The Ultimate Espresso Affogato
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- Опубликовано: 6 сен 2024
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To have “3 different types of ice cream, is a really good place to be in your life”. Truer words were never said.
If it helps, I've never seen in written as 'espresso affogato' in Italy. We usually call it 'affogato al caffè', which does not suggest that the coffee is drowning.
This does help! It’s probably one of the many ways we abuse the Italian language...
Yes. In Australia, we just call it an affogato
Affogatos were my gateway drug to espresso
Just got back from Italy, can confirm
I came in the comments just to make sure this was posted already.
The RUclips algorithm did a damn good thing recommending your channel to me
Welcome to the greatest coffee channel on the site.
After this episode, it should be referred to as coffee novelty channel.
Top notch British accent
Ditto on that! (I mean the algorithm recommendation) LoL!
Amen!
Me: How could you possibly make a 10 minute video on pouring espresso on ice cream?
James Joffman: So I started by making three different ice creams.
"Allergic to the smell of overheated milk" I thought I was alone, Love your work James
Smeikelschlezen.
i wish my coworkers understood this...and my superiors.
@@blokeabouttown2490 That sounds German, but it's not
From my childhood, my parents tried to encourage me to drink milk for the health benefits. I refused because it tasted disgusting. The mere mention of the smell of boiled milk still conjures up that cooked smell and can taste it on my tongue and creates saliva at the back of the throat.
@@PianoKwanManthey made you drink it cooked ?? that's so gross xD
James, this is exactly how I pictured an ideal video....Chemistry, research methodology and coffee
This makes so much sense James. Did you ever consider pursuing a PhD.? The world would benefit from some good coffee research.
This video literally brought a year to my eyes towards the end. The joy I felt whilst watching this was like that when petting a rediculously fluffy dog.
I want this guy to do a podcast so I can fall asleep to it every night.
Renee Laventure I was just thinking how delicious his voice is...
He did six episodes back in 2011. podcasts.apple.com/us/podcast/jimseven/id422022996
His voice will lull you to sleep, the coffee knowledge will be absorbed overnight, and then those skills you've acquired will help you wake up in the morning
@@maymayrays Absolutely!
@@adrianbreivik28 THANKYEWWWWW
"We then had three different ice creams. And this is a good place to be in your life."
LOL! Cannot disagree in the slightest.
I love how much research James has done to find out the perfect ingredients for the ice creams, the right ratio of coffee to ice cream and then the perfect way to serve. Confirms yet again how dedicated James is to his craft of coffee.
Even the most basic affogato is still better than mocha flavored ice cream.
wise words!
Have you ever tried the ice from coffee collective?
@@luluke-yl7co Nope, sorry. Have heard of it. I don't think there's even a Coffee Collective branch here.
@@luluke-yl7co yes and some of them are so good in affogato but you need a ice cream whit out eggs and were i´m (CHILE) it´s not easy buy
Is it really? Mocha chip is my favorite ice cream and I've never had this.
My intro to tartuffo affogato was in my first trip to Florence -a little restaurant on via Dante called (I think) da Pennello. Our waiter brought out a little treat after dinner ... their tartuffo had a hard dark chocolate shell, so the hot coffee didn’t immediately melt the ice cream, it just softened the chocolate and bathed the inner layers of ice cream and other goodies in the delicious espresso. The fact that I still remember every detail more than 30 years later says all you need to know ... grazie, Enzo ... wherever you are. Thanks to James, as well, for reviving such a happy coffee memory.
I'm Italian. We don't call it espresso affogato, we call it "affogato al caffè". We say "affogato al..." followed by the thing that's put on the ice cream, that could also be chocolate or black cherry for example. It is understood that the thing that's been drawned is ice cream, so we don't necessarily say gelato before affogato. In English to say the taste of something you just say the taste before that "something" (for example: chocolate cake) so the affogato al caffè is said "espresso affogato" in English which means affogato with espresso the same way chocolate cake means cake with chocolate.
So in Spanish we would say " Cafe ahogado en helado'' or "helado ahogado en cafe"
Mussolini
Eggià! That's right.
It's kind of fun finding out how much english speaking coffee makers/fanatics have gotten Italian backwards. I'm definitely not any where near native speaking but I studied the language on my own in highschool with help of digging through the internet to find native speakers willing to deal with teaching me. Once I was somewhat alright (could get around Italy but definitely would be noticed that I wasn't local) it was funny to go into cafe's and see the menu and my brain sort of pausing like 'wait a minute.... That doesn't seem right.' But that's just the thing about English, especially American English, things get changed to make speaking quicker.
