- Coffee
- 9 g
A "drowned" vanilla ice cream ball in hot espresso. Costre and coffee in the same gesture.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Cool the cup or glass in the freezer for a few minutes.
Put 1-2 vanilla ice cream balls (60-80 g) in the cold cup.
Prepare an espresso of about 30 ml ("Espresso" recipe) in a jar.
Take everything to the table and pour the hot espresso on the ice cream in front of whoever will take it. Eat it with a spoon.
Tips and warnings
Ice cream carries milk and often egg: check the label for allergies. Without machine, a very short Italian coffee coffee is equally rich.
One last thing
Ahome an espresso ice cream is legal and delicious. Sneaking at me in ko‑fi would be too.