Affogato: Where Coffee Meets Dessert
What makes the perfect combination? The apparent yin and yang of two distinctly different things that somehow marry together to make something new and exciting. Some pairings are so good that they roll off the tongue: tomato & basil, Lennon and McCartney, salt and vinegar.
But how many combinations are so good that they're given their own name? Well, that's what I want to discuss today: the Affogato. What is it? Where did it come from? And how can you make one?
Read on to find out more.
What is Affogato?
The Affogato is a classic Italian dessert that combines espresso and gelato. The word "affogato" directly translates to drowned from Italian and is often called an Espresso Affogato. Although technically, it's the gelato that's being drowned, not the espresso. But I digress.
Its popularity is based on its simplicity and how the hot, dark and intense espresso flavour combines so well with the cold, creamy sweetness of the gelato.
The Origins of Affogato
It won't come as a massive shock to you that Italy, the country that invented gelato and the espresso machine, invented the Affogato. However, its exact origins are unclear as it likely developed naturally within Italian café culture rather than being invented at a specific time or place. Unlike other coffee-based drinks like the cappuccino (which has a more traceable history you can read about here), the Affogato seems to have emerged spontaneously rather than as formalised recipe.
It is widely believed to have originated in the mid-to-late 20th century. This would tie into the development of the modern espresso machine, which became popular in the early 1950s thanks to Gaggia. Espresso machines have existed in Italy since the late 1800s; however, these earlier machines brewed coffee that was more similar to filter coffee than the espresso we know today (you can read more about the history of espresso here).
Coffee began gaining popularity in Italy in the 17th century with its first coffee house opening in Venice in 1645. Gelato, on the other hand, had been a staple in Italy since at least the 16th century. So it stands to reason that before the 20th century, even in a country as rigid in its rules around food and beverages, someone, somewhere, put these two things together and had a eureka moment. Where the name Affogato came from is anyone's guess.
Gelato or Ice Cream?
Throughout this blog so far, I've only referenced gelato and not ice cream. This is to stay true to the original, classic recipe and not upset any Italians who might be reading this, who, let's be honest, can sometimes be touchy when it comes to their food! And I get it. God knows I can be touchy about a pint of Guinness sometimes, and I know I'm not alone in that. I am also regularly reminded of the hilarious time Jamie Oliver tipped all of Spain into a unified rage when he suggested putting chorizo in paella!
Again, I digress. But isn't gelato and ice cream the same thing? Well, no. Similar, yes, but definitely different. Here's why.
Ingredients & Fat Content
- Ice Cream: Made with cream, milk, sugar, and usually egg yolks. Typically, it contains 10-25% fat in the EU.
- Gelato: Uses more milk than cream and often no egg yolks (or very few). Typically, it has 4–8% fat, making it lower in fat than traditional ice cream.
Air Content
- Ice Cream: Churned at high speed, incorporating lots of air (up to 50% of its volume), making it light and fluffy.
- Gelato: Churned more slowly, incorporating less air (about 20–30%), resulting in a denser and silkier texture.
Serving Temperature
- Ice Cream: Around -20°C / -4°F, which can slightly numb the tongue, dull flavour and freeze your brain.
- Gelato: Served slightly warmer (around -12°C / 10°F), allowing flavours to be more immediate on the palate. It'll still give your brain freeze, mind you.
Flavour Profile
- Ice Cream: A higher fat content gives ice cream a rich, creamy mouthfeel. But, this can mute delicate flavours.
- Gelato: Lower fat and less air mean flavours are more vibrant and concentrated, especially fruit or nut-based ones.
So, even though there are differences between the two, they both pair beautifully with espresso. Gelato will give you the best results, and one of the main reasons for this is the absence of eggs. Eggs and coffee don't make great bedfellows. The proteins can skew the flavour of the coffee. If you don't believe me, eat a runny poached egg, take a swig of your favourite FiXX, and you'll notice something isn't quite right.
This also means that vegan or non-dairy ice cream alternatives work just as well, if not better, than some regular ice cream options. But because of simplicity and availability, I'll say ice cream from now on. Sorry Italy.
How Do You Prepare the Perfect Affogato?
As mentioned before, the Affogato's simplicity is one reason it is so wonderful. So, it can be argued that the perfect Affogato is just a large scoop of vanilla ice cream topped with a double espresso. But, to ensure it's the best Affogato it could possibly be, please consider the following tips.
Coffee Type
Generally speaking, medium to darker roasts will work best in an Affogato, like FiXX Organic or FiXX Cubano. Their rich, dark, chocolatey notes and robust flavours balance the sweet ice cream well. But fruity, lighter roasts like FiXX Single Origins can work well, too. Trying different coffees and ice cream to discover your perfect match will be a delicious journey. Also, if you want to show off this newfound treat at an evening event, FiXX Decaf also works really well.
No Espresso?
I am aware not everyone has access to an espresso machine. Do not worry; other brew methods will work well, too. The best alternative is probably a stovetop moka pot like this Bialetti. Failing that, a French Press is a good alternative, too. Ultimately, you're looking for a brew method that will produce a full-bodied brew.
Chill Out About Ratios!
A tip that goes a long way is putting your bowls/cups in the freezer before use. This helps flash-chill the coffee, keeping all of its flavours while melting the ice cream enough to dilute the espresso perfectly.
Regarding ratio, that's all down to your personal preference. However, a good starting point is approximately 50g of ice cream to 25ml of espresso. This ratio (2:1) allows for a balanced blend of ice cream and coffee flavours without either overpowering the other. But you do you. You might find 1:1 is more to your taste.
Popular Affogato Variations
Although some people may baulk at the idea of playing around with classic recipes, the Affogato is an ideal dessert to do just that. Different flavours of ice cream will pair with different coffees better than others. Here are a few ideas to get the ideas flowing.
- Classic: A double shot of espresso (approx 45ml) with two scoops of vanilla ice cream (approx 90g).
- Mocha: A double shot of espresso (approx 45ml) with two scoops of chocolate ice cream (approx 90g).
- Booze Option: A double shot of espresso (approx 45ml), 50ml of Irish cream liquor, and two scoops of chocolate ice cream (approx 90g) topped with chocolate sauce and crushed hazelnuts.
- Nutty Delight: A double shot of espresso (approx 45ml) with two scoops of Hazelnut ice cream (approx 90g) topped with flaked almonds and chocolate sauce.
If you want to see a video showing some of these variations, check out this video from our FiXX Coffee YouTube channel.
In Conclusion
We all want the best of things. But what we'd all really like is to get them without exertion! If you're reading this, I can only assume you like coffee. And I will assume you like ice cream because who the hell doesn't? The simplicity and deliciousness of an Affogato make its reward all the better. And with the scope of different flavours from your favourite FiXX, combined with your favourite ice cream, can give you hours of fun playing around with this classic recipe. Sorry Italy.
Thanks for reading.
Kevin
