Coffee & Chill

Pair artisan gelato with coffee for a refreshing, summery taste sensation with a kick.

Photography Sheradon Dublin

Drowned. That’s the literal meaning of affogato, the Italian dessert that pairs vanilla’s illustrious sweetness with the bitter jolt of espresso, removing the nuances of each (or indeed drowning them) in favour of the appealing contrast of hot and cold, brown and white, sweet and bitter.

That contrast is a cornerstone of coffee culture; creating harmonious drinks out of near-opposites – mainly, if not exclusively, espresso and milk. And on the spectrum of flavour that speciality coffee provides, the concept of pairing coffee and ice cream brings nearly infinite possibilities, allowing you to riff on flavours, temperatures and brew methods to create experiences more akin to that of a cocktail. Buoyant, not drowned.

Sam Crowl of the family-run Cow and the Moon gelateria in Sydney’s inner west, is a master of teasing out those subtleties. He learnt his trade from his parents John and Wendy who opened their first venue in 2003 after many years in the gelato industry. Seven years and countless scoops later Cow and the Moon opened it’s doors in Enmore.

The Crowl family ambition has always been to produce sorbets and gelatos that cater for the ecelctic tastes of their customers. while capturing the seasonal flavours of Australia.

Winning awards for their creations is a regular and welldeserved occurence, but winning the Gelato World Tour title in 2014 is the feather in their hat that they are most proud of. Mandorla Affogato is a mouth-watering almond affogato flavour that combines nuts sourced from South Australia, with single origin coffee, on a Madagascan vanilla base.

Their strong relationship with Single O coffee roasters in Sydney’s Surry Hills, makes coffee pairing a big part of their world. The following three combinations are built in that spirit, with guidance for replicating them with the coffees you may have to hand. And there’s even an affogato.

You’ll find Cow and the Moon Gelato Bar and Café at 181 Enmore Road, Enmore, Sydney, NSW.

Dulce de Leche gelato with Paradox blend espresso

We’ll start with the classic, with the aim of reducing its bluntness by using complementary flavours. Cow and the Moon’s Dulce de Leche – a gelato made with Argentinian butterscotch – has a distinctly fudgy flavour that is well-paired with coffee. The espresso blend exudes tones of crisp fruit and dark chocolate that are perfectly matched to the sticky sweetness of the frozen dessert. The natural bitter characteristics of the coffee mingle perfectly with the creamy textures and folds of the gelato.

Instructions: Brew Single O’s Paradox blend as a double espresso. Pair with Cow and the Moon’s Dulce de Leche gelato, either as an affogato or separately – whatever floats your boat.

Watermelon sorbet with Tarrazú Costa Rica Parachute coffee

Single origin coffees are a perfect representation of what so many people love about speciality coffee: the wide spectrum of flavour. For this pairing we chose a hot brewed coffee made with Single O’s Tarrazú Costa Rica Parachute, think tea bags with a single origin coffee. The clean, naturally sweet and hydrating flavours of Cow and the Moon’s seasonally-sourced watermelon sorbet is a perfect suitor for the wacky fruity notes associated with coffee from the Dota region of Costa Rica. The hot and cold temperatures add contrast to a pairing that is otherwise about harmony and balance.

Instructions: Brew a Single O Tarrazú Costa Rica Parachute with 200g of hot water for three minutes in your preferred cup or glass.

Single O latte gelato with Kamvara cold brew coffee

This pairing uses a cold brew coffee to emphasise the pronounced effect that brewing with cold water has on perceived acidity. In this instance we have used a washed single origin sourced by Single O from the Kamvara Estate in Kenya. The bold flavour profiles blend seamlessly with the seasonal single origin coffee that Cow and the Moon use in their latte gelato.

Instructions: Brew 65g of Single O Kamvara with one litre of cold water – cold brew will stay stable in the fridge for several days so need to drink it all at once. Drop the gelato into your cup to create a non-alcoholic coffee stout.