The coffee dessert with two ingredients that I do all summer long

I am a coffee snob – the kind of person who wraps a hand crusher and the ladder in his luggage to avoid a bad coffee from my destination, and who would suffer earlier a caffeine head with headache than to submit to everything that is preparing for many omnipresent channels. And yet, even I swore that I would never be on the way to make espresso at home. It was too much an investment in the equipment, a skill that I was happy to leave to Baristas.

And then I was given an espresso work machine for long -term tests. I now went down on the espresso road. Far down. It did not take long before upgrading the Portafilter basket, to exchange my group for a better, to tear the machine and to cancel the warranty to install a PID for better temperature control. I had a new mill that could manage the Grinds of Expresso, then I bought another New crusher that could manage the Grinds Expresso better.

The thing is that I appreciate it. I am a type of rabbit holes, and despite my years of avoidance, it is clear that the adoption of an espresso practice at home is the logical thing for a person like me. In addition, I can now do one of the fastest and easiest coffee desserts in the world – the Affogato – when I want. And this summer, I expect it to be all the time.

The offogare means “drowning” in Italian, and therefore this name of this dessert (or is it a drink dessert?) Describes the act of gelato drowning in a hot photo of espresso. The recipe is so simple, it is hardly a recipe. There are only a few things to know:

• The taste is subjective, but most people will probably prefer an average roast to darker here. The more slightly roasted coffees tend to be brighter, more fruit and more acidic, which can be great when you drink them in black; However, they do not always go as well with dairy products and sugar. A richer, chocolatier and roasted coffee is a more natural association with vanilla ice cream. That said, if you like shiny and fruity coffee with ice cream, go for it.
• It is not a particularly demanding drink, but you will probably want to just an ounce of an ounce and a half of espresso for a generous ice cream scoop. This should be enough to “drown” the ice cream with espresso without submerging it.
• Do not hesitate to experiment: Vanilla Gelato is classic twinning, but you can try other flavors of ice cream. Chocolate and coffee are natural partners, as well as the flavors of Caramel or Scottish caramel, or everything that is hazelnut, like butter, hazelnut or geandui. You can also climb it with alcohol, such as rum or flavored liqueur, or garnish with garnishes such as whipped cream, shaved chocolate or cinnamon sprinkling.

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