Most people know what I'm talking about but for those who don't a couple are, Chamise a lá francious- French chamise/slip, Cafe au latte- cafe latte/latte. Then there's the interesting bit of making up words frappacino. As far as I know that isn't Italian, but a word created by Starbucks to describe blended espresso drinks that fits the whole sort of modern coffee culture is Italian.
@@Vlad2319 yeah Frappuccino is not originally Italian, it might even be a trademark by Starbucks. It would be a cappuccino frappé
I’m such an idiot. I tried this dessert at a restaurant and I actually thought that they created this new dessert lol. I had been telling everyone about this and then finally a friend said, yes I’ve had Affogato. I said what’s that? 😳😂
🤦🏼♀️
loooooool we all start from somewhere
There is no such thing as a good original idea; if idea is good then someone somewhere already thought of it.
James, the best affogatos I’ve ever had used Hazelnut icecream.
Lots of Italians use frangelico, and the hazelnut icecream makes it incredible
Taki Moore - Yes, a 5 star restaurant I used to work in would have home made vanilla bean ice cream, espresso on the side (with the restaurant’s personal blend of beans), and Frangelico in a large brandy glass.
This gave the clientele the option to mix the ice cream and espresso to personal taste, then enjoy sipping the Frangelico for a delicious aftertaste.
Wait... there's such a thing as hazelnut icecream????!!!! :Life suddenly becomes worth living:
I love hazelnut with coffee
I'm Italian, I live in Turin and I never heard of affogato with Frangelico. I'm not saying that it's not a thing... just that certainly not "lots of Italians" use it...
I used to know a place that did great milkshakes
and, if asked nicely they'd do a mixture of their hazelnut and chai together.
I can well imagine hazelnut goes great with coffee too.
I wanted to comment on the video itself, but that sequence into "the sponsor of today's video" was probably the smoothest I've ever seen.
This kind of obsession with details is why I come here 🤤
At an old coffee shop in Athens the froze an icecream ball individually, so it was extra frozen. It melted slowly, letting you enjoy your coffee without too much melt icecream and after finishing coffee, you could enjoy your last spoons of icecream beautifully melted with coffee flavor. It worked like a miracle, the Greek climate wouldn't allow soft icecream solid but for a few seconds. I would love to hear your thoughts if you tried it!
my favorite local coffee shop makes their affogato using this delicious (as weird as it may sound) bread n butter flavored ice cream and it tastes very nicely breakfast-like
That sounds pretty great.
wait what? bread and butter ice cream? Where can I find it??
@@jameshoffmann Have you ever tried making an espresso affogato with ice cream flavors besides vanilla? We made one with Earl Grey Tea flavored ice cream and we thought it was a great choice. The unique bitterness from the ice cream can stand up to the depth of flavor in the espresso, and you don't run into this problem where the vanilla ice cream just kind of gets lost in the espresso. The ice cream was from Van Leeuwen, a specialty ice cream store pretty popular in New York, do you have those in the UK?
Fantastic, I always knew it wasn’t just me having my coffee derailed by eggs on toast
It's lovely to watch James being excited about something truly good. Like at 8 minutes when he talks about how delicious the final product is. He's so happy it makes me happy too 🥰
Nobody:
James: Let's make ice cream.
Everybody: :-)
:)
:D
My wife is Austrian. She always called it Eiscafe. I always thought affogato was a dad joke for " I forgot" the recipe
Eiskaffee is different - Austrian portion size
@James Hoffmann
I know you said that you generally dont like egg in coffee but have you tried out vietnamese egg coffee?
It's coffee/espresso/mokka topped with a creamy mixture.
The mixture is made of 2 egg yolks, 2-3 tea spoons of condensed milk, a little bit of vanilla extract and sugar or if you have vanilla sugar.
Would love to see you make that and review it. Greetings!
Seattle Coffee Gear makes it and reviews it. They take recipe suggestions. (Look for their old school versions with gray haired Gail! )
Vietnamese Egg coffee is wonderful, and I did find one of the best while in Hanoi . Enjoyed it immensely !
But as a coffee lover it’s a bit too much like liquid Tiramisu. Nothing wrong with that !
