What does Avgado mean? The fusion collision of ice cream and coffee| Afjiado Affogato

If there is any food that can shoulder the burden of "summer savior", Qianjie believes that the role is definitely ice cream. In the field of coffee, there is a classic dessert made with espresso poured on ice cream. It is Afgiado "Affogato"!

In Italian, Affogato means "submerged", so people usually understand the name to describe the image of ice cream submerged in espresso. But because it also means "suffocation", some people understand it as referring to this coffee dessert that is so delicious that it is suffocating. But no matter what, Avgado is really very likable. The reason is that the sweetness of ice cream can be perfectly intertwined with the bitterness of espresso, creating a strong contrast. With one bite, you can feel the cool taste of smooth cooling and the strong sensory impact of conflict with the taste.

With its unique taste experience and coffee dessert attributes, Afjado is widely popular among coffee lovers around the world. In addition, different practices with local specialties have been developed in different regions. But what Qianjie wants to share today is not an exclusive recipe of Afjado, but how to make a cup of the most basic and classic Afjado. Because most exclusive versions of Avgado are based on classic versions, it is very important to consolidate a good foundation. It should be noted that you must not underestimate the classic version of Afjado production. Although it seems to be pouring espresso on ice cream, in fact, it does pour espresso on ice cream... But in fact, the choice of ice cream and coffee, the use of utensils, and the proportion are all the details that need to be paid attention to to make a great cup of Afjado. Otherwise, there is a chance that a cup of coffee "drink" will be made with an abrupt taste, poor taste, or no coolness. Therefore, we'd better "pay attention" a little bit to ensure that we can make a breathtakingly delicious cup of Afjado ~

How to make a breathtakingly delicious Afjado? The first is the choice of ice cream. If friends often go out to eat afjado, they will find that the vast majority of afjado's ice cream flavors are vanilla, rather than other popular flavors such as chocolate, mocha, and strawberry. This is because the aroma and taste (sweetness) of vanilla ice cream are just right, neither obtruding with the bitter taste of coffee nor excessively obscuring the flavor of coffee (relatively speaking). Therefore, compared to other flavors of ice cream that are bitter, sour, or have a heavier aroma that can easily obscure the performance of coffee, vanilla-flavored ice cream can better highlight the characteristics of coffee. Because of this, vanilla ice cream can become the standard recipe in classic styles. (Of course, also because it is more versatile)

The second is the choice of coffee beans. The degree of roasting of the coffee beans determines whether the main flavor of the extracted coffee is bitter or sour. When making Afjiado, the Front Street Association recommends that everyone use medium and deep roasted coffee beans to extract and concentrate them. Why? Because compared to the fresh fruit acid flavor of light baking, the strong burnt aroma of deep baking will be more suitable for the production of Afjado. There are two reasons. The first point is that the aroma of deep-roasted coffee will be more prominent and will not be easily concealed by the taste of ice cream; secondly, the concentration of bitterness can produce a strong contrast with the sweetness of ice cream, forming a unique taste experience. On the other hand, lightly roasted espresso coffee is too concentrated and prominent because the sour taste is too concentrated, so when it is blended with ice cream, the sweetness of the ice cream cannot balance the sour taste of the coffee, and its taste experience is very abrupt. Therefore, compared to lightly baked beans, the concentration extracted from deep-baked beans will be more suitable for making afjiado.

There is also the ratio of ice cream to espresso! For Avjado, the proportion is also very particular. Because the temperature of espresso coffee is very different from that of ice cream, too much concentration will cause the ice cream to melt excessively and easily turn into a coffee-flavored "drink"; while too little concentration will not "drown" the ice cream, and only ice cream remains while eating. Therefore, choosing the right proportion is also very important! Qianjie passed the test and found that a ratio of 2 to 2.5: 1 is the most suitable for making ice cream and coffee! Coffee will not melt the ice cream too much, but also ensures that the concentrate will not be exhausted before the ice cream is finished. From the beginning to the end, you can eat the perfect blend of concentrate and ice cream with every bite ~

Finally, James Hoffman, the great coffee god and author of "World Coffee Map", shared in his video: When making avgado, we'd better refrigerate the cup in advance, i.e. ice cups. Because this can effectively reduce the melting of ice cream, so that we can feel more delicious on the tip of our tongue. Of course, if you are free enough, you can also just like the popular Afugado method on the Internet, make a hole in the middle of the ice cream in the cup, and then pour the concentrate into the hole. The effect will be different from the conventional ones. It is delicious and beautiful.

These are some of the details we need to pay attention to when making afjiado. Then there is nothing to say about production. After all, you can just pour it into the cup after the materials are ready. Of course, you can also mix the materials according to your own preferences, sprinkle biscuits with caramel sauce, add sweet wine, add soy sauce ~ Qianjie here only introduces how to make a classic version of Afjado, but does not say that Afjado must do this ~ Finally, the store does not! Out! Quality!

- END -