It started with a conversation many moons ago… our office is full of frequent consumers of espresso (usually as con pannas and macchiatos) and we challenged each other’s knowledge of espresso. As people expressed their opinion, prejudice and passions, someone mentioned affogato and the rest of us questioned whether or not you can even find an affogato in Calgary.
(An affogato is espresso over gelato, which makes it a perfect warm weather espresso treat.)
Skip to Seattle and a group of us walking towards Pike Place Market. We look up and see the words gelato and espresso written together and quickly change course to find out if the shop proprietors will combine the two to make luscious caffeine goodness.
The answer was golden. “Why yes. Of course we can make an affogato. It’s really strange because this is the 6th request we’ve gotten today. Normally we only have one or two a day.”
It must be a sign of spring.
The result was delicious — though this is technically not possible because coffee gets bitter when it is cold. You need to eat it quickly before the espresso get’s too bitter.
