The Affogato is one of the simplest yet most elegant coffee desserts in the world. With just two ingredients—espresso and vanilla gelato—it delivers a satisfying balance of hot and cold, bitter and sweet.

In Saudi Arabia, specifically in Riyadh, Jeddah, and the Eastern Province, the Affogato has evolved from a niche menu item to a massive trend. It is the go-to order for customers who want a dessert with a sophisticated coffee kick.

Through our reviews at Saudi Coffee Crafters, we have learned that while an Affogato looks simple, the quality of ingredients makes all the difference. Here is how to make a luxurious, café-quality Affogato at home.

---

☕🍨 What Is an Affogato?

In Italian, Affogato literally means “drowned.” It is a scoop of frozen gelato (usually vanilla) “drowned” in a hot double shot of espresso.

That’s it. However, every choice you make—the creaminess of the gelato, the roast of the coffee, and the timing of the pour—dramatically affects the final experience.

---

⭐ Why the Affogato is Trending in Saudi Arabia

Why has this simple Italian dessert taken over Saudi social media feeds?

• Summer Essential: It is the perfect antidote to the Jeddah and Dammam heat.
• Gateway Drink: It is loved by both hardcore espresso drinkers and beginners who usually find black coffee too bitter.
• Local Twists: Premium Saudi cafés are introducing upgraded versions using local favorites like Saffron, Pistachio, and Cardamom.
• Speed: It is a luxurious dessert that takes only 60 seconds to prepare.

---

🔧 How to Make the Perfect Affogato (Expert Method)

This method is based on the techniques used in Riyadh’s top specialty coffee bars.

1️⃣ Step 1: The Ice Cream (70% of the Flavor)

Do not use icy, cheap supermarket tubs. They melt instantly and turn your dessert into soup.

• Best Option: Vanilla Bean Gelato. Gelato has less air than ice cream, making it denser and slower to melt.
• Local Alternative: High-quality Pistachio Gelato is a massive favorite in KSA right now.

2️⃣ Step 2: The Frozen Vessel

• Place your serving glass or bowl in the freezer for 10 minutes before serving.
• Why? A cold bowl keeps the gelato firm while the hot espresso flows over it.
• Presentation Tip: Use clear glass (crystal style) to show off the beautiful marbling of the coffee and cream.

3️⃣ Step 3: Pull a Strong Double Shot

You need a bold coffee to stand up to the sugar in the ice cream.

• Dose: 18–20g
• Yield: 36–40g (Doppio)
• Roast: Medium-Dark.

Pro Tip: Avoid high-acidity light roasts. You want “chocolate and nut” notes, not “lemon and berries,” to pair with the vanilla.

4️⃣ Step 4: The “Drowning”

• Scoop the gelato into the frozen bowl.
• Pour the fresh, hot espresso immediately over the top.
• Do not wait. If the espresso sits for even 30 seconds, the crema dissipates, and the flavor flattens.

---

⭐ Saudi-Style Affogato Variations

Want to impress your guests? Try these local variations we have seen in cafés across the Kingdom:

• The Riyadh Classic (Pistachio): Use Pistachio gelato instead of vanilla, and top with crushed pistachio nuts.
• The Royal (Saffron): Use vanilla gelato, but infuse a few strands of saffron into the espresso shot before pouring.
• The Mocha Affogato: Use chocolate gelato or drizzle rich dark chocolate sauce over the vanilla before pouring the coffee.
• The “Double-Double”: Two scoops of gelato and a standard double shot. This is best for sharing (or for a very hot day!).

---

❌ Common Mistakes (What to Avoid)

We have eaten enough Affogatos to know what goes wrong:

• Using “Icy” Ice Cream: If the ice cream has ice crystals, it ruins the creamy texture.
• Cold Espresso: Never use leftover coffee. The contrast between hot liquid and cold solid is the whole point of the dessert.
• Oversized Bowls: Serving a small scoop in a giant bowl makes the dessert look sad and watery. Use a compact 150–200ml cup.
• Weak Coffee: Using a single shot or watery coffee results in a drink that is just “sweet milk.”

---

☕ A Barista’s Perspective: The Perfect Balance

Experience from the Saudi Coffee Crafters Team

One of our most memorable Affogatos was served at a roastery in Riyadh that dared to do something different. They used fresh vanilla bean gelato but paired it with a fruit-forward Ethiopian espresso.

We expected it to clash, but the natural blueberry notes of the coffee combined with the vanilla cream tasted exactly like a fruit tart. It taught us that while chocolatey beans are safe, high-quality specialty beans can elevate an Affogato from a “snack” to a “gourmet experience.”

---

📘 Frequently Asked Questions (FAQ)

1. What is the best ice cream for Affogato?

Vanilla Bean Gelato is the gold standard. Its density holds up best against the heat.

2. Should the espresso be hot or cooled down?

Hot. The magic of an Affogato is the temperature contrast.

3. Can I use flavored ice cream?

Absolutely. In Saudi Arabia, Pistachio, Chocolate, and Salted Caramel are very popular alternatives.

4. Is Affogato a drink or a dessert?

It is legally a dessert, but we won’t judge you if you drink it for breakfast!

5. Should I stir it?

No! Let it melt naturally. Use a spoon to eat the ice cream coated in coffee, then drink the melted liquid at the end.

6. Can I make this without an espresso machine?

Yes. You can use a Moka Pot to make strong, concentrated coffee that works very well as a substitute.

---

Want to try Affogato in Saudi cafés? Explore our list of the Top Cafés in Riyadh.