This has been my personal treat during the pandemic. After a hard day working from home and caring for my child, an affogato has been just the right treat to ease into the evening. I've found a store bought ice cream that has the nice milk and vanilla taste, without the egg. I'm chilling the cup beforehand and pouring the shot directly over (I only have a Moka but it does the job well enough). This is a great recipe and its really helped provide some comfort in a difficult time.
I made the foray into 'snob coffee' about six months ago. I've settled on a french press (Espro Press) and (Baratza Encore) grinder. I've noticed that using different cups affects the flavor profile of the coffee. The Beans I purchase have the flavors of the coffee listed on the bag, if I use a narrow cup (narrow at the top of mug) the flavors first listed on the bag are the most prominent. However, if I use a larger cup (large circumference at the top of the mug) I get the flavors listed last. It'd be great if you made a video concerning coffee cups and the flavor experienced using different styles (assuming you already haven't of course). Love the Channel.
Kruve makes tasting glasses in different shapes for the different experiences in taste and smell.
I would assume it is similar to the way there is a "preferred" shape for whiskey tasting (glencairn), wine tasting, and beers. Different profiles allow for your smell to be used differently and it changes how your body will perceive it
@@HickLif3 Yeah, I'm sure this is an aromatics thing, more than taste itself.
do you stir the shot before tasting
Tbh, Glencairn glasses are my favourite for espresso. Sacrilegious I know, but it just smells better.
In my town in southern italy we make affogato with Hazelnut ice cream. It's amazing, we call it Nocciolino instead of affogato. Try it.
I hit *like* the moment you said you made three different types of ice cream for the perfect affogato.
Man alive that transition into an ad was smooth, I upvoted solely for it. I liked his was of delivering information and his editing is very smooth, especially in a media scape full of janky patching together to get full sentences rather than filiming until they get full lines delievered well. But man alive that segue into sponsored content.
Only James Hoffman would make his own ice cream just to make an affogato. Absolutely love the attention to detail and never would've thought to do this! Making this soon
I was surprised at your statement, as we have affogato at home a lot and it is super tasty. Just using the cuisineart simple vanilla ice cream recipe that came with the ice cream maker… it uses heavy cream, milk, vanilla, sugar and a dash of salt. No eggs and none of the gummy thickeners… it is really not necessary. it is simple and delicious. Don’t make it harder than it is. 😊 homemade ice cream does not need to stay „fresh“ for months… eat it within days or weeks, then make some new!
Very interesting results. My first thought before watching was that the best affogato I’ve had was with proper Italian milk gelato. I guess it’s all about finding a great gelato recipe and using good quality milk.
I love that the step 1 is "go MAKE ice cream without eggs" lol
Almost entirely by random I discovered my favorite adffogato. The basic training chow hall in fort sill Oklahoma has soft serve vanilla and surprisingly decent drip coffee.
I only got 10 minutes to eat my meal because I was a trainee under strict rules and I wanted ice cream without brain freeze so I put it in a glass and poured coffee on top. The texture was perfect, coffee was still hot while the ice cream reminded me of a melting marshmallow in a cup of cocoa. Exactly what I needed as a pick me up in the bleak environment of February Oklahoma.
Me after watching this video: Immediately runs down and check if vanilla ice cream has eggs in it... It does not...
Overwhelmed by a wave of relief, turns on espresso machine.
Put cups in freezer
Proceeds to make best affogato ever!
James was right!
I know it's just ice cream and coffee, but I can sense the wheels in his head spinning like a mad scientist.
What do you mean 'like' a mad scientist? He IS one!
4:03 “...and so we had Three Different Ice Creams. And this is a really good place to be in your life.” I enjoy how James appreciates the finer things in life!
Long time espresso drinker, first time affogato eater(drinker...?).
Affogatos have never really interested me. I don’t know why but I always viewed them as an insult to espresso. I tried one for the first time when my favorite local roaster was giving them for free with the purchase of a bag of coffee. I was blown away. Interestingly my experience was the opposite of what you described: I thought that the affogato that I had was GREATER than the sum of its parts. This roaster gets their milk from a local dairy farm and I think it has a really unique taste and texture that works extremely well with coffee and especially espresso. The ice cream they use from the same farm was no exception. It wasn’t overly sweet at all and worked so well with the already phenomenal espresso. It was really a perfect pairing that came together to make something really special.
