BREW GUIDE / Coffee dessert

Affogato

Pour espresso while the ice cream still holds its shape and let the partly melted edge become part of the dessert.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amountAbout 30 g brewed espressoWater / ingredientsAbout 60 g vanilla ice creamTiming referenceServe immediately after pouringGrind starting pointUse the espresso guide

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Equipment and measurements

Espresso machine, scale, scoop, spoon and a dessert vessel suitable for hot and cold contact.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Prepare about 60 g vanilla ice cream and a suitable dessert cup with room for liquid. Avoid pouring hot coffee into frozen thin glass of uncertain thermal resistance.
Technique note
A simple vanilla flavour makes comparison easier. Different sugar and fat formulations melt differently, so changing ice cream is an ingredient change worth recording.
Scoop the ice cream first and keep it cold while preparing the coffee. Do not leave it on a warm counter while slowly setting up a grinder.
Technique note
Preparing the cold component first helps control waiting. A ready cup is more useful than increasing ice cream to compensate for avoidable melting.
Extract about 30 g espresso separately. Once the ice cream is ready, slowly pour down one side, leaving some of the scoop untouched.
Technique note
Pouring everything onto the centre can quickly hollow it out. A side pour preserves contrasting textures without making any one presentation mandatory.
Serve immediately with a spoon. Try the liquid, softened edge and colder centre rather than stirring everything into a milkshake before tasting.
Technique note
Uniform strength is not the goal of this dessert. If it becomes thin sweet liquid, inspect waiting time and coffee quantity before changing the espresso recipe.

What to adjust first

Immediate total melting: check ice cream firmness, delay and coffee amount. Too sweet: change ice cream or portion size rather than deliberately making a more bitter shot to counter it.

Control serving timing before rewriting the recipe

Identical amounts taste different at different melting stages. When comparing versions, keep the interval from pouring to eating consistent; otherwise timing can overwhelm a small ingredient change.

Try this comparison next time

Take one spoonful from the untouched centre and another from the coffee-softened edge. Decide which balance you prefer, then adjust pouring rather than changing every ingredient.

What to write down

Record ice cream type and weight, espresso yield and waiting time. Check milk and other labelled allergens. This guide does not recommend refreezing a melted serving.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Espresso: a starting recipe · Hot latte · Cappuccino

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