A small cup,
a bigger idea.
Born from travel, the food we ate, the people we met, and the cultures we couldn’t stop thinking about. Affogato House is what happened when one small Italian dessert refused to be an afterthought any longer.
A taste of the world.
It started with travel — long mornings in Roman cafés, quiet espresso counters in Lisbon, gelato windows in Florence that stay open past midnight. Different cities, different languages, the same unmistakable thing: people gathered around small cups of something perfect.
The affogato — Italian for “drowned” — kept showing up. A scoop of vanilla gelato, a hot shot of espresso poured directly over it, eaten with a spoon and finished in four minutes flat. In Italy and across Europe it’s a national habit. Almost everywhere else, it’s an afterthought.
We thought it deserved better.
What if a coffee shop and a gelato bar stopped being two things?
What if instead of treating coffee and gelato as separate worlds, we made them the focal point — the start of every visit and the reason for the next one? A beverage with this much complexity, this much richness, deserves a place built around it.
That’s the idea Affogato House is built on. Specialty coffee program, scratch gelato, a culinary vision tying both together — and a signature line of drinks you won’t find at the coffee shop down the street.
A signature line, at your fingertips.
An anchor menu of classics — vanilla affogato, mocha affogato, caramel-crunch — sits alongside a rotating seasonal list. Guava in summer. Roasted pear in fall. Cocoa-and-rum raisin through winter. We keep the experiments that earn their place.
Underneath it all: single-origin espresso, pour-overs, classic milk drinks built carefully, and a gelato program that doesn’t close in October.