I’ve seen the error of my ways and will no longer scoff at the majestic affogato. I would love to experiment with them at home and now I have a guide to do so. Great video as always. Thanks James!
This video couldn't be more perfect: I love affogatos, and I love this channel.
I'm totally agree with the conclusion that eggs mess up with the coffee flavor.
Greetings from an Argentine living in Madrid. :)
okay, i wanted to learn something about coffee and now i want an icemaker ... please stop it james, just stop to make such damn good videos. :D
James, Please dont stop making such damn good videos!?! @tim please dont!
My wife and I also love ice cream. I make it all the time and try different recipes constantly and we can’t wait to try this one. Thanks! Ever try sour cream buttermilk vanilla ice cream?? It’s delicious.
"Eggs really mess with the taste of coffee"
**Angry Vietnamese Disagreement**
He never said that it tasted bad, just not what he was looking for
😂
@Sdtok You mix an egg yolk with sugar and milk, beat until foamy, and then add to coffee. The result is rich, creamy and not unlike a cappuccino.
egg coffee is not for everyone.
having had two cups of it now I'm still fascinated with the idea,
but not at all certain that I like it
@@fsmith45 The implication is certainly that it is bad, or at least not as good.
Actually in my opinion, egg tastes great with coffee if you know how do it properly. We vietnamese has traditional egg coffee, we use egg yolk only and mix it with vanilla and honey to create a fluffy cream and put it on top of black coffee. It fascinating and tasty!
Many thanks for the recipe! Normally I'm making custard based ice-cream. Tasting your egg-free version (at first pure, without the espresso) left me slightly puzzled: I slightly missed the rich, creme brulee-like taste of my normal vanilla ice cream ... while, at the very same time, I had to stop myself from eating it all. :-)
Trying it as Affogato, I was definitely convinced. It tasted amazing. My only mistake was to make only half of your recipe, wanting to test it first. So I have to redo it soon again. The scientist in me would like to compare the final Affogato to a version with egg, but at the moment I'm feeling pretty content with the result.
This is great! Thank you. The best Affogato I've had was in Washington DC at Pintango Gelato. They specialize in using high quality grass fed milk. They have a cardamom gelato, which paired amazingly with the espresso (think creamy Turkish coffee) and once they made a Star Anise gelato, which also made for an amazing affogato - which I still crave this one.
I was recently in Bali and at one cafe they make their affogato with coconut ice cream. Yum!
James sorry for my english, I hope you´ll understand. In a Bar where I was working we prepare the Ice coffee like this. First of all we made a ristretto, then put it in ice cubes to cold down the coffee and to reduce caffeine, then we put in a glass with a vanila ice cream scoop, and finally we made a creme chantilly topping, the result was marvellous, just try it.
This would be amazing at Prufrock! One more reason to go there and order 2 coffees for myself because everything is so good and I want to try it all.
Coffee plus eggs is the best thing
James Hoffman + Sous Vide... my RUclips dreams are complete 😂
I just got the same breville (sage) smart scoop just to recreate this recipe. Worth it. In my case I just used full fat milk, same with the powder (can be substituted by powdered unflavored whey) and guar gum instead of locus bean. Frozen cups are A MUST HAVE since there’s not enough to make it melt slowly or get more viscosity (150g of allulose can make it better and it counts for less calories since doesn’t get absorbed as sugar). This can be replicated on the ninja creami or pacojet but it makes it more solid so it can last longer but add twice the stabilizers or consider to use the same quantity in Tara gum (if you can find some)
To the best of my knowledge, I've never heard anyone refer to "affogato" as "espresso affogato" in Italy, but as "gelato affogato", which as you said makes a lot more sense. In fact there's more affogati than just affogato al caffè, such as affogato al whisky.
In Vietnam, they make an egg coffee which originated when coffee vendors had to substitute milk due to milk shortages during the war and decided to make a latte like drink with whipped eggs. It tastes quite nice and has an interesting fluffy texture.
@@Skedge nope. Cà phê trứng uses egg yolks, sugar, and condensed milk that's been whipped into a fluffy custard.
I used to crack out on mint chocolate chip espresso shakes. That was my favorite espresso ice cream mix.
Love the idea of working at a company where part of your job is tasting ice cream.
Is James Hoffman a foodie? Why hasn’t he cooked more on his channel??!!
