Frappé (cold frothy Greek coffee)

Frappé is the symbol of the Greek summer: cold, frothy instant coffee, invented at the Thessaloniki trade fair in 1957 and found on every Greek café table ever since. Instant coffee, water and ice, shaken until foamy, give a creamy, frothy drink that filter coffee could never manage.

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Method

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1. Put the coffee and sugar into a shaker or tall glass and add just enough water to cover (about 1-2 tbsp).
2. Whisk with a milk frother or shake until foamy.
3. Top up the glass with cold water.
4. Add ice and milk to taste (preferably evaporated or condensed milk).
5. Serve with a straw.

Source: Wikibooks Cookbook – Frappé Coffee (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The secret of the foam is good-quality instant coffee and vigorous shaking or whisking: at least 20-30 seconds, until the foam is dense, light and thick.
• Sweetness levels: sketos (no sugar), metrios (medium, 2 tsp), glykos (sweet, 3-4 tsp).
• With milk (gala) or evaporated milk the flavour is softer; it's the most typical Greek way to have iced coffee.

Frequently asked questions

Can I make it without instant coffee?

A classic frappé needs instant coffee, because only that foams. With cold espresso you get an iced coffee, but no foam.

How many calories is it?

Almost none without sugar and milk; about 80 calories with 2 tsp of sugar and a little milk.

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