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It brings together sweetness and bitterness, something solid and something liquid, heat and cold; even a carelessly assembled one tends to land softly. Espresso and ice cream collide, and the eater gets the melting, sweet reward. Although affogatos in the United States have followed their own path since the 1980s, the dish—often listed among the dolci at Italian restaurants—began in Italy. Its name comes from ",[20,21,22],"em",{},"affogare",", “to drown,” and some argue it can also be read as “breathtaking.”",[16,25,26],{},"There is something celebratory about the affogato, as though it were designed for occasions like a giveaway that Stumptown and Shake Shack held in New York City. There, affogatos combined Stumptown Nitro Cold Brew, Shake Shack’s vanilla custard, and a sprinkle of Jacobsen Salt Co. salt, served free in a branded Govino glass. The dessert also lends itself to collaboration: Little Baby’s Ice Cream and Elixr Coffee Roasters in Philadelphia host an annual Affogato Day, while two neighboring St. Paul businesses, Kopplin’s Coffee and Izzy’s Ice Cream, maintain an ongoing partnership. Customers are encouraged to bring their ice cream in for a shot of espresso, and each shop promotes the other’s half of the dessert.",[28,29,30],"blockquote",{},[16,31,32],{},"Italy may have begot this classic, but specialty coffee and culinary ingenuity are turning it on its head.",[16,34,35],{},"Beyond its homespun appeal, the affogato is gaining ground, with considerable coverage in consumer press. A mandorla affogato-flavored gelato made jointly by Sydney gelateria Cow and Moon and Single Origin Roasters took World’s Best Gelato at a competition in Rimini. Baristas such as Blair Bachman of Victory 44 in Minneapolis have brought affogatos into competition as signature drinks. 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