Question: when you stress the importance of using really good milk, both for making the ice cream, but also for use in coffee in general, what exactly do you mean by that? Which traits are we looking for, and how do they affect the experience? I'm mostly asking this in the context of coffees, as this is after all, a coffee channel.
I’m curious if James bought a sous vide machine literally just for this purpose or if he enjoys cooking.
Well, he mentions chefsteps and uses the Joule, so maybe? Who knows chefsteps and doesn't enjoy cooking :D
I've never tried this combo. Will do. I was impressed with the agile methodology. Try some things, test, get feedback, then try some more things based on that feedback.
You can also call it "Affogato al Caffè", which means something along the lines of "Coffee drowned (thing)". Makes more sense😊
I recently started watching you. Your love and passion for coffee is evident and makes it a pleasure to watch your videos !
It’s wonderful to know that there are super geeks out there who are so passionate and determined. This guy is so meticulous, it makes me happy - i get that personality trait, because I myself often get lost (found) in testing, trialling, trying, restarting. Some people would say “OCD” or “anal”, because they just don’t get it! Basically, it’s great to come across other ad hoc scientists.
I’ve never heard of this icecream/coffee thing. The closest thing I know of is “iced mocha”, which I detest! Mostly because it shocks rather than stimulates the senses (bitter taste, brain freeze, looks like dish water).
I stopped eating ice cream since 2014 (to prevent recurrent chest infections; it worked). I am immensely tempted to give this a go, however!
The most useful thing I learned today has to be that eggs interfere with the taste of coffee. This video has saved my future brunch!
This is a great video! Have you experimented with how different espressos pair with the ice cream? I’ve found that I don’t particularly like using light roast coffee for espresso affogato despite my many attempts. The acidity cuts through the dairy too much, and it has a tendency to taste almost like sour milk. I like to go with a more medium roast to reduce that acidity. I also find that a more medium roasted coffee rounds out the flavor with the roastier quality of the espresso.
A cream based Lavender ice cream is delicious with espresso 😌
Try it with more coffee, there is a point where you can drink from a cup and have hot coffee and cold icecream in your mouth at the same time, its realy fun and tasty experience.
Jesus I just bought an espresso machine and now I’m already considering an ice cream maker...
James! Thank you for the great video. I recommend trying a recipe with Coconut Bliss (coconut milk/cream + guar gum + vanilla) or a similar coconut-based ice cream alternative. I find texture and flavour unsuspectingly complimentary - it's now my personal preference.
Whaaaaat i didn't even know this was a thing... My two favorites!!!!! Yessssss 💚 I adore you and your Chanel!!
My first and still best encounter with Espresso Affogato was on a business trip about 20 years ago. They added another component, a shot of Frangelico liquor. That sealed the deal for me.
There was a dark unpassionate, loveless time in my live, I call it "the Nespresso Ages". A lot of time went by since then, experimenting with AeroPress, Cold Drip/Brew Coffee and yes, I will never ever go back to a product that disconnects me from the coffee in it's truest form (the bean). I lately came across this channel, I have a ROK now and a Commandante grinder experimenting further and further. You, Sir, are the real George Clooney and I thank you for your service.
P.S.: the egg-free Affogato war delicious!
I’d like to see a video on con panna. Maybe on how the cream could have different flavors present / consistency.
I agree. I love con panna
3 different ice cream’s in life is a really good place to be”
No truer words have been spoken
IMHO what works kinda nice is to pasteurize the milk/cream/egg mixture by bringing it up to 76°c with the pulp and the whole bean. Additionally, you can add three espresso beans for supporting the vanilla aroma and bringing the whole aroma „closer“ to the espresso. Remove beans after 20 min and put into ice maker.
Not sure how much it matters, but British double cream has a lot more fat content than American heavy cream.
How far is double cream from butter?
Charts are easily found on the internet for just this sort of comparison, and I'm quite sure Wikipedia has a good one, but off the top of my head, US cream is ~35%, British double cream ~44%, clotted and Devonshire cream ~66%, and butter ~80%-85%.
FWIW, I'm American and live in Japan, where cream is available at various butterfat levels. I've made ice cream with both 35% and 45%, and the 45% cream was too much; the ice cream had a greasy mouthfeel.
I never understand why British/American people use elaborate names for essentially the same thing. Cream. All you need to specify is the percentage of fat not create a new name for it. Sorry for the rant :D
@@Marciukasb but creating a new name means you can trademark it and try to create a brand around it that others will use.
