When Coffee Meets Ice Cream: An Affogato Recipe

Our coffee guru Jessica has been busy crafting a recipe to make an Affogato at home. Using our new Peruvian decaf, the chocolatey bitterness of the coffee combines perfectly with the sweet, velvety ice cream.

To make 4 affogati (unless you like a lot of coffee):

  • 40g Peru Decaf (grind size medium)
  • 200 ml hot water
  • 4 scoops of Vanilla ice cream
  • 80g of honeycomb pieces

 

Method:

This recipe was made with an Aeropress but you can definitely also use a cafetière.

  1. Pour 80ml of hot water over the ground coffee, saturating the ground evenly.
  2. Let it ‘bloom’ for 30 seconds. This helps release all of the CO2 left over from roasting, you might even see the coffee bubble a bit.
  3. Pour the remaining 120g of hot water and stir for another 40 seconds
  4. Begin to press your Aeropress or pour out the brew from your cafetière into a pouring jug.
  5. Take 1 generous scoop of vanilla ice cream and place in your glass, pour over 40ml of your DIY espresso
  6. Finish by crumbling the honeycomb on top.