Fidalgo Coffee Roasters
Kick the weekend off with a treat that won't slow you down.
Before we begin - What is an Affogato?
Affogato translates to "drowned" in Italian, which is exactly what we will be doing today - "drowning" a scoop of vanilla ice cream in a shot of hot espresso.
Now let's get started. Gather the following supplies & ingredients:
1 bag of coffee (we're using Sunset Blend)
1-2 scoops of your preferred ice cream of gelato
1 glass cup or bowl
1 oz shot glass
1 Moka Pot or Espresso Machine
Selecting your coffee
For this recipe we will be using one of our top selling coffees: Fidalgo's Sunset Blend - roasted skillfully to bring out notes of chocolate and brown sugar.
Make sure your coffee is ground for espresso. The proper grind is crucial to a balanced and delicious shot of espresso. The texture your looking for is somewhere between powdered sugar and fine sand. If you aren't able to achieve this consistency at home, contact us and our team can grind your coffee on Fidalgo's commercial grinders.
If you don't own an espresso machine, no need to fret. A Moka Pot and Aeropress filter creates a clean stovetop espresso from home. You can watch a demonstration by Gail from Seattle Espresso Gear here to learn more.
Bring out the ice cream (or gelato!)
Much like coffee, it is important to select a quality ice cream or gelato. We always find ourselves reaching for a pint of Lopez Island Creamery: Vanilla. They produce super premium, hand made ice cream which results in a denser and higher butterfat consistency.
For the gelato lovers we can't speak highly enough about Seattle based D'ambrosio Gelato Vaniglia pints. Organic and slow churned, need we say more?
Brew & Assemble
Scoop 1-2 scoops of ice cream or gelato into your glass vessel.
Brew a 1 oz shot of hot espresso with a Moka pot or Espresso Machine.
Drown the ice cream or gelato with the 1 oz shot of hot espresso.
Grab a spoon, stir, and enjoy!
Why does this recipe pair so well?
The melted ice cream creates a silky mouthfeel with a bold kick from the espresso resulting in a decadent marriage of texture and flavor.
Photos credit belongs to Rachel Coward. @rachelcoward
Story written by Ellya Camarillo. @ellyajoy