What is the secret to getting the thick foam on a Greek Frappé?
How to Make Authentic Greek Frappé: The Ultimate Iced Coffee Guide
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alt=”A tall glass filled with dark iced coffee topped with a thick, creamy layer of beige foam, sitting on a sun-drenched Greek cafe table.”
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More than just iced coffee, the greek Frappé is a cultural institution. Invented by accident at the 1957 Thessaloniki International Fair by a Nestlé representative craving his instant coffee fix but lacking hot water, this drink defined Greek summer culture for generations.
what separates a Frappé from a simple iced coffee is the afrós (foam). Through the violent agitation of instant coffee, water, and sugar, the oils and proteins in the spray-dried coffee emulsify into a thick, mousse-like cream that sits proudly atop the ice and water. It is indeed a ritual: the sharp *clack-clack* of the hand shaker, the anticipation of the pour, the slow sip through a straw that pulls the bitter foam down through the cold, milky coffee.
YiaYia’s Rule: “Never use a blender. The heat from the motor kills the foam. You must shake it with meraki (soul/creativity) by hand.”
Ingredients ▼
☕ The Greek Sweetness Spectrum (Metron)
No sugar. Pure, bitter, intense.