Affogato
The Affogato is the epitome of simple elegance. This classic Italian dessert-coffee features a scoop of cold, creamy vanilla ice cream "drowned" (affogato) in a shot of hot, bitter espresso.
Step-by-Step Instructions
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Prepare the Glass and Ice Cream:
- Select a Small Glass, the perfect size for this dessert.
- Place one scoop of Vanilla Ice Cream into the glass.
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Brew and Pour Espresso:
- Brew one fresh, hot shot of Espresso.
- Immediately pour the hot espresso over the cold ice cream.
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Serve Instantly:
- The contrast of hot and cold is key. Serve the Affogato to the customer right away before the ice cream fully melts.
Simplicity is Key Guide
Key to Success:
- Two Ingredients Only: The classic Affogato is just Espresso and Vanilla Ice Cream. Do not add milk, syrup, or any other toppings.
- Hot on Cold: The magic of the Affogato is the hot espresso hitting the cold ice cream. This creates a delicious mix of temperatures and textures.
- Use a Small Glass: This is a concentrated dessert, not a large drink. The Small Glass is the correct container.
- Serve Quickly: Timing is everything. Serve it before it becomes a completely melted soup.
What Customers Say
"I'd like a classic Italian dessert coffee."
"Something simple with espresso and ice cream, please."
Ingredients & Container
- Container: Small Glass
- Ingredient 1: Vanilla Ice Cream
- Ingredient 2: Espresso (1 shot)
Cost to Make
210.00
Sell Price
300.00
Pro Barista Tips
- A High-Level Treat: Unlocking Vanilla Ice Cream at Level 10 is a major milestone, and the Affogato is the first and simplest way to use it.
- Elegant and Profitable: Despite its simplicity, the Affogato is a high-value item due to the cost of the ice cream.
- Don't Confuse with Variations: This is the base recipe. The Vanilla Affogato is a different, more complex drink. When a customer asks for a classic, stick to this two-ingredient version.
- A Perfect Ending: In the real world, an Affogato is often served after a meal. Think of it as the perfect dessert to offer your virtual customers.
