The affogato is nothing new: It's a classic Italian treat that drowns a scoop (or two) of gelato in a shot (or two) of espresso that demands to be eaten, slurped, drunk, and/or mixed with liquor for an extra kick. It's a sweet, caffeinated confection that is surprisingly hard to get it just right, because the quality really depends on the gelato and of course, the espresso.
At Gelateria Uli in Los Angeles, the owner Uli Nasibova seems to have it all figured out. With eight years of finance background under her belt, Nasibova impulsively decided to open a gelateria four years ago in downtown Los Angeles, where she'd been living at the time.
"I'm an independent, impulsive soul - but also OCD," Nasibova said, adding that what eventually helped her to successfully open the gelateria were her personal need for a neighborhood ice cream shop and her meticulousness in writing recipes and running the business.
And Nasibova's philosophy on gelato is simple yet classic: Each flavor should taste like whatever it's supposed to be. And making perfect gelato means sourcing the freshest ingredients instead of relying on the sugar.
Which brings us back to the affogato. Nasibova also understands the importance of quality coffee, and after much research, has settled on beans from Counter Culture specialty coffee roaster. We tasted two types of different blends, which had distinct flavors and notes that were perfectly complemented by her gelato flavors (salted caramel for the chocolatey cold brew and pistachio for for the hot espresso).
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