The love story about the origin of Avjiaduo Coffee introduces how affogato Avjiadot makes the right way to eat it.

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When it comes to coffee, Italians can be said to play with innovation incisively and vividly. As long as you add "espresso" to "any food", you can give it a new name, so espresso is also called fancy coffee.

Something easy to think of, that is, espresso with milk, cream, water, ice, foam, chocolate. But unexpectedly, Italians add espresso to ice cream. They call it "Affogato". There is no doubt that Affogato is Italian, which translates to "inundation". It probably describes the scene of ice cream submerged by espresso. It is difficult to find out exactly when espresso was first mixed with ice cream. Interestingly, however, people have different opinions about whether this product is a drink or a dessert.

Espresso believes that all espresso derived from espresso are espresso drinks, and this view focuses on espresso. But it seems that everyone except the coffee shop thinks that Afjiadow is a dessert, and this point of view focuses on ice cream. Making Afujiaduo is also very simple. You only need to prepare two things, Vanilla Ice Cream ball and espresso just extracted. Of course, you also need a beautiful container. Don't ask why, just look at the picture below.

(the recipe is right, but I always feel that something is wrong.)

After preparing a beautiful cup, put on the ice cream ball, and you get to the most exciting part-- pour the espresso. How romantic it is that hot espresso is sprinkled on frozen ice cream and the ice cream melted by coffee blends with coffee.

If you like coffee and ice cream, Avjiadot can grant you two wishes at once. Espresso melts part of the ice cream, making the coffee itself more body, and vanilla ice cream goes well with espresso to neutralize the bitterness of espresso. A mouthful of ice cream also reveals the aroma of espresso. Of course, this is only the most basic version of Avjiadot. After Afujiaduo spread all over the country, many different recipes appeared. Sometimes local Vanilla Ice Cream is used, topped with caramel sauce for sweetness, or sprinkled with cocoa powder and cinnamon powder; some restaurants use high-grade olive oil instead of espresso; in Japan, they even eat it with soy sauce.