Though not a coffee drinker- aggression kicks in- I do like your videos and I do like brewing it. There's something in your voice and the way you film your videos that's soothing. Keep it up!
Hell yeah put it on at Prufrock!
James, I was a barista for 5 years and absolutely loved it. I still miss it to this day. Working for a coffee shop that long has definitely made me a coffee snob and a coffee connoisseur. Your videos make me so very happy. I love coffee (almost as much as you). Your videos are so detailed, well thought out, and they're just plain fun to watch. Keep doing what you're doing and I can't wait to see more from you.
u should try sugar beaten egg with coffee on top !!!
Nightmares from childhood!!! 😲
A difference in view is difference in taste.
Ice cream and coffee combination.
nice video topic.
Well this is going in my menu in my dream coffee shop!
There is a "Baldo’s Ice Cream & Coffee" shop in Dallas, Texas next to Southern Methodist University (SMU).
"We had three different ice creams. And this is a really good place to be in your life."
You are correct, sir. This is living.
I have no clue why, but the line: "is vanilla good or bad, and then.... eggs." had me ROLLING laughing. Is there something wrong with me or was that just an accidental meme?
What a calming voice, brilliant video, well done.
In Germany we always call it Gelato Affogato...
A REAL good vanilla bean ice cream (I've used one with real cream and egg in it, no oils) and I found it works awesome with espresso, I would usually warm up / melt the ice cream first so the espresso doesn't get shocked by the cold.
Hi James, about egg and coffee, did you try egg coffee in Vietnam? is a weird experience, super sweet but if you ever are in Hanoi you could try...
I tried to make it at home using 100% Robusta espresso as a lungo shot, and admit that I can understand why some people call it 'liquid tiramisu'.
However, using Robusta beans only is quintessential as they are strong and relatively bitter. Had I used Arabica beans, the result would have been disgusting exactly the way James has complained about.
Do you know any more about egg coffee? I really enjoy it from time to time!
Roasting it with butter, and then having it with egg sound like ways of compensating for the overpowering bitterness of their robusta.
So they are trying to exactly the opposite of what James would want to do - letting the coffee’s own flavours come through. It sort of corroborates the idea that egg takes some flavour away.
One other solution wpuld be freezing some whipped cream and adding it at the end.
Try a coconut cream variant, pretty interesting !
omg coffee with ice cream what an extraordinary thing
I've had pretty amazing results with a locally roasted Espresso blend from KAHA Coffee Roasters called Vertical Espresso which I make in a Mokapot (medium coarse grind, using pre-heated water and an Aeropress filter) over a natural vanilla bean ice cream! It's honestly pretty comparable to some of the more fancy and expensive Affogatos I've had. Pretty happy to be able to make this at home anytime.
The best affogato I’ve had came from Heart roasters in Portland. They used a vegan coconut “ice cream” and paired it with a bright and fruity espresso.
The production values of your videos always blow me away.
"And this is a really good place to be in your life". Amen!
My Goodness, James! You’re doing fine work here! The Italian institute of espresso should make your recipe the official definition!
Please put this on at Prufrock asap
Although I'm not gonna make my own ice cream right now, I wanna thank you for the lesson on how egg affects the coffee's flavor. I will look for egg free vanilla ice cream from now on. Thanks James.
2:18 James doing an impression of Andrew from Babish? You made me laugh a lot here!
NothingXemnas Imagine that collab
Hi James, I've been watching your videos for some time now and I just wanted to let you know that You opened a different perspective of coffee knowledge and tasting... for me and my friends here.
Thanks for Every thing man, You Rock.
lots of love from Iran.
I need someone to remind me this recipe, afforgoto...
"Less than the sum of their parts".... I love the drink but could never put my finger on what was wrong, and that quote was a perfect explanation of what I was feeling. Thank you!!!!!!
Help why am I thinking about Cookie Run Kingdom now ;-;
Lol
SAME WHEN I LOOKED AT THE TITLE I THINKED OF AFFOGATO COOKIE AND ESPRESSO COOKIE-
We used to eat a dessert in Germany, Eiskaffee, which is chilled sweetened espresso, whipped cream and vanilla ice cream. I think the Affogato al cafe looks much more delicious because I don't care for whipped cream all that much and I like the idea of coffee-forward. So I guess I have to make ice cream now.