliferation of new coffee liqueurs like Mr. Black<\/a>, J\u00e4germeister Cold Brew Coffee<\/a>, and St. George NOLA Coffee Liqueur<\/a> make it easy to spike your affogato. Botolino Gelato<\/a> in Dallas has two affogato variations on their menu, one with espresso and coffee liqueur, topped with crunchy bits of burnt chocolate.<\/p>\n\n\n\n

At ice cream shops like Morgenstern’s<\/a> in New York City and Gelateria Uli<\/a> in Los Angeles, guests can order an affogato with any flavor from the case, although some flavors pair better than others with coffee. At Gelateria Uli, sea salt caramel, stracciatella, gianduja, vanilla, and pistachio are especially popular options, complemented by Counter Culture Coffee<\/a> espresso. \u201cI recommend a horchata gelato affogato for guests looking for something more unusual,\u201d says owner Uli Nasibova. \u201cJust stay away from anything fruity or high acid flavors.\u201d<\/p>\n\n\n\n

Cafe Demitasse<\/a> in Santa Monica is getting ambitious this summer with a new affogato. The artisan coffee roaster is making their own hojicha ice cream with a Cuisinart ice cream maker and garnishing the affogato with fresh strawberries and mint. Even if you aren’t able to make your own ice cream, putting an affogato on the menu can be a great opportunity to partner with a small-batch local ice cream brand\u2014and the sky’s the limit when it comes to flavor combinations.\u00a0<\/p>\n\n\n\n

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<\/p>\n\n\n\n

Think outside the box with a matchagato, replacing espresso with matcha. Or add a sprinkle of cacao nibs on top for a crunchy accent. Consider serving your affogato in a chilled bowl to keep the ice cream from melting too quickly. Whether you keep it classic or get creative, affogatos are easy to execute and a welcome new addition to summer menus.<\/p>\n\n\n\n

Amber Gibson<\/strong> graduated as valedictorian from Northwestern University\u2019s Medill School of Journalism and writes about travel, food, drink, and wellness for Saveur, Conde Nast Traveler, The Daily Telegraph, Hemispheres, Chicago Tribune, Vegetarian Times, The Kitchn, and many more.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

With summer around the corner, affogatos are the perfect seasonal addition to your menu and a fun way to explore creative pairings of coffee and ice cream. <\/p>\n","protected":false},"author":1672,"featured_media":30908,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}},"beyondwords_generate_audio":"","beyondwords_project_id":"","beyondwords_content_id":"","beyondwords_player_style":"","beyondwords_language_id":"","beyondwords_title_voice_id":"","beyondwords_body_voice_id":"","beyondwords_summary_voice_id":"","beyondwords_error_message":"","beyondwords_disabled":"","beyondwords_podcast_id":"","beyondwords_hash":"","publish_post_to_speechkit":"","speechkit_hash":"","speechkit_generate_audio":"","speechkit_project_id":"","speechkit_podcast_id":"","speechkit_error_message":"","speechkit_disabled":"","speechkit_access_key":"","speechkit_error":"","speechkit_info":"","speechkit_response":"","speechkit_retries":"","speechkit_updated_at":"","_speechkit_link":"","_speechkit_text":""},"categories":[14250,18],"tags":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"\nThe Art of the Perfect Affogato - 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