Prismo 'Affauxgato'

Name: Prismo 'Affauxgato' - an AeroPress Recipe
Cook time: 90 s
Total time: 90 s
Yield: 1
Ingredients: 20grams of 98 ground coffee (Whatever you've got on hand); 50mL of 98C(208F) water

Category:

Experimental

Creator: Jake Mix from Fellow Visit

This is a cold recipe

An affogato is the perfect summer pick-me-up or a delicious way to impress dinner party guests with minimal effort. Usually, a traditional affogato takes the form of a scoop of vanilla gelato or ice cream drowned in a hot shot of espresso. But if you’re not the proud owner of an expensive espresso machine, how are you going to pick yourself up in the summer or make a fancy dessert for your great aunt?

It's possible with the Prismo - an espresso attachment for the Aeropress.

This is called an “affauxgato” since Prismo technically makes espresso-style shots (plus it has a nice ring to it).

Classic vanilla ice cream is the go-to for an Affogato, but really any ice cream could be used for this one.

Recipe overview

Recipe details:

Standard

1:30

Metal Filter

Coffee:

20g

Whatever you've got on hand

Water:

98°C / 208°F

50mL

Equipment:

AeroPress®

Fellow Prismo

Dose out 20 grams of whole bean coffee.
Heat water in your pour-over kettle to 212°F and grind beans on a very fine setting. We did ours at 1.5 on the EK43.
Twist Prismo onto the bottom of your AeroPress® Coffee Maker and dump in the grinds.
Add 50 grams of the 212°F water into your AeroPress® Coffee Maker and stir vigorously for 15 seconds. Let sit for one minute.
During the one minute brew time, add one heaping scoop of vanilla ice cream to your cup or mug.
After one minute of brew time, plunge the AeroPress® Coffee Maker over the ice cream.
Enjoy!