Affogato

Applies to: a scoop of vanilla ice cream with a fresh double espresso poured over it at the pass; served immediately.

1. Place one measured scoop of vanilla ice cream into the chilled serving cup.
2. Portion with a sized scoop so the ice-cream-to-espresso balance is the same every time.
3. Scoop first, then pull — never let the shot wait for the ice cream.
4. A shot left idle beyond about 10 seconds is dead; scoop before you start the pull.
5. Pull a fresh double espresso directly at the pass.
6. About 18 g in / ~36 g out / 25–30 s; hazelnut-gold crema.
7. Pour the hot espresso over the ice cream immediately, in front of the guest where possible.
8. Serve at once with a spoon — the drink is meant to be eaten and drunk as the ice cream melts.