1-First Step: Brew espresso Prepare a fresh shot of espresso using your preferred method, aiming for approximately 30 ml of hot, freshly extracted coffee at 90-96°C for best flavor.

2-Second Step: Scoop gelato Place one or two generous scoops (100-120 g each) of fiordilatte or vanilla gelato into a tall, narrow glass or dessert cup to allow the espresso to melt it naturally and gradually.

3-Third Step: Pour espresso Immediately after brewing, pour the hot espresso directly over the gelato, creating the contrast of temperature and texture characteristic of traditional affogato.

4-Fourth Step: Add optional liqueur and toppings Add a splash of amaretto, brandy, or sambuca for a boozy depth if desired. Garnish with optional toppings such as shaved dark chocolate, berries, or honeycomb to complement the flavors and textures.

5-Final Step: Serve and savor Serve the affogato promptly, allowing the combination of hot espresso and cold gelato to be enjoyed either by spooning or sipping. Adjust serving sizes and garnishes according to taste preferences and dietary requirements.