Affagato è una caffè con gelato...
This is my favourite dessert drink so far. What went in? Here goes:
Pre-heat glass and sprinkle on a dusting of Premium European (Belgian) dark chocolate. Apply the thinest coating of quality maple syrup. Place a small conical scoop of vanilla ice cream (Shady Creek organic Vanilla bean) in the centre and then cover with a 1&1/4 oz Organic Timor ristretto. I call it: 'Paradiso in una tazza!' (Heaven in a cup)
In theory it is simply a modified affagato, but in reality a lot of time and effort went into finding flavours that would truely compliment the espresso rather than mask it. After trying an affagato at Geir's place about 6 weeks ago I have fallen in love with them. The timor is our favourite bean at the moment. We will not mix it with anything else as it is soooo good as a single origin, roasted to a full city. It is buttery, spicy, chocolatey and has incredible body and a beautiful mouthfeel. It is everything we have come to expect from a blend of Ethiopian Djima, Panama Garrido Volcancido and Monsooned Malabar, except it is only timor at a full city roast. Totally unreal.
The cafe was a blast last night. We tried to boost sales by giving customers a chance to win a free latte. We had seventeen orders which kept us busy for the hour and our two lucky winners were Nayantara Jain (Tara) from India and Mikael from Sweden. Tara is a coffee lover but unfortunately even after agreeing that lattes are great without adding anything, still took B52 in her drink last night. Due to lack of other things to sell we only made about $65. The coffee's of choice were Level Ground Light Roast Bolivian, Med Roast Peruvian and Med Roast Colombian. Our favourite was the colombian, however we lost half a pound during an unfortunate accident involving a shelf, but we were tempted to keep them for an 'Angry Barista' next week!
One last note on the Affagato: The ice cream was free from our cafeteria, the glass was fifty cents from a thrift store, the maple syrup was found in one of our vans and the european dark chocolate was a gift from my host family. Other than the espresso and chocolate, everything else was run of the mill and I highly recommend using good maple syrup and better ice cream. As for glasses and cups; sometimes the best is sitting in front of you if you can lower your sights! (i.e. either have the nerve to look in a thrift store or even visit *$'s!) The Italian translations are courtesy of Caterina Brandmayr a second year Pearson student from Italy.
Hope you are all enjoying the fabulous weather we have in BC right now! Take it easy!
Scott
Pre-heat glass and sprinkle on a dusting of Premium European (Belgian) dark chocolate. Apply the thinest coating of quality maple syrup. Place a small conical scoop of vanilla ice cream (Shady Creek organic Vanilla bean) in the centre and then cover with a 1&1/4 oz Organic Timor ristretto. I call it: 'Paradiso in una tazza!' (Heaven in a cup)
In theory it is simply a modified affagato, but in reality a lot of time and effort went into finding flavours that would truely compliment the espresso rather than mask it. After trying an affagato at Geir's place about 6 weeks ago I have fallen in love with them. The timor is our favourite bean at the moment. We will not mix it with anything else as it is soooo good as a single origin, roasted to a full city. It is buttery, spicy, chocolatey and has incredible body and a beautiful mouthfeel. It is everything we have come to expect from a blend of Ethiopian Djima, Panama Garrido Volcancido and Monsooned Malabar, except it is only timor at a full city roast. Totally unreal.
The cafe was a blast last night. We tried to boost sales by giving customers a chance to win a free latte. We had seventeen orders which kept us busy for the hour and our two lucky winners were Nayantara Jain (Tara) from India and Mikael from Sweden. Tara is a coffee lover but unfortunately even after agreeing that lattes are great without adding anything, still took B52 in her drink last night. Due to lack of other things to sell we only made about $65. The coffee's of choice were Level Ground Light Roast Bolivian, Med Roast Peruvian and Med Roast Colombian. Our favourite was the colombian, however we lost half a pound during an unfortunate accident involving a shelf, but we were tempted to keep them for an 'Angry Barista' next week!
One last note on the Affagato: The ice cream was free from our cafeteria, the glass was fifty cents from a thrift store, the maple syrup was found in one of our vans and the european dark chocolate was a gift from my host family. Other than the espresso and chocolate, everything else was run of the mill and I highly recommend using good maple syrup and better ice cream. As for glasses and cups; sometimes the best is sitting in front of you if you can lower your sights! (i.e. either have the nerve to look in a thrift store or even visit *$'s!) The Italian translations are courtesy of Caterina Brandmayr a second year Pearson student from Italy.
Hope you are all enjoying the fabulous weather we have in BC right now! Take it easy!
Scott
posted by Scott at
5:49 am
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